Kheema Pav – A popular street food in India, Kheema or Keema Pav is a robust, peppery curry dish made with minced chicken or lamb cooked with onion, tomatoes, ginger, garlic and earthy spices! Served with lightly toasted buns or pav laden with butter or homemade ghee on the griddle makes a blissful meal!
My mom arrived last week from India, she is visiting me after a long time and I am SO excited to have her with us. With her high spirits and energy, she has already tried her hand on the Instant Pot that she has been hearing all about. It’s been only 4 days since she has arrived and she is already loving the InstaPot! Her Pot in Pot black-eyed peas curry with rice was savored by all. She steamed the Cilantro Croquettes and the Layered Swiss Chard Spiral rolls to perfection for our fathers days feast.
From the back of the camera as I shot this video it took me back to the fond memories of my childhood. Her waiting for the oil to heat up and then adding the cumin seeds, listening for the soft sizzle sound and a whiff from gently toasting them. Adding turmeric and roasting the spices at each step, soon filled up my kitchen with wonderful aromas. The Final dish, came out just the way I remember her making Chicken Kheema for years, just that this time it was cooked in the Instant Pot.
Obviously, I need to gear up with my publishing now to keep up with her cooking. I am so excited to post her first recipe on Ministry Of Curry that I was able to record!
A few options she suggests are:
- Add 1/2 cup of green peas to the curry
- Peel and dice a potato and saute it with the veggies. This will give more thickness to the curry if desired.
- Add 1-2 spicy green chilies for a spicier keema.
I was very impatient and hungry (as usual) as I shot the video and honestly, the Keema Pav was so full of flavor and aromas that I did not miss any a thing! The gorgeous orange hue from the Kashmiri red chili powder and turmeric, the warmth from the homemade garam masala and the earthy flavors from roasted coriander powder were spot on!
Here is her easy Chicken Kheema recipe:
- 1 tablespoon oil
- 1 teaspoon cumin seeds
- 1/2 teaspoon turmeric
- 1 tablespoon garlic grated
- 1 tablespoon ginger grated
- 1 large yellow onion diced
- 2 plum tomatoes diced
- 2 teaspoon mild red chili powder We used Kashmiri Chili powder
- 1 teaspoon garam masala
- 1 teaspoon salt
- 2 heaping tablespoon coriander powder We lightly toasted the coriander seeds and then ground them
- 1 pound ground chicken
- 1/2 cup cilantro chopped for garnish
- To serve:
- 1 tablespoon butter or ghee
- 8 potato rolls
Turn Instant Pot to saute(more) mode. Once the hot sign displays, add oil. Add cumin seeds and toast them for 30 seconds. Add turmeric powder and mix well. Add ginger and garlic, mix well.
Add onion and sauté for a minute. Cook covered for 2 minutes with a glass lid on.
Add tomatoes, red chili powder, garam masala, salt and coriander powder. Mix well.
Add ground chicken and breaking it with a spatula. Add 1/2 cup of water (You can add 2 tablespoons of water for a thicker curry, but I like the extra gravy to dip the bread).
Close Instant Pot with the pressure valve to sealing. Cook on Manual(Hi) for 4 mins followed by Natural Pressure Release.
Garnish with cilantro and serve hot with potato rolls or burger buns lightly toasted with some ghee on a griddle.
Add 1-2 spicy green chilies for a spicier keema.
Also, when I buy the rolls or buns, I check the Sugar contents on the pack. As long as they are 2% or less the Pav does not taste overly sweet and works well with Indian curries.