Mutton kheema pav is a popular Mumbai-style meal made with minced mutton cooked in an onion, tomato and spice masala, served with soft pav toasted in butter. The kheema should be moist and richly seasoned, with enough gravy to cling to the meat without becoming watery.
This homemade version uses everyday Indian spices and a single pan. Serve it for brunch, dinner or a filling weekend meal, with sliced onions and lemon wedges on the side.
The appeal of kheema pav comes from the contrast between the two main components: spicy minced meat and soft, buttery bread.
The mince absorbs the flavours of browned onions, ginger, garlic, green chillies and ground spices. Tomatoes add moisture and a mild tang, while garam masala and fresh coriander bring the dish together at the end.
Pav is traditionally served alongside the kheema, ready to scoop up the masala. You can use Indian pav rolls or substitute soft dinner rolls if pav is unavailable.
If you enjoy minced mutton dishes, you can also explore this Mutton Keema Curry, which offers another way to serve seasoned minced meat.
Green peas can add sweetness and texture. A fried egg or grated cheese can be added when serving, although these are variations rather than essential ingredients.
Heat the oil or ghee in a large kadai or frying pan over medium heat. Add the finely chopped onions and cook, stirring regularly, until golden brown.
Take your time with this step. Properly browned onions give the kheema a deeper flavour and help build the masala.
Add the ginger-garlic paste and cook for about a minute, stirring so it does not stick or burn. Add the chopped green chillies and cook for another 30 seconds.
If the mixture begins sticking to the pan, add a small splash of water rather than allowing the aromatics to burn.
Reduce the heat slightly. Stir in the turmeric, red chilli powder and coriander powder.
Cook briefly, stirring continuously. If the pan looks dry, add a tablespoon or two of water. This helps the spices cook into the onion mixture without scorching.
Add the chopped tomato and a little salt. Cook until the tomato softens and breaks down into the onion masala.
The mixture should look thick rather than like a watery tomato sauce. Continue cooking until the raw tomato smell fades and the oil begins to show around the edges.
Add the mutton mince and break up any large clumps with a spatula. Stir until the mince is coated in the masala and begins changing colour.
Cook uncovered for about 5–7 minutes, stirring regularly. Add a small splash of water, cover the pan and simmer over low heat for approximately 15–20 minutes, stirring occasionally.
The actual cooking time depends on the mince, the amount of moisture and the heat level. Add more water in small amounts if the mixture becomes dry before the meat is cooked through. Do not rely on the timer alone: ground mutton should reach an internal temperature of 71°C (160°F).
If you are adding green peas, stir them in during the covered cooking stage and cook until tender.
Remove the lid and simmer for a few minutes to evaporate excess liquid. The finished kheema should be moist, with a thick masala coating the mince.
Stir in the garam masala and chopped coriander. Taste and adjust the salt or chilli level if needed. Finish with a squeeze of lemon juice.
If the kheema looks too dry, add a little hot water and simmer briefly. If it is too wet, cook it uncovered until the extra moisture evaporates.
Let it rest for a few minutes while you toast the pav.
Slice each pav horizontally. Heat a flat tawa or skillet over medium-low heat and add some of the butter.
Place the pav cut-side down and toast until golden. If desired, sprinkle a small pinch of pav bhaji masala over the buttered surface.
Toast in batches, adding the remaining butter as needed. Keep the heat moderate so the bread turns crisp without burning.
Spoon the hot kheema onto plates and serve with the butter-toasted pav. Add sliced onions, lemon wedges and extra coriander.
For a richer variation, top the kheema with a fried egg or a little grated cheese just before serving.
Mutton mince: Ground lamb is a suitable alternative and may have a slightly richer flavour depending on its fat content. Ground chicken can also be used, but it will have a different texture and cooking time. Cook poultry mince to 74°C (165°F) internally.
Pav buns: Use soft dinner rolls or small bread rolls if Indian pav is unavailable. Burger buns work too, although their texture and sweetness may differ.
