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PrintKHEEMA PAV
Serves :
6
Preparation Time :
Cooking Time :
Preparation Method :
- Boil green peas in salted boiling water for 5 minutes and refersh it in cold water. Drain and keep aside.
- Combine minced meat along with chili powder, coriander powder, turmeric powder, cumin powder, ginger-garlic paste, garam masala and sufficient salt in a bowl and mix well. Set aside to marinate for 30 minutes.
- Heat oil in a pan and add crushed cloves, cinnamon, cardamom and green chilies. When spices crackle, add onions and saute till it becomes translucent.
- Then add marinated minced meat and stir well. Cook for 5 minutes and add tomatoes and peas and milk. Cover and cook till the meat is tender.
- Remove from heat and add lime juice, coriander leaves, mint leaves and salt if required.
- Slit pav and toast with butter on a griddle (tawa) till pav becomes crisp and light brown..
- Serve hot with kheema, along with onion rings and lime wedges.
INGREDIENTS
- 500 grams minced mutton or lamb
- 1½ teaspoons red chili powder
- ¼ teaspoon turmeric powder
- 1 teaspoon cumin powder
- 1 tablespoon coriander powder
- 4 teaspoons ginger-garlic paste
- 1 teaspoon Garam masala powder
- Salt to taste
- 1 tablespoon IDHAYAM Sesame oil
- 4 cloves, crushed
- 2 -inch stick cinnamon
- 4 green cardamom pods, crushed
- 2 green chilies, finely chopped
- 1 large onion, finely chopped
- 2 tomatoes, finely chopped
- 200 grams fresh green peas
- 1 tablespoon lime juice
- 100 ml milk
- 2 tablespoons fresh coriander, finely chopped
- 50 grams fresh mint, finely chopped
- 1 tablespoon butter
- 6 pav (small loaves of bread)
To serve:
- 1 onion, cut into rings
- 1 lime, cut into wedges
3 comments for “Kheema Pav”
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