KHEEMA PAV

Kheema pav is a minced meat recipe that is popular in the streets of Mumbai. Kheema Pav is Mumbai's favorite breakfast dish. It's hot, it's spicy and gets over in most restaurants by 9 am. One of the earliest references to kheema comes from the book of a Mughal emperor Akbar mentioned in his Akbarnama.

A typical board in a Irani Restaurant in Mumbai

KHEEMA PAV – MUMBAI STYLE

The Ingredients

Mutton mince (keema) – 500 grams
Green cardamoms  – 3-4
Black cardamom – 1
Cloves – 3-4
Cinnamon 2 inch stick
Bay leaves – 2
Onions finely chopped- 3-4
Ginger Garlic Paste – 2 tsp
Tomatoes – 3 finely chopped

Tomatoes Pureed- 2

Green Chillies finely chopped – 4-5
Red chilli powder -  1 1/2 teaspoons
Cumin powder – 1 teaspoon
Coriander powder – 1 tablespoon
Garam masala powder – 1 teaspoon
Fresh coriander leaves
Oil
Salt to taste
Lots of Butter
Pav (Bread)

Method

Heat oil in a thick-bottomed pan

Add green and black cardamoms, cloves, cinnamon and bay leaves.

Add your onions and ginger garlic paste in next.

Saute the onions very well, till they turn brown, don’t burn them though.

Next, pop in your finely chopped tomatoes and some fresh coriander.

Add all your masalas in next except the garam masala.

Sauté the entire mixture very well.

Let this mixture cook through till the oil separates along the walls of the kadhai.

Add the kheema in next and give the whole mixture one very good mix.

Fry the kheema  in the masala paste on high heat, till it is very well covered in the masala

Add the tomato puree in next with half a cup of water and cover the kadhai for 20 minutes or till the kheema is cooked through.

Add the salt and the finely chopped green chillies.

Cook the kheema uncovered till your kheema is dry.

Add the garam masala next.

Few dollops of butter go in next to take your kheema to a different level altogether

Garnish the kheema with fresh coriander and serve with pav fried in butter.

Heavenly !

KHEEMA ...Mumbai Restaurant Style