Cook pasta as per packaging instructions. Drain, then set aside.

Heat oil in a pan/skillet and add onions, capsicum and green chillies. Sauté for about 5 to 7 minutes on medium heat or until onions turn translucent, stirring frequently.

Add ginger garlic paste, chilli powder, garam masala, cumin and salt, then mix well cooking for another minute.

Add cooked pasta and water and mix well until pasta is heated through.

Lower the heat to medium-low and slowly stir in milk. Add the cheeses a handful at a time, then stir well, adding more milk if needed. Continue stirring until cheeses are well incorporated, making a smooth creamy sauce.

Turn off the heat once all the cheese has melted. Garnish with red pepper flakes and cilantro, then serve while still hot.