Keema Pav

Instructions

1. Wash the Keema, drain and keep it ready.
2. Heat oil in a heavy bottomed pan over medium flame. Add all the ingredients for the Tempering, that is, the Bay leaves, Cumin seed, Cinnamon and Cardamon. When the cumin seeds starts crackling and the cinnamon and cardamon are roasted add the chopped onions. Stir till the onions are golden brown in colour.
3. Next add the chopped green chillies along with the tomatoes. Give them a good mix before adding the ginger – garlic paste, turmeric powder, red chilli powder, kashmiri red chilli powder, cumin powder, coriander powder. Give a quick few stirs before adding the keema.
4. On adding the keema, give a good stir so that it mixes well with the rest of the spices. After stirring for about 2 to 3 minutes add the required salt and the fresh green peas. A quick stir before adding a cup of water. Cover and cook over medium- low flame for about 15 to 20 mins. Else you may choose to pressure cook the keema. In that case you will need to give 3 -4 whistles to it.
5. Lastly add the chopped coriander and mint leaves to the pan. Stir and mix the herbs evenly and cook just for a minute or two. Take off from the flame and serve hot.
6. To prepare the Pav, add butter to a hot griddle/tava. Slit the Pav buns and cook over the buttered tava till lightly browned and crispy. Serve the Keema along with the Pav buns, with a drizzle of lime juice, some sliced onions and chopped coriander leaves.