Assalam-o-Alaikum! Hello everyone, how are you all? I hope you are all doing well and in good health. I am doing absolutely fine.
Today, I tried a recipe that I thought I would share with all of you because it is something quite different for me. I tried it for the first time, and you can consider it my own creation. It is basically a fusion of white sauce and seekh kabab.
First, put some water on the stove to boil. Add 2 tablespoons of salt and then add the pasta. Add a little oil as well so that the pasta does not stick together.
Once the pasta becomes soft and is cooked to your desired consistency, strain it. Keep a little of the pasta water aside, as we will use it while preparing the sauce.
In a separate pan, add butter or oil. Add the flour and ginger-garlic paste and fry everything well.
Then gradually add 2 to 2½ cups of milk. You can also add cream if you want to make the sauce richer and creamier.
Now add salt, red chilli powder, black pepper, and garlic powder. Mix everything really well until the sauce becomes smooth and there are no lumps.
Next, take your frozen seekh kababs and microwave them to defrost them. Cut them into small round pieces and add them to the sauce. Alternatively, you can lightly fry the seekh kababs before adding them.
My seekh kababs were already cooked, so I only needed to defrost them. I added them directly to the sauce and let everything cook together on low heat (dum) so that the seekh kabab could absorb all the flavors of the sauce.
Finally, add the prepared sauce and seekh kabab mixture to the cooked pasta and mix everything together.
As you can see, the final presentation turned out really good! You can also garnish it with some herbs or your favorite toppings.
My experience with this new dish was really good. Everyone loved it! It was a completely new recipe for me, and I was happy with how it turned out.
The best part is that you can prepare something delicious in a short amount of time, especially for children’s lunch. Kids can really enjoy this because the spices are mild and the overall flavor is light and creamy.
In terms of nutrition, it provides a good amount of carbohydrates from the pasta, along with protein from the seekh kababs. And, of course, the taste was really delicious!
The result was a very fragrant, creamy, and delicious dish. It turned out to be a lovely fusion of Continental and Desi flavors. You have the traditional Desi seekh kabab combined with the creamy white sauce, giving it an Alfredo-style touch.
The combination worked surprisingly well, and everyone enjoyed it.
You can also serve this dish as a side dish at an event, family gathering, or party. It makes a great addition to the table and complements other dishes really well.
Overall, this Seekh Kabab White Sauce Pasta was a successful fusion recipe, and I would definitely make it again!
One piece of advice I would like to share is that whenever you are preparing a Desi main dish—whether it is biryani, pulao, karahi, or any other traditional dish—try adding a pasta dish as a complementary side. I personally always like to include pasta or something similar at my dinners and family gatherings, whether it is a pasta salad, chow mein, red sauce pasta, or white sauce pasta.
This is especially helpful because not everyone enjoys Desi food, and children often prefer milder, more familiar flavors and may not eat traditional dishes. Having a pasta dish on the table gives your guests and children another option, making things much easier for you as a host.
So, if you’re planning a dinner, gathering, or party, adding a simple pasta dish alongside your Desi food is definitely something I would recommend. It adds variety to the table and complements the rest of your dishes beautifully.
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