Mutton Keema Pav

20 mins
Serves 1
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Directions

  1. 1Mix mutton keema, salt, ginger garlic paste, and Kashmiri chilli paste. Marinate for at least 15 minutes.
  2. 2Mix mutton keema, salt, ginger garlic paste, and Kashmiri chilli paste. Marinate for at least 15 minutes.
  3. 3Mix mutton keema, salt, ginger garlic paste, and Kashmiri chilli paste. Marinate for at least 15 minutes.
  4. 4Finely chop onions and tomatoes.
  5. 5Finely chop onions and tomatoes.
  6. 6Finely chop onions and tomatoes.
  7. 7Heat oil in a wok and add whole spices (tejpatta, badi elaichi, choti elaichi, dalchini, and javitri).
  8. 8Heat oil in a wok and add whole spices (tejpatta, badi elaichi, choti elaichi, dalchini, and javitri).
  9. 9Heat oil in a wok and add whole spices (tejpatta, badi elaichi, choti elaichi, dalchini, and javitri).
  10. 10Add chopped garlic, ginger, and zeera; cook until fragrant.
  11. 11Add chopped garlic, ginger, and zeera; cook until fragrant.
  12. 12Add chopped garlic, ginger, and zeera; cook until fragrant.
  13. 13Add chopped onions and cook until golden brown over medium heat.
  14. 14Add chopped onions and cook until golden brown over medium heat.
  15. 15Add chopped onions and cook until golden brown over medium heat.
  16. 16Add marinated mutton keema and cook for 12-15 minutes, stirring occasionally.
  17. 17Add marinated mutton keema and cook for 12-15 minutes, stirring occasionally.
  18. 18Add marinated mutton keema and cook for 12-15 minutes, stirring occasionally.
  19. 19Add the remaining spices (turmeric powder, lal mirch powder, dhaniya powder, dehhi mirch powder, zeera powder, roasted kasuri methi, and hari mirchi). Cook for 1-1.5 minutes.
  20. 20Add the remaining spices (turmeric powder, lal mirch powder, dhaniya powder, dehhi mirch powder, zeera powder, roasted kasuri methi, and hari mirchi). Cook for 1-1.5 minutes.
  21. 21Add the remaining spices (turmeric powder, lal mirch powder, dhaniya powder, dehhi mirch powder, zeera powder, roasted kasuri methi, and hari mirchi). Cook for 1-1.5 minutes.
  22. 22Add chopped tomatoes and cook until softened, increasing the heat slightly.
  23. 23Add chopped tomatoes and cook until softened, increasing the heat slightly.
  24. 24Add chopped tomatoes and cook until softened, increasing the heat slightly.
  25. 25Add salt and continue to cook for 20 minutes with the lid on, stirring occasionally.
  26. 26Add salt and continue to cook for 20 minutes with the lid on, stirring occasionally.
  27. 27Add salt and continue to cook for 20 minutes with the lid on, stirring occasionally.
  28. 28Add garam masala powder and desi ghee.
  29. 29Add garam masala powder and desi ghee.
  30. 30Add garam masala powder and desi ghee.
  31. 31Stir in hara dhaniya and cook until heated through.
  32. 32Stir in hara dhaniya and cook until heated through.
  33. 33Stir in hara dhaniya and cook until heated through.
  34. 34In a non-stick pan, melt butter over low heat. Add hara dhaniya and mutton keema.
  35. 35In a non-stick pan, melt butter over low heat. Add hara dhaniya and mutton keema.
  36. 36In a non-stick pan, melt butter over low heat. Add hara dhaniya and mutton keema.
  37. 37Add brown pav, make cuts in the middle without cutting completely, and toast until golden brown on both sides.
  38. 38Add brown pav, make cuts in the middle without cutting completely, and toast until golden brown on both sides.
  39. 39Add brown pav, make cuts in the middle without cutting completely, and toast until golden brown on both sides.

Ingredients

  • 500 grams mutton keema
  • 500 grams mutton keema
  • 500 grams mutton keema
  • 0.5 small spoon salt
  • 0.5 small spoon salt
  • 0.5 small spoon salt
  • 1 small spoon ginger garlic paste
  • 1 small spoon ginger garlic paste
  • 1 small spoon ginger garlic paste
  • 1 spoon Kashmiri chilli paste
  • 1 spoon Kashmiri chilli paste
  • 1 spoon Kashmiri chilli paste
  • 400 grams onion
  • 400 grams onion
  • 400 grams onion
  • 200 grams tomato
  • 200 grams tomato
  • 200 grams tomato
  • 1 oil
  • 1 oil
  • 1 oil
  • 1 tejpatta
  • 1 tejpatta
  • 1 tejpatta
  • 2 badi elaichi
  • 2 badi elaichi
  • 2 badi elaichi
  • 3 choti elaichi
  • 3 choti elaichi
  • 3 choti elaichi
  • 1 piece dalchini
  • 1 piece dalchini
  • 1 piece dalchini
  • 1 piece javitri
  • 1 piece javitri
  • 1 piece javitri
  • 3 long
  • 3 long
  • 3 long
  • 0.5 small spoon garlic
  • 0.5 small spoon garlic
  • 0.5 small spoon garlic
  • 0.5 small spoon ginger
  • 0.5 small spoon ginger
  • 0.5 small spoon ginger
  • 1 spoon zeera
  • 1 spoon zeera
  • 1 spoon zeera
  • 1 fourth spoon turmeric powder
  • 1 fourth spoon turmeric powder
  • 1 fourth spoon turmeric powder
  • 0.5 small spoon lal mirch powder
  • 0.5 small spoon lal mirch powder
  • 0.5 small spoon lal mirch powder
  • 1 small spoon dhaniya powder
  • 1 small spoon dhaniya powder
  • 1 small spoon dhaniya powder
  • 1 small spoon dehhi mirch powder
  • 1 small spoon dehhi mirch powder
  • 1 small spoon dehhi mirch powder
  • 1 spoon zeera powder
  • 1 spoon zeera powder
  • 1 spoon zeera powder
  • 1 pinch roasted kasuri methi
  • 1 pinch roasted kasuri methi
  • 1 pinch roasted kasuri methi
  • 1 small spoon hari mirchi
  • 1 small spoon hari mirchi
  • 1 small spoon hari mirchi
  • 2 cups water
  • 2 cups water
  • 2 cups water
  • 0.5 small spoon garam masala powder
  • 0.5 small spoon garam masala powder
  • 0.5 small spoon garam masala powder
  • 1 spoon desi ghee
  • 1 spoon desi ghee
  • 1 spoon desi ghee
  • 1 spoon hara dhaniya
  • 1 spoon hara dhaniya
  • 1 spoon hara dhaniya
  • 2 brown pav
  • 2 brown pav
  • 2 brown pav
  • 1 big spoon butter
  • 1 big spoon butter
  • 1 big spoon butter

Equipment

wokbowlknifenon-stick pan