Masala Penne

1. Place the Penne into a pot of boiling water with a pinch of salt and teaspoon of salt. Cook the pasta for 8 to 12 minutes or until al dente, drain and set aside (reserving some of the pasta water)

Heat 2 tablespoons oil in a pan add the finely chopped spring onions.  till the onions become translucent.

Add ginger and garlic paste. fry till the raw aroma of ginger-garlic goes away then add 1 cup tightly packed finely chopped canned tomatoes. Stir and saute on a low to medium flame till the tomatoes become pulpy and soften.

Then add all the spice powders one by one, mix the spice powders very well. Next add the mix veggies and season with salt. Mix very well and saute for a minute. Add water,mix again. cover the pan with its lid. ( Curry powder , Black pepper , Turmeric , Chilli , Coriander )

Add the mix veggies and season with salt. mix very well and saute for a minute. Add water and mix again, cover the pan with its lid. on a low to medium flame simmer till the veggies are cooked when the veggies are done, add the pasta. mix very well. 

Add 2 tablespoons chopped coriander leaves and 2 tablespoons chopped spring onions greens (optional). Add masala/Curry powder. mix well.  Serve indian style masala pasta hot or warm garnished with some coriander leaves or somegrated cheddar cheese or parmesan cheese.