Mutton Kheema Pav
Spiced minced mutton cooked with onions, tomatoes, and warming masalas until rich and juicy, then served with soft toasted pav. This Mumbai favorite is hearty, deeply savory, and perfect for a small meal with onion and lemon on the side.
For 4 servings
- prep · ~10 min
Prepare the kheema ingredients.
1.Finely chop the onion, tomato, and green chili.2.Slit the pav through the middle without cutting all the way through.3.Keep the mutton mince, spices, water, coriander leaves, and lemon juice ready. - saute · ~8 min
Cook the onion base.
1.Heat oil in a pressure cooker or heavy pan over medium heat.2.Add cumin seeds and let them sizzle for 20 to 30 seconds.3.Add chopped onion and cook until light golden, 5 to 7 minutes.4.Add green chili and ginger-garlic paste, then cook for 1 minute.TIPCook the onions properly for a fuller, sweeter base and better color. - saute · ~5 min
Add tomatoes and spices.
1.Add chopped tomato and mix well.2.Add turmeric powder, red chili powder, coriander powder, black pepper, and salt.3.Cook until the tomatoes soften and the masala looks thick and glossy, 4 to 5 minutes.TIPKeep the heat medium so the spice powders bloom without burning. - saute · ~6 min
Bhuno the mutton mince.
Add the mutton mince and break up any lumps with a spoon. Cook for 5 to 6 minutes, stirring often, until the mince changes color and starts releasing its juices.
- pressure cook · ~15 min
Pressure cook the kheema.
Add water and garam masala, then stir well. Cover and pressure cook on medium heat for 10 minutes after the first whistle, then let the pressure release naturally.
- simmer · ~6 min
Dry the kheema to a spoonable finish.
Open the cooker and simmer uncovered for 4 to 6 minutes if needed, until the kheema is moist but not watery. Stir in lemon juice and half the coriander leaves.
TIPThe best texture for pav is juicy enough to soak the bread, but not runny. - fry · ~2 min
Toast the pav.
Heat butter in a pan over low to medium heat and place the slit pav cut side down. Toast for 1 to 2 minutes until warm and lightly golden.
- assemble · ~2 min
Fill the pav with kheema.
Spoon the hot mutton kheema into each toasted pav. Scatter the remaining coriander leaves over the top.
- serve
Serve the mutton kheema pav hot.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Use mince with a little fat; it keeps the kheema juicy and gives the pav a richer filling.
- 2Bhuno the mince until no pink remains and the raw mutton smell fades before pressure cooking.
- 3If using a heavy pan instead of a cooker, add a splash more water and cook covered until the mince turns tender.
- 4Simmer uncovered at the end until the kheema sits on a spoon without dripping; runny kheema makes the pav soggy.
- 5Toast the pav only until lightly golden on the cut side so it stays soft enough to soak up the masala.
- 6Finish the lemon juice off the heat or at the very end to keep its brightness clear and fresh.
- 7Kheema tastes even better after a short rest; reheat gently before stuffing the pav so the spices meld.
Adapt it for your goals.
Extra-spicy
Increase green chili and red chili powder for a hotter Mumbai-style kheema pav with more punch.
dry kheemaDry-kheema
Simmer a little longer after pressure cooking for a drier filling that is easier to stuff and less messy to eat.
egg toppedEgg-topped
Serve the kheema with a fried egg on top for a richer, more filling café-style meal.
no pressure cookerNo-pressure-cooker
Make it in a heavy pan by slow-cooking the mince covered until tender; useful if you do not use a cooker.
Why this is on our healthy list.
Protein-Rich Main Dish
Mutton mince provides substantial protein, making this pav filling and satisfying for a hearty meal.
Aromatic Spice Benefits
Ginger, garlic, cumin, coriander, and black pepper add flavor depth while contributing traditional digestive warmth.
Fresh Herb and Citrus Finish
Coriander leaves and lemon juice brighten the dish and add freshness that balances the richness of the meat.
Frequently asked questions
The mince should lose all pink color, smell fully savory rather than raw, and become moist but not watery after the final simmer.
