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Keema Pav Recipe- Minced Mutton Masala and Pav- Mumbai Street Food

Keema Pav Recipe- Minced Mutton Masala and Pav- Mumbai Street Food

 

 Keema Pav Recipe- Minced Mutton Masala and Pav- Mumbai Street Food  

Keema pav is must-try comfort food. It is a street food popular in Mumbai( Bombay, India) and if you love exploring local food, vada pav, and keema pav are must-try Mumbai street foods. Keema Pav is spicy ground meat (preferably mutton) masala served with toasted pav/bun. If Vada pav is a humble Indian version of the burger, keema pav is the Mumbai version of the Sloppy Joe! Keema Pav is seriously addictive, aromatic, and heartwarming. This recipe is an incredibly easy way to recreate the flavors of this popular street food at home. For your next potluck party or get-together, why not try something different as an appetizer. Scoop in a generous amount of tasty minced meat masala with crispy butter toasted pav bread. Serve it with extra curry/ gravy and a hot cup of lemon ginger tea. If you have never tried this before, give this recipe a try! You do not want to miss out on this tasty street food experience!

The keema filling is very delicious, with bold and aromatic flavors. Keema is essentially ground/minced beef, lamb, or chicken. You can pretty much mince anything as long as you flavor it with onions and tomatoes, earthy spices, ginger and garlic, pepper, and aromatic herbs. It is so addictive that you will never get tired of eating them! The best part is that you can make this ahead of time. It looks complicated, but is quite simple and can be prepped in advance. It is freezer friendly a great time-saver if you are planning a get-together.
 

The curried meat mixture can be made saucy or dry. To the keema masala, you can add green peas, eggs, potatoes, or sweet corn. The uses for this recipe are not limited to keema pav. It is a delicious filling for samosas, curried puffs, and spring rolls. Also, try using it as a filling for parathas, rolls, and sandwiches– the list is never-ending! 

Pav or pau bun is a fluffy white bun that is served best toasted with ghee or butter. You can tear off pieces of the bread/pav, and use it to scoop the kheema or serve the masala in between the bun like a sloppy joe. Fried green chilies, crisp chips, pickled onions, red onions, chopped coriander or mint, and lime wedges are popular garnishes. Once you gather all these beautiful ingredients putting them together is a simple matter. Go ahead then and give it a try. I am sure you’ll love them too!

 

Keema Pav Recipe- Minced Mutton Masala and Pav

Ingredients

Minced meat/keema- 1/2 kg
Red onions- 1 large
Tomatoes- 3 medium (pureed)
Green peas- 1/2 cup
Green chilly- 2
Coriander and mint leaves chopped- 2 tbs
Ginger garlic paste- 1 1/2 tbs
Yogurt- 1/2 cup
Kashmiri Chilly powder- 3 tsp
Coriander powder- 2 tsp
Turmeric powder- 1/2 tsp
Cumin powder- 1/2 tsp
Garam masala- 1/2 tsp
Salt to taste
Oil – 2 tbs
Ghee- 1 tsp
Bay leaf- 1
Black cardamom- 1
Green cardamom- 2
Cloves-3

Pav bread- 6
Butter- 2 tbs
Chopped red onions- 3 tbs
Fried green chilly( optional)
Lemon wedge and coriander leaves for garnish 

Heat oil in a heavy bottom pan or a pressure cooker. Add oil and then toss in the whole garam masala- bay leaf, black cardamom, green cardamom, and cloves. Saute for a minute and add chopped onions. Saute till it turns golden brown. Add ginger and garlic paste, and saute till raw flavor disappears. Add the tomato puree and cook till it reduces and oil separates. Mix in the spice powders, Kashmiri chilly powder, turmeric, coriander, cumin powders, and garam masala. Mix well and add yogurt and cook till oil separates. Add the minced meat and salt. Saute for a minute, and pour half a cup of boiling water. Cover and cook for 8-10 minutes. When the gravy starts thickening, add green peas. If you are using the pressure cooker, cover and cook till three whistles. Finally, garnish with chopped coriander and mint leaves.

See Also

Heat butter in a pan and very lightly brown the pao. Serve keema immediately with hot pao on the side accompanied with a wedge of lime to garnish. Or slice the pao in half, leaving one side attached, and fill liberally with keema, top with chopped red onions, fried chilly, and a squeeze of lime juice. Serve immediately.

 

You might also like,

Beef Kothu Parotta/ Kothu Roti- South Indian Street Food
Mutton Keema Samosa Recipe/ Samosa With Minced Meat Filling
Easy Quinoa Egg Bhurji – Spicy Indian Scrambled Eggs
Fruit chaat/ Indian Fruit Salad
Kerala Beef Cutlet/ Beef and Koorka/ Chinese Potato Cutlet
Bread Pakoda/Pakora

Try it,

Hope you will all enjoy!

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