Keema Pav/Pao Recipe

Cooking Directions

• STEP 1.Heat oil in a pan and add chopped onions, ginger-garlic paste, and green chilies.
• STEP 2.Saute until the onions turn golden brown.
• STEP 3.Add minced meat (keema) and cook until it is browned and cooked through.
• STEP 4.Add turmeric powder, red chili powder, garam masala, and salt.
• STEP 5.Cook for a few minutes until the spices are well combined.
• STEP 6.Toast the pav with butter on a griddle until golden brown.
• STEP 7.Serve the keema with pav and garnish with chopped onions, coriander leaves, and lemon juice.

Cooking Tips

• You can use any minced meat of your choice (chicken, mutton, or beef).
• Add a splash of water if the keema becomes too dry while cooking.
• Adjust the spice level according to your preference.

Storage and Serving

• Keema Pav is best served hot and fresh.
• Leftover keema can be stored in the refrigerator for up to 2 days.
• Reheat the keema before serving.