This kheema pav sandwich recipe is meaty and spiced good

Kheema Pav Sandwich (Bombay Sloppy Joes)

Complete time:25 minutes


Complete time:25 minutes



After I style one thing for the primary time, my mind can’t assist however examine it to what’s acquainted. It’s solely pure. In her cookbook, “Mindful Indian Meals,” Shivangi Rao recollects consuming her first sloppy Joe at a summer time camp in northern Michigan.

“I cherished each chew, regardless of the mess,” she writes earlier than explaining that the dish reminded her of kheema pav, a well-liked avenue meals in Mumbai. She created her personal recipe for it and even nicknamed the dish a Bombay Sloppy Joe.

Kheema is spiced floor meat — historically lamb or goat, however Rao notes that you should utilize nearly any meat you want, together with beef, hen, turkey or pork. (You additionally may use plant-based meat crumbles.)

Whereas the sandwich is certainly sloppy meat piled on a bun, that meat is spiced fairly in a different way from the gentle sandwiches of my youth. Together with tomato and onion, Rao makes use of recent garlic and ginger in addition to teaspoons and sprinkles of cumin, garam masala, coriander, turmeric, chili powder and cinnamon.

Don’t be intimidated by that longish record of spices. Embrace them, and also you’ll fill your kitchen with a scrumptious scent and end up a spiced-just-right end.

To finish the sandwiches, Rao brushes the buns with ghee and toasts them in a skillet. Then, she piles on the meat and tops it with recent cilantro and crisp sliced purple onion and jalapeño to create a sandwich I now crave.

Vegan sloppy Joes with beans and quinoa cut the meat but not the fun

The writer was born to folks who immigrated to the US from Maharashtra, India, and notes that in her household “meals turned a straightforward shared language” amongst them and with their American neighbors. When well being points made Rao undertake a paleo and gluten-free food regimen, she was pained by the lack of connection to the meals of her youth — dishes her mom made not solely to feed her household however to point out her love for them.

So she labored to adapt Indian recipes to her new method of consuming and discover a method again to her scrumptious meals reminiscences. To assist others do the identical, her cookbook supplies a information for establishing a paleo kitchen and recipes for every meal of the day.

As a result of Rao’s cookbook focuses on paleo and gluten-free recipes, she makes use of grain-free buns for this sandwich. We ate the meat combination that method but in addition piled it on buttery brioche, so be happy to experiment. The meat is also nice over rice or different grains, or wrapped in lettuce leaves.

In different phrases, it’s as versatile and adaptable as Rao supposed it to be — and scrumptious, too.

Sloppy Joe’s fun on a bun. But it can be healthful, too.

Kheema Pav Sandwich (Bombay Sloppy Joe)

Rao’s options of cilantro, purple onion and jalapeño toppings go fantastically together with her spicing, however be happy to eat it plain with only a little bit of recent lime or to substitute your favourite recent herbs, greens or peppers. As a result of the “Aware Indian Meals” cookbook is devoted to paleo and gluten-free dishes, the writer makes use of grain-free buns, however use any fashion you want.

Storage: Refrigerate the meat for as much as 4 days.

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  • 2 tablespoons ghee or unsalted butter
  • 1 tablespoon cumin seeds or 1 1/2 teaspoons floor cumin
  • 1 medium yellow onion (about 8 ounces), diced
  • 1 cup diced tomatoes, recent or canned
  • 5 cloves garlic, minced or finely grated
  • One (1-inch) piece recent ginger, minced or finely grated
  • 1 bay leaf
  • 1 pound lean floor beef (90 p.c lean or greater), or lamb, hen, turkey or pork
  • 2 teaspoons garam masala
  • 1 teaspoon floor coriander
  • 1 teaspoon wonderful salt, or to style
  • 1/2 teaspoon floor turmeric
  • 1/2 teaspoon purple chili powder
  • 1/2 teaspoon freshly floor black pepper
  • 1/2 teaspoon floor cinnamon
  • 1 tablespoon ghee or unsalted butter
  • 4 buns, ideally grain-free
  • 1/2 cup recent cilantro leaves and tender stems (elective)
  • 1/2 cup thinly sliced purple onion (elective)
  • 1 jalapeño pepper, sliced (elective)
  • Lime wedges, for serving

In a big skillet with a tightfitting lid over medium-high warmth, heat the ghee or butter till simply shimmering. Add the cumin seeds or floor cumin, and heat till aromatic, 15 to 30 seconds. Add the onions and saute till translucent, about 5 minutes. Add the tomato, garlic, ginger and bay leaf, and saute till cooked down and aromatic, about 5 minutes.

Add the meat, garam masala, coriander, salt, turmeric, purple chili powder, black pepper and cinnamon, and saute till the meat is browned, about 5 minutes.

Scale back the warmth to medium-low, cowl and steam, stirring often, till totally cooked, about quarter-hour. Alter the warmth as wanted if the combination begins to stay to the underside of the pot. Take away from the warmth and discard the bay leaf.

About 5 minutes earlier than the meat is prepared, in a medium skillet over medium-high warmth, soften the ghee or butter. Place the buns lower facet down within the skillet and toast till golden brown, about 3 minutes. Take away from the warmth.

Divide the buns among the many serving plates. Pile the meat on the bun bottoms and prime with cilantro leaves, purple onion, jalapeño pepper slices and bun tops. Serve with lime wedges.

Per serving (1 sandwich with wheat buns and lean beef)

Energy: 464; Complete Fats: 21 g; Saturated Fats: 11 g; Ldl cholesterol: 94 mg; Sodium: 885 mg; Carbohydrates: 38 g; Dietary Fiber: 4 g; Sugar: 9 g; Protein: 26 g

This evaluation is an estimate based mostly on out there components and this preparation. It mustn’t substitute for a dietitian’s or nutritionist’s recommendation.

Tailored from “Mindful Indian Meals” by Shivangi Rao (Self-published, 2021).

Examined by Ann Maloney; electronic mail inquiries to [email protected].

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