Indian Keema Pav Sliders

Indian Keema Pav Sliders ingredients

• 2 tbsp ghee or vegetable oil
• 1 cinnamon stick
• 2 green cardamom pods
• 1 bay leaf
• 1 large yellow onion
• 1 inch piece fresh ginger
• 4 cloves garlic
• 1-2 green chilies (serrano or jalapeño)
• 1.5 lbs lean ground beef
• 1 tsp ground coriander
• 0.5 tsp turmeric powder
• 1 tsp cumin powder
• 1 tsp garam masala
• 0.5 tsp red chili powder (Kashmiri or cayenne)
• 14.5 oz can canned diced tomatoes
• 0.5 cup water or broth
• 1 tsp salt
• 0.25 cup fresh cilantro
• 12 pav buns or slider buns
• 2 tbsp butter

How to make Indian Keema Pav Sliders

1. Dice the 1 large yellow onion, finely chop the 1-inch piece of fresh ginger and 4 cloves of garlic, and finely mince the 1-2 green chilies (remove seeds for less heat, if desired). Set aside.
2. Heat 2 tablespoons ghee or vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add 1 cinnamon stick, 2 green cardamom pods, and 1 bay leaf and fry for 30 seconds until fragrant.
3. Add the diced yellow onion to the pot and sauté for 8-10 minutes, stirring occasionally, until deeply golden brown and caramelized. This step is crucial for flavor.
4. Add the chopped ginger, garlic, and green chilies to the pot. Cook for 2-3 minutes, stirring constantly, until the raw smell disappears and the aromatics are fragrant.
5. Add 1.5 lbs lean ground beef to the pot. Break it up with a spoon and cook until fully browned and any liquid has evaporated, about 8-10 minutes. Drain any excess grease.
6. Stir in 1 teaspoon ground coriander, 1/2 teaspoon turmeric powder, 1 teaspoon cumin powder, 1 teaspoon garam masala, and 1/2 teaspoon red chili powder. Cook for 1-2 minutes, stirring constantly, to toast the spices until fragrant.
7. Pour in the 14.5 oz can of diced tomatoes (undrained), 1/2 cup water or broth, and 1 teaspoon salt. Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 15-20 minutes, stirring occasionally, allowing the flavors to meld and the sauce to thicken.
8. While the keema simmers, prepare the pav buns. Melt 2 tablespoons butter in a separate small skillet. Split 12 pav buns or slider buns horizontally, then lightly toast the cut sides in the melted butter until golden brown, about 1-2 minutes per side.
9. Remove the bay leaf, cinnamon stick, and cardamom pods from the keema, if you can find them easily. Stir in 1/4 cup freshly chopped cilantro.
10. Serve the hot keema mixture generously spooned onto the toasted pav buns. Garnish with additional fresh cilantro. Serve immediately as sliders.

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