Step-by-Step Instructions

1. 1.Prepare Vegetables for Keema

   Finely chop 1/2 yellow bell pepper (or green chili) and set aside.

2. 2.Prepare Onions for Keema

   Finely chop 1/2 red onion and set aside.

3. 3.Prepare Pickled Onions

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

4. 4.Prepare Raita

   In a bowl, combine 1 cup Greek yogurt (or regular yogurt) and 1/2 cup sour cream. Add 1/2 finely grated cucumber, 1/2 tsp cumin powder, 1/2 tsp coriander powder, 1/4 tsp chili powder, 1/4 tsp black salt, 1/4 tsp chaat masala, 1 minced garlic clove, 2 tbsp chopped cilantro (or parsley), 1 tbsp chopped green onions, and 1 tbsp chopped mint. Mix well. Season with black pepper and salt to taste. Optionally, add a dash of lemon juice for extra tanginess. Set aside.

5. 5.Prepare Garlic-Ginger Paste

   Press or mince equal parts garlic and ginger (approx. 1 tbsp each) into a small bowl. Add a dash of oil and combine.

6. 6.Sauté Aromatics and Spices

   Heat 1-2 tbsp ghee or oil in a pan over medium-high heat. Add the finely chopped red onions and bell peppers. Sauté until softened, about 3-4 minutes. Add 1 tsp cumin powder, 1 tsp coriander powder, 1/2 tsp turmeric powder, and 1/2 tsp chili powder. Stir and cook for about 30 seconds until fragrant.

7. 7.Add Garlic-Ginger Paste and Tomato Paste

   Add the prepared garlic-ginger paste to the pan and stir quickly for about 30 seconds, being careful not to burn it. Add 2 tbsp tomato paste (or 1/2 cup crushed tomatoes) and cook for about 1 minute, stirring constantly, to deepen its flavor.

8. 8.Cook Ground Meat

   Add 1 lb ground meat (lamb, beef, or chicken) to the pan. Break it up with a spoon and brown it. Add 2-4 oz water to help it cook and create a sauce. Stir well.

9. 9.Season and Simmer

   Taste the meat mixture and add salt to taste. Add 1/2 cup frozen green peas. If desired for heat, cut open 1 serrano pepper and add it to the pan. Cover the pan (or use a pizza pan as a lid) and let it simmer on medium heat for a few minutes until the vegetables are tender and the flavors meld.

10. 10.Prepare Buns

    In a separate pan or griddle, melt 2 tbsp butter over medium heat. Add 1/2 tsp garam masala and 1/2 tsp paprika to the melted butter and stir.

11. 11.Toast Buns

    Slice 4 milk buns (or burger buns) in half. Place the cut sides of the buns into the spiced butter mixture in the pan. Toast until golden brown and slightly crispy, about 1-2 minutes per side.

12. 12.Assemble Keema Pav (Classic)

    Place the bottom half of a toasted bun on a plate. Spoon a generous amount of the Keema (meat mixture) onto the bun. Top with a few pickled red onions and a dollop of Raita. Place the top half of the bun on top. Garnish with a sprig of fresh cilantro or mint.

13. 13.Assemble Keema Pav (Deconstructed)

    Place a toasted bun on one side of a plate. Spoon a portion of the Keema (meat mixture) next to it. Add a small bowl of pickled onions and a small bowl of Raita on the side. This allows guests to assemble their own or use the bun as a scoop.