Kheema Muttar with Griddle toasted Pav

If it is about glorious street food , a classic Kheema muttar with griddle toasted pav will definitely be my pick to the top ten list . My mom makes the best kheema muttar and the goodness of the earthy flavors of the spices is what takes this dish to a brilliantly aromatic potful . This is a very quick week day dish but you need to have mince meat ready with you .

Also , you can also try variations on this recipe by adding some sliced peppers or even boiled canned chick peas or scrambled eggs . But before variations , let me help you get the real deal in place !

Things you will need :

• 500 gms mutton mince

• 05 tbsp mustard oil

• 2 onions , finely chopped

• 1 bay leaf

• 01 tbsp home made garam masala

• 1 star anise petals

• 2 tsp ginger - garlic paste

• 1.5 – 2 tsp salt (adjust to your preference)

• 1 tsp turmeric powder

• 1.5 tsp chilli powder

• 1 tsp coriander powder

• 1.5 tsp cumin powder

• 1 tbsp dried kasuri methi

• 1 pint of warm water (for the final boil)

• 1 cup of frozen peas

• 1 tsp ghee

Steps to follow

• In a pan , heat the mustard oil till smoking hot

• Lower the heat and add in the bay leaves and star anise petals.

• Once the spices have released their aromas , add the sliced onions , ginger garlic paste and salt . Give all the ingredients a good mix, cover the pan and leave to cook over medium flame for about 8 – 10 minutes, till the onions become translucent and golden in colour.

• Once the onions are soft and translucent, add the mince - Cook the mince over a high heat, stirring continuously to prevent clumps forming.

• Once the mince looks brown all over , cover the saucepan again and let it cook for another 10 minutes.

• Next , add all the dry spices and incorporate well .

• After this time is up, add the warm water to the mince .

• Bring the curry to a boil and add 1 cup of frozen peas

• Allow the curry to boil for 10 minutes over a high heat, then simmer gently for 5 more minutes. The Kheema Matar is done when the peas are cooked and the gravy has thickened a little.

• Sprinkle with home made garam masala , ghee and serve with girdle toasted pav.