Heat Oil and add thinly sliced Capsicum to it. Saute for just a minute over high and then strain out.

Now add thinly chopped Carrot. Saute Carrot for 1-2 minute and strain it out crisp.

In the remaining hot Oil keeping heat low add Cumin, Cloves, Cinnamon, Bayleaf, Red chillies and Cashews.

Let the spices crackle few seconds on low then add Garlic cloves & Ginger.

Stir and just within a minute add roughly chopped Onions. Saute Onions over medium high stirring occasionally till colour change or pinkish.

Now drop roughly chopped Tomatoes and Salt. Keeping heat medium-high sauté till Tomatoes turn soft.

After masala cools down grind it into a fine paste or puree.

Next in a heavy bottom Kadai add Butter and over it the made masala purée. Over low cook the masala stirring it, just for a minute.

Add about 4 cups of Water. Giving a stir let the Water come to boil.

Now add Milk giving a stir also drop in Pasta. Cover and let the Pasta cook on low till soft as per your taste, giving a stir in between.

When Pasta gets soft immediately add all the remaining ingredients- Sauted veggies,Dry Fenugreek and Cheese.

Give a lite stir and our Pasta is ready – serve steaming hot.