Step 1: Chop Vegetables for Keema

Chop 1/2 yellow bell pepper into small strips or dice. Dice 1/2 red onion finely. Set aside.

Step 2: Prepare Pickled Onions

Thinly slice 1/4 red onion. In a small bowl, combine 1/2 cup water, 1/4 cup white vinegar, 1 tsp salt, and 1 tsp sugar (optional). Stir until salt and sugar dissolve. Add the sliced onions to the mixture and set aside to pickle until serving.

Step 3: Make Raita

In a bowl, combine 1 cup plain yogurt and 1/2 cup sour cream. Add 1/2 finely grated cucumber, 1/2 tsp cumin powder, 1/2 tsp chaat masala, 1-2 minced garlic cloves, 1/4 cup chopped fresh cilantro, 2 tbsp chopped green onions, and 1 tbsp chopped fresh mint. Mix well. Season with black pepper and salt to taste. Add a dash of lemon juice if you prefer more tang. Set aside.

Step 4: Prepare Ginger-Garlic Paste

Press 4-5 garlic cloves and a 1-inch piece of fresh ginger through a garlic press into a small bowl. Add 1 tsp oil and combine to form a paste.

Step 5: Cook Keema Filling

Heat 1 tbsp ghee or oil in a pan over medium-high heat. Add the diced red onion and yellow bell pepper and sauté for 2-3 minutes until slightly softened. Add 1 tsp turmeric powder, 1 tsp cumin powder, 1 tsp coriander powder, and 1 tsp red chili powder. Stir for about 30 seconds until fragrant. Add the ginger-garlic paste and stir quickly for another 30 seconds, being careful not to burn it. Stir in 2 tbsp tomato paste and cook for 1 minute, allowing it to heat through. Add 1 lb ground beef and 2-4 oz water. Break up the meat and cook until browned, about 5-7 minutes. Season with salt to taste. Stir in 1/2 cup frozen peas and the cut-open serrano pepper. Reduce heat to medium, cover the pan (or use a pizza pan as a lid), and let it simmer for a few minutes until the vegetables are tender and the flavors have melded. If the liquid evaporates, add a little more water. Remove from heat and keep covered to stay warm.

Step 6: Toast and Flavor Buns

Heat another pan or griddle over medium heat. Add 2 tbsp butter and let it melt. Stir in 1/2 tsp garam masala and 1/2 tsp paprika into the melted butter. Place the milk buns (cut in half) face down in the spiced butter and toast for 1-2 minutes until golden brown and fragrant. Turn off the stove.

Step 7: Assemble Keema Pav (Classic)

Take a toasted bun. Spoon a generous amount of the warm keema filling onto the bottom half of the bun. Top with a few pickled red onions and a dollop of raita. Garnish with a little fresh cilantro or mint. Place the top half of the bun on top and serve immediately.

Step 8: Assemble Keema Pav (Deconstructed)

For a deconstructed version, place a toasted bun on a plate. Serve a portion of the keema filling alongside it. Place a small serving dish of pickled onions and another of raita next to the keema. Guests can then use the bun as a scoop or assemble their own.

• For a classic spicy kick, use a green chili instead of a bell pepper in the keema filling.

• To achieve a creamier, more acidic yogurt similar to Indian dahi, mix sour cream with regular yogurt for the raita.

• When cooking the spices and ginger-garlic paste, stir quickly to prevent burning and ensure maximum flavor.

• If the keema filling becomes too dry during simmering, add a little more water to maintain a saucy consistency.

• Cover the keema while it simmers to allow the flavors to meld and the vegetables to cook through.

• Substitute green chili for bell pepper in the keema for more heat.

• Use parsley instead of cilantro in the raita if you have the 'soapy gene' for cilantro.

• Crushed tomatoes can be used instead of tomato paste in the keema filling.

• Serve deconstructed with buns as scoops for a different presentation.

• Experiment with different types of ground meat like lamb or chicken for the keema.