Salt is one of those seasonings, that if overused, can render any dish inedible. In this blog post I will discuss how even an overly salted recipe, otherwise fabulous, can be salvaged and transformed into something simply perfect. We have all probably heard of the saying, “Too many cooks spoil the pot,” and in this case, even two semi-expert cooks! The other day, my sister Jabeen and I were prepping and cooking together and I partly marinated the keema for our Hyderabadi Dumh Keema Kebab recipe, and then inadvertently became preoccupied with prep work for another recipe (Mirchiyon ka Salan!). I requested Jabeen to finish marinating the kebabs. So seemingly, we swapped stations. Jabeen is an excellent cook herself, especially in the Hyderabadi cuisine realm. Not knowing that I had already added a sprinkle of salt to the Keema mixture, Jabeen innocently added more. And both of us were unaware of this “salty situation” until the Kebabs were baked, cut and rested. As soon as I indulged in a small bite of my carefully chosen favorite corner piece, crisp and golden brown around the edges, moist, spiced and delicious, the succulent kebab literally melting in my mouth, I panicked. After a momentary glance at my facial expression, Jabeen’s eyes caught mine and she immediately knew, with no words exchanged, that a chef’s worst nightmare had come to pass. The fact that all other flavor notes were on point, made this realization that much more catastrophic. But nothing to fear, as this dilemma was judiciously resolved by this special, one of a kind, delicious fusion pasta creation!
In this recipe, egg pasta acts as a necessary conduit, absorbing and enhancing all the aromatic spices, flavors and seasonings of the prepared mouthwatering kebabs, including the salt content! A luscious sauce of simmered onions, tomatoes and jalapeños, a few more spices including garam masala, cumin and Kashmiri Lal Mirch, crackling curry leaves and a finishing touch with some fresh mint, coriander and lemon juice creates a paste recipe that is exceptionally delicious, even beyond my expectations. In conclusion, two semi-expert cooks can surely rectify (I would say even glorify) any such “salty situation,” and thank goodness for that!
Dumh Keema Kebab Pasta
Ingredients
- 8-10 pieces Hyderabad Dumh Kebab *recipe previously posted
- 18 oz good quality egg noodles *I used Amore brand Tagliatelle Egg Pasta, cooked per package instructions
- 1½ cup pasta water *reserved when boiling pasta
- 5 tbsp cooking oil
- 1 large yellow onion *thinly sliced
- 5 ripe tomatoes *chopped, I used Campari tomatoes
- 1 jalapeño *deseeded and thinly sliced
- 2 tsp fresh garlic paste
- 1 tsp fresh ginger paste
- 1 tsp Kashmiri Lal Mirch
- 1 tsp garam masala
- 2 tsp coriander powder
- 1 tsp cumin powder
- 5-6 curry leaves *Kadi Patta
- 1-2 green chilies *whole, Hari Mirch
- Kosher salt *to taste
For Topping
- 4 tbsp lemon juice *freshly squeezed (1 ½ lemons)
- fresh coriander leaves *chopped, handful
- fresh mint leaves *chopped, handful
Instructions
- Cook pasta per package instructions (a bit on the softer side but not overcooked!), drain/rinse with cold water and set aside. *I added a drizzle of grape seed oil in boiling water while cooking pasta.
- In a large wok or skillet, heat oil on medium high heat. Once oil is hot, turn heat to medium, add sliced onions and sauté for 10-12 minutes, mixing as needed until light golden brown. Now add ginger + garlic paste, mix well and continue to cook for 3-4 minutes. Add chopped tomatoes and sliced jalapeños, mix to combine, sauté for 5-7 minutes on medium heat, turn heat to medium low, add spices (garam masala, coriander powder, cumin powder, Kashmiri Lal Mirch), add some of the reserved pasta water, miix well to combine all ingredients, cover wok and simmer spices in tomato mixture for 15 minutes, stirring a few times in between, as needed. Uncover wok, mix well, add curry leaves + whole Hari Mirch, cover and cook for 2-3 more minutes. Add cooked pasta and remaining reserved pasta water, mix well using tongs, break apart and add pieces of Dumh Keema Kebab. Gently mix to combine and heat through for 4-5 minutes on medium high heat.
- Remove Keema Pasta to serving platter, sprinkle lots of chopped mint, coriander leaves and freshly squeezed lemon juice. Uniquely delicious and mouthwatering Dumh Keema Kebab Pasta is now ready to serve. Enjoy! Nosh Farma'aiye.