Every country has a minced meat dish that they love and so do we. Origin of kheema is dubious …some say it came from southern part of Asia and some claim it came from our neighbouring country.
Point remains is…. It came from someplace… We owned it and now we rule it….
A gastronomical heaven. Traditionally served as a “breakfast“dish in many households till date (believe me when I say this… I have gorged in one such household 😋 not regreting it at all). Imagine a bite of wow pav filled with melt in the mouth meat ,flavoured with exotic spices , laced with a squeeze of a lime and all the wonderful jus soaked soft pav going in your mouth…. Are we all drooling enough to read the recipe now ?
Kheema is an oily, spicy and delicious preparation to be eaten with pav /bread nan along with few sliced onions. The preparation does not have a lot of oil but the fats from the meat melt while cooking; making it greasy. Picking a leaner meat helps curb this issue but does not promise the same flavours. Each household has its own recipe and mine does too… so make this dish for your family this Sunday as breakfast, lunch or dinner and share with me how your family drooled on it…
500 grams Chicken / Mutton Kheema
1/4 cup Boiled Peas, fresh or frozen
1 Large onion , finely chopped
2 tbsp Ginger Garlic paste
1 medium sized Tomato, grated
4 Green cardamom pods
1 tsp Cumin (Jeera)
4 Cloves (Lavang)
5 Peppercorns (kalimiri)
1 Bay Leaf (Tej patta)
2 Green chillies , finely chopped
1 tbsp red chilli powder ( or as per your spice level)
1 tbsp Garam masala powder
1 tbsp Pav bhaji masala ( trust me :D)
2 tbsp Chopped coriander
2 tbsp oil
1. Heat a thick bottom pan and add oil. Add whole spices and saute until the kitchen is filled with earthy aroma of the spices you have added to the pan. This will take about 1 mins.
2. Add onions at this point and brown them on low flame. Saute to ensure they brown evenly.
3. Add green chillies , ginger garlic paste and cook for 3 to 4 mins on low flame.
4. Add Tomato and salt and cook for further 5 minutes or until the oil separates.
5. Add minced meat of your choice and the peas. Cook for 3 to 4 mins. The meat will change colour. We do this to seal the flavours in.
6. Add all the powder masalas , a cup of warm water and cook for 5-7 mins for chicken Kheema and 10 mins for Mutton kheema
7. When oil starts to float on top, increase the flame to reduce the gravy to your required consistency.
8. Garnish with butter and coriander.
Serve hot with Ladi pav (Mumbai pav ) or Bread Nan