Spiced minced meat (usually mutton) with onion, ginger, tomato and garam masala, served with buttered pav rolls. Parsi and Mughlai institution.

Kheema pav crosses Parsi and Muslim Mumbai. Both communities adapted minced meat curry to the Portuguese-introduced pav over the early 20th century; Britannia serves a Parsi version with tomato and spice, while Mohammed Ali Road and Bademiya serve a Mughlai version with deeper masala and a top of fried egg. Sunday breakfast staple across the city, served everywhere from Irani cafes to Sunday-morning street counters.

Where to eat Kheema pav in Mumbai

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Make it at home

Serves Serves 445 minEasy

Ingredients

  • 500g lamb mince (or chicken mince)
  • 2 medium onions, chopped fine
  • 3 medium tomatoes, chopped fine
  • 1 tablespoon ginger garlic paste
  • 2 green chillies, chopped
  • 1 teaspoon cumin seeds
  • 1 teaspoon red chilli powder
  • 1 teaspoon turmeric
  • 1 tablespoon garam masala
  • 100g green peas
  • 3 tablespoons oil
  • Handful of coriander, chopped
  • Salt to taste
  • 8 pavs, buttered

Method

  1. Heat oil in a wide pan. Add cumin seeds, then onion. Cook 6 minutes until golden.
  2. Add ginger garlic paste and green chilli. Cook 1 minute.
  3. Add lamb mince. Break apart with a spoon and brown 5 minutes.
  4. Add chopped tomato. Cook 5 minutes until soft.
  5. Add red chilli powder, turmeric, garam masala and salt. Stir 1 minute.
  6. Add green peas and 200ml hot water. Cover and cook 15 minutes until peas are tender and gravy thick.
  7. Garnish with coriander, serve hot with buttered pav.

Editor tip. Brown the mince thoroughly before adding tomato; it gives the dish its colour and depth. Add a squeeze of lime at the table.

Common allergens: Gluten, Dairy.