Dumh Keema Kebab Pasta
Similar to our Hyderabadi Keema Seviyan but even better. Delicious, melt in your mouth Dumh Keema Kebabs transformed into a Pasta recipe with all the spice, fixings and pizzazz! A sauce made of ripe tomatoes, jalapeños + onions, aromatic Kadi Patta (curry) leaves simmered with some homemade ginger + garlic paste, garam masala, cumin, coriander and Kashmiri Lal Mirch, to which super moist kebabs are then gently incorporated, enhancing all flavors tenfold! Perfectly cooked egg noodles (a bit softer than al dente) are beautifully coated in this lush goodness, twirled + heated and adorned with freshly chopped mint, coriander leaves and lemon juice for a citrusy burst. A unique recipe with an ever so coveted, familiar taste!
Servings: 8
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.
Notes
*Before adding any salt to this recipe, please assess salt content of Dumh Keema Kebab!