Kheema Pav

Ingredients 

• Pav or bun bread 4 (cut into halves from the centre)
• Kheema or minced mutton 500 gms
• Onion 1 (chopped)
• Ginger garlic paste 2tbsp
• Tomato 1 (chopped)
• Cardamom pod 4
• Shahjeera 1tsp
• Cloves 4
• Pepper corns 5
• Bay leaf (tej patta) 1
• Green chillies 2 (chopped)
• Red chilli powder 1tbsp
• Garam masala powder 1tbsp
• Pav bhaji masala 1tbsp
• Coriander leaves (chopped) 2tbsp
• Butter 3tbsp
• Oil 2tbsp
• Salt as per taste

Procedure 

1. Heat oil in a deep bottomed pan. Season it with cardamom pods, bay leaf, shahjeera, cloves and pepper corns.
2. Saute onions in the oil until they turn brown. Then add green chillies and ginger garlic paste.
3. Cook for 3 to 4 minutes on low flame before adding tomatoes. Sprinkle salt and cook for another 5 minutes.
4. Wait till the rawness disappears and the oil starts separating from them, add the minced meat to the pan.
5. Cook the kheema for 3 to 4 minutes before adding the powdered spices, namely red chilli and garam masala and pav bhaji masala powder.
6. Mix well and cook for a few more minutes. Add 2 cups of water, cover and cook for another 5 to 7 minutes.
7. When oil starts floating on top of the kheema, increase the flame and singe the gravy to a minimum.
8. Remove from flame and garnish with chopped coriander leaves.
9. Now melt a blob of butter on a flat pan. When it melts completely and starts turning brown, place the pavs on it. Let the bread get toasted while it soaks up the butter.
Kheema pav can be served as stuffed sandwich or on a plate with kheema as a side dish.

bon appetit