Name: Kheema Pav/parsi Style Minced Meat With Peas Recipe
Total time: 40 min
Yield: 4
Cuisine: Parsi

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Kheema is a quintessential parsi dish. Kheema pav – parsi style minced meat with peas is a delectable dish fit for any occasion. Soft buttery pav with spicy and tangy kheema is absolutely sensational and will make a perfect party dish. Serve it with soft buttery pav.

How to make Kheema Pav/parsi Style Minced Meat With Peas Recipe

Donna George

Crawler

Parsi

<p>Kheema is a quintessential parsi dish. Kheema pav – parsi style minced meat with peas is a delectable dish fit for any occasion. Soft buttery pav with spicy and tangy kheema is absolutely sensational and will make a perfect party dish. Serve it with soft buttery pav.</p>

minced mutton or lamb You could also use minced chicken

bay leaf coarsely crushed

onion big size; finely chopped

green chilies finely chopped

ginger garlic paste

turmeric powder

kashmiri chili powder

garam masala powder

cumin/ jeera powder

tomatoes big size; finely chopped

pasta sauce refer notes

green peas fresh or frozen

Salt

coriander leaves

butter [optional

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. 

step 1

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. 

step 2

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. 

step 3

Add the rest of the ginger garlic paste and saute till raw smell disappears. 

step 4

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. 

step 5

step 6

Now add the kheema and green peas and combine well.  stir on high heat for a few minutes.  [2 to 3 minutes approximately]

step 7

Now add in the water and on a gentle sim,  cover and cook till meat is cooked through. 

step 8

Once the meat is cooked through,  open the lid.  allow all the liquid to evaporate.  cook till you get a thick moist mixture. 

step 9

You can add a small dollop of butter at this time to elevate the flavor.  but it is totally optional.  switch off flame. 

step 10

Add fresh coriander leaves and mix well.  keep the kheema closed for about 10 minutes.  allow flavors to permeate through. 

step 11

Serve hot with buttered and lightly toasted pav with a side of onion rings and lemon wedges. 

step 12

Better Butter