Keema Pav

Build the base: Heat oil in a heavy pot over medium-high heat. Add onions and cook until deeply golden, 8–10 minutes. Add garlic-ginger paste and fry for 2 minutes. Add tomatoes and cook until pulpy and oil separates. Add turmeric, red chilli powder, and coriander powder. Cook for 2 minutes. The masala should be thick, dark, and fragrant.

About 15 min

Tip: Deeply golden onions (not just translucent or light gold) are what gives keema its rich, complex base flavour.

Cook the keema: Add the minced meat and break up any clumps with a spatula. Cook over high heat, stirring frequently, for 10 minutes until the meat is no longer pink and any water has evaporated. Lower heat to medium. Add garam masala and salt. Add frozen peas and 100ml water. Cover and cook for 10–12 minutes until the keema is cooked through and the gravy is thick and clinging. Taste and adjust seasoning. Finish with fresh coriander.

About 25 min

Tip: Keema should be somewhat dry (not saucy) so it piles well on the pav. If too wet, cook uncovered for a few more minutes.

Toast pav and serve: Slice pav rolls horizontally without fully separating. Spread butter inside each roll. Toast cut-side down on a hot tawa for 1 minute until golden. Pile the keema generously inside each pav. Garnish with fresh coriander and a squeeze of lime. Serve with sliced raw onion and green chutney on the side.

About 5 min

Tip: The butter-toasted pav is non-negotiable. It creates a buttery, slightly crisp layer that contrasts beautifully with the spiced keema.