Kheema Pav

Method

• Ground the garlic, ginger and green chillies in a mortal and pestal
• TIP: Grind the contents coarse as they will be cooked with onions and kheema
• Place the cooker on to the high flame
• Add 3 tbsp of vegetable oil
• Add the ginger garlic and chilli paste
• Sauté it for 1-2 min
• Add the chopped onions once the garlic has turned golden brown
• TIP: Sauté the onions on a low flame and keep stirring them so that they don’t stick to the pressure cooker
• Once the onions have turned golden brown add the kheema
• Stir well for a few minutes until kheema loses its water
• Add 1½ tsp coriander powder, ½ tsp jeera powder (cumin powder), ¼ tsp turmeric powder, ½ tsp red chilli powder, ½ tsp garam masala, 5-6 tej patta (bay leaves)
• Stir for 5-7 mins so that all the dry ingredients blend in with kheema
• TIP: Kheema is cooked if it starts sticking to the base of the cooker
• Add the grated/ pureed tomatoes
• Keep stirring the mixture till the tomatoes are well blended
• In a separate pan boil 1 cup of water
• Add Salt as per taste and some coriander leaves
• Mix well
• Add the boiled water to the kheema
• Stir well and seal the cooker with the lid
• Cook the kheema on high flame for 10 mins after the first whistle
• Lower the flame after the first whistle
• Once the cooker has cooled down open to check. Rich golden brown colour indicate that the kheema is cooked
• Garnish it with spring onions, coriander and lemon. Serve warm with pav