Keema Pasta Curry

          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 steamed rice / flavored 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 check for a simple and easy step by step pictorial recipe to prepare this amazing and yummy treat.

• 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
• salt to taste 
• 1/2 tsp. turmeric powder
• 1 tsp. coriander powder
• 1 tsp. cumin powder
• 1 tbsp. red chili powder
• 1 tomato, chopped
• 1 tsp. garam masala powder
• 1 tsp. ghee
• 1 tsp. coriander leaves, chopped

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

          Heat oil in a pan and temper with bay leaves, cumin seeds, cinnamon, cardamoms and cloves. Sauté for a few seconds.

          Add remaining onion and stir fry till light brown. Now add the ground paste and continue to sauté till the oil separates.

          Add all the dry spices (except garam masala powder) and mix well. Now time to add the tomatoes and cook, covered on a low flame till it is nicely mashed.

          Add the drained keema and cook till dry. Add 1 cup water, cover and simmer till the gravy thickens.

          When done, add the boiled pasta, garam masala and ghee. Give it a toss and switch off the flame. Garnish with coriander leaves and keep it covered for 4-5 minutes. 

           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.

                     Heat oil & temper with bay leaves, cumin seeds, cinnamon, cloves &
                     cardamoms. Sauté few seconds. Add remaining onion & sauté till light 
                     brown. 

                       Add the ground paste and continue to sauté till the oil separates.

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

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

                                            Add the drained keema and cook till dry. 

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

                      Add boiled pasta, garam masala & ghee. Toss & switch off flame. 

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

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