Cook pasta in boiling salted water according to package directions, approximately 9-12 minutes. Drain and set aside

Heat olive oil, butter and garlic clove in a large nonstick pan over low heat for 3-5 minutes.

Separately in a pan heat oil, add the onions and fry until they are translucent. Add in the ginger paste, potatoes, salt and turmeric powder. Cover to cook for a few minutes. Mix in the tomatoes and cook until the juice wilts from the tomatoes. Add the reserved pasta water if necessary.

Add the coriander and red chilli powder. Cook until the potatoes are done. Mix in the macaroni pasta and adjust the seasoning. Garnish with fresh coriander/cilantro leaves and serve with ketchup.