How to make Keema Pav -

A popular street food in Mumbai, Keema Pav is a robust, peppery dish that is mainly an indulgent tea time snack

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Minced mutton (keema), White bread

Cuisine : Indian

Course : Snacks and Starters

For more recipes related to Keema Pav checkout Lamb Stuffed Aubergines, Kabab Pav. You can also find more Snacks and Starters recipes like Masala Oats Crusted Chicken Nuggets Potato Rosti - SK Khazana Special Onion Adai Protein Rich Poha

Keema Pav

Keema Pav Recipe Card


History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 16-20 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Keema Pav Recipe

  • Minced mutton (keema) 250 grams

  • White bread 4 slices

  • Oil 3 tablespoons

  • Bay leaf 1

  • Cinnamon 1 inch

  • Cloves 3-4

  • Black peppercorns 7-8

  • Onions , finely chopped 2 medium

  • Tomatoes , finely chopped 2 medium

  • Fresh coriander leaves , chopped 1 tablespoon

  • Ginger-garlic paste 1 tablespoon

  • Garam masala powder 1 teaspoon

  • Mixed masala powder 1 tablespoon

  • Salt to taste

  • Fresh mint leaves to garnish

  • Onion slices to serve

  • Lemon slices to serve


Step 1

Heat oil in a pressure cooker, add bay leaf, cinnamon, cloves and peppercorns, mix and sauté till fragrant. Add onions, tomatoes, coriander leaves, ginger-garlic paste, garam masala powder, mixed masala and salt, mix and cook till tomatoes and onions turn soft and pulpy.

Step 2

Add mutton mince and mix well. Add ½ cup water and mix well. Cover and cook till pressure is released 4-5 times.

Step 3

Open the lid when the pressure has reduced completely. Transfer the keema mixture into a serving bowl.

Step 4

Garnish with mint leaves and serve hot with bread slices, onion slices and lemon slices.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.