Kheema Pav

Ingredients

• 500 grams minced mutton (kheema)
• 1 cup green peas
• 2 tablespoons Saffola oil
• 1 teaspoon cumin seeds
• 1-1/2-inch ginger piece, chopped
• 10 garlic cloves, chopped
• 2 green chillies, minced
• 3 medium onions, chopped
• 4 large tomatoes, pureed
• 1-1/2 tablespoons coriander powder
• 1/2 teaspoon jeera powder
• 2 teaspoons red chilli powder
• salt to taste
• 1 tablespoon fresh mint leaves, chopped
• 1 tablespoon lime juice
• 1/2 teaspoon garam masala powder
• 4 whole wheat pav

Method

Place the mutton mince in a bowl, add one cup water and mix, breaking the lumps as you mix

Heat oil in an stick wok. Add cumin seeds and when they turn brown add ginger and garlic in it and sauté till browned

Add green chillies and mix. Later add onions and sauté till it is well browned

Add the tomato puree and sauté for four to five minutes

Add coriander powder, cumin powder and mix. Add a little water to the red chilli powder and mix it well to make a paste

Add one tablespoon of this paste in the wok. Sauté for two to three minutes or till the oil begins to separate

Add salt and minced mutton in it and mix well. Cook till the minced mutton is cooked and most of the moisture evaporates leaving a thick gravy

Add mint leaves, lime juice and garam masala powder. Mix well. Add green peas and mix. Simmer for two minutes

Serve hot Keema with pav

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