Mutton Kheema Pav Recipe – Mumbai’s Irresistible Street Food Delight!
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| Mumbai-Style Mutton Kheema Pav – Spicy, Juicy & Totally Addictive Street Food! |
Juicy, spicy minced mutton simmered with aromatic spices and served with butter-toasted pav? That’s the kind of street food magic that makes your soul do a little bhangra.
Whether you’re a die-hard non-veg fan or just looking to spice up your dinner menu, this homemade mutton kheema pav recipe🍛🍛
will hit all the right notes. It's flavorful, hearty, and oh-so-satisfying.
🔥 What Is Mutton Kheema Pav?
Kheema = minced meat
Pav = soft Indian bread roll
Together? It’s a bold, spicy, buttery combo, usually found sizzling on giant tawas in the street stalls of Mumbai. It’s similar to pav bhaji, but instead of vegetables, we’re diving into rich, spiced minced mutton.
⭐ Why You'll Love This Recipe
- ✅ Authentic Mumbai street food flavor
- ✅ Easy step-by-step process
- ✅ Customizable spice level
- ✅ High-protein comfort food
🛒 Ingredients You’ll Need
For the Mutton Kheema:
- 500g mutton mince (keema)
- 2 tbsp oil or ghee
- 2 onions – finely chopped
- 1 tbsp ginger garlic paste
- 2 green chilies – chopped
- 1 tomato – finely chopped
- ½ tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp coriander powder
- ½ tsp garam masala
- Salt – to taste
- Fresh coriander – chopped
- Lemon juice – to finish
Optional Add-ins:
- Peas (some like them, some say “keep ‘em out!”)
- A boiled egg – for richness
- Butter – LOTS of it for toasting pav
For the Pav:
- 6 pav buns
- 2 tbsp butter
- Pinch of pav bhaji masala (optional)
🍳 Step-by-Step: How to Make Mutton Kheema Pav
1. Sauté the Base
In a pan, heat oil or ghee. Add chopped onions and sauté until golden brown. This is your flavor base – don’t rush it!
2. Add Ginger-Garlic Paste
Sizzle for a minute till the raw smell disappears. Add green chilies for that punch.
3. Spice It Up
Add turmeric, red chili powder, and coriander powder. Mix well and cook for 2 minutes.
4. Add Tomatoes
Let the tomatoes soften into a nice masala base. Then add your mutton keema.
5. Cook the Keema
Mix well and cook uncovered for 5-7 minutes till the color changes. Add salt and a splash of water. Cover and simmer for 15-20 minutes on low heat till the keema is tender.
💡 Optional: Toss in peas at this stage if using.
6. Finish Strong
Sprinkle garam masala, chopped coriander, and a squeeze of lemon juice. Let it rest for 5 minutes.
🧈 Toast the Pav Like a Pro
Slice the pav buns in half. Heat butter on a pan, sprinkle pav bhaji masala (optional), and toast the buns till golden. Crispy edges = happiness.
🍽 How to Serve Mutton Kheema Pav
Serve hot kheema with butter-toasted pav, sliced onions, lemon wedges, and some mint chutney. Want to level it up? Top with a fried egg or grated cheese. You heard that right.
💡 Pro Tips
- Use fatty mutton mince for juicier texture.
- Fry keema uncovered toward the end to reduce excess moisture.
- Leftover keema? Make keema toast, sandwiches, or stuff in parathas!
🧠 FAQs – Answering Your Kheema Cravings
❓ Can I use chicken keema instead of mutton?
Absolutely! It cooks faster and has a milder flavor. Adjust spices accordingly.
❓ Can I freeze mutton kheema?
Yes! Store in airtight containers for up to 2 months. Just reheat with a splash of water.
❓ Is this recipe very spicy?
It’s medium-hot. Reduce or increase chilies as per your spice tolerance.
❓ What if I don’t have pav?
Use burger buns, slices of toast, or even roti. But nothing beats Mumbai pav!
🔗 Internal Links You Can Use
- Easy Chicken Biryani in Pressure Cooker
- Mutton Curry Home Style – Fusion Version
- Authentic Spicy Andhra Mutton Curry
- Mutton Seekh Kebabs – Street Style BBQ
🧾 Summary (Meta Description)
Make spicy, juicy Mumbai-style Mutton Kheema Pav at home in under 45 minutes! Step-by-step street food recipe with minced mutton, buttery pav, and flavorful masala. Best homemade keema pav for dinner or snack.
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