Keema Ingredients:

500g minced meat (can be beef, lamb, chicken, or any meat of your choice)

2 onions, finely chopped

2 tomatoes, chopped

2-3 green chilies, finely chopped (adjust according to your spice preference)

1 tablespoon ginger-garlic paste

1 teaspoon cumin seeds

1 teaspoon turmeric powder

1 tablespoon coriander powder

1 teaspoon garam masala

Salt to taste

Oil for cooking

Fresh coriander leaves for garnish (optional)

Pav Ingredients:

4-6 soft bread rolls (pav)

Butter for toasting

Instructions:

For Keema:

• Heat oil in a pan. Add cumin seeds and let them splutter.
• Add chopped onions and sauté until golden brown.
• Add ginger-garlic paste and green chilies. Sauté for a minute.
• Add chopped tomatoes and cook until they turn soft and mushy.
• Add turmeric powder, coriander powder, and salt. Mix well and cook for 2-3 minutes.
• Add the minced meat and mix well with the masala.
• Cook covered on medium heat until the meat is cooked through and the flavors are well combined. Stir occasionally to prevent sticking to the bottom of the pan.
• Once the meat is cooked, sprinkle garam masala and garnish with fresh coriander leaves if desired.

For Pav:

• Slice the pav rolls horizontally.
• Heat a pan or griddle and add a little butter.
• Place the sliced pav on the pan and toast them until they turn golden brown and crisp on the edges.

Serving:

• Serve the hot and spicy keema with the toasted pav.
• You can also serve some sliced onions, lemon wedges, and green chutney on the side for extra flavor.