Mumbai Kheema Pav
Prep time: 10-15 minutes
Cooking time: 40-45 minutes
Serves: 4-5 people
For green paste:
Ingredients:
· Fresh coriander 1 cup
· Mint leaves 10-12 nos.
· Spinach leaves 3-4 (optional)
· Green chillies 3-4 nos.
· Coriander seeds 1 tbsp
· Cumin seeds 1 tsp
· Green cardamom 2 nos.
· Black pepper corns 4-5 nos.
· Black cardamom 1 nos.
· Ice cubes 2-3
· Water as required
Method:
· Take a mixer grinder jar & add coriander along with the remaining paste ingredients, grind to make a finer paste.
· Your green paste is ready.
For keema:
Ingredients:
· Oil 1/3 cup
· Onions 6-7 medium sized (chopped)
· Ginger garlic paste 4-5 tbsp
· Mutton keema 1 kg (80% keema 20% fat)
· Salt to taste
· Turmeric powder ¼ tsp
· Curd 1/3 cup
· Spicy red chilli powder 2 tsp
· Coriander powder 3 tbsp
· Cumin powder 1 tbsp
· Green peas ½ cup
· Dill leaves ¼ cup
· Green chillies 3-4 nos. (slit)
· Butter 1-2 tbsp
· Kasuri methi 1 tbsp
· Garam masala 1 tsp
· Fresh coriander big handful
Method:
· Set a tawa on high heat, add oil & let it heat nicely, further add onions & cook on medium high flame until it turns golden brown, once the onions turn golden brown add the ginger garlic paste, stir & cook for 3-4 minutes or until the raw flavour of garlic is gone.
· Now add the mutton keema, salt to taste & turmeric, keep stirring to prevent the meat from clumping up, cook on high flame for 10-15 minutes.
· Further add the green paste to the keema & in a separate bowl & add curd, spicy red chilli powder, coriander powder & cumin powder, whisk everything well & add the curd mixture to the keema as well, stir & cook for 15-20 minutes on a low flame, keep stirring at regular intervals.
· Further add green peas, dill leaves & green chillies, stir & cook on low flame until the keema is fully cooked, add hot water in little quantities if the keema gets dry.
· Once the keema is cooked, take a pan & add butter into it, once the butter melts add kasuri methi, stir & cook briefly, add the tadka to keema & mix well.
· Further add garam masala, stir well & check for seasoning, adjust salt accordingly, then add fresh coriander & stir everything well.
· Your Bombay style green keema pav is ready. Serve hot with pav.
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