Kheema pav

KHEEMA PAV

INGREDIENTS

• Mutton kheema – 750 gms
• Few whole garam masala [clove /cinnamon /cardamom /bayleaf ]
• Onion – 2 big thinly sliced
• Ginger garlic paste 2 ttbsp
• Green chilli chopped – 2 or 3
• Tomato – 2 chopped
• Red chilli pwdr – 2 tsp or as per taste
• Coriander pwdr – 1 tbsp
• Garam masala pwdr – 1 tsp
• Jeera pwdr – 1 tsp
• Pepper pwdr – 1 tsp
• Turmeric – ½ tsp
• Finely chopped coriander leaves to garnish as required
• Oil –  3 or 4 tbsp [ more the oil better the taste ]
• Salt to taste
• Lemon slices / pav for serving

PREPARATION

1. Clean the kheema by picking any bits of bones etc.
2. Soak in water for 10 mins for excess blood to come out .
3. Rinse in several water to remove any bad smell .
4. Strain and keep in a fine sieve to drain out extra water .
5. Mix all the masala pwdrs in ½ cup water
6. .

METHOD

Heat oil and add the whole garam masala .

Let it splutter . Don’t burn it .

Add onions + green chilli  and fry till translucent .

Add ginger garlic paste and fry till raw smell leaves .

Add the  masala pwdr paste and stir fry for a min.

Add the kheema and mix well .

Stir fry till all moisture evaporates .

Add tomatoes + salt and mix well .

Cook for a min .

Add 1 ½ cup water and give a mix .

Cover and cook on low flame for 30 mins.

Check if the meat is tender.

Once done off the flame and garnish with coriander leaves .

*If we want we can sprinkle 1 or 2 drops of kewra essence nad mix it .

Serve hot with lemon slices and pav .

FOR GRAVY –  We can add 1 or 2 cup extra water and bring it to a boil .

*Adjust masala pwdrs as per taste .

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