Mutton Kheema Pav Recipe – Mumbai’s Irresistible Street Food Delight!
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| Flavorful mutton kheema served with butter-toasted pav and lemon wedges |
If you’ve ever walked down the busy streets of Mumbai, you’ve probably been pulled in by one amazing aroma: spicy mutton kheema sizzling on a hot tawa, ready to be scooped up with buttery, toasted pav.
Welcome to the world of Mutton Kheema Pav – a dish that’s as iconic to Mumbai as vada pav or cutting chai. It’s bold. It’s spicy. It’s comfort food with attitude. Whether you’re a die-hard meat lover or just want to try something different for dinner, this recipe will change the way you look at street food.
Let’s get straight into it.
🕒 Preparation & Cooking Time
| Step | Time |
|---|---|
| Prep Ingredients | 15 minutes |
| Cooking Time | 30–35 minutes |
| Toasting Pav | 5 minutes |
| Total Time | 45–50 minutes |
Perfect for busy weeknights or when guests come over and you want to impress!
🔥 What Exactly Is Mutton Kheema Pav?
Let’s break it down:
- Kheema means minced meat.
- Pav means soft, fluffy Indian dinner rolls.
Put them together and you get something magical: a spicy mutton mince curry served with toasted buns dripping in butter. The kheema is rich, bold, and full of masala. The pav is soft inside, crispy on the outside. You scoop, dunk, and devour.
Think of it as Mumbai’s meaty answer to pav bhaji – but instead of mashed veggies, we’re going deep into slow-cooked minced mutton.
⭐ Why You’ll Love This Recipe
Still on the fence? Here’s why this is a must-try:
- ✅ Authentic Mumbai street-style taste
- ✅ Easy to cook with step-by-step instructions
- ✅ Budget-friendly and filling
- ✅ Great for brunch, dinner, or late-night cravings
- ✅ Spices can be adjusted to your taste
This recipe brings the real taste of Mumbai right to your kitchen.
🛒 Ingredients You’ll Need
Here’s what you need to get started:
For the Mutton Kheema
- 500g mutton mince (kheema) – try to get it with some fat for flavor
- 2 tbsp oil or ghee – ghee gives better taste
- 2 medium onions, finely chopped
- 1 tbsp ginger garlic paste
- 2 green chilies, chopped (adjust to your spice level)
- 1 large tomato, finely chopped
- ½ tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp coriander powder
- ½ tsp garam masala
- Salt to taste
- A handful of fresh coriander leaves, chopped
- A squeeze of lemon juice, for that final zing
For the Pav
- 6 pav buns (Indian bread rolls) – available at most Indian stores or bakeries
- 2 tbsp butter – be generous!
- A pinch of pav bhaji masala (optional, for extra street-style flavor)
Optional Add-ins (Customize it your way)
- Green peas – add them if you like some sweetness and texture
- Boiled egg – mix in or serve on top for extra richness
- Grated cheese – not traditional, but delicious!
- Fried egg on top – a popular street-style twist
🥄 Ingredient Alternatives
No mutton? No worries.
Here are some swaps you can try:
- Chicken mince: Faster cooking and lighter taste.
- Soya granules: Great vegetarian option that absorbs all the flavors.
- Beef or lamb mince: Also work well with the same masala base.
- Burger buns or regular bread: If you can’t find pav, use any soft bread.
You can still enjoy this dish even if you’re missing a few ingredients. It's flexible and forgiving.
🍳 Step-by-Step Recipe: How to Make Mumbai-Style Mutton Kheema
Follow this easy process and you’ll have a plate full of spicy kheema pav ready in no time.
🔥 Step 1: Sauté the Onions
Heat oil or ghee in a large pan. Add chopped onions and sauté on medium heat until they turn golden brown. This step adds deep flavor – don’t rush it.
🧄 Step 2: Add Ginger Garlic Paste
Add the ginger-garlic paste. Sauté for about a minute until the raw smell goes away. Add green chilies and stir for another 30 seconds.
🌶 Step 3: Add the Spices
Now add turmeric, red chili powder, and coriander powder. Mix well and let the masalas cook for 1–2 minutes. This is the heart of your flavor base.
🍅 Step 4: Add Tomatoes
Add chopped tomatoes and cook till they become soft and pulpy. You want them to blend into the masala completely.
