Boil 4 cups water, add salt to it. Add 1 cup macaroni pasta to it.

Cook until it becomes soft but not mushy.

Once cooked drain water, rinse with cold water to avoid further cooking.

Heat 1 tablespoon oil, add ¾ teaspoon cumin seeds, let it splutter.

Then add ½ cup onion along with 1 teaspoon ginger garlic paste and salt to taste. Saute until golden.

Add ½ cup tomatoes, ¼ cup capsicum.

Cook until tomatoes turn mushy.

Then add ¼ cup carrot, ¼ cup green peas, 1 ½ teaspoon red chilli powder, ¼ teaspoon turmeric powder, ¾ teaspoon coriander powder and ¾ teaspoon garam masala powder.

Cook until the masalas are well blended with the vegetables.

Add around 1 cup water along with little salt. Let it boil.

Cook covered for few minutes until the vegetables are done.

Check if vegetables are cooked.

Add 1 tablespoon tomato ketchup.

Add cooked macaroni.

Mix it well then finally add 1 tablespoon coriander leaves. Give a quick mix and switch off.

Serve masala macaroni pasta hot!