How to Make Favorite Keema matar pasta with leftover keema

Hello everybody, it is Brad, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, keema matar pasta with leftover keema. It is one of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.

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. This particular version, Classic Keema Matar.

Keema matar pasta with leftover keema is one of the most popular of current trending foods on earth. It’s appreciated by millions daily. It is easy, it is fast, it tastes delicious. They’re fine and they look fantastic. Keema matar pasta with leftover keema is something which I have loved my whole life.

To get started with this particular recipe, we have to prepare a few components. You can have keema matar pasta with leftover keema using 11 ingredients and 10 steps. Here is how you cook that.

The ingredients needed to make Keema matar pasta with leftover keema:

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

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 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.

Instructions to make Keema matar pasta with leftover keema:

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.

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/Motor aka minced mutton gravy with peas is a very popular Mughlai preparation in which minced meat is cooked with green peas.

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