Kheema is a quintessential Parsi dish. Kheema Pav – Parsi Style Minced Meat With Peas is a delectable dish fit for any occasion.
This yummy Kheema Pav/ Parsi Style Minced Meat With Peas is ridiculously simple to make and amazingly delicious to eat.
We love Parsi food.
My husband must definitely have been a Parsi in his previous birth! And his love for the cuisine has passed on to me too.
Give me Sali Boti, Berry Pulao, Kheema Pav, and I will be a happy cookie.
Old Parsi hotels are very unique. The long rectangular tables covered with spotless white or red and white checked tablecloths. Cheerful and very generous servers doing their jobs with utmost sincerity.
Kheema Pav with a few plates of bun maska followed by endless cups of piping hot Irani chai. Surely the tastiest combination ever!
My husband used to say “Nobody makes kheema the way the Parsis do. Period.” Hmmm….and then I made this!!
Verdict from Husband – DELICIOUS!!! Almost like the amazing Kheema he had in those tiny Iranian joints back when he was in Mumbai!
Given the love for a plate of spicy kheema in my household, there are never any leftovers. But in case you happen to have left-overs, don’t let it go waste. Be creative. You could use the kheema to make stuffed parathas.
You could also convert it to a delicious breakfast of minced lamb simmered and topped with fried eggs. Serve it up with buttered toast.
Soft buttery pav with spicy and tangy kheema is absolutely sensational in this warm weather by the way.
Everyone has their own version for making Kheema. And here is mine. I have a secret ingredient to lift this whole dish to another level! What is this secret ingredient, you may ask? Well, I use tangy and yummy PASTA SAUCE. Believe me, it takes the dish to a whole new level altogether.
So today I have for you the most heavenly Kheema Pav/ Parsi Style Minced Meat With Peas. Dunk in some soft buttered Pav into the succulent kheema gravy and your day is made. Enjoy!
Kheema Pav - Parsi Style Minced Meat With Peas
This yummy Kheema Pav/ Parsi Style Minced Meat With Peas is ridiculously simple to make and amazingly delicious to eat. Kheema is a quintessential Parsi dish. Kheema Pav - Parsi Style Minced Meat With Peas is a delectable dish fit for any occasion.
To begin preparing the Kheema Pav/ Parsi Style Minced Meat With Peas, we need to wash and clean the minced meat. Drain all the water away.
Marinate the minced meat with a 1/2 tablespoon ginger & garlic paste, 1/4 teaspoon turmeric powder, 3/4 teaspoon chili powder, 1/2 teaspoon cumin powder and a pinch of salt.
While the meat is marinating, heat oil in a wok. Add the bay leaf and fry for a seconds. Now add the chopped onions and green chilies and saute until onions turn light brown.
Add the rest of the ginger garlic paste and saute till raw smell disappears.
Add in the chopped tomatoes along with a little chopped coriander leaves and saute till tomatoes turn soft. Now add in rest of the spice powders - turmeric powder, chili powder, garam masala, cumin powder. Saute well till oil separates.
Add the pasta sauce and mix well.
Now add the kheema and green peas and combine well. Stir on high heat for a few minutes. [2 to 3 minutes approximately]
Now add in the water and on a gentle sim, cover and cook till meat is cooked through.
Once the meat is cooked through, open the lid. Allow all the liquid to evaporate. Cook till you get a thick moist mixture.
You can add a small dollop of butter at this time to elevate the flavor. But it is totally optional. Switch off flame.
Add fresh coriander leaves and mix well. Keep the kheema closed for about 10 minutes. Allow flavors to permeate through.
Serve hot with buttered and lightly toasted pav with a side of onion rings and lemon wedges.
I have used store-bought pasta sauce here. But if you prefer using home-made pasta/ pizza sauce, you can use this recipe given in my Pizza Recipe.