Mix the flour, egg, salt and water uniformly and knead slowly to form soft dough.

On a floured surface hand roll the dough into a circle to desired thickness.

With knife/pizza cutter cut in to long stripes.

Boil the water and add the pasta to boiling water, boil it for 10 minutes.

Drain the water.

Melt the butter in a flat bottom pan add ginger-garlic paste, cumin powder, coriander powder, turmeric, kasuri methi and sauté them for 3 mins.

Then add yogurt and tomato puree and bring to a boil.

Add red chilli powder and salt.

Add linguine pasta.

Garnish with cilantro.