Authentic Parsi Kheema Pav: A Flavorful Minced Meat Delight
40 minutes
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About Authentic Parsi Kheema Pav: A Flavorful Minced Meat Delight
Embark on a culinary adventure with this authentic Parsi Kheema Pav recipe. Imagine succulent minced meat (chicken, lamb, or mutton) simmered to perfection with fragrant spices, sweet green peas, and a hint of tangy tomato. This dish is an explosion of flavors that will transport your taste buds straight to the heart of Parsi cuisine.This easy-to-follow recipe breaks down every step, ensuring you achieve the perfect texture and rich, savory flavor. From marinating the meat to the final simmer, you'll be guided towards creating a Kheema Pav that's truly unforgettable.Serve hot with buttery pav, crisp onion rings, and a squeeze of fresh lemon for a truly authentic Parsi experience. Get ready to savor every bite of this vibrant and aromatic dish!
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Recipe Time & More
Prep10 minutes
Cook30 minutes
Total40 minutes
Ingredients
For the Kheema
- 350 gm Chicken, Lamb, Or Mutton minced
- ½ cup Or Peas fresh, frozen, green
Spice Paste & Marinade
- 1 tbsp Ginger-Garlic Paste
- ½ tsp Turmeric Powder
- 1½ tsp Kashmiri Chili Powder red
- 1½ tsp Garam Masala
- 1 tsp Cumin Seeds
- 1½ tsp Salt or to taste
Aromatics & Flavor
- 1 Bay Leaf coarsely crushed
- 1 Large Onion finely chopped
- 2 Chiles finely chopped, green
- 3 Large Tomatoes finely chopped
- ½ cup Pasta Sauce
- Coriander Leaves chopped, for garnish, fresh
- Oil for cooking
- Butter for richness, optional
- ⅓ cup Water
Instructions
- In a bowl, combine the minced meat, ½ tablespoon of ginger-garlic paste, ¼ teaspoon of turmeric powder, ¾ teaspoon of chili powder, ½ teaspoon of cumin seeds, and a pinch of salt. Mix well and set aside to marinate.
- Heat oil in a large pot or Dutch oven over medium heat. Add the crushed bay leaf and sauté for a few seconds until fragrant.
- Add the chopped onions and green chiles to the pot. Sauté for 5-7 minutes, or until the onions soften and turn translucent.
- Add the remaining ginger-garlic paste and sauté for another minute until the raw aroma disappears. This step blooms the aromatics and adds depth of flavor.
- Stir in the chopped tomatoes and a little chopped coriander leaves. Sauté for 5-7 minutes, or until the tomatoes break down and soften.
- Add the remaining turmeric powder, chili powder, garam masala, and cumin seeds. Sauté for 1-2 minutes, stirring constantly, until the spices are fragrant. This toasts the spices, enhancing their flavor.
- Add the pasta sauce and mix well. The pasta sauce adds a subtle tanginess that complements the spices.
- Add the marinated minced meat and green peas to the pot. Stir well to combine all the ingredients.
- Pour in the water, bring the mixture to a simmer, then reduce the heat to low, cover the pot, and cook for 20-25 minutes, or until the meat is cooked through and tender.
- Once the meat is cooked, remove the lid and increase the heat to medium. Cook for another 5-7 minutes, allowing any excess liquid to evaporate and the kheema to thicken. The kheema should be moist but not watery.
- For added richness, stir in a dollop of butter (optional). Remove from heat and garnish with fresh coriander leaves.
- Serve the kheema hot with buttered and lightly toasted pav. Accompany with onion rings and lemon wedges for a complete Parsi experience.
Recipe Notes
Good To Know
- You can use store-bought or homemade pasta sauce.
- For extra flavor, add a splash of vinegar or lime juice at the end.
- For a richer texture, add toasted cashews or slivered almonds during the last five minutes of cooking.
- For a vegetarian version, substitute the minced chicken with finely chopped mushrooms or crumbled paneer.
- Leftover kheema can be used as a filling for stuffed parathas or as a topping for baked potatoes.
Expert Tips
- Adjust the spice level to your preference by adding more or less chili powder or green chilies.
- Serve the kheema with steamed rice, naan bread, or roti for a complete meal.
- Garnish with fresh cilantro or mint for a pop of color and freshness.
Storage Instructions
- Store leftover kheema in an airtight container in the refrigerator for up to 3 days.
- Reheat thoroughly before serving.
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Recipe Nutrition
Calories: 240kcalCarbohydrates: 8gProtein: 2gFat: 23gSaturated Fat: 8gPolyunsaturated Fat: 4.5gMonounsaturated Fat: 9gCholesterol: 1mgSodium: 855mgFiber: 1gSugar: 2g
Donna George
Articles: 29
4 Comments
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Looks so wonderful! Thanks for posting.
Absolutely mouthwatering! Thanks for sharing.
This is wonderful! Can’t wait to taste it.
Such a great recipe! Can’t wait to try it.