How to make Chicken Keema Sabzi Pav Bhaji -
Chicken keema and fresh vegetables cooked with pav bhaji masala
Chicken Keema Sabzi Pav Bhaji 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 : 21-25 minutes
Cook time : 21-25 minutes
Level Of Cooking : Moderate
Ingredients for Chicken Keema Sabzi Pav Bhaji Recipe
Minced chicken (keema)
Cauliflower finely chopped 1 cup
Carrots 1 cup
Shelled green peas 1/4 cup
Tomato 1 medium
Pav bhaji masala 2-3 teaspoons
Oil 3 tablespoons
Dried red chillies seeded and soaked in water 5-6
Garlic chopped 2 tablespoons
Ginger chopped 1 tablespoon
Onions chopped 3 medium
Salt to taste
Tomato puree 1/4 cup
Fresh coriander leaves 2 tablespoons
Heat oil in a deep non stick pan. Drain and put the red chillies in a mixer jar. Add garlic and ginger and grind to a paste.
Add onions to the oil in the pan and sauté till golden. Chop tomato. Add cauliflower and salt to the pan and mix. Cover and continue to sauté.
Add tomato, chicken mince and mix well and sauté for 3-4 minutes. Add carrots, ground paste and mix well. Cover and cook for 5-6 minutes.
Add pav bhaji masala, tomato puree, ¼ cup water and mix well. Adjust salt and add green peas and mix well. Cover and cook for 3-4 minutes. Add coriander leaves and mix. Squeeze the juice of the lemon and add. Mix well and serve hot.