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Kheema pav

Kheema pav

0 reviews
READY IN 1hr
PREP TIME 15mts
COOK TIME 45mts
SERVINGS 6 people

Kheema pav,  a very famous street food dish in north india  . My kids love anything with pav, first in the list is pav bhaji. They can eat it any number of times.  I too love the pav when it is toasted in butter and is crusty.

For all those pav lovers like me , kheema pav is a perfect combination for dinners when you dont want to have  the usual rice  or chapatis .This recipe calls for 3 to 4 tsp of Kashmiri chilli powder as we all know Kashmiri chilli powder has a good colour but the hotness is not much . For this recipe you need to fry the masala and the kheema well,  with patience to get that final taste dont be in a hurry to quickly finish it off. I am sure you will be satisfied when you get the final result. Do try it and i would be happy if could leave a comment .

Ingredients

  • Half kg kheema mutton or beef
  • 2 big onions finely chopped
  • 2 green chillies slit
  • 2 medium sized tomatoes finely chopped
  • 1& 1/2 tbsp ginger garlic paste
  • 3 to 4 tsp of Kashmiri chilli powder
  • 1 tbsp of cumin seeds
  • 1 &1/2tbsp of coriander seeds
  • 1tsp of peppercorns
  • Half cup of coriander leaves
  • 1 black Cardamom
  • 4 cloves
  • 1 inch cinnamon stick
  • 2 tbsp of store bought tomato paste
  • 1/2cup oil
  • 1 tbsp lime juice
  • 1 inch piece ginger cut julienne
  • Salt to taste

Directions

  • 1Wash the kheema and keep it in a strainer to remove the excess water.
    Dry roast the cumin and coriander seeds separately. Grind them to a fine powder. Keep aside.
    Heat 1/2 cup oil in a kadai and fry the onions till they turn translucent. Then add the dry roasted cumin-coriander powder, cinnamon, cloves, black cardamom, pepper corns and green chillies and fry everything on a low heat for a couple of minutes.
    Add the ginger and garlic pastes and fry for half a minute or till the raw smell vanishes. Then add the chopped tomatoes and fry very well on a low heat till the oil begins to separate. This step is very important.
    Next, add the minced meat and fry it well. Do not add any salt at this stage as it will make the meat ooze out water, so fry on a low heat for at least 10minutes.
    Add the red chilli powder and continue to fry

    When the meat is almost done and it looks dryish, add salt to taste and the tomato puree if required. Put few drops of lime juice and add more only if required. Continue to cook for a minute or two before adding the chopped coriander.
    Garnish with ginger julienne and serve hot with pav which is slit open and toasted slightly with butter to add that extra crunch.

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