mix maida and chopped coriander and form a dough. roll it upto 3 mm size using a rolling pin.

cut it into long pieces using a knife. the pieces should be not more than 1 cm wide. dust them with some flour to keep dry and set aside

roast the tomato and red capsicum. after roasting, blend and make a puree. add salt while blending. then sieve it and set aside.

take 2 tbsp oil in pan. when heated, put onion, ginger garlic paste, cinnamon, cloves, cardamom, red chilli powder, black pepper and coriander powder and fry them on medium heat. add the puree and mix well. sieve it again

take butter in a pan. put the puree and add 1 tbsp tomato ketchup. gravy is ready.

now bring water to boil. add the pieces of pasta and boil it.

you may serve the gravy separately.