Used up left over kheema curry to prepare pasta for Nehal’s dinner. Made for a quick and flavorful meal.

1 Cook fettuccine in salted rapidly boiling water and a tbsp of oil until it turns soft yet firm. Remove from heat and strain. Add cold water and strain again. Leave the fettuccine in the strainer for 10 mts. Sprinkle a tbsp of olive oil and keep aside.
2 Drizzle olive oil in a vessel, add the crushed garlic and sliced onions and saute for 4 mts. Add the chopped tomato pieces and saute for 2 mts. Add the cooked mince meat curry and combine and cook for 2 mts. Add the dried italian seasoning and combine.
3 Add the strained fettuccine and toss the contents to combine. Turn off heat and remove onto serving bowl.

To prepare Minced meat (Kheema) curry:
Heat one and half tbsps oil in a pressure cooker. Add 1 large chopped onion and saute till transparent. Add a tsp of ginger garlic paste and saute further for another 3 mts. Add 1/4 kg washed minced meat and cook for 7-8 mts on high heat, stir once in while. Add 1 tsp red chilli pwd, 1 tsp coriander pwd, 1/4 tsp cumin pwd, 1/4 tsp garam masala pwd and salt to taste. Combine well. Add a cup of water and pressure cook till the kheema is completely cooked and soft. This could take about 15-18 mts. Add a tsp of kasuri methi and combine. Turn off heat. If the curry is watery, cook till the water evaporates.