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Mumbai Kheema Pav

RECIPE: Mumbai Kheema Pav (Courtesy of Chef Sanjyot Kheer from YFL)

Recipe for Mumbai Kheema Pav

Prep time: 10-15 minutes | Cooking time: 40-45 minutes | Serves: 4-5 people 


For green paste:


·       Fresh coriander  1 cup

·       Mint leaves 10-12 nos.

·       Spinach leaves 3-4 (optional)

·       Green chillies 3-4 nos.

·       Coriander seeds 1 tbsp

·       Cumin seeds 1 tsp

·       Green cardamom 2 nos.

·       Black pepper corns 4-5 nos.

·       Black cardamom 1 nos.

·       Ice cubes 2-3

·       Water as required


·       Take a mixer grinder jar & add coriander along with the remaining paste ingredients, grind to make a finer paste.

·       Your green paste is ready.


For keema:


·       Oil 1/3 cup

·       Onions 6-7 medium sized (chopped)

·       Ginger garlic paste 4-5 tbsp

·       Mutton keema 1 kg (80% keema 20% fat)

·       Salt to taste

·       Turmeric powder ¼ tsp

·       Curd 1/3 cup

·       Spicy red chilli powder 2 tsp

·       Coriander powder 3 tbsp

·       Cumin powder 1 tbsp

·       Green peas ½ cup

·       Dill leaves ¼ cup

·       Green chillies 3-4 nos. (slit)

·       Butter 1-2 tbsp

·       Kasuri methi 1 tbsp

·       Garam masala 1 tsp

·       Fresh coriander big handful


·       Set a tawa on high heat, add oil & let it heat nicely, further add onions & cook on medium high flame until it turns golden brown, once the onions turn golden brown add the ginger garlic paste, stir & cook for 3-4 minutes or until the raw flavour of garlic is gone.

·       Now add the mutton keema, salt to taste & turmeric, keep stirring to prevent the meat from clumping up, cook on high flame for 10-15 minutes.

·       Further add the green paste to the keema & in a separate bowl & add curd, spicy red chilli powder, coriander powder & cumin powder, whisk everything well & add the curd mixture to the keema as well, stir & cook for 15-20 minutes on a low flame, keep stirring at regular intervals.

·       Further add green peas, dill leaves & green chillies, stir & cook on low flame until the keema is fully cooked, add hot water in little quantities if the keema gets dry.

·       Once the keema is cooked, take a pan & add butter into it, once the butter melts add kasuri methi, stir & cook briefly, add the tadka to keema & mix well.

·       Further add garam masala, stir well & check for seasoning, adjust salt accordingly, then add fresh coriander & stir everything well.


·       Your Bombay style green keema pav is ready. Serve hot with pav.

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