Kheema pav is a minced meat dish cooked with onion, tomatoes, ginger, and garlic. It’s served with toasted pavs
Serves: 4 portions
INGREDIENTS
· Oil 60ml
· Cumin seeds 5gms
· Onion 100gms
· Chilli 5gms
· Ginger paste 10gms
· Garlic paste 10gms
· Tomato 100gms
· Turmeric 5gms
· Minced meat 800gms
· Salt 10gms
· Chilli powder 5gms
· Coriander powder 5gms
· Cumin powder 5gms
· Garam masala powder 5gms
· Water 200ml
· Coriander leaves 5gms
· Butter 20gms
· Pav 8 pcs
METHOD
1. Heat oil in a pan, add cumin seeds. Wait for it to crackle.
2. Add chopped onions. Saute until golden color.
3. Add ginger and garlic paste in it. Add finely chopped tomato. Saute for a while.
4. Add turmeric powder.
5. Add the minced meat (chicken/lamb). Saute well.
6. Add salt, chilli powder, cumin powder, coriander powder and stir well.
7. Add water, cover and cook. Stir occasionally.
8. Once the meat starts releasing oil, remove the cover and saute on high flame for some time.
9. Take a flat pan or tava, add butter to it and the pav (pavs are to be cut from the centre making them equal halves).
10. Toast the pav nicely and serve hot with the kheema
11. Add chopped coriander leaves as a garnish on the kheema.
CHEF’S TIPS
1. The minced meat can be marinated with salt, ginger garlic paste, turmeric, chili powder and cumin powder and refrigerated for a few hours for an enhanced taste.
2. You can add ghee to the pan to make it richer.
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