It’s a National Curry Week edition of #FoodFriday, with a recipe for a much-loved dish from Indian street food restaurant Bandook Kitchen.

Head Chef Muraliraj was eager to share a favourite street food dish among Mumbai foodies – keema pav. Also known as keema pao, Muraliraj believes this simple but ever-so sumptuous dish will make family reunions much more enjoyable.

To stay true to how this iconic street food dish is served in Mumbai, the recipe uses mutton mince. However, any mince of your choice (soya mince, lamb mince, beef mince, etc) will also work.  

Keema pav from Bandook Kitchen

Bandook Kitchen’s keema pav recipe

Preparation Time: 11-15 minutes
Cooking time: 30-40 minutes
Serves: 4


½ cup of grated potatoes boiled (optional)
500g mutton mince (type of mince optional, can use soya mince for vegetarian diets)
Brioche buns or any pavs of your choice
3-4 green cardamom
1 black cardamom
3 tbsp cooking oil (of your choice)
3 medium diced onions
2 tsp garlic & ginger paste
1 ½ tsp red chilli powder
½ tsp turmeric powder
1 tbsp coriander powder
2 bay leaves
3-4 cloves
2 inches cinnamon stick
2 medium tomatoes chopped
1 tsp garam masala powder
1 tsp roasted cumin powder
2 tbsp fresh coriander chopped
½ tbsp lime leaves chopped
2 tbsp butter or ghee
Salt to taste
Lime wedge, red onions and lettuce leaves (optional)

Instructions for cooking

  • Roast the grated potato and leave aside.
  • Heat oil in a deep bottomed pan, add green and black cardamom, cloves, bay leaves and cinnamon sticks. Stir gently for a minute.
  • Add chopped onions, garlic and ginger paste and put on medium heat. Gently stir until golden brown and caramelised.
  • Reduce the heat, add salt, chilli, turmeric and coriander powder. Stir for a minute and add ½ a cup of water.
  • Add chopped tomatoes, let it simmer until oil comes to the top of the masala. Add the mince, roasted potatoes and lime leaves, put it on high heat and allow to cook for 4 minutes. Stir continuously.
  • Whilst on high heat, allow the curried mince to lose excess water (semi-dry) and add garam masala and roasted cumin powder, give it a good stir for an extra two 2-3 minutes.
  • Lastly, reduce heat right down and add coriander leaves for garnish. Your curried mince is now cooked and ready.
  • On a non-stick pan or tawa heat butter or ghee, slice the pavs/buns in to 2 pieces and place on the pan, pressing down until crispy and golden brown.
  • Serve your tawa-grilled pavs stuffed with the curried mince. You can squeeze a dash of lime on the mince before stuffing and add sliced red onions and lettuce leaves for additional texture and taste.
  • You can enjoy this popular street food dish accompanied with pani-puri shots and washed down with a cold beer or Indian cola, Thums up!

About the author 

Run by the award-winning team behind The Mint Room, Bandook Kitchen opened their first authentic Indian street food restaurant in 2017. They started in a cosy container in Wapping Wharf and have opened another branch in the heart of Bath.

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