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 :)

40-45 minutes
2-4
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

  • In a pan, add oil, once it’s hot, add egg and season it with salt.
  • Keep aside for further use.

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