| Prep Time | 45 minutes |
| Servings |
people
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Ingredients
- 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
Ingredients
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Instructions
- 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.
Recipe Notes
Additional Tips
- 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.
Conclusion
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!