Hey everyone, it’s Drew, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, keema matar pasta with leftover keema. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
Keema matar pasta with leftover keema is one of the most popular of recent trending foods on earth. It is appreciated by millions every day. It is easy, it is fast, it tastes delicious. They are nice and they look wonderful. Keema matar pasta with leftover keema is something that I have loved my whole life.
I have made pasta using leftover keema salan its an easy and quick recipe and is also good for kids and their pack lunch so today will show you how to make. It really does feel like forever since I've sat down to write up a recipe. I've had a close family wedding and so Keema/Kima, as we call it in Bengali, is a staple curry in many Bangladeshi and Pakistani households.
To begin with this particular recipe, we have to first prepare a few components. You can have keema matar pasta with leftover keema using 11 ingredients and 10 steps. Here is how you can achieve it.
The ingredients needed to make Keema matar pasta with leftover keema:
- Get 1 cup leftover Matar keema
- Get 2 cups pasta of any variety and shape
- Get 1 medium onion chopped
- Prepare 1 medium tomato chopped
- Prepare 1 tbsp tomato ketchup(optional)
- Prepare 1 tsp ginger-garlic paste
- Prepare 1 tbsp cooking oil
- Take 1 tsp dry herbs like oregano or thyme
- Take 1 tbsp salt to cook pasta
- Make ready 1/3 tsp more salt for gravy
- Make ready Little grated cheese and chilli flakes to garnish
Keema matar is a very popular dish in north India. It is nothing but cooked minced mutton. Then spice it up along with garlic, onion, tomato, chilli and finally. Minced chicken sauteed in onion - tomatoes and flavored with aromatic Indian spices.
Instructions to make Keema matar pasta with leftover keema:
- Cook pasta with salt for 8-10 minutes in boiling water.
- When pasta becomes soft drain in a colander, rinse with cold water and keep aside. I use different shapes pasta just for fun.
- Now prepare all the ingredients ready.
- Heat a non stick pan and add cooking oil. Add chopped onion and saute for 2-3 minutes.
- Now add ginger-garlic paste and tomatoes and continue to stir till oil separates.
- Add tomato ketchup and stir. You can skip ketchup as I added just to enhance colour.
- Mix well so that everything become a homogeneous mixture. Add little water to mix well. Now add the leftover keema and stir.
- Now add the boiled pasta. Continue to cook for 2-3 minutes by stirring constantly so that karma masala mix well with the pasta.
- Add oregano or thyme and mix well.
- Delicious keema pasta is ready now. Serve immediately garnish with some grated cheese and chilli flakes.
Since keema matar is the most popular dish served at almost every other restaurant in India and across South-east Asia, therefore, you will find many variations of Chicken keema matar. Keema matar (English: "pea and minced meat") is a dish from the Indian subcontinent associated with the Mughals. "Keema matar" was popularly eaten in the courts of Mughal India. In royal families of the Indian subcontinent. About Keema Matar Recipe: Keema matar is a delicious dinner party dish that you can easily prepare at home with simple ingredients and in no more than an hour. Pair this with rice or roti for a wholesome meal.
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