Keema Pav
A delicious, flavour-packed kheema made with beef or mutton mince, fresh green masala, aromatic spices and green peas. Serve it hot with soft pav for a hearty, satisfying meal!
Ingredients
1½ kg beef or mutton mince
Ingredients for the Green Masala Paste
200 g coriander leaves
100 g mint leaves
15 green chillies
1 tbsp + 1 tsp ginger-garlic paste
Method: Grind all the ingredients together with just enough water to form a smooth paste. Keep aside.
Spice Powders
1 tbsp + 1 tsp coriander powder
1½ tsp cumin powder
1 tsp pepper powder
½ tsp garam masala powder
1½ tsp chilli powder, or as per taste
Note: Preferably, add the chilli powder towards the end after checking the spice level. In this recipe, I have used chilli powder because the green chillies lacked the desired heat. Alternatively, you can use East Indian bottle masala powder for a different flavour.
Other Ingredients
6–7 onions, finely chopped
200 g shelled green peas
1 tbsp vinegar
Salt to taste
Oil and clarified butter (ghee), as required
Water, as required
Method
Step 1: Sauté the Mince
Heat some clarified butter (ghee) in a non-stick pan. Sauté the mince in batches until lightly browned. Remove and keep aside.
Step 2: Sauté the Onions
Heat a mixture of oil and clarified butter in a cooking vessel. Add the finely chopped onions and sauté until lightly browned.
Add the green peas and sauté for 2 minutes over medium heat.
Step 3: Add the Green Masala
Add the prepared green masala paste and mix well. Cook for about a minute, stirring continuously.
Add the sautéed mince and mix thoroughly so that the masala coats the mince evenly.
Step 4: Add the Spices
Add the coriander, cumin, pepper and garam masala powders. Mix well and add just enough water to help the mince cook.
Season with salt and cook over medium heat until the mince is almost done.
Step 5: Adjust the Spice Level
Check the seasoning and heat. Add chilli powder as required, depending on the spice level of the green chillies. Adjust the salt to taste.
Step 6: Finish Cooking
Continue cooking until the mince is completely cooked and the flavours are well blended.
Finally, add the vinegar and cook for another 2 minutes.
Your delicious, flavourful kheema is ready to serve!
Serving Suggestion: Serve hot with buttered pav, sliced onions and a squeeze of lime for a delicious kheema pav experience.
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