Maharashtra

Kheema pav

Name: Kheema pav
Total time: 45 min
Yield: 4 servings
Cuisine: Mumbai Irani
Ingredients: 500 g kheema minced mutton (goat mince, ground goat); 2 large finely chopped onion; 2 medium chopped tomato; 2 tbsp ginger garlic paste; 2 chopped green chilli; 2/3 cup green peas; 1 1/2 tsp garam masala; 1 1/2 tsp red chilli powder (indian red chili powder); 2 tsp coriander powder (ground coriander); 1/2 tsp turmeric (ground turmeric); 3 tbsp cooking oil (vegetable oil); Water, as needed; a handful coriander leaves (cilantro); 2 tsp lemon juice; 8 pav pav (soft bread rolls, soft dinner rolls); Butter, for toasting; Salt, to taste

Spiced mutton mince with peas and buttery pav. Mumbai's Irani café breakfast.

45 minTime

34 gProtein each

mediumSpice

The Irani café breakfast2 chapters · 1 min read

Make it your way

Grandma's wayMade the traditional way, nothing skipped.

The original

655kcalsame

34 gproteinsame

7 gfibresame

45minutessame

Kheema pav, as tradition has it.

Per serving, worked out from the ingredient table.

Ingredients

Minced mutton (goat mince, ground goat)500 g kheema

Onion2 large, finely chopped

Tomato2 medium, chopped

Ginger garlic paste2 tbsp

Green chilli2, chopped

Green peas⅔ cup

Garam masala1½ tsp

Red chilli powder (indian red chili powder)1½ tsp

Coriander powder (ground coriander)2 tsp

Turmeric (ground turmeric)½ tsp

Cooking oil (vegetable oil)3 tbsp

Wateras needed

Coriander leaves (cilantro)a handful

Lemon juice2 tsp

Pav (soft bread rolls, soft dinner rolls)8 pav

Butterfor toasting

Saltto taste

Method

5 steps

1Heat oil and cook onion till golden brown, then add ginger garlic paste and chilli.
2Add the kheema and cook on high, breaking it up, till no pink remains.
3Add tomato and dry spices and cook till oil separates. Add peas and water, cover and simmer.
4Finish with garam masala, lemon and coriander.
5Slit pav, toast in butter on a tawa and serve with kheema and onion rings.

Serve it like this

Serve hot in a deep bowl with a swirl of ghee or a few coriander leaves on top, and rice or rotis on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Maharashtra

Kheema pav

Spiced mutton mince with peas and buttery pav. Mumbai's Irani café breakfast.

45 minTime

34 gProtein each

mediumSpice

The Irani café breakfast2 chapters · 1 min read

Make it your way

Grandma's wayMade the traditional way, nothing skipped.

The original

655kcalsame

34 gproteinsame

7 gfibresame

45minutessame

Kheema pav, as tradition has it.

Per serving, worked out from the ingredient table.

Ingredients

Minced mutton (goat mince, ground goat)500 g kheema

Onion2 large, finely chopped

Tomato2 medium, chopped

Ginger garlic paste2 tbsp

Green chilli2, chopped

Green peas⅔ cup

Garam masala1½ tsp

Red chilli powder (indian red chili powder)1½ tsp

Coriander powder (ground coriander)2 tsp

Turmeric (ground turmeric)½ tsp

Cooking oil (vegetable oil)3 tbsp

Wateras needed

Coriander leaves (cilantro)a handful

Lemon juice2 tsp

Pav (soft bread rolls, soft dinner rolls)8 pav

Butterfor toasting

Saltto taste

Method

5 steps

1Heat oil and cook onion till golden brown, then add ginger garlic paste and chilli.
2Add the kheema and cook on high, breaking it up, till no pink remains.
3Add tomato and dry spices and cook till oil separates. Add peas and water, cover and simmer.
4Finish with garam masala, lemon and coriander.
5Slit pav, toast in butter on a tawa and serve with kheema and onion rings.

Serve it like this

Serve hot in a deep bowl with a swirl of ghee or a few coriander leaves on top, and rice or rotis on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Kheema pav

Make it your way

Ingredients

Method

Kheema pav

Make it your way

Ingredients

Method

Make it a meal