Spaghetti with Minced Meat – My Way!

Although I am not a great fan of pasta and macaroni, I’ve always had this distant liking towards spaghetti. I guess it probably due to the number of times Chef Vicky Ratnani on NDTV Good Times has cooked it. Though he talks non-stop, I must admit, the way he prepares and presents each of his dish, makes me drool!

This was my first attempt at spaghetti. I did not follow any recipe. I just followed my instincts and recollected some tips that I saw on TV. Trust me, its easy, quick and did turn out tasty!

Ingredients
  • 150 gms spaghetti
  • 250 gms minced meat
  • 2 large onions diced
  • 2 medium tomatoes cut into half and sliced lengthwise
  • A pinch of cumin seeds
  • A pinch of saunf
  • 1/2 tsp turmeric powder
  • 2 tbsp curd
  • 1/2 tsp garam masala powder
  • 1/2 tbsp mutton masala powder
  • 1/2 tsp chilly powder
  • 1 tbsp ginger garlic paste
  • Salt to taste
  • A drizzle of olive oil
  • Handful of fresh coriander leaves chopped
  • Cheese of your choice’

Method

  • Washed the meat well and marinate it with curd, turmeric powder and a little salt for a couple of hours in the refrigerator.
  • Take the marinated meat, transfer it to a pressure cooker, pour 2 cups of water and pressure cook for 10 whistles. Once the pressure escapes, open the lid and allow the remaining water to evaporate on medium flame.
  • In a separate large vessel, pour 2 liters of water, add a little salt and a tablespoon of olive oil. When it comes to a boil, add the spaghetti. Cook the spaghetti for 7 – 10 minutes, occasionally giving it a stir. You can check if the spaghetti is cooked by taking one strand of spaghetti and throwing it on your kitchen cupboard (wooden/glass). If the spaghetti sticks to the wall of the cupboard, its cooked (Thanks you Chef Vicky for the tip!). Once its cooked, drain the water and keep it aside.
  •  In a large vok, pour some oil, when medium hot, add the cumin seeds and saunf and allow them to crackle.
  • Immediately add the onions and saute it until it turns light golden brown. Add the ginger garlic paste. When it looses its raw smell, add the tomatoes. Cover the vok with a lid and allow the tomatoes to get cooked on low flame.
  • Once the tomatoes are cooked well add the chilly powder, mutton masala powder, garam masala and salt. Saute for a couple of minutes and add the cooked meat. Allow the masalas to blend and infuse into meat by cooking in on low flame for 5 – 10 minutes, occasionally sauteing it. To this add the fresh coriander leaves.
  • Transfer the spaghetti to the vok and mix it well with the meat mixture and turn off the stove.
  • Serve hot with a drizzle of olive oil and a little grated cheese over it!