Pav Bhaji Recipe

Pav Bhaji Recipe.

Ingredients:

• 2 potato
• 1/2 cup capsicum (green pepper)
• 1/2 cup carrot
• 1/2 cup pumpkin
• 2 cup water
• 2 teaspoon refined oil
• 1 teaspoon cumin seeds
• 1 teaspoon coriander powder
• 1 teaspoon cumin powder
• 1 cup tomato puree
• 2 tablespoon pav bhaji masala
• 2 teaspoon coriander leaves
• 4 cloves garlic
• 1/2 cup cauliflower
• 1/2 cup cabbage
• 1/2 cup green beans
• 1/2 cup peas
• salt as required
• 5 tablespoon butter
• 1/2 cup onion
• 1 teaspoon deggi chilli
• 1/2 teaspoon turmeric
• 1/4 cup veg stock
• 2 teaspoon kasoori methi leaves
• 8 pav

Recipe :

• Step 1 Boil the potatoes and other vegetables

  Boil the potatoes for 10 minutes until they are soft and mashable. Remove from fire and peel and mash the potatoes. Roughly chop or shred all the other vegetables in a pan with 2 cups of water and a little salt. Remove from fire and allow them to cool. Do not throw away the water as it has a lot of nutrition and can be used as the veg stock.

• Step 2 Prepare the bhaji

  Put a pan over medium flame and heat oil and 1 tablespoon butter together. Add cumin seeds in it and then add onions. Saute for a minute. Then, add 1 tsp garlic water in it (finely chopped garlic in 1 tbsp water). Now, add all the masala - coriander powder, deggi mirch, cumin powder, turmeric and salt to taste. Cook for a minute and then add tomato puree in it. Cook for a minute and then add mashed potatoes in it. Now, add the remaining veg stock of boiled veggies. Cook for 1-2 minutes and then add pav bhaji masala, kasoori methi, and coriander leaves. Stir well and then add 4 tbsp butter in the bhaji. Mix well and let it cook for another 5-10 minutes. Use a pav bhaji masher if possible to mash it further. Once done your bhaji is ready.

• Step 3 Toast the Pav and serve with the butter laced bhaji

  Now, put a pan over medium flame and roast pav in it. Once done, serve them with Bhaji. Serve with some chopped onion and top the bhaji with some butter and coriander leaves.

Tips :

• To obtain the street-style redness in your bhaji, you can add in a drop or two of edible red food colour or put a small beet root while boiling the vegetables.

• Adding butter in batches allows the Bhaji to obtain a smooth texture which is not possible otherwise.

• You can add as many vegetables as you like. Just be sure of mashing them properly before adding and letting them cook until oil is separated.