Indian · serves 2

Kheema Pav

Spiced mince and buttered pav. Twenty-five minutes and it eats like street food.

30 min Easy Non-vegetarian

Ingredients

  • 500g mutton or chicken mince
  • 2 onions, finely chopped
  • 3 tomatoes
  • 1 tbsp ginger-garlic paste
  • 1/2 cup peas
  • 1 tbsp pav bhaji or garam masala
  • 1 tsp red chilli powder
  • 8 pav
  • 4 tbsp butter
  • Lemon, coriander

Method

  1. Brown the mince first in a dry hot pan, breaking up every lump. Don't stir much — you want it to catch and crust.
  2. Take it out, butter in, onions till golden.
  3. Ginger-garlic, tomatoes and powders. Cook till thick.
  4. Mince back in with peas and 1/2 cup water. Simmer 12 minutes till dry.
  5. Lemon and lots of coriander.
  6. Split the pav, toast in butter with a pinch of masala. Raw onion on the side.

Questions people ask about Kheema Pav

How long does Kheema Pav take?

About 30 minutes from starting to sitting down, and it is straightforward. Most of that is active, so read the method through before you start rather than chopping as you go.

What is the one thing to get right in Kheema Pav?

Brown the mince first in a dry hot pan, breaking up every lump. Don't stir much — you want it to catch and crust.

What can I use instead of onion in Kheema Pav?

Use shallots, which are sweeter, or leeks for a milder result. Neither browns quite as deeply.

Can I make Kheema Pav ahead of time?

Yes, and it is better for it. Cool it fully, refrigerate for up to three days, and reheat gently with a splash of water. The flavours settle overnight.

Can I make Kheema Pav vegetarian?

Yes. Replace the mince with paneer, firm tofu, mushrooms or soya chunks. All of them cook far faster than meat, so add them in the last five minutes rather than at the start, and keep the masala exactly as written.

What do you serve with Kheema Pav?

Raw onion on the side. It serves two as written. Double everything to feed four, but use a wider pan so the food still browns rather than steams.

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