Photo: stu_spivack · CC BY-SA 2.0 · Wikimedia Commons

Maharashtra · Dinner

Kheema Pav

Mumbai's great street dinner — spiced minced meat (kheema) cooked in an aromatic onion-tomato masala, scooped up with buttered pav (soft bread rolls) toasted on a tawa. The kheema is unctuous and boldly spiced; the pav soft and slightly charred; together they are one of Mumbai's most satisfying dinners.

🧺 Ingredients

• 500 g minced mutton (or beef — both are traditional in Mumbai)
• 3 tbsp oil
• 1 tsp butter (for the kheema finish)
• 2 large onions (220 g), finely chopped
• 2 medium tomatoes (180 g), finely chopped
• 1 tbsp ginger-garlic paste
• 2 green chillies, finely chopped
• 1 tsp cumin seeds
• 1 bay leaf
• 2 cloves
• 1 × 1 cm cinnamon
• 1 tsp red chilli powder
• 1 tsp coriander powder
• ½ tsp cumin powder
• ½ tsp turmeric powder
• 1 tsp garam masala
• 1 tsp salt
• ½ cup (120 ml) water
• 1 tbsp kasuri methi, crushed
• 3 tbsp fresh coriander + mint mixed, finely chopped
• 8 fresh pav (soft dinner rolls)
• 2 tbsp salted butter
• ½ tsp red chilli powder (for dusting on tawa)

👩‍🍳 How to make Kheema Pav

1. Fry whole spices and onion (Heat: medium-high): Heat oil in a wide kadai. Add cumin seeds — sizzle 10 seconds. Add bay leaf, cloves, cinnamon — fry 20 seconds until fragrant. Add chopped onion and green chillies. Fry on medium-high for 12–15 minutes until deep golden-brown.
2. Build the base (Heat: medium): Add ginger-garlic paste — fry 2 minutes. Add tomatoes — cook 7–8 minutes mashing until oil separates and tomatoes fully break down.
3. Add spices (Heat: medium): Add chilli powder, coriander powder, cumin powder and turmeric — stir 45 seconds until the masala darkens and smells toasted.
4. Add mince (Heat: high): Add minced meat. Break up clumps immediately using a spoon. Turn heat to high. Cook on high heat for 10 minutes, stirring frequently, until all pink disappears and mince is well-browned. The mince will release water — cook until water fully evaporates and the mince starts sizzling and frying (not steaming).
5. Simmer and finish (Heat: medium): Add 120 ml water, salt and garam masala. Stir. Cover and cook on medium for 10 minutes. Uncover — kheema should be moist but not wet. Add kasuri methi and butter. Stir. Add fresh coriander and mint. Taste and adjust salt.
6. Toast pav: Spread butter generously on cut faces of pav. Press butter-side down on a hot tawa on medium-high heat. Dust a tiny pinch of chilli powder on the butter side. Toast 1–2 minutes until golden and slightly charred at edges. Serve immediately alongside kheema.

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