Kheema Pav


  • Ground the garlic, ginger and green chillies in a mortal and pestal
  • TIP: Grind the contents coarse as they will be cooked with onions and kheema
  • Place the cooker on to the high flame
  • Add 3 tbsp of vegetable oil
  • Add the ginger garlic and chilli paste
  • Sauté it for 1-2 min
  • Add the chopped onions once the garlic has turned golden brown
  • TIP: Sauté the onions on a low flame and keep stirring them so that they don’t stick to the pressure cooker
  • Once the onions have turned golden brown add the kheema
  • Stir well for a few minutes until kheema loses its water
  • Add 1½ tsp coriander powder, ½ tsp jeera powder (cumin powder), ¼ tsp turmeric powder, ½ tsp red chilli powder, ½ tsp garam masala, 5-6 tej patta (bay leaves)
  • Stir for 5-7 mins so that all the dry ingredients blend in with kheema
  • TIP: Kheema is cooked if it starts sticking to the base of the cooker
  • Add the grated/ pureed tomatoes
  • Keep stirring the mixture till the tomatoes are well blended
  • In a separate pan boil 1 cup of water
  • Add Salt as per taste and some coriander leaves
  • Mix well
  • Add the boiled water to the kheema
  • Stir well and seal the cooker with the lid
  • Cook the kheema on high flame for 10 mins after the first whistle
  • Lower the flame after the first whistle
  • Once the cooker has cooled down open to check. Rich golden brown colour indicate that the kheema is cooked
  • Garnish it with spring onions, coriander and lemon. Serve warm with pav

India Food Network

India Food Network

Learn simple, easy-to-follow recipes from India's best home chefs, and explore fascinating stories about regional food.

    Next Story