Keema Ingredients:
500g minced meat (can be beef, lamb, chicken, or any meat of your choice)
2 onions, finely chopped
2 tomatoes, chopped
2-3 green chilies, finely chopped (adjust according to your spice preference)
1 tablespoon ginger-garlic paste
1 teaspoon cumin seeds
1 teaspoon turmeric powder
1 tablespoon coriander powder
1 teaspoon garam masala
Salt to taste
Oil for cooking
Fresh coriander leaves for garnish (optional)
Pav Ingredients:
4-6 soft bread rolls (pav)
Butter for toasting
Instructions:
For Keema:
- Heat oil in a pan. Add cumin seeds and let them splutter.
- Add chopped onions and sauté until golden brown.
- Add ginger-garlic paste and green chilies. Sauté for a minute.
- Add chopped tomatoes and cook until they turn soft and mushy.
- Add turmeric powder, coriander powder, and salt. Mix well and cook for 2-3 minutes.
- Add the minced meat and mix well with the masala.
- Cook covered on medium heat until the meat is cooked through and the flavors are well combined. Stir occasionally to prevent sticking to the bottom of the pan.
- Once the meat is cooked, sprinkle garam masala and garnish with fresh coriander leaves if desired.
For Pav:
- Slice the pav rolls horizontally.
- Heat a pan or griddle and add a little butter.
- Place the sliced pav on the pan and toast them until they turn golden brown and crisp on the edges.
Serving:
- Serve the hot and spicy keema with the toasted pav.
- You can also serve some sliced onions, lemon wedges, and green chutney on the side for extra flavor.
