In a large pot, bring 6 cups water to a rolling boil. Add one teaspoon salt, a few drops of oil (optional) and pasta.

Cook till al dente on a medium flame. I suggest referring the instructions on the pack of pasta for the correct timings. It takes 8 to 9 mins to cook penne.

While the pasta cooks, rinse and chop the veggies.

When the pasta is cooked to al dente, reserve ¾ cup pasta cooked water in a cup and drain the pasta off to a colander. Optionally if you want you may rinse them under running water.

Heat oil & butter (optional) in a pan. When the oil turns hot, add cumin seeds & let them splutter.

Stir in the garlic and ginger & saute for a minute.

Add onions and sauté them on a medium high heat until they turn golden.

Add chopped veggies and fry for about 2 to 3 minutes. Stir in the ground spices & salt.

Time to add the tomatoes & the ketchup/ passata (optional). Mix well and cook on a medium heat until the tomatoes cook down and the raw flavor of tomatoes is gone. You will also see oil begins to separate from the masala & the veggies are cooked through. Else cover & cook on a low heat.

Pour ¼ to ½ cup pasta cooked water or plain water. Mix well & cook for a few minutes, until the sauce turns thick & saucy. (Do not over cook)

Stir in kasuri methi & cooked pasta. Taste test & adjust salt. Cover and cook on a medium heat for 2 to 3 mins, until the pasta turns hot & steaming.

If you want you may stir in heavy cream or grated cheese.

Garnish masala pasta with coriander leaves. Serve hot.