Bring 2-3 cups of water to a boil. Add 1 tsp oil, 1/2 tsp salt and stir. Add the macaroni into the boiling salted water and cook for 10 to 12 minutes (or as per packet instructions). Stir at regular intervals to avoid the pasta getting sticky.

Turn off the heat when the macaroni is nearly cooked. When you bite into it, there should be a tiny hint of rawness left - this will ensure that it doesn't overcook and go all mushy. Drain the hot water from the macaroni, rinse in cold water and drain again.

Heat oil in a pan, add the cumin seeds and let them splutter. Add the chopped onion and fry till it turns transparent.

Add the ginger garlic paste and saute till the raw smell disappears.

Add the chopped tomato and fry for a few seconds. Add the spice powders, and fry till the tomato turns mushy and the spices don't smell raw.

Add the chopped vegetables and mix well with the onion-tomato-spice mixture. Saute till completely cooked.

Add the boiled macaroni to the pan and stir thoroughly till the macaroni is completely coated with the masala. Turn off the heat and keep the pan covered for a few minutes before serving.