Cook the pasta according to the directions on the package.
Here are the spices you’ll need along with ginger, garlic, and onions.
Heat the same enameled dutch oven on medium heat, once hot, add oil, followed by bay leaf and all the spices – green cardamom, cloves, black peppercorns, cinnamon stick, and cumin seeds. Saute for 30 seconds.
Add ginger and garlic. Saute for 30 seconds.
Add onions and saute for about 4 minutes.
Now add the spices – turmeric powder, coriander powder, and red chili powder. Season with salt as needed. Stir for 30 seconds.
Immediately add water to cook the spices and avoid burning.
Add crushed tomatoes. Stir.
Cover and cook on a low simmer for 15 minutes.
Then add garam masala.
Add fresh cilantro. Stir.
Lastly, add vegetarian meatballs. Let the meatballs sit in the sauce for about 10 minutes before serving. Turn off the stove.