Take a pan.
Add water into it.
Add some salt and oil into it.
Mix it well.
Bring water to a boil.
After that add Maggi pasta into it.
As the pasta starts to cook, stir it well with the tongs so it don’t stick to each other or pan.
Cook it for 10-12 minutes on Medium flame.
Now turn off the heat.
Drain cooked pasta well in a colander.
Now Rinse in cold water and keep aside.
Now take another pan.
Heat olive oil into it.
After heating the oil, add Cumin and Musterd Seeds into it.
When seeds crackles, add ginger garlic paste, green chilli paste, dry Red Chillies and dry curry leaves.
Saute it.
Add tomato puree into it.
Add red chilli powder, turmeric powder, Cajun seasoning and Schezwan sauce.
Mix it well.
Cook it for 5 minutes.
Now add coconut cream and mix it well.
Now add boiled pasta and boiled corn.
Mix it properly.
Add salt to taste.
Also add lemon juice and Pepper powder.
Add dry parsley leaves.
Mix it well and cook it for 5 to 7 minutes.
Stir occasionally.
After that turn off the flame.
Remove the pasta into the serving plate.
Garnish it with dry parsley leaves and cajun seasoning.
Serve hot.
