Keema Pav (Mumbai Spiced Mince with Buttered Rolls)
Spicy mince with peas and ginger, scooped up with soft, griddled and buttered rolls. Mumbai at your table.
- Time45 min
- LevelEasy
- Costabout £2.49 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Heat the oil in a large pan. Add the cumin and let it sizzle for 15 seconds, then the onions. Fry for 10 minutes until soft and golden.
10 min - 2
Stir in the ginger and garlic paste for 1 minute, then add the tomatoes, ground coriander, chilli powder and turmeric. Cook for 6 minutes until jammy.
6 min - 3
Add the mince and break it up well. Fry on a high heat for 8 minutes until it has lost its pink colour and starts to brown.
8 min - 4
Stir in the pav bhaji masala, salt and water. Cover and cook for 15 minutes. Add the peas for the last 5 minutes, and uncover so the liquid reduces until the keema is moist but not wet.
15 min - 5
Finish with lemon juice and half the coriander.
- 6
Melt the butter in a frying pan and toast the cut sides of the rolls for 1 to 2 minutes until golden and crisp. Serve the keema in a bowl with the hot buttery rolls, red onion and the rest of the coriander.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.