Cooking Instructions:

Begin by boiling 4 to 6 quarts of water in a large pot. Once the water reaches a rolling boil, add a generous amount of salt to flavor the pasta and prevent sticking.

Stir in the pasta of your choice and allow it to cook according to package instructions, typically between 6 to 13 minutes, depending on the type of pasta. Stir occasionally to guarantee even cooking.

While the pasta is cooking, heat olive oil or butter in a separate pan over medium heat. Add cumin seeds and let them sizzle for a few seconds before adding minced garlic and grated ginger. Sauté until fragrant.

Add the mixed vegetables to the pan and cook for about 5 minutes, or until they're tender. If using fresh tomatoes, chop them and add to the pan, or pour in the tomato puree. Cook for an additional 5-7 minutes until the mixture thickens.

Season the sauce with garam masala, coriander powder, Kashmiri red chili powder, turmeric, and salt. Stir well and let simmer for a couple of minutes.

Once the pasta is cooked, reserve a cup of pasta water, then drain the pasta. Add the drained pasta to the sauce and toss gently to combine. If the sauce is too thick, add a little reserved pasta water to achieve the desired consistency.

Finally, sprinkle dried fenugreek leaves (Kasuri methi) over the pasta and give it a final toss. Garnish with fresh coriander leaves before serving hot.

For the best results, remember that timing is key. Be attentive to the cooking time of both the pasta and the sauce to guarantee they're perfectly cooked when combined. Additionally, using the reserved pasta water to adjust the sauce's consistency will help create a harmonious blend of flavors. Enjoy your delicious Indian-style pasta with a side of garlic bread or a fresh salad for a complete meal!