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Mumbai style Hara Masala Keema हरा मसाला मटन कीमा spicy Mutton Keema Pav

Mumbai style Hara Masala Keema हरा मसाला मटन कीमा spicy Mutton Keema Pav

This recipe is quite popular at typical Irani/Parsi restaurants in Mumbai. Pair it with Pav and you are sorted for the weekend :)

Prep Time: 10 minutes Cook Time: 30-35 minutes

Total Time 40-45 minutes

Servings: 2-4

Cuisine: Indian

Mumbai style Hara Masala Keema हरा मसाला मटन कीमा spicy Mutton Keema Pav Recipe - Ranveer Brar

Ingredients

For Ginger Garlic Paste

6-7 Garlic cloves, लहसुन

1 inch Ginger, peeled, slice, अदरक

3-4 Green chillies (less spicy & broken into half) हरी मिर्च

Salt to taste, नमक स्वादअनुसार

For Kheema Marination

1 kg Mutton kheema (with bones) मटन खीमा

Salt to taste, नमक स्वादअनुसार

1 tsp Turmeric powder, हल्दी पाउडर

½ tbsp Coriander powder, धनिया पाउडर

½ cup Curd, beaten, दही

Prepared Ginger Garlic Paste, तैयार किया हुआ अदरक लहसुन का पेस्ट

For Green Paste

3-4 Green chillies, less spicy & broken into half) हरी मिर्च

½ inch Ginger, peeled, slice, अदरक

¼ cup Mint leaves, पुदीना पत्ता

1 cup fresh Coriander leaves, धनिया पत्ता

3-4 tbsp Water, पानी

½ tbsp Oil, तेल

For Cooking Kheema

2-3 tbsp Oil, तेल

1 Bay leaf, तेजपत्ता

1 tsp Cumin seeds, जीरा

Marinated Kheema, मैरिनेटेड मटन खीमा

For Tempering

2-3 tbsp Oil, तेल

2 large Onions, chopped, प्याज

Prepared Green paste, तैयार किया हुआ हरा पेस्ट

¼ cup fresh Green peas, ताजा हरी मटर

Bhuna kheema, भूना हुआ खीमा

For Finishing

1 ½ tbsp Coriander leaves, chopped, धनिया पत्ता

2-3 Green chillies (less spicy & chopped) हरी मिर्च

1 tbsp Dill leaves, finely chopped, सोआ के पत्ते

2-3 tbsp Butter, cubed, मक्खन (for finishing)

For Egg Fry

1 tsp Oil, तेल

1 Egg, अंडे

Salt to taste, नमक स्वादअनुसार

For Garnish

Coriander sprig, धनिया पत्ता

Lemon wedge, नींबू की फांक

Onion, sliced, प्याज

Tomato, sliced, टमाटर

Green chili, हरी मिर्च

2 no. Ladi pav, लादी पाव

Process

Ginger Garlic Paste

In a mortar pestle, add garlic cloves, ginger, green chillies, salt to taste and make a coarse paste.
Keep aside for further use.

For Kheema Marination

In a large bowl, add mutton kheema, salt to taste, turmeric powder, coriander powder and curd.
Add prepared ginger garlic paste and marinate it well. Rest it for 5-10 minutes.

For Green Paste

In a bowl, add green chillies, ginger, mint leaves, coriander leaves, water and oil.
Transfer it into a grinder jar and grind into a smooth paste.
Keep aside for further use.

For Cooking Kheema

In a handi, add oil, once it’s hot, add bay leaf, cumin seeds and let it splutter well.
Add Marinated kheema and saute it on a medium flame for 10-15 minutes.

For Tempering

In a deep handi or lagan, add oil once it’s hot, add onions and saute it on a medium flame until translucent.
Add prepared paste and saute for a while.
Add green peas, bhuna kheema and cook it for 10-15 minutes on medium flame.
Add coriander leaves, green chillies, dill leaves and saute it .
Finish it with butter and cook kheema well for a while.
Transfer it into a serving dish and garnish it with coriander sprig, some sliced onions, tomato, lemon wedge and green chili.
Serve hot with pav.

For Egg Fry