Dice the onion, tomatoes, carrots, and green beans into small pieces.
Heat the ghee in a big skillet. Add the garlic and onions and let them ‘sweat’ for a couple of minutes.
Add the carrots and beans and sauté for another 2 minutes.
While the vegetables are cooking, cook the pasta in a pot of salted, boiling water. Drain and set aside.
Add the chopped tomatoes, peas, garam masala and salt to the skillet.
Give a quick stir and then add the cooked macaroni. Add most of the chopped cilantro.
Save just enough cilantro for garnish. Stir to combine the vegetables and pasta. Cook covered for 3 minutes.
Take the skillet off the heat. Sprinkle the shredded cheese over the hot pasta. Garnish with cilantro and serve.