Kheema is a quintessential Parsi dish. Kheema Pav â€“ Parsi Style Minced Meat With Peas is a delectable dish fit for any occasion. This yummy Kheema Pav/ Parsi Style Minced Meat With Peas is ridiculously simple to make and amazingly delicious to eat.
Yield / Serves
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350 grams minced mutton or lamb [You could also use minced chicken]
1 number bay leaf coarsely crushed
1 number onion big size; finely chopped
2 numbers green chilies finely chopped
1 tablespoon ginger garlic paste
1/2 teaspoon turmeric powder
1.5 teaspoons kashmiri chili powder
1.5 teaspoons garam masala powder
1 teaspoon cumin/ jeera powder
3 numbers Tomatoes big size; finely chopped
1/2 cup pasta sauce [My Secret Ingredient] [refer notes]
1/2 cup green peas fresh or frozen
salt; to taste
1/3 cup water
To begin preparing the Kheema Pav/ Parsi Style Minced Meat With Peas, we need to wash and clean the minced meat. Drain all the water away.
Marinate the minced meat with a 1/2 tablespoon ginger & garlic paste, 1/4 teaspoon turmeric powder, 3/4 teaspoon chili powder, 1/2 teaspoon cumin powder and a pinch of salt.
While the meat is marinating, heat oil in a wok. Add the bay leaf and fry for a seconds. Now add the chopped onions and green chilies and saute until onions turn light brown.
Add the rest of the ginger garlic paste and saute till raw smell disappears. Add in the chopped tomatoes along with a little chopped coriander leaves and saute till tomatoes turn soft.
Now add in rest of the spice powders - turmeric powder, chili powder, garam masala, cumin powder. Saute well till oil separates.
Add the pasta sauce and mix well. Now add the kheema and green peas and combine well. Stir on high heat for a few minutes. [2 to 3 minutes approximately]
Now add in the water and on a gentle sim, cover and cook till meat is cooked through. Once the meat is cooked through, open the lid. Allow all the liquid to evaporate. Cook till you get a thick moist mixture.
You can add a small dollop of butter at this time to elevate the flavor. But it is totally optional. Switch off flame. Add fresh coriander leaves and mix well. Keep the kheema closed for about 10 minutes. Allow flavors to permeate through.
Serve hot with buttered and lightly toasted pav with a side of onion rings and lemon wedges.
I have used store-bought pasta sauce here. But you can always use home-made sauce if you prefer that.
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