Kheema Pav

Share
22 Ratings
4 Reviews
Print
Recipe By Vahchef
35 m
2 servings
289 Cals

Palak And Sprouts Chat

Palak and sprouts is a quick snack and also rich in nutrients like iron, folic acid....

Pav-bread For Pavbhajji

Simple bread used to make pav bhaji, now you can make it at home....

Macaroni Chat

Macaroni chaat is a instant chatpata chaat recipe for snack and parties. Macaroni chaat r...

Eggplant Sandwich

This is a simple home-style sandwich made of sauteed potatoes, which is combined with che...

Puffed Rice And Vegetable Samosa

These cute looking triangle shaped samosas also known as pocket samosa are stuffed with ...

Rice Flour Murukku

Chakli is a deep fried snack made from rice flour, gram flour, wheat flour or a mixture o...

Kheema Pav Recipe, Sabji, How To Make Kheema Pav Recipe

Name: Kheema Pav
Prep time: 10 min
Cook time: 25 min
Total time: 25 min
Yield: 2

Enjoy mouth-watering Kheema Pav, Kheema is a spicy Indian curry with minced meat and it is served with pav.

The dish perhaps originated in the Irani Restaurants of Mumbai and then became popular across the country as street food. The most popular dish available on the streets of Mumbai and Hyderabad after Pav bhaji is Kheema Pav.

About Recipe

koora, Kuzhambu, torkari

How to make Kheema Pav

(22 ratings)

4 reviews so far

Prep time
10 mins

Cook time
25 mins

Total time
35 mins

Author : Vahchef
Main Ingredient : Lamb

Servings : 2 persons
Published date : January 18, 2019

Ingredients used in Kheema Pav
• Mince meat - 400 grams.
• Onions(slices) - 1 cup.
• Pav - 2 numbers.
• Ginger garlic paste - 1/2 tea spoon.
• Tomato puree - 1 cup.
• Coriander powder - 1/2 tea spoon.
• Cumin powder - 1/4 tea spoon.
• Kashmiri red chili powder - 1/2 tea spoon.
• Garam masala - 1/4 tea spoon.
• Mint leaves - 1/4 bunch.
• Oil - 4 tablespoons.
• Water - as required.
• Salt - to taste.
• Butter - 1 tea spoon.
Method:
Heat oil in a pressure pan, add onions, salt and saute it. Add ginger garlic paste saute it add tomato puree, coriander powder, cumin powder, Kashmiri red chilli powder, garam masala, mint leaves and mix nicely, later cook it until raw flavour is gone. In a bowl, add mincemeat, little water and mix it. Once the gravy is thickened, add mincemeat mixture and place lid pressure cook for 2 whistles. Remove whistle and lid, then cook for 2 more minutes. Heat butter in a pan, add pav pieces and cook until it is slightly coloured. Transfer to a serving plate and spread kheema mixture in between pav. Serve it.

Nath Reshika Posted on Sat Oct 17 2015

Love watching recipes everyday you are great cook . Sometimes only the ingredient i don't know in some videos but you doing great job. N the way you taste at last is owesome?

Reply 0 - Replies