Keema Pav with Mint Chutney

Instructions

1. 1

   Sauté Aromatics and Onions

   • Heat ghee in a heavy-bottomed pan or pressure cooker over medium heat.
   • Add the whole spices: cinnamon stick, cloves, green cardamom, and bay leaf. Sauté for 30-40 seconds until they release their aroma.
   • Add the finely chopped onions and sauté for 10-12 minutes, stirring occasionally, until they are deeply golden brown. This step is crucial for the flavor base.
2. 2

   Cook the Masala Base

   • Add the ginger-garlic paste and slit green chillies. Cook for 1-2 minutes until the raw smell disappears.
   • Add the chopped tomatoes and cook for 5-7 minutes until they turn soft and mushy.
   • Stir in the powdered spices: turmeric, red chilli, coriander, and cumin powder. Cook for 2-3 minutes, stirring continuously, until the oil begins to separate from the masala.
3. 3

   Brown and Cook the Keema

   • Increase the heat to high and add the mutton keema to the pan.
   • Using a spatula, break up any lumps and sauté for 7-8 minutes until the keema changes color from pink to brown and is well-seared.
   • Add 1 cup of warm water and salt. Mix everything thoroughly.
4. 4

   Simmer to Perfection

   • Bring the mixture to a boil. Then, reduce the heat to low, cover the pan, and let it simmer for 25-30 minutes.
   • Stir occasionally to prevent sticking. If using green peas, add them in the last 10 minutes of cooking.
   • The keema is cooked when it's tender and the gravy has thickened to a semi-dry consistency.
5. 5

   Finish and Serve

   • Once cooked, stir in the garam masala and 2 tablespoons of chopped coriander leaves. Cook for another 2 minutes.
   • While the keema rests, slice the pav buns horizontally. Heat a tawa (griddle), spread butter on the pav, and toast until warm and lightly crisp.
   • Serve the hot keema in bowls, garnished with the remaining coriander leaves, some finely chopped raw onion, and a lemon wedge on the side. Enjoy with the buttered pav.