Keema Pav

Traditionally, the origins of the Keema Pav can be traced back to non-descript Iranian Café’s, but became quite a popular street food particularly in Mumbai, going toe to toe with it’s more universal cousin the Vada Pav. One can use Mutton or chicken mince as the Keema, but I would strongly recommend going with the former, to maintain the originality of the dish. Ideally, a delightful snack, the Keema Pav can easily be an integral part of a celebratory Lunch or Dinner. Serve your Keema Pav with the perfect garnish of chopped onions, a dash of lemon and generous sprinkling of coriander leaves. I like to add fresh green peas into the Keema. It blends well and provides a unique mouthfeel. Go ahead and bring home this traditional street food of Mumbai. Happy fooding around!


Keema Pav

  • Author: Reetika Mitra
  • Prep Time: 10 mins
  • Cook Time: 25 mins
  • Total Time: 35 mins
  • Yield: 4 1x


From the Streets of Mumbai



  • 500 gms Chicken or Mutton Keema (according to preference)
  • 3 Tbsp Oil
  • ½ cup fresh Green Peas
  • 1 cup chopped Onions
  • 23 Green Chillies, chopped (according to spice intake)
  • 1 Tsp Ginger paste
  • 1 Tsp Garlic Paste
  • 2 Large Tomatoes, finely chopped
  • ½ Tsp Turmeric
  • ½ Tsp Red Chilly powder
  • 1 Tsp Kashmiri Red Chilly powder
  • 1 Tsp Garam Masala powder
  • 1 Tsp Coriander powder
  • 1 Tsp roasted Cumin powder
  • ½ cup fresh Green Peas
  • Salt to taste
  • 1 cup water
  • ½ cup chopped Coriander Leaves
  • ¼ cup chopped Mint Leaves

Ingredients For Tempering :

  • 2 Bay Leaves
  • 1 Tsp Cumin Seed (Jeera)
  • 1 inch Cinnamon stick (Dalchini)
  • 34 green Cardamon (elaichi)

Ingredients For Assembling :

  • Pav Buns (as required)
  • Butter (as required)
  • Sliced Onions (as required)
  • Lime wedges (as required)
  • Chopped Coriander Leaves (as required)


  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.


Try and remove the whole masalas like the bay leaf, cardamon and cinnamon from the keema before serving.


  • Serving Size: 4


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