Directions
- 1Add oil to a pot and then add 3-4 chopped medium onions.
- 2Add one tablespoon of salt to the onions.
- 3Add 3 chopped tomatoes to the pot and stir.
- 4Boil half a packet of spaghetti and 4-5 cubed potatoes in separate pots on the side.
- 5Once the onions are browned, add one full bulb of crushed garlic and a piece of crushed ginger.
- 6Stir well until the garlic and ginger are incorporated.
- 7Let the tomatoes cook down.
- 8Add 2 tbsp basaar, 1 tbsp methi, and 1 tbsp coriander powder to the mixture.
- 9Add your preferred amount of peas.
- 10Add 1kg of chicken keema and cook until all the water has disappeared (about 10-15 minutes on high heat).
- 11Once cooked, add half a jar of spaghetti red sauce.
- 12Once the sauce has cooked for a bit, add your boiled potatoes and mix.
- 13Let it sit for a couple of minutes on medium-high heat.
- 14Taste for salt and add more if needed.
- 15Add your boiled spaghetti to the pot.
- 16Mix together thoroughly.
- 17Top with coriander and serve.
Ingredients
- oil
- 3 medium onions
- 1 tablespoon salt
- 0.5 packet spaghetti
- 4 potatoes
- 1 bulb crushed garlic
- 1 piece crushed ginger
- 3 chopped tomatoes
- 2 tbsp basaar
- 1 tbsp methi
- 1 tbsp coriander powder
- peas
- 1 kg chicken keema
- 0.5 jar spaghetti red sauce
- coriander
Equipment
potwooden spoon
Tips
- If you want just spaghetti, use 500g of chicken keema instead of 1kg.
- Cook the keema until all the water has disappeared, around 10-15 minutes on high heat.
- Add the spaghetti sauce after the potatoes if you plan to separate a portion for keema handi.
- Taste the salt and add more if needed.
- You can let it sit for a bit so the sauce is absorbed, or eat straight away.
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