Here's how to make Maharastrian Matar Keema Pav at home in just 8 easy steps.

Heat oil & saute aromatics, heat oil or ghee in a pan, add chopped onions and sauté until golden brown. add ginger-garlic paste and green chilies, cook until the raw smell disappears.

Add tomato puree & spices, add tomato puree, turmeric, red chili powder, cumin powder, and coriander powder. cook until the masala turns thick and oil separates.

Add keema & cook well, add minced meat and cook for 5-7 minutes until it changes color and absorbs the masala.

Add green peas & water, mix in green peas and a little water if needed for a semi-dry consistency.

Cover & simmer, cover the pan and let it cook for 15-20 minutes, stirring occasionally until keema is fully cooked.

Add garam masala & final stir, sprinkle garam masala and give it a final stir for extra flavor.

Toast the pav, heat butter on a tawa and toast the pav until golden brown.

Serve hot & enjoy, garnish the matar keema with fresh coriander and serve hot with pav and lemon wedges