Steps to Prepare Perfect Keema matar pasta with leftover keema

Keema matar pasta with leftover keema Recipe. How to prepare it? What are the ingredients? Cooking tips and more… This is one of my favourite food recipe, this time i’am gonna make it a little bit tasty.

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.

Here is the best “Keema matar pasta with leftover keema” recipe we have found so far. This will be smell and look delicious.

Ingredients of Keema matar pasta with leftover keema

1. It’s 1 cup of leftover Matar keema.
2. You need 2 cups of pasta of any variety and shape.
3. It’s 1 of medium onion chopped.
4. Prepare 1 of medium tomato chopped.
5. Prepare 1 tbsp of tomato ketchup(optional).
6. You need 1 tsp of ginger-garlic paste.
7. Prepare 1 tbsp of cooking oil.
8. Take 1 tsp of dry herbs like oregano or thyme.
9. Make ready 1 tbsp of salt to cook pasta.
10. Take 1/3 tsp of more salt for gravy.
11. Make ready of Little grated cheese and chilli flakes to garnish.

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.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.However, they all have one thing in common - the intensely flavorful base sauce made with onions, garlic.

Keema matar pasta with leftover keema step by step

1. Cook pasta with salt for 8-10 minutes in boiling water..
2. When pasta becomes soft drain in a colander, rinse with cold water and keep aside. I use different shapes pasta just for fun..
3. Now prepare all the ingredients ready..
4. Heat a non stick pan and add cooking oil. Add chopped onion and saute for 2-3 minutes..
5. Now add ginger-garlic paste and tomatoes and continue to stir till oil separates..
6. Add tomato ketchup and stir. You can skip ketchup as I added just to enhance colour..
7. Mix well so that everything become a homogeneous mixture. Add little water to mix well. Now add the leftover keema and stir..
8. Now add the boiled pasta. Continue to cook for 2-3 minutes by stirring constantly so that karma masala mix well with the pasta..
9. Add oregano or thyme and mix well..
10. Delicious keema pasta is ready now. Serve immediately garnish with some grated cheese and chilli flakes..

Warm, fragrant Indian-inspired vegetarian curry contrasts deliciously with cool cucumber raita.Keema (Minced Meat) Matar (Peas) is traditional meat dish of India.I tried your lamb recipe (Keema Matar) and also stuffed few sandwiches with leftovers.

Keema (aka kheema or qeema) is a flavorful minced meat (beef or lamb) dish said to have originated in Persia but extremely popular in the Indian sub-continent.Other meats such as mutton, chicken or turkey can also be used in this recipe.Try this delicious version with matar or mutter (green peas).Keema Matar is made with minced mutton cooked with whole spices like laung (cloves), kali mirch (black pepper), dalchini A good quality mutton keema is an absolute necessity to make delicious Keema Matar.Any leftovers can be easily be made into a delectable keema paratha the next day.