#keema – Nandini's Blog : Spice & Secret

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.

My mother is a cookbook of simple yet delicious food. She turned seventy five this April and we had planned a grand birthday party but nothing worked out because of the lockdown due to Covid19. Since, left with no other choice to convey my love and respect towards her, I thought of dedicating this blog to my dearest mom who has been a consistent guide in my culinary journey. This is indeed our way to convey it that we are blessed with your presence and influence and pray to the almighty for your well being. This Keema kaleji is cooked by her for the blog. It is a very basic recipe with mutton Keema and liver chunk and few simple masalas that is easily available in any Indian household. You may simply accompany the Keema kaleji with any Indian bread or even plain rice.

Ingredients

Mutton Keema :250 gms

Liver chunk : 250 gms

Onion: 3 to 4

Ginger paste: 2 tsp

Garlic paste:1 tsp

Bay leaf: 3

Green cardamom: 4

Black cardamom: 2

Cinnamon stick: 1

Turmeric powder: 1 tsp

Red chilli powder: 1 tsp

Corriander powder: 2 tsp

Garam masala powder: 1 tsp

Curd: 100 gms

Mustard oil: 4 tsp

Salt : as per taste

Step 1

Heat oil in a pan and add the whole garam masala along with bay leaf.

Step 2

Once they crackle add the sliced onions and saute it until they get caramelized.

Step 3

Next add the ginger garlic paste along with the dry masala and saut it until the oil leaves the side of the pan.

Step 4

Put the Keema kaleji along with curd and saute it . Fry it till the masala and the keema comes together and the raw smell goes away . Then add two cups of water and cover it and let it cook on low flame for about ten minutes.