Kheema Pav

Kheema Pav is the ultimate comfort food for gloomy days. It is delicious, soothing, high-protein, and so easy to make. Brighten up your day and your mood with this yummy recipe made by Chef Nehal Karkera in the Stahl Blacksmith hybrid cast iron cookware, India’s first light weight cast iron cookware!

He highly recommends using this cookware as he thinks it’s a dream to cook in.

Preparation for Kheema Pav

  • Clean and marinate the kheema in the ingredients given for the mince marination for 20 mins.

Ingredients for Kheema Pav

For the Mince Marination

  • 500 gm mutton mince
  • 1 tbsp ginger garlic paste
  • 2 tsp Kashmiri chilli powder
  • 1/4 tsp turmeric powder

For the Kheema

  • 2 tbsp oil
  • 1 small cinnamon stick
  • 1 bay leaf
  • 2 tsp jeera
  • 2 cloves
  • 1 black cardamom
  • 1 cup chopped onions
  • 2 tbsp chopped garlic
  • 1 1/2 tbsp chopped ginger
  • 3 slit green chillies
  • 1 cup chopped tomatoes
  • Salt to taste
  • 2 tsp Kashmiri chilli powder
  • 1/2 tsp turmeric powder
  • 2 tsp coriander powder
  • 2 tsp cumin powder
  • 2 tsp kasuri methi
  • 2 cup water

To Finish

  • 1/2 tsp garam masala
  • 2 tbsp chopped coriander
  • 1/2 cup green peas.
  • Other ingredients
  • 5-6 ladi pav

How to Make Keema Pav

  • Heat oil in a kadai and fry the whole spices for 10 seconds.
  • Add the marinated mince and fry it on medium high heat till all the water evaporates and the mince starts to brown. This will take about 10 mins.
  • Next, add the tomatoes along with some salt and let them and soften completely. Now add the spice powders and kasuri methi and fry the spices for 2 mins.
  • Add the water and cook the kheema on medium heat for 15 mins. Adjust the consistency to your liking and finally finish with some coriander, green peas and garam masala. Cook this for 2 mins.
  • Serve hot with ladi pav.

Tips to Make Keema Pav

  • For a flavourful punch, fry the pav in some butter, coriander, and some of the oils from the kheema.
  • You can also fry the pav in the leftover oils and spices in the pan once you transfer the kheema to a different container once it is cooked.

Isn’t this just the perfect recipe to try on a rainy day, or any day your spirits need a little uplifting? Try it and share your thoughts. Subscribe and follow us for more!

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