Ingredients (For 2 persons) 2 bowls of Boiled/Cooked Pasta (of your choice) 1 handful of corn niblet 1 handful of frozen peas 1 bunch spinach leaves - chopped 1 big tomato - diced 5-6 garlic cloves - crushed 1 medium onion - chopped 2 table spoon ginger-garlic paste Olive oil Salt and pepper to taste red chillli powder according to your spice level turmeric powder 5-6 falafal balls cut into small pieces (optional) 1 table spoon mint chutney (optional) choice of toppings (Veg): You can use (1) or (2) 1. tofu/paneer - 1/2 cup 2. green moong lenthils soaked overnight (and may be sprouted) - 1/2 cup choice of toppings (Non Veg): You can use (1) or (2) 1. boneless chicken cut into small pieces - 1/2 cup 2. Shrimps - 1/2 cup Directions: Step1: In a small saute pan, add some oil, add chopped onions, add some salt to it. Once onions are little cooked, add ginger garlic paste, turmeric powder, chilli powder, if the mixture seems dry, add a spoon of water, add toppings (either veg or non veg) to this masala, cover it and let it cook on a small flame until the toppings are done. Make sure this masala is not too dry! Step2: Heat another big saute pan on a high gas flame, add olive oil, saute crushed garlic cloves, then add corn niblets, green peas, and crushed black pepper and saute for some time. Add cooked pasta to this mixture, add some salt (remember toppings are also cooked with some salt so adjust the salt level accordingly) and saute for some time. Add cut falafal pieces. Add spinach, it will melt in a minute. add diced tomato and the topping masala which is cooked already in step 1. Mix well. Add one table spoon of mint chutney at the end and stir for some time. You can also add a few chopped mint leaves instead of mint chutney!