Indian Food Recipes: Keema Pav

 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.