Ramzan, the holy month of Islam has begun, and with it, the culinary preparations and celebrations. While it is a time for prayer, you can also look forward to some delicious delicacies. One of the most popular street foods that people look for during this time is the tasty keema. What if we told you that you could recreate one of the best keema pav recipes at home?
Yes, you read that right. Making these keema dishes at home is easier than you think. So, what are you waiting for? Add a new dish to your Ifar spread this year by following our easy keema recipe.
Origin of Keema Pav
Keema Pav is one of the most popular street delicacies, where local pao/pav is served with delectable keema. Pav was first introduced to India by the Portuguese as a replacement for their primary diet of bread and buns. Pav went from Goa to Mumbai as it was becoming the commercial capital of India, where it was coupled with a variety of dishes such as Misal, Vada, and Keema. As a result, one of the most popular street snacks was born.
Best Keema for Keema Pav
The best part about using keema is that it is simple to prepare. However, finding top quality keema is always a challenge. Not any longer! We deliver high-quality Chicken Keema and Mutton Keema that is always fresh, never frozen and will enhance all of your keema dishes.
Mutton Keema is made from leg pieces and Chicken Keema is made with chicken breasts, both are high in protein. Before being ground to perfection, all of the boneless meat pieces are cut and cleaned by our expert meat technicians. You don’t need to worry about prep, just use your order straight out of the pack upon delivery.
Furthermore, our chicken is sourced from biosecure farms and our mutton is pasture-raised, both are selected at the right weight and size for tender meat.
Once sourced, our meats & seafood are passed through 150+ safety & quality checks before being approved for delivery.
Mumbai Style Keema Pav
Keema Pav is a popular Mumbai street food, where Chicken Keema or Mutton Keema is mixed with authentic Indian spices and herbs. It’s then served with fresh Pav that’s been pan-sizzled with butter or ghee. To enhance the flavour, it is served with chutney and onions. Though the procedure of making Keema Pav appears to be complicated, it can easily be done at home using the best Keema recipe listed below.
|Prep Time||45 minutes|
- 500 gms Keema
- 200 gms green peas
- 3 tablespoons vegetable oil
- 4 green cardamom pods
- 1 black cardamom pod (badi elaichi)
- 3 cloves (laung)
- 1 piece cinnamon, 1-inch in size
- 1 bay leaf (tej patta)
- 250 gms onions, finely chopped
- 1 teaspoon Garlic paste
- 1 teaspoon Ginger Paste
- 4 green chillies, deseeded, finely chopped
- 350 gms tomato, finely chopped
- 2 teaspoons red chilli powder
- 1/2 tsp turmeric powder (haldi)
- 1 tsp Roasted Cumin Powder
- 2 tsp coriander powder
- 2 tsp Garam masala powder
- 1 1⁄2 tsp salt, or to taste
- 2 tablespoons butter, for toasting pav
- 8 pao/pav
- 1 lime, cut into wedges to garnish
- Pour oil into a pan and put it over medium heat. Toss in green cardamom, black cardamom, cloves, cinnamon, and bay leaf when the oil is heated but not smoking. Stir fry for about 2 minutes, or until aromatic, then add the onion. Cook till golden brown.
- Combine the ginger paste, garlic paste, and green chillies to your pan. Stir thoroughly for about 2 minutes, then add the tomatoes. Cook, stirring periodically, for about 7 minutes, or until the tomatoes soften and are cooked through.
- Stir in the garam masala powder, red chilli powder, turmeric powder, roasted cumin powder, coriander powder, and garam masala powder. Cook for 5–6 minutes after adding the keema and mixing well. Season with salt.
- Cook for an additional 3 minutes before adding 12 cups of water and bringing to a boil. Transfer to a pressure cooker and cook for 8–10 minutes (the first whistle). Take the cooker off the heat and let it cool before opening it.
- In a pan, melt the butter. Place the pav in the butter and toast until slightly brown. Serve the keema right away with hot pav and a wedge of lime to garnish. Alternatively, cut the pav in half, leaving one side connected, and stuff with keema, finishing with a squeeze of lime juice. Serve right away.
- Allowing the keema to lose all of its water will cause it to become dry.
- Because keema cooks quickly, continuously stir it to avoid overcooking or burning.
- Serve the dish immediately as it becomes dry and tastes bitter if stored for a long time.
Keema Pav is a very easy keema recipe to prepare at home to celebrate Ramzan. You can make it highly nutritious for your family members by adding vegetables.
So, what are you waiting for! Prepare this chicken or mutton dish and give yourself a delightful treat. We'd like to see your version of Keema Pao, so take photos, upload them to Instagram with the hashtag #MadeWithLicious, tag Licious, and you could win Licious cash!