Mutton Kheema Pav
Ingredients:
Marinate
500g Mutton Kheema
1tsp Salt
1/2tbsp Kashmiri Red Chilli Powder
1/2tbsp Ginger Garlic Paste
Kheema Gravy:
1/2 Oil
1/2tbsp Cumin Seeds
Whole Spices - 1 Black Cardamom, 2 Green Cardamom, 2 Cinnamon Stick, 2 Bay Leaf, 1 Star Anise, 4 - 5 Black Pepper Corns
2tbsp Garlic(finely chopped)
1tbsp Ginger (finely chopped)
4 Onions
2 Green Chillies
1/2tbsp Ginger Garlic Paste
1/2tbsp Degi Mirch Powder
1/2tsp Turmeric Powder
1tbsp Coriander Powder
1/2tbsp Cumin Powder
1tsp Kasturi Methi (Roasted & Crushed)
Salt as per taste
2 Tomatoes
1.5 Cups Water
2tbsp Butter
1tsp Garam Masala
Chopped Coriander
Pav
4 Ladi Pav
1 - 2tbsp Butter
Little Coriander leaves
1tbsp Little kheema Gravy
Method:
1. Marinate mutton kheema with salt, chilli powder & ginger garlic paste for 30 mins.
2. In a pressure cooker, heat oil.
3. Add whole spices & cumin seeds and saute for a few seconds.
4. Add finely chopped garlic & ginger and saute till slightly brown.
5. Add finely chopped onions and cook till they turn brown.
6. Add finely chopped green chillies and ginger garlic paste. Saute for 1 - 2 mins.
7. Add marinated kheema and cook for 10 - 12 mins on low flame.
8. Add turmeric, degi mirch, coriander powder, cumin powder, crushed kasturi methi & salt. Cook the masalas for 1 - 2 mins
9. Add tomatoes and cook till soft.
10. Add water and mix well.
11. Take 3 - 4 whistles.
12. Open cooker lid, add butter, garam masala & chopped coriander leaves. Mix well and cook for 2 - 3mins. Turn off flame.
13. Slit open 4 ladi pav. On a tawa, add some butter, coriander leaves and some kheema gravy.
14. Place the inner side on tawa and wipe off everyting.
15. Flip it and wipe off the remaining mixture on the other side
