Keema Pav is an Indian dish that consists of minced meat slow-cooked on medium heat. This dish is spicy and flavorful, along with the goodness of buttery buns.
The recipe was a gift from the Mughals when they came to India. However, most of the time, it was the royals who enjoyed it. They had matar keema weekly to eat or on occasions like weddings. This dish is still available at many places.
However, people began eating it with pav after the Portuguese. They used to eat pao, which means bread in their language. So we adapted that, and it is now known as pav.
Keema pav is one of the most sought-after for Mumbaikers apart from their famous and loved Anda Bhurji. It is one of their favourite breakfast meal.
Having this dish in the cafes of Mumbai or Irani restaurants mainly is an extremely great experience. While many places offer this heavenly delicacy, I like to eat at small hotels near Bombay Central station.
They offer this food cooked in green masala and with peas. And if you ask for it, you can get it with a cooked omelette over it. It increases the delight of eating these two folds.
Ingredients For Keema Pav
- Minced Meat – This is our base ingredient. We are using goat meat here. However, if you like, then you can use lamb or chicken meat. Make sure the meat is minced correctly, or else it will be challenging to cook.
- Butter – It is to fry the meat. However, oil is also okay to use here. Whatever you prefer.
- Salt – This ingredient is self-explanatory. You can adjust the amount as per your preference.
- Oil – This is to cook the ingredients later. We are using regular cooking oil, but you can use it as per your likes.
- Cumin Seeds – This ingredient will provide a pleasant aroma to the dish. Also, it will give a nice nutty flavour here.
- Ginger-Garlic Paste – This is to enhance the flavour. If you want, you can chop them instead of having them in the paste. You can also put either one of the ingredients, but it is better to use both.
- Green Chili & Red Chili Powder – Both of these are for spiciness. We are only using one piece of green chilli because it is just for a sharp flavour and aroma. Most of the spiciness will be from the red chilli powder. However, if you want, you can prepare this recipe completely using green chillies.
- Onion Paste – It will enhance the flavour and will create the base as well. Generally, in some of the recipes, onions are finely chopped instead of paste. You can try that if you want.
- Spices – We are using coriander powder, turmeric powder, and garam masala is for flavours. You can add turmeric when frying the meat to eliminate the rawness.
- Tomato Puree – This will provide colour and thickness to the gravy. You can adjust the amount.
- Coriander – It is just for garnishing and is optional.
Preparing Keema Pav
First of all, we need to cook the meat to make it tender. Therefore, we will first fry it with butter for about 5-7 minutes, covering the pan with a lid. We are also adding salt here, so it gets completely absorbed.
You can also add other spices for the same reason. You can also add the whole hot spices you prefer to make it more aromatic and flavoursome. If you add turmeric powder at this stage, it will absorb the colour and eliminate its rawness. Keep it aside once the meat is tender. Note that we are not entirely evaporating the water as we will be using it later.
Now, in another Kadai, heat oil and saute cumin seeds, green chilli & ginger-garlic paste till the aroma releases. Then add onion paste and mix it. We need to cook this until the oil separates. If you are chopping the onions, then cook them until it softens and changes the colour.
Once done, add coriander powder, red chilli powder, garam masala & turmeric powder, and mix everything properly. Adjust the amount if you have already used more spices before. Or you can adjust them as per your taste.
After that, add tomato paste and again cook till the oil separates. Then add the minced meat or keema, cover it with a lid, and cook till the water evaporates.
Now your dish is ready. Garnish it with some coriander.
- You can pressure-cook the meat to get the desired tenderness. Or can cook it entirely in a pressure cooker to save time.
- You can apply this same recipe with lamb meat, chicken meat, or pork. Just the cooking time will vary.
- Serve it with lemon, onions, and green chillies to make it more flavoursome.
- This dish is best enjoyed with chai or beer if you prefer it.