Boil 250 grams of pasta (preferably penne or fusilli) in a large pot of salted water until al dente. Drain and set aside.
In a pan, heat 2 tablespoons of oil over medium heat. Add 1 finely chopped onion and sauté until golden brown.
Add 1 tablespoon of ginger-garlic paste and cook for 1-2 minutes until the raw smell disappears.
Add 250 grams of minced meat (chicken, mutton, or beef) to the pan and cook until it turns brown and is cooked through.
Add 1 chopped tomato, 1 teaspoon of red chili powder, 1/2 teaspoon of turmeric powder, 1 teaspoon of garam masala, and salt to taste. Cook for 5-7 minutes until the tomatoes are soft and the spices are well-blended.
Add 1/2 cup of water to the pan and let it simmer for 10-12 minutes until the meat is tender and the sauce has thickened.
Add the cooked pasta to the pan and mix well, ensuring the pasta is evenly coated with the spicy keema sauce.
Garnish with chopped coriander leaves and serve hot.