Masala macaroni

Bring a medium pot filled ¾ the way up with water to a boil on high heat. Cover the pot with a lid to help the water boil faster.
When the water comes up to a boil, add in 1 teaspoon of salt along with the macaroni. Stir the macaroni well so it doesn't stick to the bottom and bring the water back up to a boil.
Cook the macaroni according to the package instructions. In the meanwhile, make the masala sauce.

Heat a large frying pan on medium heat for 1-2 minutes and add the butter and avocado oil.
When the butter has melted, add the garlic, ginger and green chili and cook for 1-2 minutes or until it starts smelling aromatic.
Now add in the onions and green bell pepper along with ¼ teaspoon salt. Cook the veggies for 3-4 minutes or until the onions turn translucent.
Add in the chopped tomatoes. Cook the tomatoes till they are soft but still holding their shape.
Add in the green beans and frozen corn and cook for 1-2 minutes or until they are slightly soft.
Now add in Kashmiri red chili powder, garam masala powder, soy sauce, ketchup, chili sauce, sugar and remaining salt and mix everything well together.
Drain the pasta when it is cooked and add it directly to the frying pan. Mix everything well together and cook the pasta in this buttery sauce for a 1-2 minutes, so it gets flavored throughout.
Top the pasta with the cheese and cover the pan. Cook this on low for 1-2 minutes or until all the cheese has melted.
Finally turn off the heat and sprinkle the cilantro on top. Serve hot or at room temperature.