Keema Pav
A robust and flavorful minced mutton curry, slow-cooked with aromatic spices, onions, and tomatoes. Served with soft, buttered pav buns, it's a classic Indian comfort food perfect for any meal.
For 4 servings
5 steps. 45 minutes total.
- 1
Step 1
- a.Sauté Aromatics and Onions
- b.Heat ghee in a heavy-bottomed pan or pressure cooker over medium heat.
- c.Add the whole spices: cinnamon stick, cloves, green cardamom, and bay leaf. Sauté for 30-40 seconds until they release their aroma.
- d.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
Step 2
- a.Cook the Masala Base
- b.Add the ginger-garlic paste and slit green chillies. Cook for 1-2 minutes until the raw smell disappears.
- c.Add the chopped tomatoes and cook for 5-7 minutes until they turn soft and mushy.
- d.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
Step 3
- a.Brown and Cook the Keema
- b.Increase the heat to high and add the mutton keema to the pan.
- c.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.
- d.Add 1 cup of warm water and salt. Mix everything thoroughly.
- 4
Step 4
- a.Simmer to Perfection
- b.Bring the mixture to a boil. Then, reduce the heat to low, cover the pan, and let it simmer for 25-30 minutes.
- c.Stir occasionally to prevent sticking. If using green peas, add them in the last 10 minutes of cooking.
- d.The keema is cooked when it's tender and the gravy has thickened to a semi-dry consistency.
- 5
Step 5
- a.Finish and Serve
- b.Once cooked, stir in the garam masala and 2 tablespoons of chopped coriander leaves. Cook for another 2 minutes.
- c.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.
- d.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.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For the best flavor, use mutton keema with a bit of fat (around 20%).
- 2Properly browning the onions until they are deep golden is the secret to a rich, flavorful curry.
- 3Don't skip searing the keema on high heat; it adds a wonderful texture and depth of flavor.
- 4For a faster cooking time, you can pressure cook the keema for 2-3 whistles after browning it.
- 5The keema tastes even better the next day as the flavors meld together beautifully.
- 6Toast the pav with a generous amount of butter for an authentic street-food experience.
Adapt it for your goals.
Chicken Keema Pav
Substitute mutton keema with minced chicken. Reduce the simmering time to 15-20 minutes as chicken cooks faster.
Vegetarian Keema PavVegetarian Keema Pav
Replace mutton with crumbled paneer, soya granules, or a mix of finely chopped mushrooms and lentils for a delicious vegetarian alternative.
Spicy Keema PavSpicy Keema Pav
Increase the amount of green chillies and red chilli powder, or add a teaspoon of black pepper powder along with the garam masala for extra heat.
Keema AlooKeema Aloo
Add one medium potato, peeled and diced, along with the keema. It will absorb the flavors of the curry and make the dish more substantial.
Why this is on our healthy list.
Excellent Protein Source
Mutton is a high-quality protein, essential for building and repairing tissues, muscle growth, and overall body function.
Rich in Iron
This dish provides a significant amount of heme iron from the mutton, which is easily absorbed by the body and helps in preventing iron-deficiency anemia.
Boosts Immunity
The spices used, such as turmeric, ginger, and garlic, have anti-inflammatory and antioxidant properties that can help strengthen the immune system.
Frequently asked questions
One serving of Keema Pav (including two pav buns) contains approximately 450-550 calories, depending on the fat content of the mutton and the amount of butter used.