Keema Pav | Breakfast Series 2.0 | Chef Afraz | Street Food | Indian Recipe | Sanjeev Kapoor Khazana скачать в хорошем качестве

Keema Pav | Breakfast Series 2.0 | Chef Afraz | Street Food | Indian Recipe | Sanjeev Kapoor Khazana

This Iranian minced meat preparation is spicy and immensely flavourful. An amazing breakfast that goes well with Irani chai, bun maska or a half-fry on top. KEEMA PAV Ingredients 300 grams mutton mince (keema), 80% mutton mince and 20% mutton fat Pavs to serve 4 tbsps oil 1 tsp cumin seeds 3-4 green cardamoms 1 black cardamoms 3-4 cloves 2 bay leaves 1 mace blade ½ inch cinnamon stick 2 medium onions, finely chopped 1½ tbsps ginger-garlic paste ½ tsp turmeric powder Salt to taste 2 tsps coriander powder 1 tsp cumin powder 2 tbsps yogurt ¼ cup frozen green peas ¼ cup dill leaves 1 tsp garam masala powder ½ lemon Irani chai to serve Bun maska to serve Half fried egg to serve Chutney 1 small bunch of fresh coriander 2 green chillies ½ cup fresh mint leaves A dash of lemon juice Salt to taste Method 1. Heat oil in a pan. Add cumin seeds and let them change colour. Add green cardamoms, black cardamoms, cloves, bay leaves, mace blade, cinnamon stick, and sauté till fragrant. 2. Add onions and mix well. Cook till they turn golden brown. 3. Add ginger-garlic paste, mix, and cook for 1-2 minutes. Add the mutton mince and sauté on high heat for 3-4 minutes. 4. Add turmeric powder and salt and mix well. Cover and cook on medium heat for 8-10 minutes. 5. Meanwhile, roughly chop the coriander leaves along with the stalks and add into a mixer jar. Break the green chillies and add into the mixer jar as well. Add the mint leaves, lemon juice, salt, and ¼ cup water and grind to a fine paste. 6. Add coriander powder, and cumin powder and mix well. Add yogurt, mix, and cook for 1-2 minutes. 7. Add the ground paste and ½ cup water and mix well. Cook for 8-10 minutes. 8. Add green peas, and ½ cup water and mix well. Cook for 4-5 minutes. 9. Roughly chop the dill leaves and add into the mutton mixture and mix well. Adjust salt and mix. 10. Stir in the garam masala powder and mix, squeeze the juice of lemon, and mix till well combined. Switch the heat off. 11. Transfer the keema in a serving bowl. Serve hot with pavs, Irani chai, and bun maska. Or you can also serve the keema with half fried egg on top. Click to Subscribe: http://bit.ly/1h0pGXf For more recipes : http://www.sanjeevkapoor.com Get Certified on Sanjeev Kapoor Academy : https://www.sanjeevkapooracademy.com/ To get recipes on your Google or Alexa devices, click here : https://www.klovechef.ai/signup Best cooked in Wonderchef Kitchenware. Buy Now on : https://goo.gl/eB9kQq Facebook :   / chefsanjeevkapoor   Twitter :   / sanjeevkapoor   Instagram :   / sanjeevkapoor   #SanjeevKapoor #keemapav #keemapavrecipe #streetfood #breakfast sanjeev kapoor sanjeev kapoor recipe sanjeev kapoor recipes khana khazana chef sanjeev kapoor khana khazana recipes masterchef sanjeev kapoor indian recipes master chef indian food recipes keema pav keema pav recipe how to make keema pav keema pav recipe at home how to make keema pav at home mumbai style keema pav parsi style keema pav street food recipe street food keema pav parsi recipe breakfast breakfast recipe street food कीमा पाव