Cook macaroni till el dente. Drain and set aside.

Heat oil in a saucepan. Saute the onions till soft.

Add the ginger and garlic paste and cook till raw smell goes, approximately 3-5 minutes.

Add in the rest of the ingredients from tomato paste to salt and cook on low flame for around 10 minutes.

Finally add in the mince and continue to cook till the mince is done. Add water little by little to ensure that the mince does not stick to the pan.

Once the mince is cooked, add in the drained macaroni and give it a nice mix to ensure the masala covers the macaroni.

Keep on low flame with tight lid for around 5 minutes. Switch off and serve warm!