Keema Pav Sloppy Joes

Instructions

1. Prepare the aromatics
   Heat oil in a large skillet over medium heat. Add the diced onions and sauté until golden brown, about 5-6 minutes. Add the minced garlic, ginger paste, and green chilies, cooking for another 1-2 minutes until fragrant.
2. Cook the meat
   Add the minced meat to the skillet, breaking it up with a wooden spoon. Cook until browned and no longer pink, about 6-8 minutes. Drain excess fat if necessary.
3. Add spices and tomatoes
   Stir in the diced tomatoes, tomato paste, garam masala, turmeric, and cumin powder. Cook for 5 minutes until the tomatoes break down and oil begins to separate at the edges.
4. Simmer the mixture
   Add 1/2 cup of water and the green peas. Season with salt to taste. Reduce heat to low and simmer for 10-12 minutes until the mixture thickens and flavors meld together. The consistency should be moist but not watery.
5. Finish the keema
   Stir in the fresh cilantro, reserving some for garnish. Taste and adjust seasonings if needed. The keema should be richly flavored with a balance of spices.
6. Toast the rolls
   While the keema is simmering, lightly butter the cut sides of the pav rolls. Heat a separate pan over medium heat and toast the rolls, cut side down, until golden brown, about 1-2 minutes.
7. Assemble and serve
   Spoon the hot keema mixture generously onto the bottom half of each toasted roll. Garnish with additional cilantro if desired. Cover with the top half of the roll and serve immediately, with lime wedges and sliced onions on the side if desired.