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Authentic Mutton Kheema Pav made with spicy minced mutton cooked in a rich tomato and onion masala, served with buttered pav.

Mutton Kheema Pav Recipe

Mutton Kheema Pav is a classic Mumbai street food made with spicy minced mutton cooked with aromatic spices and served alongside buttery, toasted pav buns. This hearty and flavorful dish is perfect for brunch, dinner, or satisfying late-night cravings.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Ingredients Equipment Method Notes

Ingredients
  

For the Mutton Kheema
  • 500 g mutton mince kheema
  • 2 tbsp oil or ghee
  • 2 medium onions finely chopped
  • 1 tbsp ginger garlic paste
  • 2 green chilies chopped
  • 1 large tomato finely chopped
  • ½ tsp turmeric powder
  • 1 tsp red chili powder
  • 1 tsp coriander powder
  • ½ tsp garam masala
  • Salt to taste
  • A handful of fresh coriander leaves chopped
  • A squeeze of lemon juice
For the Pav
  • 6 pav buns
  • 2 tbsp butter
  • A pinch of pav bhaji masala optional, for extra street-style flavor
Optional Add-ins
  • Green peas
  • Boiled egg
  • Grated cheese
  • Fried egg

Equipment

  • Large frying pan or kadai
  • spatula
  • knife
  • cutting board
  • Small bowl
  • Flat tawa or skillet
  • measuring spoons

Method
 

Step 1: Sauté the Onions
  1. Heat oil or ghee in a large pan over medium heat. Add the chopped onions and sauté until golden brown.
Step 2: Add Ginger-Garlic and Green Chilies
  1. Add the ginger-garlic paste and cook until the raw smell disappears. Add chopped green chilies and sauté for another 30 seconds.
Step 3: Build the Masala
  1. Add turmeric powder, red chili powder, and coriander powder. Stir and cook the spices for 1–2 minutes.
Step 4: Add Tomatoes
  1. Add the chopped tomatoes and cook until soft and pulpy, allowing them to blend completely with the masala.
Step 5: Cook the Mutton Kheema
  1. Add the mutton mince and break up any lumps with a spatula. Cook uncovered for 5–7 minutes until the meat changes color. Add salt and a splash of water. Cover and simmer on low heat for 15–20 minutes. Add green peas during this stage if using.
Step 6: Finish the Kheema
  1. Remove the lid and cook on high heat for a few minutes to reduce excess moisture. Add garam masala, chopped coriander leaves, and a squeeze of lemon juice. Mix well and allow the kheema to rest for a few minutes.
Step 7: Toast the Pav
  1. Slice the pav buns in half. Heat butter on a flat tawa or skillet. Sprinkle pav bhaji masala if desired. Toast the buns until golden and crisp.
Step 8: Serve
  1. Serve the hot mutton kheema with butter-toasted pav, sliced onions, lemon wedges, and optional mint chutney. Top with a fried egg or grated cheese if desired.

Notes

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.