Keema Pasta Curry

Name: Keema Pasta Curry
Cuisine: Indian
Ingredients: 1 cup mutton mince / keema, washed & drained; 1/2 cup pasta, boiled al dente with a pinch of salt & drained; 3 tbsp. oil; 1-2 bay leaves; 1 " cinnamon stick; 2-3 green cardamoms; 4-5 cloves; 1 tsp. cumin seeds; 2 onion, sliced; 1 " ginger; 2-3 garlic cloves; to taste salt; 1/2 tsp. turmeric powder; 1 tsp. coriander powder; 1 tsp. cumin powder; 1 tbsp. red chilli powder; 1 tomato, chopped; 1 tsp. garam masala powder; 1 tsp. coriander leaves, chopped; 1 tsp. ghee

Bethica Das @kitchen_flavours

Sharjah (UAE)

#post25 - There is nothing fancy about this dish. It is just a simple no-fuss homemade style keema curry. As I had some leftover boiled pasta, I added them to the curry. So make your usual Keema Masala and add some boiled pasta or macaroni to make a fusion out of it.

It can be relished either with plain steamed rice / flavoured rice or any Indian bread for a wholesome meal. How's that? You can also have it just as it is. In that case, increase the quantity of pasta. So do try this amazing and yummy treat for your loved ones. #goldenapron

Bethica Das @kitchen_flavours

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Ingredients

1 cupmutton mince / keema, washed & drained
1/2 cuppasta, boiled al dente with a pinch of salt & drained
3 tbsp.oil
1-2bay leaves
1" cinnamon stick
2-3green cardamoms
4-5cloves
1 tsp.cumin seeds
2onion, sliced
1" ginger
2-3garlic cloves
to tastesalt
1/2 tsp.turmeric powder
1 tsp.coriander powder
1 tsp.cumin powder
1 tbsp.red chilli powder
1tomato, chopped
1 tsp.garam masala powder
1 tsp.coriander leaves, chopped
1 tsp.ghee

Saved

Steps

1

Grind 1 onion, ginger and garlic into a smooth paste. Keep aside.
2

Heat oil in a pan & temper with bay leaves, cumin seeds, cinnamon, cloves and cardamoms. Saute for a few seconds. Add remaining onion and stir fry till light brown.
3

Now add the ground paste and continue to saute till the oil separates.
4

Add all the dry spices (except garam masala powder) and mix well.
5

Add tomatoes & cook, covered, on a low flame till it is nicely mashed.
6

Add the drained keema and cook till dry.
7

Add 1 cup water, cover and simmer till the gravy thickens.
8

When done, add boiled pasta, garam masala & ghee. Give it a toss and switch off the flame.
9

Garnish with coriander leaves and keep it covered for 4-5 minutes.
10

Serve as a side dish with either plain steamed rice, jeera rice, plain biryani, pulao, naan, tandoori roti, kulcha, paratha or just plain chapati. You may also enjoy with appam, idiyappam or dosa.