Kheema Pav | Mumbai Style Kheema | Irani Style Keema Matar | Chef Girish Joshi

#kheemapav #keemapav #muttonkeemarecipe #keemamasala #eidrecipes #streetstyle #iranifood #masalachairecipe Kheema Pav, kheema meaning minced, this spicy minced meat curry served with freshly toasted buttered pav is one of the most popular street foods in Mumbai. People love to gorge on this classic dish in Mumbai at some of the popular Parsi food joints that are famous for their kheema recipes. This dish can be found on the menu of small food joints, roadside vendors as well as popular pubs and restaurants. This dish has been my childhood favourite thing to order when eating out at roadside food stalls. Also as a student, this was our go-to dish when money was tight and wanted something nice to eat. This recipe I am presenting has evolved over time and believe it is the best version of mine so far that resembles the cafe I frequented in Mumbai. Preparation Time - 15 minutes Cooking Time - 45 minutes Serves - 2-3 Ingredients: Mutton/Lamb Mince 500g Oil 5 tbsp Bay leaf 1 2 Onions, thinly sliced 2 Tomatoes, Chopped Garlic, puree 1 tbsp Ginger, puree 1 tbsp Turmeric powder 1/4 tsp Red chilli powder 2 tsp Coriander powder 1.5 tsp Cumin powder 1 tsp Salt 2 tsp or as per your taste Garam Masala 1 tsp Kasuri Methi 1 tbsp Yoghurt 1/2 cup Frozen green peas, defrosted 1 cup 3 green chillies, small pieces Ginger, julienne 1 small piece Coriander leaves chopped 1/2 cup Water 250ml Ghee 1 tbsp Spice mix: Cardamom pod 1 Nutmeg small piece Black pepper 6 Preparation: Slice onions, and chop the tomatoes. Make ginger julienne and chop green chillies and coriander leaves. Make spice mix by freshly pounding, cardamom, nutmeg and black pepper. (This spice mix will give you an authentic Mumbai street-style flavour to your kheema recipe) Cooking: Heat oil in a pan, add bay leaf and sliced onions. Saute for 8-10 minutes until onions turn nice golden brown in colour. Add in the ginger, and garlic and saute for a few minutes. Add turmeric and saute for 10 seconds. (always add turmeric to oil to release its colour and flavour, avoid adding it to tomatoes or in water) Add chopped tomatoes, red chilli powder, coriander powder, and cumin powder and saute for 10 minutes on medium heat. Fry till tomatoes and spices are cooked and the oil separates. Now add the minced meat, mix well, making sure you break down the mince as much as possible with the spoon and saute on high heat for around 5 mins. Now add water, mix, cover and cook on low heat for around 30 mins till the meat is tender. Check a few times in between & mix. Add yoghurt, ghee, green peas, Kasuri methi, and salt, mix well and cook again on high heat until the kheema is dry or has the desired consistency you want. Lastly add spice mix, garam masala, ginger julienne, chopped chillies and coriander leaves. Mix and simmer for another 2 mins. Serve hot with buttered pav and onion salad. Follow us on Facebook -   / masala-chai-103280735395047