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  • Writer's pictureJyothi Varne

Kheema Pav (Kali Mirch Kheema recipe)

If you are looking for a quick, no fuss. semi-dry Kheema recipe that can be doubled up as stuffing for your parathas/samosa and a side dish to go with your rotis, rice & dal combo. Then you should definitely try this recipe!! What's more? - you can make this with pre-cooked chicken pieces, soya granules, minced lamb meat or chicken kheema as well as I did :)

Now there are tons of variations when it comes to making a kheema recipe. The difference is this one uses a finely ground paste of onions that you need to fry really well until all that oil separates & addition of cream (I used Amul blue pack) at the end. Trust me - that cream elevates this dish to another level in terms of richness. Do not forget to drizzle that lemon juice as well while you serve it up hot with generously buttered slices of pav bread & some raw onions for that authentic rustic meal :p

Incase you want to bake some authentic, chemical/preservative-free dinner rolls/ pav bread - there's an eggless recipe on my blog which is super simple to follow & make.


300gms - Minced meat

4 - Green Cardamom

3 - Cloves

2 - Bay Leaves

1-inch Cinnamon stick

3 tsp - Ginger Garlic paste

1/2 cup - Ghee

2 tbsp - Oil

3 medium-size Onions

4 Green Chillies (adjust as per preference)

1tbsp - Coriander powder

1/2 tsp - Haldi /Turmeric

1/2 tsp - Garam Masala

1/2 tbsp - Black pepper powder

2 tsp - Amchur powder

2 tbsp - Kasuri Methi

1/2 cup - Green peas

4 tbsp - Fresh cream

Juice of half lime (optional)

Salt to taste

Coriander leaves for garnish


  1. In a deep pan heat ghee & oil together, add in whole spices & let them splutter (Cardamon, Cloves, Bay leaves & cinnamon)

  2. Next, add ginger garlic paste & cook on a low flame with constant stirring until the raw smell disappears.

  3. Grind raw onions & green chillies together to form a fine paste. Add this to the pan & continue to cook until the paste turns slightly brown & starts leaving oil.

  4. Next, add in the spice powders & stir well - coriander, haldi,garam masala & amchur along with Kasuri methi. Stir well & cook for 3-4mins.

  5. If the mixture is drying up/burning add a little bit of water. Crumble the kheema & toss it into the spice mix & cook for 4-5 mins along with salt to taste on high flame.

  6. Add sufficient amount of water (I added 1 large cup since I wanted mine to be slightly dry) and let the meat cook with a closed lid on for 10-15mins on a medium simmer.

  7. Add in pepper powder, some sugar to balance off the sourness from Amchur and mix well.

  8. Drizzle cream and stir well on low flame, let this cook for 2 mins & then garnish with coriander leaves.

  9. Switch off the flame & let this sit for 10mins prior to serving.

Follow me on Instagram or tag me @spicecharmer when you try this recipe :)

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