Mutton Keema Pav Bhaji
Servings - 6
INGREDIENTS
Dry red chili - 10
Warm water - 50 milliliters
Beetroot - 50 grams
Water - 30 milliliters
Bell pepper - 50 grams
Green peas - 50 grams
Tomato - 150 grams
Salt - 1/2 teaspoon
Boiled mashed potatoes - 230 grams
Butter - 1 tablespoon
Pav bhaji masala - 1 teaspoon
Prepared red chili paste - 1 teaspoon
Water - 50 milliliters
Oil - 1 tablespoon
Butter - 2 tablespoons
Onions - 100 grams
Ginger garlic paste - 1 tablespoon
Green chili - 1 teaspoon
Mutton keema - 450 grams
Salt - 1/2 teaspoon
Paprika - 1 teaspoon
Pav bhaji masala - 1 tablespoon
Warm water - 100 milliliters
Prepared red chili paste - 1 tablespoon
Prepared beetroot puree - 2 tablespoons
Warm water - 300 milliliters
Butter - 1 tablespoon
Dry fenugreek - 1 tablespoon
Lemon juice - 1 tablespoon
Coriander - 1 tablespoon
Butter - 1 tablespoon
Pav bhaji masala - to taste
Coriander - to taste
Pav buns - 12
Coriander - for garnishing
PREPARATION
1. In a bowl, add 10 dry red chili, 50 milliliters warm water and soak for 10 - 15 minutes.
2. Transfer this into a blender and blend it into a paste. Keep aside.
3. In a blender, add 50 grams beetroot, 30 milliliters water and blend it into a paste. Keep aside.
4. Take a pan, add 50 grams bell pepper and stir well.
5. Add 50 grams green peas and mix it well.
6. Cook for 3 - 5 minutes on medium heat.
7. Then, add 150 grams tomato and mix it well.
8. Add 1/2 teaspoon salt and mix it again.
9. Cook for 3 - 5 minutes on medium heat.
10. Add 1 tablespoon butter and mix it well.
11. Now, add 230 grams boiled mashed potatoes and mix it well.
12. Cook for 5 - 7 minutes on medium heat.
13. Add 1 teaspoon pav bhaji masala, 1 teaspoon prepared red chili paste and mix it well.
14. Mash the mixture with the help of a food masher.
15. Add 50 milliliters water and mix it well.
16. Cook for another 3 - 5 minutes on medium heat.
17. Remove it from heat and keep aside.
18. Heat 1 tablespoon oil, 2 tablespoons butter in a skillet, add 100 grams onions and fry till translucent or until it turns golden brown in color.
19. Add 1 tablespoon ginger garlic paste, 1 teaspoon green chili and stir well.
20. Then, add 450 grams mutton keema and mix it well.
21. Cook for 5 - 7 minutes on medium heat.
22. Add 1/2 teaspoon salt, 1 teaspoon paprika, 1 tablespoon pav bhaji masala and mix it well.
23. Add 100 milliliters warm water and mix it well.
24. Cover it with lid and cook for about 15 - 20 minutes on medium heat.
25. Open the lid and give it a nice stir.
26. Now, add the prepared potato mixture in it and mix it well.
27. Cook for 3 - 5 minutes on medium heat.
28. Add 1 tablespoon prepared red chili paste, 2 tablespoons prepared beetroot mixture and mix it well.
29. Mash the mixture with the help of a food masher.
30. Add 300 milliliters warm water and mix it well.
31. Cook for 5 - 7 minutes on medium heat.
32. Add 1 tablespoon butter, 1 tablespoon dry fenugreek, 1 tablespoon lemon juice and mix it well.
33. Add 1 tablespoon coriander and mix it again.
34. Cook for another 3 - 5 minutes on medium heat.
35. Remove it from heat and keep aside.
36. Take 2 pav buns and cut it into half.
37. Heat 1 tablespoon butter on a pan, sprinkle some pav bhaji masala and coriander on it.
38. Place the pav buns on it and cook for 2 - 3 minutes from both sides.
39. Remove it from heat.
40. Garnish mutton keema with coriander.
41. Serve with prepared pav buns.