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Pav bhaji recipe

  Pav Bhaji Recipe


Ingredients

  • Onion: 1 large (approx. 250g)

  • Tomato: 2 (approx. 265g)

  • Potato: 3 medium

  • Peas: ½ cup

  • Carrot: ½ cup

  • Beans: ½ cup

  • Cauliflower: ½ cup

  • Ginger garlic paste: 1 tablespoon

  • Butter

  • Salt (to taste)

  • Red chilli powder: 1 teaspoon

  • Coriander powder: 1 teaspoon

  • Turmeric: ½ teaspoon

  • Garam masala: ½ teaspoon

  • Jeera (Cumin) powder

  • Kasoori methi (Dried Fenugreek leaves)

  • Capsicum (finely chopped)

  • Cumin seeds

Preparation

  1. Cook the Vegetables: Place all the vegetables (potato, peas, carrot, beans, cauliflower) in a pressure cooker with some water and cook for 2 whistles until tender.

  2. Prepare the Base: In a kadai (wok), heat 2 tablespoons of butter and oil. Add cumin seeds and allow them to sizzle.

  4. Sauté Aromatics: Add the finely chopped onion and sauté until transparent. Then, add the ginger garlic paste and sauté well.


  7. Add Capsicum and Tomato: Stir in the finely chopped capsicum, followed by the tomato puree.

  9. Cook Masalas: Add all the dry spices (red chilli powder, coriander powder, turmeric, garam masala, and jeera powder) and sauté for about 5 minutes until the oil starts to ooze out from the sides.

  11. Combine and Smash: Add the cooked vegetables to the kadai. Use a vegetable smasher to thoroughly mash the vegetables into the spice mixture.

  13. Simmer: Pour in some water to reach the desired consistency and continue to cook for 15 minutes, allowing the oil to surface again.

  15. Finish and Serve: Stir in some Kasoori methi and a small piece of butter. Toast the pav (buns) with butter and serve the hot bhaji alongside the toasted pav.

  16. Garnish with coriander leaves, finely chopped onion and lemon juice.

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