Boil the macaroni in oily water till done, strain and keep aside.
In a pan, heat the oil and add in the onion paste and ginger garlic paste and cook until brown.
Now add in the tomato puree and cheese and cook for 5 minutes.
Toss in the rest of the ingredients and cook for a further 8-10 minutes on a slow flame stirring it occasionally.
Put off the flame and serve hot as a whole meal.
If you are making the tomato puree at home then add a tablespoon of vinegar to it.
Macaroni - 250 gms
Oil - 6-7 tablespoons
Onion paste - 1 and half cup
Ginger Garlic paste - 2 teaspoons
Tomato puree - 1 cup
Grated Cheese - 1 cup
Chili powder - 2 teaspoons
Garam masala powder - 1 teaspoon (optional)
Salt to taste
Chopped dill - 1 cup (dill is preferred for it's distinct flavour) or
Chopped Coriander - 2cups