kheema pasts

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Ingredients
Pasta - 2 cups
Kheema - 1 lb (Any ground meat like ground chicken, turkey, beef or pork. For vegetarian version, soya granules can be used)
Vegetables  - 1 cup (Any vegetables like carrot, celery, green leafy vegetable, capsicum etc can be used can be used. I've used beet leaves in this.)
Onion - 1 (Finely chopped)
Ginger - Garlic Paste - 1 tblsp
Tomato puree/ Tomato sauce - 2 tblsp
Chilly Sauce - 1 tblsp
Corriander Power, Cumin Powder, Fennel Powder - 1 tsp each
Garam Masala - a pinch
Turmeric Powder - a pinch
Butter/ Oil - 1 tblsp
Salt - as needed
Cilantro - handful (finely chopped)
 
Method
1. Bring a big potful of water to boil. Add little salt to it and add the pasta. Let it cook according to the package instructions.
2.  In the mean time, heat the oil/butter in a pan, add the kheema and let it cook for 5 minutes until the meat is cooked.
3. Add chopped onions and ginger garlic paste and fry for another 5 minutes.
4. Add tomato puree, chilly sauce and all the dry masala powders (corriander, cumin, fennel, turmeric powder and garam masala).
5. After 2 minutes add the vegetable that you want to add and required salt and let it cook for few minutes till the vegetable is cooked.
6. Finally add the cooked pasta and toss everything together. Add some finely chopped cilantro and serve. You can even add some shredded cheese while tossing the pasta.