🥩 Step 5: Cook the Mutton Kheema
Add the mutton mince and stir it well to break up the lumps. Cook uncovered for about 5–7 minutes until the meat changes color.
Add salt and a splash of water. Cover with a lid and let it simmer on low heat for 15–20 minutes. This helps the flavors go deep into the kheema.
Optional: Add peas now if using.
🌿 Step 6: Finish with Flavor
Uncover and cook on high for a few minutes to dry up excess water.
Add garam masala, chopped coriander, and a squeeze of lemon juice. Mix well and turn off the heat. Let it rest for a few minutes before serving.
🧈 How to Toast the Pav – Mumbai Style!
Don’t skip this part – the pav is just as important as the kheema.
- Slice pav buns in half (like burger buns).
- Heat butter on a flat tawa or pan.
- Sprinkle a little pav bhaji masala (optional).
- Place the buns face down and toast till golden and crisp.
The butter gets soaked up and gives the pav its rich, addictive flavor.
🧂 Serving Suggestion
Plate the hot mutton kheema with:
- Butter-toasted pav
- Sliced onions
- Lemon wedges
- Mint chutney (optional but refreshing)
- Fried egg or cheese on top (if you like to go bold!)
This is comfort food at its finest.
🥄 Preparation Time & Cooking Details
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Servings: 4
- Skill Level: Easy to Medium
🧂 Ingredient Swaps & Tips
Don’t have mutton? No worries! You can substitute with:
- Chicken keema – cooks faster and gives a lighter flavor
- Soya granules – for a vegetarian spin
- Ground lamb – if you want something fattier and richer
No pav? Try burger buns, homemade bread rolls, or even toasted slices of sourdough.
Want it low on oil? Use a non-stick pan and reduce the butter for toasting pav—but where’s the fun in that? 😄
📌 Variations You Can Try
1. Cheesy Keema Pav
Sprinkle some grated cheese over hot kheema just before serving. Let it melt and mix into the spicy meat—perfect fusion!
2. Anda Kheema Pav (Egg Topped)
Fry an egg, sunny-side up or fully cooked, and place it on top of your kheema-loaded pav. That runny yolk? Pure joy!
3. Pav Sliders with Keema
Make mini buns stuffed with kheema for parties. Think Indian sloppy joes—street food style.
4. Kheema Pav with a Side of Raita
Serve it with cucumber raita or boondi raita to balance out the heat.
🍽 Serving Suggestions
Mutton kheema pav is best enjoyed piping hot. But it’s not just about the keema and pav—presentation matters too.
- Add a side of sliced onions and lemon wedges
- A sprinkle of chopped coriander on top
- Maybe some green chutney on the side
- And if you're extra hungry, pair it with a chilled soft drink or sweet lassi for contrast
Make it for weekend brunch, serve it during game night, or surprise your guests at a family get-together. It’s a crowd-puller every time!
🙌 Final Thoughts
There’s something magical about mutton kheema pav. It’s not fancy or complicated – just good ingredients cooked with love. It’s bold, satisfying, and full of Mumbai spirit. Once you try it, you’ll keep coming back.
Whether you serve it at dinner, a weekend brunch, or even as a midnight snack – this dish never disappoints.
Mutton Kheema Pav isn’t just food—it’s a full-on Mumbai street-side experience. The spicy keema, the buttery pav, the sharpness of raw onion, and that final squeeze of lemon—it all comes together like a Bollywood dance number. 🕺💃
The best part? You don’t need to go to a street stall to enjoy it. Your own kitchen, a few basic spices, and some minced meat are enough to recreate the magic. Try it once, and it just might become your go-to comfort meal!
📜 A Bit of History – Where Did It Come From?
Mutton Kheema Pav found its roots in Mumbai’s Irani cafés. These humble eateries, run by Zoroastrian immigrants, served hearty meals to city workers and travelers. Kheema became a staple—affordable, filling, and packed with protein.
Over time, the spicy, buttery version took over street corners and became part of Mumbai’s identity. Today, from Juhu Beach to CST, you'll find locals and tourists devouring kheema pav at any hour.
And the best part? Every stall has its own twist—some add peas, some throw in an egg, and some go wild with butter. But no matter the version, the soul of kheema pav remains spicy, juicy, and 100% Mumbai.
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