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Maharashtrian food is renowned for its wide range of flavours, and matar keema pav is one of them. When the Mughals arrived in India, they gave this recipe as a gift. It is a popular street food in Mumbai and is made with minced meat, green peas, and a variety of aromatic spices. Served with buttery bread (pav), it makes a special appearance at weddings and birthday parties.
The secret of making the authentic matar keema pav is to choose the right ingredients, properly prepare the meat and cook it perfectly. So for you, some crucial tips are discussed below to achieve the perfect taste and balance of spices.
Selection Of The Right Ingredients
For minced meat, you can use goat, chicken, or lamb, depending on what you like. Always use fresh green peas if available. For flavour and aroma, you will need ingredients like onions, garlic, ginger, and spices like red chilli powder, cumin powder, garam masala, and coriander powder. For an authentic taste, you can also add goda masala (a local spice blend of Maharashtra).
Preparing The Minced Meat
First, clean the minced meat with warm water and a pinch of salt. Rinse it under normal water to get rid of any contaminants. After that, season it with salt, and a small amount of turmeric powder, coriander powder. Leave it to marinate for a few hours or overnight.
Preparation Of The Keema Filling
Take a wide pan and heat the oil on medium flame. Then add cumin seeds, bay leaves and cloves to it. Add chopped onions and saute them till lightly brown. Then add ginger-garlic paste which should be simmered until the raw smell goes away. After some time, add green chillies, tomatoes, and spices. The masala should be cooked until the oil begins to separate.
When the masala is prepared, add the minced meat and cook over medium-high heat until it is browned. Lastly, add the green peas, and coriander leaves. Add a little amount of water and let it simmer. Stir occasionally, until the peas are soft and the flavours are fully combined for 15 to 20 minutes. The keema should be moist but not too wet so adjust the amount of water accordingly.
Image Credit: Wikimedia Commons
Preparation Of The Pav
To prepare the pav you can use store-bought. Slice the pav in half, then toast it with butter on a griddle or toaster until lightly brown. This process gives the dish a rich, buttery flavour. After toasting, lightly grill them for a crispy finish.
To make your pav from scratch, combine flour, water or milk, yeast, sugar, and salt and knead until a soft dough forms. Let the dough rise in a warm location for around an hour, or until it has doubled in size. When you are happy with the rise, separate it into little balls, place them closely together on a baking dish, and allow them to rise once more. Bake till the top is slightly brown. As the warm pav cools, you can brush them with melted butter or ghee to improve the flavour.
Serving Tips
Before serving, many street vendors in Mumbai add a little pav bhaji masala, or a blend of chilli powder and garlic, to the butter and toss the keema for more taste. Both the items of the dish should be served hot and freshly toasted. Garnish the keema with fresh coriander leaves and a little bit of lemon juice. You can serve it with sliced tomatoes or onions on the side. For the balance of spice, garnish the keema with a spoonful of raita or a fried egg on top. This recipe is ideal as a snack at parties or as a quick supper.
Regional Variation
The keema of Kolhapur, which is known for its spicy food, contains extra red chillies and a unique Kolhapuri masala that boosts the dish's heat. For a little sweetness and richness, some Maharashtrian versions may add freshly grated coconut or coconut milk. In the Nagpur version, they use black pepper for heat instead of red chilli. Some modern variations are: keema toasts, which are made by spreading the mixture on pieces of bread and grilling it, or keema samosas.
Image Credit: Wikimedia Commons
