One of Mumbai's iconic dish is the kheema pav. Kheema also spelled as keema or qeema, derives its name from the Turkish word kiyma, meaning minced meat. This dish originated in Irani cafes operated by Zoroastrians and Muslims, now a common street food. Since fat imparts flavour, full-fat mutton or beef is preferable. Once ground, the mince is browned and enriched with spices. Served floating in grease with a soft fluffy bread called the pav, usually accompanied with red onion slices and lime wedges. With a piece of pav, a generous morsel of the kheema is mopped up and devoured. Mouthwateringly delicious with sprinkling of lime juice balancing the heat and onion imparting the textural crunch. An economical dish, enjoyable for breakfast, lunch or dinner.
Quick and easy to prepare at home, the ground meat cooks in minutes. Red ground meat can be substituted with chicken or turkey. To prevent heartburn and acid reflux, drain out excess fat before serving. Instead of pav, use roti, naan or your preferred choice of bread. The kheema literally melts-in-the-mouth, loved by all, young and old.
There are many variations in preparing this dish, with each restaurant in Mumbai differing in taste. Here is a link that lists some restaurants where you can eat Mumbai's best kheema pav:
https://www.cntraveller.in/story/where-to-eat-mumbais-best-kheema-pav/
Quick and easy to prepare at home, the ground meat cooks in minutes. Red ground meat can be substituted with chicken or turkey. To prevent heartburn and acid reflux, drain out excess fat before serving. Instead of pav, use roti, naan or your preferred choice of bread. The kheema literally melts-in-the-mouth, loved by all, young and old.
There are many variations in preparing this dish, with each restaurant in Mumbai differing in taste. Here is a link that lists some restaurants where you can eat Mumbai's best kheema pav:
https://www.cntraveller.in/story/where-to-eat-mumbais-best-kheema-pav/
Kheema Pav
(Serves 4 or 6)
Ingredients:
1/2 kg ground meat (of your choice)
1 large onion (chopped)
2 long green chillies (chopped)
1 large tomato (chopped)
4 large cloves of garlic (finely chopped)
1-inch ginger (grated)
1/2 teaspoon turmeric powder
1 teaspoon chilli powder
1 teaspoon coriander powder
1/2 teaspoon cumin powder
1/4 teaspoon pepper powder
1 teaspoon cinnamon powder
1/4 teaspoon clove powder
1 bay leaf
1 teaspoon garam masala powder
2 heaped tablespoons yogurt
1 tablespoon vinegar
1/2 cup crispy fried brown onion slices (crushed with the hand)
handful coriander leaves (chopped)
1/4 cup mint leaves (chopped)
1 cup water
a pinch of sugar
salt
Method:
Brown the ground meat in a hot pan. Drain out any excess fat leaving meat in the pan. Add the bay leaf, chopped onion, garlic and ginger.
When onion is soft, stir in tomato, spice powders, yogurt, fried brown onion, green chillies, vinegar and salt. Pour the water, cover and cook until mixture is thick.
Check for seasonings, incorporate the sugar, mint and coriander leaves.
Serve kheema hot with pav, accompanied with red onion slices and lime wedges.
Note:
(Serves 4 or 6)
Ingredients:
1/2 kg ground meat (of your choice)
1 large onion (chopped)
2 long green chillies (chopped)
1 large tomato (chopped)
4 large cloves of garlic (finely chopped)
1-inch ginger (grated)
1/2 teaspoon turmeric powder
1 teaspoon chilli powder
1 teaspoon coriander powder
1/2 teaspoon cumin powder
1/4 teaspoon pepper powder
1 teaspoon cinnamon powder
1/4 teaspoon clove powder
1 bay leaf
1 teaspoon garam masala powder
2 heaped tablespoons yogurt
1 tablespoon vinegar
1/2 cup crispy fried brown onion slices (crushed with the hand)
handful coriander leaves (chopped)
1/4 cup mint leaves (chopped)
1 cup water
a pinch of sugar
salt
Method:
Brown the ground meat in a hot pan. Drain out any excess fat leaving meat in the pan. Add the bay leaf, chopped onion, garlic and ginger.
When onion is soft, stir in tomato, spice powders, yogurt, fried brown onion, green chillies, vinegar and salt. Pour the water, cover and cook until mixture is thick.
Check for seasonings, incorporate the sugar, mint and coriander leaves.
Serve kheema hot with pav, accompanied with red onion slices and lime wedges.
Note:
- Ensure to mix and fry the spice powders well.
- No oil was used. In case of lean meat, brown with two tablespoons of oil.
