From the streets of Mumbai to my happy tummy in Los Angeles and your screens worldwide – this Mumbai kheema pav recipe is a must-try. Kheema is typically mutton or lamb but I’ve substituted it with minced chicken and cooked it in tomatoes, ginger, garlic, green peas, onions and some fragrant and flavor-packed spices.
INGREDIENTS
Chicken Breast mince (2 breast pieces)
Green cardamoms – 3-4
Cloves – 3-4
Cinnamon 2 inch stick
Bay leaves – 2
Fennel Seeds – ½ teaspoon
Carron Seeds ½ teaspoon (optional)
Garlic Paste – 2 tablespoon
Ginger paste 1 teaspoon
Onion Paste – 2 onions
Tomatoes Pureed – 2 tomatoes
Green Pepper finely chopped – 1
Kashmiri chilli powder – 1 tablespoon
Turmeric – ½ teaspoon
Cumin powder – 1 teaspoon (optional)
Coriander powder – 1 tablespoon
Garam masala powder – 1 teaspoon
Cilantro chopped
Yogurt 3 tablespoon
Oil
Salt to taste
Lots of Butter
Pav or Dinner Rolls (Bread)
METHOD
Add turmeric, Kashmiri chili powder, garlic paste, yogurt and salt to the minced chicken and marinate for 30 minutes or so
Heat oil in a saucepan
Add cardamoms, cloves, cinnamon, fennel seeds, carom seeds and bay leaves.
Add onions, garlic and ginger paste.
Set on medium flame and saute well, till they turn brown
Add tomato puree and cook until the oil separates
Add coriander powder, paprika, turmeric, cumin powder and dry roast for a couple of seconds then mix with the tomato masala in the pan.
Turn up the heat up
Add the green pepper, minced chicken and chopped cilantro and mix well
Add ½ cup of water
Cover the saucepan for 20 minutes or till the keema is cooked through.
Add salt and crushed fenugreek powder
Continue cooking the minced chicken uncovered and add green peas.
Add the garam masala
Finish with a few dollops of butter and chopped fresh cilantro.
Spread butter and toast the dinner rolls on both sides.
Serve with love!
#BombayKheema #MumbaiKheema
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