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Keema Pav is a popular Indian street food dish that originated in the city of Mumbai. It consists of spicy minced meat (keema) served with buttered bread rolls (pav). The history of keema pav can be traced back to the early 19th century when the British introduced minced meat dishes to Indian cuisine. The term "keema" comes from the Persian word "qeema," which means minced meat, and the dish has been popular in the Indian subcontinent ever since. In Mumbai, keema pav became a popular street food dish in the mid-20th century, when the city's bustling street food scene began to take shape. The dish quickly became a favourite among locals and tourists alike and is now a staple of Mumbai's street food culture.
The taste of keema pav is bold, spicy, and full of flavour. The meat is cooked with a combination of spices such as cumin, coriander, turmeric, and garam masala, which gives it a complex and robust flavour. The spices are well balanced, with a mix of earthy, warm, and slightly sweet notes. The minced meat is typically cooked until it is tender and juicy, and the finely chopped onions, tomatoes, and green chillies add a crunchy texture to the dish.
The pavs are an important part of the dish as well. They are soft and buttery, with a slightly sweet flavour that complements the spicy keema perfectly. The bread is usually toasted with a layer of butter, which adds richness and a delicious aroma to the dish. This dish is the perfect companion for a hot cup of tea. Keema pav and chai are a match made in heaven that is wholesome and delicious. The chai's warm and earthy notes complement the spiciness of the keema, creating a well-balanced and harmonious taste. The rich and buttery flavour of the keema pav pairs perfectly with the creamy and slightly sweet taste of the chai. The bread's soft texture also helps to absorb the spicy and flavorful juices of the keema, making for a delicious and satisfying bite. In short, keema pav is a hearty and filling dish that can also be eaten as a main course for a complete and satisfying meal while also being a great snack to grab on the go.
keema pav/ pinterest.com
Ingredients
For the keema:
- 450g of ground lamb
- 2 tablespoons of vegetable oil
- 1 large onion, finely chopped
- 2 medium tomatoes, finely chopped
- 1 tablespoon ginger-garlic paste
- 1 green chilli, finely chopped
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 teaspoon turmeric powder
- 1 teaspoon garam masala
- Salt, to taste
- Fresh coriander leaves, chopped, for garnishing
For the pav:
- 6 pav buns
- 2 tablespoons of butter
Method
- Heat the oil in a large skillet over medium heat. Add the onions and cook until they are translucent.
- Add the ginger-garlic paste and green chillies and cook for 1-2 minutes.
- Add the ground meat and cook until it is browned, stirring occasionally.
- Add the chopped tomatoes, cumin powder, coriander powder, turmeric powder, garam masala, and salt. Stir well and let it cook for 5 to 7 minutes.
- Add 1/2 cup of water and let the mixture simmer for 10-15 minutes, or until the meat is cooked through and the gravy has thickened.
- Toast the pav buns with a layer of butter until golden brown.
- Serve the hot keema with the toasted pav buns on the side. Garnish with fresh coriander leaves.
