Creamy masala pasta

Carrot pasta in creamy masala sauce

Carrot peeled and sliced - 2 small ones (cubed).
Pasta - 200 gm
Shallots sliced - 3
Green chilli - 1
Cooked peas - 1/2 cup
Garlic - 5 cloves
Ginger crushed - 1/2 table spoon
Herbs - finely chopped - 1/2 table spoon
Oil -  3 table spoon
Hot water enough to cover pasta and 1/2 inch over.
(For one cup pasta I use 2 cup hot water)
Chilli powder - 1 table spoon
Cumin powder - 1/2 table spoon
Heavy cream/yogurt - 1/2 cup
Cheese grated- 1/2 cup (chilli cheese is the best)
Salt
Garam masala - 1/4 table spoon (optional)

Method:
Cook pasta with enough water and few drops of oil.
Heat oil in a pan and cook shallots and green chill's in low heat for 5 minutes, covered with pinch of salt.
Add crushed ginger and garlic and fry for another 3 minutes.
Add the powders and fry for another 2-3 minutes.
Add herbs mix well.
Add carrots and sprinkle some water. Check salt.  Cook this covered in low heat for 10 minutes. Stir in between.If you prefer that raw taste of carrot you need only 5 minutes. Once the carrot is ready add cooked peas.
Check the pasta and if it is cooked drain the water to cup and take one cup of this pasta water and keep this to one side.
Now drain this pasta well and mix well with carrot mixture.
Now add the pasta water and cook this in high flame for 3 minutes. Sprinkle garam masala.
Add cheese mix well.
Turn the heat off and add cream or yogurt. Check salt.

Yes it is ready to be served with red wine...:)