Keema pav has gradually become an iconic street food of Mumbai that initially originated from the famous Mumbai’s Irani restaurant. Keema in any form has been my favourite childhood indulgence and my mom would often cook it for me. My love for keema has been genetically passed on to my foodie ” chota beta” who just loves it in any possible way. As a result my experiment with keema has always been an integral part of my culinary journey. Keema along with pav tastes absolutely amazing and is a combination to die for. It is normally cooked with mutton keema but I have tried with chicken keema and believe me it tastes equally amazing.

Ingredients 

Chicken keema : ½ kg

Onion : 2

Tomatoes : 2

Ginger garlic paste : 2 tsp

Coriander seed : 2 tsp

Turmeric powder : ½ tsp

Red chilli powder : 1 tsp

Garam masala powder : ½ tsp

Apricot paste : 1 tsp

Green chilli : 2

Cinnamon stick : 1

Cardamom : 1

Coriander leaves : 4 tsp

Salt as per taste

Oil : 3 tsp

Step 1

Wash the keema in a stainer.

Step 2

Grind together coriander seed, onion, cinnamon, cardamom, green chilli and coriander leaves.

 

Step 3

Heat oil in a pan and fry onion until golden brown. Add the diced tomatoes and saute them together until the tomatoes are soft.

Step 4

Add the ground masala along with ginger garlic paste, red chilli powder, turmeric powder and salt and saute until the oil leaves the side of the pan.

Step 5

Put the keema and combine it together with the rest of the masala.

Step 6

When the oil leaves the side, add apricot paste along with a cup of water and cook it for another ten minutes until the gravy reaches the desired consistency.

Step 7

Garnish with coriander leaves and lemon wedges and serve it along with pav.

Tip

The apricot paste adds a sweet and tangy flavour to the keema.