Pav Bhaji
By sweta
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Ingredients
- 1 Cup Very Finely Chopped Cauliflower or grated
- 4 Medium Potatoes boiled and mashed
- 1 Green capsicum finely chopped
- 2 Onions Finely Chopped
- 1 Carrots finely chopped
- 4 Tomatoes finely chopped
- 4 Tbsp Vegetable Oil
- 1 Tbsp Finely chopped Ginger
- 2 Tbsp Finely Chopped Garlic
- 1 Tsp Jeera
- 1/2 Tsp Hing
- 1 Tsp Turmeric powder
- 2 Tsp Kadipatta
- 2 Tsp Saunf (not powdered)
- Salt to Taste
- 3-4 Tbsp Everest Pav Bhaji masala
- 4 Tbsp Amul Butter
- 1 Tsp Garam Masala
- 1 tsp Amul butter + pinch of chili powder for pav
- 2 Cups hot water (1 cup = 200ml)
Details
Level of difficulty Average
Cost Average budget
Preparation
Step 1
Take Kadipatta, Ginger, Garlic and Saunf in a blender add a little water, just enough to blend smoothly. Blend to a smooth paste and keep aside
Heat oil, add Jeera, hing and the blended paste. Saute and add onions, tomatoes, turmeric powder, a little salt and continue to saute till the tomatoes soften completely
Add in the carrots and capsicum saute for about 5 minutes. Add cauliflower, potatoes, pav bhaji masala, salt to taste and let the vegetables cook on a low flame for 10 minutes
With a potato masher, mash all the vegetables add 2 cups hot water adjust seasoning accordingly and continue cooking for another 5 minutes.
Add garam masala mix and let it cook for another minute. Turn off the heat and add butter.
To serve, slit the pav in center half way. On a tawa or pan, heat 1 tsp Amul butter, add a pinch of chili powder and place the slit side down and toast the pav for about half a minute on both sides
Serve hot with more butter, chopped onion and lemon wedge as garnish.
Footnotes:
You may add chili powder for a spicy bhaji
For cheese Pav bhaji, grate and add Amul cheese cubes on top of the bhaji just before serving
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