SPAGHETTI WITH CHICKEN KOFTA HERB SAUCE
Ingredients
2 cups boiled spaghetti
10-12 chicken meat balls or koftas made sindhi style using chicken keema and garam masala

For the gravy
3 tbsp olive oil
1 tsp chopped garlic
1 small onion chopped
1 bayleaf
2-3 peppercorns
Salt to taste
Pepper powder to taste
1 tsp cumin powder
1 tsp coriander powder
½ tsp turmeric powder
1 tsp red chili powder
1 tsp kasoori methi
2 tbsp malai
2 tsp cashew paste
1 tsp garam masala powder
2 cups tomato puree
Method
Boil the spaghetti and keep aside. Prepare the chicken koftas or meatballs.

For the sauce-heat oil in a pan, sauté the garlic, onion, bayleaf, peppercorns for a few seconds. Add in the tomato puree, all powdered spices, and cook for 4-5 mins. Simmer the sauce, add in the malai and cashew paste as well as the koftas and simmer for another 5 mins. Finally arrange spaghetti in a plate and top with the hot meatballs and sauce. Garnish with some cheese and fresh herbs if desired. Serve hot with focaccia bread or bread rolls.