Keema Pau (Restaurant Copycat)

Nutrition Facts

Instructions

1. 1Heat vegetable oil in a heavy-bottomed pan over medium-high heat until shimmering, about 2 minutes. Add cumin seeds and let them crackle for 10 seconds. Toss in bay leaves, cinnamon stick, cardamom pods, and cloves, stirring constantly until fragrant, about 30 seconds.
2. 2Add finely diced onions to the pan and sauté, stirring frequently, until they turn golden brown at the edges, about 8-10 minutes. Lower heat if they start browning too quickly.
3. 3Stir in ginger-garlic paste and green chilies, cooking until the raw smell disappears, about 2 minutes. Add chopped tomatoes and cook, mashing them with your spatula, until they break down completely and oil separates from the mixture, about 5-7 minutes.
4. 4Sprinkle in turmeric powder, red chili powder, and coriander powder. Stir continuously for 1 minute to toast the spices and prevent burning.
5. 5Add ground meat, breaking it apart with your spatula. Increase heat to high and cook, stirring frequently, until the meat browns and releases its moisture, about 8-10 minutes. The meat should have no pink remaining.
6. 6Pour in water and add salt. Mix thoroughly, then reduce heat to medium-low. Cover and simmer until the meat is tender and the mixture thickens, about 15-20 minutes. Stir occasionally to prevent sticking.
7. 7Add frozen peas and garam masala. Cook uncovered for another 5 minutes until peas are tender and the keema reaches a thick, slightly dry consistency that holds together when scooped.
8. 8Remove from heat and stir in chopped coriander leaves and lemon juice. Taste and adjust salt if needed.
9. 9Slice pav buns horizontally without cutting all the way through. Heat a flat griddle or tawa over medium heat. Spread butter on the cut sides of each bun and toast them, cut side down, until golden brown with crispy edges, about 2 minutes per side.
10. 10Serve keema hot with toasted pav buns on the side. The traditional way is to scoop keema with pieces of pav torn off with your hands.