- 250 grams of Spaghetti.
- 5 Large Tomatoes, finely diced.
- 2 Onions, Chopped up into small pieces.
- 100 grams of Mutton Kheema.
- A teaspoon of red chilly powder.
- A little turmeric.
- A tablespoon of Ginger-Garlic Paste.
Heat oil in a pressure cooker. Saute onions till they are translucent. Add the minced meat and continue cooking on high heat till its turned white. Add the ginger garlic paste and saute till the raw smell is gone. Add the red chilly powder, salt and turmeric.
Cook on low heat for about ten minutes. Stir once in a while.
Add the chopped tomatoes and season with salt. Continue cooking on low heat till the tomatoes have softened into a pulp. Add enough water to submerge everything. There should be about 2 inches or so of water when the raw spaghetti is added. So add accordingly. When the water comes to a boil, add the spaghetti. Do not break them. Wait for the submerged part to soften and bend them in. Give it a little stir. Pressure cook.
One whistle on high heat. Let it simmer for 7-8 mins. Switch off. Let the pressure dissipate.
Open the cooker. Carefully stir the spaghetti as they may have gotten stuck together.
Enjoy a desi tomato style kheem Spaghetti.