Pav Bhaji

Name: Pav Bhaji
Total time: 3600 s
Yield: 4-6 servings
Cuisine: Pakistani
Ingredients: 1 tbsp cumin (zeera); 1 tbsp coriander seeds (sabit dhania); 1 tbsp fennel seeds (sonf); 1 black cardamom (bari elaichi); 1 star anise (badiyaan ka phool); 1 inch piece cinnamon (darchini); 1/2 piece nutmeg (jaifal); 1/4 tsp mace (javitri); 4-5 cloves (laung); 5-6 whole red chillies (sabit laal mirch); 1 tsp black peppercorns (sabit kali mirch); 1/2 tsp black salt (kaala namak); 1/2 tsp turmeric powder (haldi); 1 tbsp dried mango powder (amchur/khatai powder); 4-5 cloves garlic; 1 piece ginger; 1 Kashmiri red chilli; 3 tbsp water (as required); 2-3 potatoes; 2-3 tomatoes; 2 onions; 1 capsicum medium; 1/2 cup peas; 1/2 carrot diced; 1/2 cup cauliflower florets (phool gobhi); 1/2 cup butter (divided); 2 tbsp lemon juice; 1 tbsp salt (to taste); 2 tbsp prepared chilli paste; 2 tbsp prepared pav bhaji masala

Anousha Qureshi @anousha_qureshi98

Italy

#ReferbyNaziaQureshi #HAPPYBIRTHDAYCOOKPAD Desi street food is ALL the rage no matter where you go! There's just something irresistible about our diverse spices; the copious amount of fresh greens we add for our must-have sides, and the aromatic "tarka" - no one can stop eating once they've tried it!

Anousha Qureshi @anousha_qureshi98

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Ingredients

1 hr

4-6 servings

pav bhaji spice mix
1 tbspcumin (zeera)
1 tbspcoriander seeds (sabit dhania)
1 tbspfennel seeds (sonf)
1black cardamom (bari elaichi)
1star anise (badiyaan ka phool)
1 inchpiece cinnamon (darchini)
1/2 piecenutmeg (jaifal)
1/4 tspmace (javitri)
4-5 cloves(laung)
5-6whole red chillies (sabit laal mirch)
1 tspblack peppercorns (sabit kali mirch)
1/2 tspblack salt (kaala namak)
1/2 tspturmeric powder (haldi)
1 tbspdried mango powder (amchur/khatai powder)
chilli paste
4-5 clovesgarlic
1 pieceginger
1Kashmiri red chilli
3 tbspwater (as required)
bhaji ingredients
2-3potatoes
2-3tomatoes
2onions
1capsicum medium
1/2 cuppeas
1/2carrot diced
1/2 cupcauliflower florets (phool gobhi)
1/2 cupbutter (divided)
2 tbsplemon juice
1 tbspsalt (to taste)
2 tbspprepared chilli paste
2 tbspprepared pav bhaji masala
6pav (buns/bread ) to serve
tarka
2 tbspbutter
1onion small chopped
1 tspcumin (zeera)
2 sprigscurry leaves
2green chillies chopped
garnish
Fresh coriander
Green chillies chopped

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Steps

1 hr

1

Dry roast all except haldi, amchur, and black salt. After roasting, cool and add to grinder.
2

In grinder, with all dry roast ingredients, add haldi, amchur and black salt. Grind to a fine powder. Pav bhaji spice mix is ready. Store in separate bottle.
3

Soak Kashmiri chilli in water for 5 minutes. In grinder, add garlic, ginger, and soaked chilli, and grind to form a paste. Keep aside.
4

Assemble bhaji ingredients. Boil potatoes, peas and cauliflower till tender. Dice potatoes.
5

Melt half butter in pan and add chopped onion. Fry till translucent. Add chopped tomatoes and diced carrots. Add little water and cook till tender. Dice capsicum.
6

When tomatoes and carrots are soft, add potatoes cauliflower and peas. Cook for a while, and then mash all.
7

To mashed bhaji, add prepared spice mix and chilli paste. Add salt to taste. Mix well. Cook at low flame.
8

Add remaining butter and add capsicum. Add lemon juice. Mix well.
9

Prepare tarka. Melt butter, add onion and fry till light golden. Add zeera, green chillies and curry leaves. When they pop, add tarka to bhaji.
10

Dish out bhaji. Garnish with fresh coriander and green chillies. Serve bhaji in pav buns.