One-Pot Beef mince- Learn to make our famous Kheema Pav recipe!

My Zoroastrian heritage comes with a lot of lovely, wholesome & delicious food recipes passed through generations. Today the “Kheema Pav” is so famous that it has become one of the most sought-after street food options in many parts of the world, especially in Mumbai where a majority of my fellow brethren reside.

‘Kheemo’ as we call it, is the name given to minced meat in our local parsian lingo. It’s simply a minced meat recipe, you might wonder, what can be so special about it!? But believe me, even a shy eater will gorge on this delicacy and finish the last morsel with a satisfied smile on his/her face.

The best part is that it can be readily made when you are pressed for time and need to have a healthy and tasty meal ready.

This one-pot tangy & spicy version of the beef mince is my family’s favorite version of the recipe and I am happy to share it with you.

Ingredients

• 1lb grass-fed-grass finished beef mince (or any ground meat of your choice)
• 1 red onion
• 1 large tomato
• 1 large potato
• 2 Thai green chilies
• 1/4th cup fresh or frozen peas
• 3 garlic cloves
• 1 tsp organic mustard seeds
• 1 tsp organic cumin seeds
• an inch long Ceylon cinnamon stick
• 3-4 cloves
• 3-4 organic whole black peppercorns
• 1 cardamom pod
• pinch of organic turmeric powder
• 1/4th tsp organic red chili powder
• 1/4th tsp all-spice/garam masala powder
• Sea salt as per preference
• 2 tbsp coconut oil
• 1.5 tbsp Chinese Black Vinegar
• 1 cup or a handful of fresh cilantro and mint leaves (cleaned & washed)
• Lots of love 🙂

Preparation

Step 1- Add the coconut oil to a pot of your choice, and add the mustard seeds once the oil is warm. As soon as the mustard seeds begin to splutter (don’t forget to keep it covered or use a guard during this time), add the cumin seeds, along with the other aromatics such as cinnamon, cloves, black peppercorns, and the cardamom pod roughly smashed open (along with its peel as that contributes to the beautiful aroma as well!)

Step 2- Finely chop the onion and add it to the tempering, sauteeing it till it becomes translucent. In the meanwhile, add the garlic & chilies finely chopped and fry them along with the onion.

Step 3– Once the onion develops the slight brown-translucent hue, add the chopped tomato and let it cook for about 5-7 minutes.

Step 4- Add the masalas (turmeric, red chili & garam masala), and salt, and roast them in the mixture.

Step 5- Then add the potato chopped into small pieces. (I cut them into small cubes as that decreases the cooking time and gives a very nice texture to the dish). Cover the pot allowing the potatoes to cook over low-medium heat. (There should not be any need to add water, but if you find the potato sticking to the bottom of your vessel, add a little water till it gets cooked.)

Step 6- Once the potato is almost cooked, add the minced beef and peas and mix everything well to ensure the flavors infuse into the meat.

Step 7- Add 1.5 tbsp of Chinese black vinegar and keep the pot covered after mixing everything well again for roughly 5-7 minutes.

Step 8- Finally add finely chopped cilantro & mint.

Our delicious kheema is ready!

This is popularly had with dinner rolls (hence the name Kheema Pav!)

I recommend having it with sourdough bread or khichdi or warm rice. (This is our favorite source for all things sourdough. They also have sourdough dinner rolls! Don’t forget to use the code-‘DRDOCTOR‘ to get 10% off your order).

I keep changing the combinations that I serve this dish with as that allows me to create different meal versions of the same recipe without leading to monotony.

Additional tip- Squeeze some fresh lime to add that zing to the dish & increase its digestibility.

Sending lots of healthy, yummy food wishes your way.

Did you make this recipe?

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