By Nandini Bhushan*
Much like the Indian culture, the cuisine of India is blessed with an immense range of traditional as well as regional food. Depending upon the availability of local vegetables, fruits, Spices and herbs along with the climatic factor, Indian food varies in choices. Each state is influenced with these choices making them unique and distinctive from one another.
Also try: Indian Food Recipes: Salli per edu
Keema Pav
Initially originated from the famous Irani restaurant of Mumbai, Keema Pav has gradually evolved as an iconic street food that is favourite among the Mumbaikar. Parsi love keema (minced meat) with pav that is generously cooked with spices and often served with fried potato sticks or Salli.
Ingredients
Mutton keema : ½ kg
Onion : 2
Tomato : 2
Ginger garlic paste : 1 tsp
Garam masala powder : 1 tsp
Chilli powder : 2 tsp
Turmeric powder : 1 tsp
Coriander powder : 2 tsp
Green chilli : 2
Cumin seed : ½ tsp
Cardamom : 1
Cinnamon : 1
Clove : 4
Apricot paste : 2 tsp
Ghee : 3 tsp
Salt as per taste
Step 1
Boil the keema with a little water, turmeric powder, and salt.
Step 2
Grind together cinnamon, cardamom, clove and cumin seed.
Step 3
Heat ghee in a thick bottom pan and add the ground masala and saute them for a minute. Add the sliced onion and fry until it turns golden brown.
Step 4
Add the tomatoes along with red chilli powder and cook till they are pulpy.
Step 5
Next add the boiled keema and cook it along with apricot and the masala until they all combine together and liquid evaporates.
Step 6
Garnish with slit green chilli and coriander leaves and enjoy with pav.
