Keema Pav

It’s a popular street food in India —

It’s actually a spicy  dry meat mince which can be had with bread or pav along with  pudina or  coriander chutney.

This dish can be made both with mutton or chicken mince–

Star Ingredient:

Chicken Keema

Main Ingredients:

  • 500 gms of chicken keema
  • 1 cup onion, ginger , garlic paste
  • 2 tsp of red chilli powder
  • 1tsp of turmeric powder
  • 1/2 cup of dry roasted powder of spices (coriander seeds, cumin seeds, fennel seeds, cardamom,clove and cinnamon sticks)
  • 1 large red tomato
  • 1 cup of green peas
  • 1 tsp of garam masala powder
  • 1/4 cup of coriander leaves
  • 2 bay leaves
  • Vegetable oil for cooking
  • Salt to taste
  • 8 pav
  • 100 gms of butter


Method :

Wash the chicken keema thouroughly . Boil the green peas and keep it aside.

Take a thick bottom pan and heat vegetable oil on it , add in some bay leaf and whole garam masala , stir-fry briefly.

Add in the onion , ginger and garlic paste ,  saute it on a medium flame .

Add tomatoes and cook on a medium flame till the oil separates from the masala . Add in the chicken mince and fry on a high heat for 5 to 6 minutes ,  stirring continously.

Reduce heat , then add the roasted ground powder and saute again on a medium flame, add in the red chilli, salt, turmeric powder , when the mixture is well sauteed , add enough warm water to cover the mince.  Cover it with a lid on   the keema is cooked and becomes dry, sprinkle some garam masala powder and garnish it with coriander leaves

Heat butter in a thick-bottomed pan or a tawa. Slice pav horiontally into two and pan fry in butter for  a minute, pressing two or three times or till pav is crisp and light brown.

The keema mixture should be dry one  and not watery.

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