Firstly keep water in a big vessel. Add little salt and oil and then keep it to boil. Once it boils add the macaroni to it. Cook for 2 to 3 minutes. Follow the instructions given on the pack and then drain it when done. Rinse the macaroni in cold water and keep it aside.

Heat a nonstick pan and put oil. When hot add the chopped onion, ginger, and garlic and sauté for a few minutes.

Now add all the dry masala powders and salt. Put chopped tomatoes and cook till soft.

Then add the chopped vegetables, blanched peas, and cook everything covered on low to medium flame for a few minutes. Sprinkle little water if needed. In between stir the vegetables so that they don’t stick to the pan.

Once the vegetables are cooked add the tomato sauce & boiled macaroni in it and mix everything carefully so that the macaroni gets coated well and doesn’t break.

Finally garnish the macaroni with chopped coriander leaves and serve hot immediately.