Keema Pav…One of the most savored Street Food of India!

Keema Pav is a blissful meal in itself, unique street food and the most relished one. Keema is traditionally served with pav however, it can be enjoyed with rice, roti, and any other bread of your choice.

As I have shared before that I do not consider cooking as my passion, hence I keep trying simpler and easy ways (all improvised by me) to prepare a delicious meal since my husband and I love food and have super high taste expectations.

Let us begin with the recipe, this recipe serves 04….feel free to add and remove ingredients as per your taste and preference.

Ingredients

• Minced mutton (You can use minced chicken too) – 500gms
• small chopped onions – 01 big sized onion (unevenly chopped is doable)
• Tomato (chopped) – 01
• Peas (Optional)- 1/2 cup
• Ghee – 04 tbsp
• Green chili – 01 piece
• Mint leaves – chopped
• Bayleaf – 01 (nos)
• Cloves – 04 (nos)
• Green cardamon – 04 (nos)
• Cumin seeds (as per regular usage)
• Black pepper (whole) – 05 (nos)
• Cinnamon stick – 01 (nos)
• Ginger garlic paste – 01 tbsp

Please note that it is essential to add whole spices since that is what adds aroma, flavor and has essential medicinal qualities which are important for digestion.

• Turmeric powder – 01 1/2tsp
• Salt – as per taste
• Deggi Mirch / Kashmiri lal mirch – 01 1/2tsp (adds a little color and flavor)
• cumin powder- 01 1/2 tsp
• Kasturi Methi – 01 1/2 tsp
• Chopped coriander – Garnish

Preparation

Step 1 – Take a deep saucepan and place it on medium flame and let it heat. Add Ghee, once the ghee is hot add aromatics and all whole spices along with green chili.

Step 2 – Once the aroma rises, add chopped onions and stir on medium flame. Let the onions turn light pinkish/brownish, add ginger garlic paste to the saucepan.

Step 3 – You will notice that the smell of the ginger and garlic has reduced, to this mixture add chopped tomatoes and mix well. Cover the saucepan on a medium flame for about 01- 02 minutes.

Step 4 – As the tomatoes get mushy, please add minced mutton or chicken and stir well.

(For this process, it may take a little extra time for the mutton to cook so instead of a saucepan, a pressure cooker can also be used, however, a saucepan is the best option for chicken mince since chicken takes less time to cook)

Step 5 – Once the ghee starts to surface the pan, add turmeric, deggi mirch, salt, cumin powder, and stir well (please improvise the spices as per your taste and preference). Add chopped mint leaves and close the lid.

Optional Step – Add boiled or frozen peas once the mint leaves mix well.

Step 6 – Cook for about 15 – 20 minutes with the lid on and keep stirring occasionally on medium flame. In case using a pressure cooker, after the first whistle, lower the flame for about 10 – 12 minutes. Before plating the dish, add Kasturi methi and let the pan stay with the lid closed for about 10 minutes on low flame.

Step 7 – Garnish with chopped coriander leaves and serve.

Heat pav bread on a pan with lots of butter and serve it as an accompaniment with the Keema and Enjoy!