A hearty and flavorful minced mutton curry, slow-cooked with aromatic spices. This popular Mumbai street food is best enjoyed scooped up with soft, buttered pav buns.
Prep20 min
Cook45 min
Servings4
Serving size: 1 serving(Serving size is for kheema only. Typically served with 2 pav buns per person.)
805cal
42gprotein
59gcarbs
46g
Ingredients
500 g Minced Mutton (Preferably with 20% fat for best flavor)
Crispy, savory, and utterly addictive! Sweet onion rings are coated in a flavorful, spiced chickpea flour batter and deep-fried to golden perfection. A perfect tea-time snack or appetizer that's ready in minutes.
A vibrant and refreshing Indian condiment made with fresh mint, cilantro, and a hint of spice. This classic green chutney, also known as Pudina Chutney, is the perfect zesty accompaniment for samosas, chaat, kebabs, and sandwiches.
About Mutton Kheema Pav, Indian Onion Rings and Mint Chutney
Perfectly spiced Kheema Pav with crispy onion rings – a soul-satisfying, energy-giving delight!
This indian dish is perfect for lunch. With 1149.2 calories and 52.599999999999994g of protein per serving, it's a nutritious choice for your meal plan.
fat
2 medium Tomato (Finely chopped)
0.5 tsp Turmeric Powder
1 tsp Kashmiri Red Chili Powder (Adjust to taste)
1.5 tsp Coriander Powder
1 tsp Cumin Powder
1.25 tsp Salt (Or to taste)
0.5 cup Green Peas (Frozen or fresh, optional)
1 cup Water (Hot)
0.75 tsp Garam Masala
1 tbsp Lemon Juice (Freshly squeezed)
3 tbsp Coriander Leaves (Chopped, for garnish)
8 pc Pav Buns (For serving)
2 tbsp Butter (For toasting pav)
Instructions
1
Heat oil in a heavy-bottomed pan or kadai over medium heat. Add the whole spices: cumin seeds, bay leaf, cinnamon stick, cloves, and green cardamom. Sauté for about 30-45 seconds until the cumin seeds splutter and the spices become fragrant.
2
Add the finely chopped onions and a pinch of salt. Sauté for 10-12 minutes, stirring occasionally, until they turn a deep golden brown. This caramelization is key to the dish's rich flavor.
3
Stir in the ginger-garlic paste and slit green chilies. Cook for 1-2 minutes until the raw aroma disappears.
4
Lower the heat and add the spice powders: turmeric, Kashmiri red chili powder, coriander powder, and cumin powder. Stir for 30 seconds, then immediately add the chopped tomatoes and the remaining salt. Cook for 6-8 minutes, stirring and mashing the tomatoes, until they are completely soft and oil begins to separate from the masala.
5
Add the minced mutton to the pan. Increase the heat to medium-high and use a spatula to break up any lumps. Sauté for 7-10 minutes, stirring continuously, until the kheema is browned and well-mixed with the masala.
6
Stir in the green peas (if using) and 1 cup of hot water. Bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pan with a lid, and let it simmer for 20-25 minutes, or until the mutton is tender and the gravy has thickened to a semi-dry consistency. Stir once or twice in between to prevent sticking.
7
Turn off the heat. Stir in the garam masala and fresh lemon juice. Garnish generously with chopped coriander leaves. Let the kheema rest for at least 10 minutes for the flavors to meld.
8
While the kheema rests, prepare the pav. Slit the pav buns horizontally without cutting all the way through. Melt butter on a tawa or skillet over medium heat. Place the pav, cut-side down, and toast for about a minute until golden and slightly crisp.
9
Serve the hot mutton kheema with the warm, buttered pav. Offer lemon wedges and sliced raw onions on the side for a complete street-food experience.
323cal
10gprotein
38gcarbs
16gfat
Ingredients
2 large Onion
1.5 cup Besan
0.25 cup Rice Flour (for extra crispiness)
1 tsp Ajwain
0.5 tsp Turmeric Powder
1 tsp Red Chili Powder (adjust to taste)
0.5 tsp Garam Masala
0.25 tsp Hing
0.25 tsp Baking Soda
1 tsp Salt (or to taste)
1 cup Water (cold, or as needed)
2 cup Oil (for deep frying)
1 tsp Chaat Masala (for sprinkling)
Instructions
1
Prepare the Onions
Peel the large onions and slice them crosswise into 1/4 to 1/2-inch thick rounds.
Gently separate the rounds into individual rings. Set aside the smaller center pieces for another use.
2
Make the Batter
In a large mixing bowl, whisk together the besan, rice flour, ajwain, turmeric powder, red chili powder, garam masala, hing, baking soda, and salt.
Gradually pour in the cold water while whisking continuously to form a smooth, thick batter. The consistency should be similar to pancake batter, thick enough to coat the back of a spoon without being runny.
Do not overmix the batter. Let it rest for 10-15 minutes.
3
Heat the Oil
Pour oil into a deep pan or kadai, ensuring it's at least 2 inches deep. Heat over medium-high flame.
The ideal oil temperature is between 350-375°F (175-190°C).
To test without a thermometer, drop a small bit of batter into the oil. If it sizzles and rises to the top quickly without browning too fast, the oil is ready.
2 tablespoon Roasted Chana Dal (Acts as a thickener)
2 tablespoon Lemon Juice (Freshly squeezed)
0.75 teaspoon Salt (Adjust to taste)
0.5 teaspoon Black Salt (Also known as Kala Namak)
0.5 teaspoon Sugar (Optional, to balance flavors)
3 tablespoon Ice Cold Water (Or use ice cubes, add as needed for consistency)
Instructions
1
Prepare the Herbs (4 minutes)
Thoroughly rinse the mint and cilantro leaves under cold running water to remove any dirt or grit.
Pluck the mint leaves from their tough stems; discard the stems as they can be bitter.
For the cilantro, you can use the tender stems along with the leaves as they are full of flavor. Roughly chop the bunch.
Gently pat the herbs dry with a clean kitchen towel or paper towels to remove excess water.
2
Combine Ingredients in Blender (1 minute)
Place the prepared mint leaves, cilantro, green chilies (start with one for less heat), chopped ginger, roasted chana dal, lemon juice, salt, black salt, and sugar into a small, high-speed blender jar.
3
Blend to a Smooth Paste (3 minutes)
Add 2-3 tablespoons of ice-cold water or a couple of ice cubes. Using cold water is crucial to prevent the herbs from oxidizing and helps retain their vibrant green color.
Blend for 1-2 minutes, scraping down the sides of the jar with a spatula as needed, until you achieve a smooth, uniform paste.
If the chutney is too thick, add more cold water, 1 teaspoon at a time, and blend again until you reach your desired consistency. Be careful not to make it too watery.