Oil or ghee: Oil works well for everyday cooking. Ghee gives the masala a richer flavour.
Fresh tomatoes: A similar amount of canned chopped tomato can be used if fresh tomatoes are unavailable. Cook until the mixture thickens before adding the mince.
Green chillies: Reduce the quantity for a milder kheema. You can also serve extra chilli separately so everyone can adjust the heat.
Vegetarian alternative: Rehydrate soya granules according to the package directions, drain and squeeze out excess water, then cook them in the onion-tomato masala. The result is a vegetarian alternative, not traditional mutton kheema.
Serve the kheema with a fried egg on top. You can also chop a fully cooked boiled egg and mix it into the finished mince.
Add green peas during the simmering stage. They bring a slightly sweet flavour and a softer texture to the dish.
Sprinkle grated cheese over the hot kheema just before serving. This is a modern variation rather than a traditional requirement.
Add another green chilli or adjust the red chilli powder to taste. A little pav bhaji masala can be used on the toasted bread for a different street-food-style flavour.
Kheema pav is filling enough to serve as a meal on its own. For a simple Mumbai-inspired plate, add:
If you want to explore more regional dishes, browse our guide to the best mutton recipes to make at home. For a curry with a different texture and a deeper gravy, try Dhaba-Style Mutton Curry.
Refrigeration: Let leftover kheema cool promptly and transfer it to a covered container. Refrigerate within two hours of cooking and use within 3–4 days.
Freezing: Freeze the cooked kheema in an airtight, freezer-safe container. For best quality, use within 2–3 months. Thaw in the refrigerator before reheating.
Reheating: Reheat the kheema in a pan over medium-low heat, stirring occasionally. Add a small splash of water if it has thickened in the refrigerator. Reheat until steaming hot throughout. Toast fresh pav separately.
Store the bread separately from the kheema so it does not become soggy.
It can be made with either. In Indian usage, mutton often refers to goat meat, while lamb is meat from a young sheep. Ground lamb can be used in this recipe if goat mince is unavailable.
Yes. You can prepare the kheema ahead, refrigerate it promptly and reheat it before serving. Toast the pav just before eating for the best texture.
The mince may be too lean, or too much moisture may have evaporated during cooking. Add a little hot water, stir and simmer briefly. Avoid cooking the mince for longer than necessary once it is cooked through.
Use fewer green chillies and reduce the red chilli powder. Keep the other spices as written initially, then adjust the seasoning to your preference.
Yes. Serve the kheema with dinner rolls, toasted bread, chapati or paratha. These are practical alternatives, although they change the traditional kheema-pav serving style.
No. Both are served with pav, but pav bhaji is made with a spiced vegetable mixture, while kheema pav uses seasoned minced meat.
The key to good mutton kheema pav is a properly cooked onion-tomato masala, mince that stays moist and pav toasted just before serving. Keep the gravy thick enough to cling to the meat, finish with coriander and lemon, and serve everything while hot.
It is a straightforward way to bring a Mumbai-style minced-mutton meal to your own kitchen.
Using mutton mince with a little fat produces juicier and more flavorful kheema.
Ghee gives a richer taste than oil.
Chicken mince, lamb mince, beef mince, or soya granules can be used as substitutes.
Green peas add sweetness and texture and are commonly used in many Mumbai-style versions.
Burger buns, bread rolls, or toasted bread slices can replace pav if unavailable.
For a spicy street-style finish, sprinkle extra pav bhaji masala over the toasted buns.
Cheesy Kheema Pav can be made by adding grated cheese over the hot kheema before serving.
Anda Kheema Pav is a popular variation where a fried egg is placed on top.
Serve with sliced onions, lemon wedges, mint chutney, cucumber raita, or boondi raita.
Leftover kheema can be refrigerated in an airtight container for up to 3 days and reheated gently before serving.