Dice the onion and tomatoes into small pieces.
Cook the macaroni in a pot of salted, boiling water. Follow package directions. Drain and set aside.
While the macaroni is cooking, heat the ghee in a large skillet. Add the garlic and onions and let them 'sweat' for a couple of minutes and turn translucent.
Add the chopped tomatoes, peas, cumin powder, chili powder, turmeric and salt to the skillet. Cook while stirring periodically for 2-3 minutes until the tomatoes have cooked through and have broken down into a sauce. If the sauce begins to get too dry, dilute it with a splash of water.
Give a quick stir and then add the cooked macaroni. Add most of the chopped cilantro, reserving a little for garnish.
Stir to combine the vegetables and macaroni. Cook covered for 3 minutes.
Add the garam masala, and stir a couple times and then check the spice and salt.
Take the skillet off the heat. Sprinkle the shredded cheese over the hot pasta. Garnish with cilantro and serve.