Kheema Pav

Generally mutton kheema/minced mutton is used for this recipe. I use chicken mince.

Kheema - Pav

Ingredients
1 lb chicken mince/kheema, rinsed

salt to taste

*Grind to a fine paste

7 Kashmiri chilies, soaked in warm water for 4 hrs, drained

1 1/2 cup roughly chopped onion

3-4 cloves garlic

1" ginger, peeled & chopped

1 tsp turmeric powder

2 tsp Punjabi garam masala (or any garam masala available)

Tempering

1 tbsp oil

*ground paste

1 tomato, roughly chopped

Suggested Accompaniment

Laadi Pav

Lemon wedges

Red onion circles, sprinkled with salt & chaat masala

Method

1. Soak Kashmiri chilies in warm water for 4 hrs till they are plump. Drain. Grind along with the remaining ingredients for grinding. Set aside.

2. Heat oil in a pressure cooker or handi. Add the above paste. Saute on medium flame for 15 minutes.

3. Add tomato and saute again for 5 - 7 minutes.

4. Add chicken mince. Stir well. Add 1/4 cup water and salt to taste.

5. Pressure cook for 3-4 whistles. Let the pressure drop by its own.

6. Serve along with suggested accompaniments

Note -

1. This kheema tastes the best next day. So if possible, make it previous day and refrigerate. Serve next day after heating up thoroughly.

2. Generally mutton mince is used for this recipe.

3. Kashmiri chilies give a gorgeous red color but not the heat.