Authentic and Delicious Kheema Pav Recipe

Ingredients

  • 500 grams Mutton Kheema
  • 2 tablespoons Vegetable Oil
  • 2 tablespoons Butter
  • 2 medium Onions, finely chopped
  • 1 tablespoon Ginger-Garlic Paste
  • 2 Green Chilies, finely chopped
  • 2 medium Tomatoes, finely chopped
  • 1/2 teaspoon Turmeric Powder
  • 1 tablespoon Red Chili Powder
  • 1 tablespoon Garam Masala
  • 1/2 cup Peas
  • 2 tablespoons Fresh Coriander, finely chopped
  • 2 tablespoons Lemon Juice
  • 8 Pav Breads
  • Salt, to taste

Steps and instructions

  1. Heat the vegetable oil and butter in a pan over medium heat.
  2. Add the finely chopped onions to the pan and sauté until they turn golden brown.
  3. Add the ginger-garlic paste and green chilies to the pan and sauté for a few minutes until the raw smell disappears.
  4. Now, add the finely chopped tomatoes to the pan and cook until they become soft and mushy.
  5. Add the turmeric powder, red chili powder, garam masala, and salt to the pan. Mix well and cook for a few minutes.
  6. Add the mutton kheema to the pan and cook on high heat for 10 minutes, stirring continuously.
  7. Reduce the heat to low, cover the pan, and cook for another 20 minutes, or until the kheema is cooked thoroughly.
  8. Add the peas to the pan and mix well. Cover the pan again and cook for another 10 minutes.
  9. Turn off the heat, add the freshly chopped coriander and lemon juice to the pan, and mix well.
  10. Toast the pav breads slightly on a tava or pan, using a little butter if desired.
  11. Serve the kheema hot with the toasted pav breads on the side.

Tools for making

Recipe variations

  • Substitute mutton kheema with chicken or beef kheema.
  • Add vegetables like carrots, bell peppers, or potatoes to the kheema.
  • Replace pav breads with regular burger buns or dinner rolls.
  • Try using whole wheat pav breads for a healthier option.
  • Add a dollop of yogurt or sour cream on top of the kheema for a creamy twist.
  • For a spicier version, increase the amount of red chili powder or add some chopped green chilies.
  • Include different spices like cumin powder, coriander powder, or cardamom powder for additional flavor.
  • For a vegetarian option, replace the meat with minced tofu or paneer.
  • Experiment with different garnishes like grated cheese, sliced onions, or chopped cilantro.
  • Add a squeeze of lime or lemon juice before serving for an extra tangy taste.

Recipe overview

Kheema Pav is a popular and delicious Indian dish that features flavorful, spiced minced meat accompanied by fluffy, toasted pav bread. This recipe takes you through the process of making this delightful dish at home with easy-to-follow steps. Expect a combination of tantalizing flavors from ingredients like ginger, garlic, green chilies, and a blend of spices which all come together in the mutton kheema. The kheema is then served with buttery, toasted pav breads, turning it into a meal that's both satisfying and hearty. Whether you're serving this for a weeknight dinner or a special occasion, Kheema Pav is sure to be a hit.

Common questions

  1. Can I use chicken instead of mutton?
    Yes, you can replace mutton kheema with chicken kheema if preferred.
  2. Can I use frozen peas?
    Yes, you can use frozen peas. Just make sure to thaw them before adding them to the recipe.
  3. Is there a vegetarian version of this recipe?
    Yes, you can substitute the mutton kheema with soy granules or crumbled tofu to make a vegetarian version.
  4. Can I skip the butter and use only oil?
    Yes, you can skip the butter and use only vegetable oil for cooking.
  5. Can I adjust the spice level?
    Yes, you can adjust the amount of red chili powder and green chilies according to your preferred spice level.
  6. Can I make the kheema in advance?
    Yes, you can make the kheema in advance and reheat it before serving. It tastes even better the next day.
  7. What other breads can I serve with kheema?
    Apart from pav breads, you can also serve kheema with roti, naan, or any other Indian bread of your choice.
  8. Can I garnish with something other than coriander?
    Yes, you can garnish the kheema with freshly chopped mint leaves or spring onions if you prefer.
  9. Can I freeze leftover kheema?
    Yes, you can freeze leftover kheema in an airtight container for up to 1 month. Thaw and reheat before consuming.

Serving dishes and utensils

  • Cutting Board - A sturdy surface for chopping and preparing ingredients.
  • Knife - A sharp knife for cutting vegetables and meat.
  • Pan - A large pan for cooking the kheema.
  • Spatula - A utensil for stirring and flipping the ingredients in the pan.
  • Tongs - Useful for handling the pav breads while toasting.
  • Tava or Pan - A flat griddle or pan for toasting the pav breads.
  • Plate - For serving the cooked kheema and pav breads.
  • Serving Spoon - A spoon for serving the kheema onto the plates.

Origin stories

Kheema pav, a hearty and robust dish, originates from the vibrant and bustling streets of Mumbai, India. The dish has its roots in the influence of Persian immigrants who brought with them the rich and spicy flavors of the Middle East. Kheema, meaning minced meat, was combined with pav, a type of bread introduced by the Portuguese during their colonization of India. The end result is a unique blend of flavors, a testament to the cultural melting pot that is Mumbai. Today, Kheema pav is a beloved street food, enjoyed for its deeply savory spiced meat and soft, buttery bread. It's a dish that truly captures the spirit of Mumbai - diverse, energetic, and undeniably delicious.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.