Keema Pav Recipe - A popular street food – spicy mince served with bread

Saneev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Mutton Mince, Green Peas ( हरे मटर )

Cuisine : Indian

Course : Snacks and Starters

For more recipes related to Keema Pav checkout Seekh Kabab , Parsi Mutton Cutlets , Masala Keema Roll , Masala Keema Buns . You can also find more Snacks and Starters recipes like Chicken Sweet Soy Sauce, Corn Mushroom on Toast, Rosemary and Sesame Crackers, Grilled Lowcal Bharwan Tikki. Or try out these recipes from Indian Cuisine like Soya Pulao, Takiya Pulava Kabab, Mixed Vegetable Pickle, Vegetable Parantha.

Keema Pav Recipe Card

History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 11-15 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Moderate

Ingredients for Keema Pav

  • Mutton Mince 500 grams

  • Green Peas 1/2 cup

  • Oil 3 tablespoons

  • Green cardamoms 3-4

  • Black cardamom 1

  • Cloves 3-4

  • Cinnamon 2 inch stick

  • Bay leaves 2

  • Onions chopped3 medium

  • Ginger paste 2 teaspoons

  • Garlic paste 1 tablespoon

  • Tomatoes chopped2 medium

  • Red chilli powder 1 1/2 teaspoons

  • Turmeric powder 1/4 teaspoon

  • Cumin powder 1 teaspoon

  • Coriander powder 1 tablespoon

  • Salt to taste

  • Garam masala powder 1 teaspoon

  • Fresh coriander leaves chopped2 tablespoons

  • Butter 2 tablespoons

  • Pav 8


Step 1

Boil green peas in salted boiling water for five minutes or till almost cooked. Refresh in cold water. Drain and leave aside. Heat oil in a thick-bottomed pan, add green and black cardamoms, cloves, cinnamon and bay leaves. Stir-fry briefly.

Step 2

Add onions and cook on medium heat, stirring continuously till they turn golden brown. Add ginger paste and garlic paste and stir briefly.

Step 3

Add tomato and cook till oil starts separating from the masala. Add mutton mince and cook on high heat for three to four minutes, stirring continuously.

Step 4

Reduce heat, stir in half a cup of water and cook covered till mince is completely cooked. Stir occasionally. Add red chilli powder, turmeric powder, cumin powder, coriander powder, salt and boiled green peas.

Step 5

Mix well and cook on high heat for couple of minutes or till the mince is quite dry. Sprinkle garam masala powder and garnish with coriander leaves.

Step 6

Heat butter in a thick-bottomed pan or a tawa. Slice pav horizontally into two and pan fry in butter for half a minute, pressing two or three times or till pav is crisp and light brown.

Step 7

Serve mince accompanied with pan-fried pavs.

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.