Grind 1 onion, ginger and garlic into a smooth paste. Keep aside.
Heat oil in a pan & temper with bay leaves, cumin seeds, cinnamon, cloves and cardamoms. Saute for a few seconds. Add remaining onion and stir fry till light brown.
Now add the ground paste and continue to saute till the oil separates.
Add all the dry spices (except garam masala powder) and mix well.
Add tomatoes & cook, covered, on a low flame till it is nicely mashed.
Add the drained keema and cook till dry.
Add 1 cup water, cover and simmer till the gravy thickens.
When done, add boiled pasta, garam masala & ghee. Give it a toss and switch off the flame.
Garnish with coriander leaves and keep it covered for 4-5 minutes.
Serve as a side dish with either plain steamed rice, jeera rice, plain biryani, pulao, naan, tandoori roti, kulcha, paratha or just plain chapati. You may also enjoy with appam, idiyappam or dosa.
