Kheema Pav

I have made kheema several times but never matched the restaurant versions. Always tasted insipid I felt. And I love to order it in the restaurant. So imagine my plight when I never made it to satisfaction at home

Lockdown is also the time when everyone tries their hand at Pav, so I thought why not try making Mumbai’s famous laadi pav to go with the kheema. I have never made pav before but when you have Sumod Tom’s recipes then you can’t go wrong. It’s half maida half wholewheat.

I have this baker friend who I have a very special bond with – Tasneem Shah, she has been posting mutton recipes since Ramzan started. I know she is a fab cook as have eaten her food, so I pestered her for this recipe. Trust me I was so thrilled when the kheema not just looked but also tasted ekdum restaurant types. This is a keeper.


KHEEMA ALOO – Tasneem Shah

500 gms Mutton Kheema

1/3 cup ghee2 big onions – grated

2 Tbsp ginger garlic paste

Akha garam masala – 4-5 peppercorns, 4 cloves, 1 big cardamom, 1″ cinnamon, 2 tej pata

2″ ginger julienned

2-3 tsp red chilli powder

1 tsp haldi

1 tsp garam Masala1 tbsp coriander powder

1/2 cup chopped coriander leaves and pudina leaves

2 big potatoes cubed

  1. Wash and drain the kheema.
  2. In a cooker, heat ghee, add the akha garam masala. Let it sizzle.
  3. Add the onions and let if fry well.
  4. Add the ginger garlic paste and sautee well for about 5 mins.
  5. Add the Kheema and fry it on high gas for about 5-7 minutes. Keep mixing so that it doesn’t burn.
  6. Lower the flame, add salt and julienned ginger. Mix well and let it cook in its juices for 10 minutes.
  7. Add 3/4 cup water and close the lid. Keep on medium heat for 2 whistles. Switch off gas and let pressure drop by itself.
  8. Cook the cubed potatoes in slightly salted water for 10 mins. Drain and keep
  9. Open lid, add the masalas and fry it once more. Let it leave oil
  10. Add half the quanity of dhania and pudina, mix well.
  11. Add little water and the potatoes. Adjust seasoning. Let it cook on slow gas for 10 minutes or till kheema is cooked and the potatoes have absorbed the Masala. 
  12. If it’s too dry add little water, if it’s too wet then dry it a bit. 
  13. Garnish with remaining dhania pudina and serve hot.