Keema Pav/Pao | How to make Keema Pav/Pao

By Bindiya Sharma  |  17th Feb 2016  |  
4 from 1 review Rate It!
  • Keema Pav/Pao, How to make Keema Pav/Pao
Keema Pav/Paoby Bindiya Sharma
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Video for key ingredients

  • Pav Buns

About Keema Pav/Pao Recipe

Keema pao sells like hot cakes in all the Irani style cafe's in Mumbai. Spicy keema and soft buttery pao's washed down with hot, sweet tea is a firm breakfast favourite. Add an egg to the same keema and you will have the popular "ghotala"!

Keema Pav/Pao

Ingredients to make Keema Pav/Pao

  • 500gms Mutton mince(can use chicken too)
  • 2 finely chopped onions
  • 4 Finely chopped tomatoes
  • 1 tsp ginger-garlic paste
  • Juice of a lemon
  • 1 tsp garam masala
  • 2 tbsp Desi ghee
  • 2 Slit green chillies(adjust acc. to taste)
  • 1/2 tsp turmeric powder
  • 1/2 tsp red chilli powder
  • 1/2 cup thick curd, well beaten
  • Salt and black pepper to taste
  • 1 tsp Kasuri methi(optional)
  • Fresh green coriander for garnishing
  • 8 Pav/pao buns
  • butter as required
  • Salad/Kachumber of choice(onions, tomatoes, green chillies etc.)

How to make Keema Pav/Pao

  1. Heat ghee in a heavy bottom pan and add in the onions, saute till golden brown.
  2. Add in the keema and roast well(bhuno) for 15 minutes, stirring constantly.
  3. Add in the Red chilli powder, garam masala, turmeric powder and ginger-garlic paste.Let cook for another 2-3 minutes.
  4. Tip in the tomatoes, turn up the heat and let cook till tomatoes are soft, stirring in between.Add in the beaten curd now, a tablespoon at a time and keep roasting.
  5. Transfer the keema to a pressure cooker and add a cup of water. Season with salt and pepper. Cook for 5-6 whistles.
  6. Just before serving slice the buns into half and let them crisp up them with a bit of butter. Prepare the salad/kachumber.
  7. Add lemon juice and kasuri methi(if using) to the keema, mix well. Garnish with fresh coriander.
  8. Serve hot with the buttered pav buns and the salad on the side.

Reviews for Keema Pav/Pao (1)

Shivani Chatterjee2 years ago


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