Mutton Kheema Pao

Name: Mutton Kheema Pao
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4 servings
Cuisine: indian
Ingredients: 500 g mutton mince (fresh, not too lean); 2 pcs onion (medium, finely chopped); 2 pcs tomato (medium, finely chopped); 2 pcs green chili (finely chopped); 1 tbsp ginger-garlic paste; 2 tbsp oil; 1 pcs bay leaf; 1 inch cinnamon; 3 pcs cloves; 2 pcs green cardamom; 1 pinch turmeric powder; 0.5 tsp red chili powder; 1 tsp coriander powder; 0.5 tsp cumin powder; 0.5 tsp garam masala; 0.5 tsp salt; 0.75 cup water; 2 tbsp coriander leaves (chopped); 1 tbsp lemon juice; 4 pcs pao (soft bread rolls, lightly split); 1 tbsp butter (for toasting pao)

RATING

4.6/5(137)

TASTE SCORE

9/10

Spiced minced mutton cooked with onions, tomatoes, and warm whole spices until rich and deeply savory, then served with soft pao. It is a comforting street-style favorite that works beautifully for breakfast, brunch, or a light dinner.

PREP

20m

COOK

40m

SERVES

ONE SERVING IS APPROXIMATELY 1 CUP OF KHEEMA, SERVED WITH 2 PAO BUNS.

671 cal

SERVINGS

METHOD · 8 STEPS

prep · ~10 min
Prepare the kheema ingredients.
1.Finely chop the onion, tomato, and green chili.
2.Measure the spice powders, salt, and water.
3.Lightly split the pao so they are ready for toasting.
TIPKeep the onion fine so it melts into the masala and gives the kheema a smoother texture.
saute · ~9 min
Cook the whole spices and onions.
1.Heat oil in a pressure cooker or heavy pan over medium heat.
2.Add bay leaf, cinnamon, cloves, and green cardamom; cook until fragrant, about 30 seconds.
3.Add onion and cook until light golden, 6 to 8 minutes.
TIPDo not rush the onions. Good color here gives the kheema its depth.
saute · ~7 min
Build the masala base.
1.Add green chili and ginger-garlic paste.
2.Cook until the raw smell fades, about 1 minute.
3.Add tomato, turmeric powder, red chili powder, coriander powder, and cumin powder.
4.Cook until the tomatoes soften and the masala looks thick, 5 to 6 minutes.
saute · ~6 min
Brown the mutton mince.
Add the mutton mince and salt. Break up any lumps with a spoon and cook on medium-high heat for 5 to 6 minutes until the mince changes color and starts looking lightly roasted.
TIPKeep stirring and breaking the mince so the kheema stays loose, not clumpy.
pressure cook · ~15 min
Pressure cook the kheema.
Pour in the water and mix well. Cover and pressure cook on medium heat for 12 minutes, then let the pressure release naturally.
simmer · ~7 min
Dry the kheema to a thick finish.
Open the cooker, add garam masala, and simmer uncovered for 5 to 7 minutes until the kheema is moist but not watery. Stir in coriander leaves and lemon juice.
TIPThe best kheema for pao is thick enough to sit on the bread without running off.
saute · ~2 min
Toast the pao with butter.
Heat a tawa or pan, add butter, and toast the cut side of the pao for 1 to 2 minutes until warm and lightly golden.
serve
Serve the mutton kheema hot with toasted pao.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Use mince with a little fat; very lean mutton turns dry before the masala fully develops.
2
Brown the onions to light golden, not dark brown, so the kheema tastes rich without bitterness.
3
When adding the mince, keep pressing and separating it so you get a loose, street-style texture instead of chunks.
4
After pressure cooking, simmer until the oil lightly resurfaces and the kheema mounds on a spoon without dripping.
5
Add lemon juice only after switching off or at the very end so its brightness stays fresh.
6
Toast the pao just before serving; if done too early, the buttered surface softens and loses its crisp edge.
7
This kheema tastes even better after a short rest, so it is a great make-ahead filling for next-day pao.