Learn To Cook - Mutton/Lamb | Non Vegetarian | Tadka

Kheema Pav

Kheema pav is a meat mince dish espacially from the streats of Mumbai. In a non veg dish we don’t add a tadka but almost every indian non veg dish requires different spices to be fried in the oil to extract the best flavoures and aroma out of it. So lets check how this process is used in making Kheema Pav

Frying Onions for Kheema Pav or any Non Vegetarian Curry

In a non-veg dish, we don’t add a tadka but almost every Indian non-veg dish requires different spices to be fried in the oil to extract the best flavors and aroma out of it.  

There can be no better dish than Kheema Pav, which is nothing but Indian style meat mince recipe to demonstrate this technique.

Frying onions in oil is one of the most important steps in making delicious non-veg curries.  The final taste of your dish depends on this, once you add the ingredients, the onions will cook, but the flavor of fried onions in the hot oil along with the spices will be lost.  

So do not hurry on this step, I assure you its worth the wait.

Kheema
frying-onions
kheema-pav

Recipe

Preparation Time: 20 mins Cooking Time: 40 mins
Ingredients: Method:
  • 500 gms kheema / I have taken chicken mince but we can use any meat which you like  
  • 2 big chopped onions  
  • 3 tomatoes chopped 
  • 100 gms green peas 
  • 1 big potato 
  • 2-3 Bay leaf 
  • 1-2 Cinnamon sticks.  
  • Peppercorns 
  • cloves 
  • 1 ½ stp turmeric powder 
  • 2 tsp red chili powder depending on the spice 
  • 2 tsp mix masala, or garam masala (any meat masala)
  • Coriander to garnish
Marinating the kheema

  • take a bowl, and add the raw mince to it 
  • add 1 tsp oil
  • add the turmeric powder, red chili powder  & mix masala  
  • and mix well
  • once mixed, lets keep it aside for at least 40 mins
  • If you are not short of time, you can marinate this overnight

Frying onions in flavoured infused oil

I will be cooking this in a deep vessel like this.  

But to save time you can always use a pressure pan to cook this kheema, I have made a video for that, the link should be somewhere here. 

Once the kheema is marinated for a sufficient time, let’s start cooking 

  • add 3 tbsp oil and let it heat on a medium gas setting
  • once it heats up, add 4-5 peppercorns
  • 2-3 cloves
  • 1-2 cinnamon sticks
  • gently mix them in oil but make sure they don’t burn
  • as you see the colour of the spices darken, quickly add all the chopped onions 
  • Now I will give you a very important tip, not only for cooking this kheema, but for any meat dish that requires frying onions
  • Make sure you fry the onions until they become golden brown, and do it by stirring them occasionally on medium heat.
  • The final taste of your dish depends on this, once you add the ingredients, the onions will cook, but the flavor of frying the onions in the hot oil along with the spices will be lost.  So even if this step takes time, let me will tell you it’s worth the wait guys.

Further Cooking

  • now that the onions have turned golden brown, let’s add the chopped tomatoes mix well, and let the tomatoes cook. 
  • once the tomatoes are cooked and become soft then let’s add the marinated kheema.
  • add little bit of water, and mix well so that no lumps of kheema remain.
  • add the green peas, and now lets cover the pan and let it cook 
  • Make sure you cook it on low to medium heat, it will take a longer time to cook, but it will ensure that kheema is cooked evenly. 
  • Occasionally just open and stir to ensure that kheema is not stuck to the pan. 
  • After around 30 mins, I think our kheema is cooked, open it up give it a stir

    Vatch full recipe video

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