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The popularity of Pav dishes in the street of Mumbai is not a hidden secret. From the very sought-after Vada Pav to the ubiquitous Pav Bhaji, the streets of Mumbai zing all day long with the aroma of the vast array of Pav dishes. If you have ever been to Mumbai, you know that one of the most aromas to hit you while exploring the streets is that of soft and fluffy Pav bread being pan-roasted with oodles of butter.
Keeping all the other Pav dishes of Mumbai aside, we are talking about the very famous meat dish of Mumbai today. Yes, you guessed it right. It's none other than the fuss-free, delicious and affordable meat dish- Keema Pav. The scrumptious mutton keema is served with soft, airy and fluffy Pavs which are toasted with lots of butter. Usually, the Pavs are stuffed with the keema and the spicy gravy is served on the side to be mopped up by the buttery keema. The gravy is garnished with coriander leaves and a wedge of lime. Are you craving the flavours of Mumbai? Here are some easy tips and tricks to make Keema Pav at home.
1. Make sure you add whole spices to your gravy and saute the onions with them for an enhanced aroma.
2. Be generous with the number of tomatoes. They’ll give the gravy the flavour they need.
3. Fry the keema in the pan till the oil separates and rises to the top before transferring it to the pressure cooker.
4. Make sure you remove the whole spices or the khada masalas before serving the keema.
5. The secret to the street-style keema is the generous squeeze of lime for the much-needed acidity in the dish. Squeeze a wedge of lime over the keema before serving.
6. Make sure you don’t over-roast the pavs. Also, ensure that there is enough butter while roasting the bread.
Do try these tips and tricks the next time you try to make Keema Pav at home. Here’s a detailed recipe for you to follow.
