Street Style Pav Bhaji

Name: Street Style Pav Bhaji
Yield: 4-5 servings
Cuisine: Indian
Ingredients: 2 Carrot; 2 Capsules; 6 Small size or 3 Big Size Potatoes; 4 Tomatoes; 1 inch Ginger; 2 Green Chillies; 3 Onions; 1/2 Cup Matar; 1.5 tablespoon Mustard Oil; 2 Tea Spoon Jeera; 2 Pinch Hing; 10-20 gms Butter; 1 Tea Spoon Salt; 1/2 Tea Spoon Haldi Powder; 2 Tea Spoon Kashmiri Laal Mirch Powder; 1 Table Spoon Pav Bhaji Masala; 1 Tea Spoon Roasted Kasuri Methi; 1 Tea Spoon Garam Masala

Deepank @Deepank126

New Delhi

Street Style Pav Bhaji

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Ingredients

4-5 servings

2Carrot
2Capsules
6Small size or 3 Big Size Potatoes
4Tomatoes
1 inchGinger
2Green Chillies
3Onions
1/2 CupMatar
1.5 tablespoon Mustard Oil
2 Tea SpoonJeera
2 PinchHing
10-20 gmsButter
Spices
1 Tea SpoonSalt
1/2 Tea SpoonHaldi Powder
2 Tea SpoonKashmiri Laal Mirch Powder
1 Table SpoonPav Bhaji Masala
1 Tea SpoonRoasted Kasuri Methi
1 Tea SpoonGaram Masala

Saved

Steps

1

Wash All vegetables properly.
2

Now take 2 carrots, 6 Aloo, 2 Tomatoes, peel off their skin, & chop them in medium size pieces.
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Chop 2 Tomatoes, Onions, Capsicum, Ginger & Green Chillies very finely.
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Now take a pressure cooker, add 1/2 Big Spoon Mustard Oil in it & keep the gas on High Flame to burn the oil first.
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When smoke starts coming out of Cooker, turn off the flame & let the oil cool down a bit.
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After some time, again turn on the gas & keep it on medium flame.
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Then add 1 Teaspoon Jeera & 1 Pinch Hing in it let them sizzle.
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When they start sizzling, add roughly chopped aloo & carrot pieces in it & roast them for 2-3 minutes.
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After 2-3 minutes, add 1/2 Teaspoon Haldi Powder & 1 Teaspoon Kashmiri Laal Mirch Powder in it & mix them properly.
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Now add 1/2 Cup Matar in it & cook them for 1-2 minutes.
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After 1-2 minutes, add roughly chopped tomatoes in it & cook them for 3-4 minutes.
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After 3-4 minutes, add 1/2 Cup water in it, close the lid & give 2-3 whistles on medium flame.
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After 3-4 whistles, turn off the flame & let the pressure cooker depressurise naturally.
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Meanwhile, on the other hand, take a kadhai, add 1 Big Spoon Mustard Oil in it & keep the gas on high flame to burn the oil first.
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When smoke starts coming out of Kadhai, turn off the flame & let the oil cool down a bit.
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After some time, again turn on the gas, add 10-20gms butter in it & keep it on medium flame.
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Then add 1 Teaspoon Jeera & 1 Pinch Hing in it & let them sizzle.
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When they start sizzling, add finely chopped onions, Ginger, green chillies & capsicum in it & cook them till they turn slight golden brown in colour.
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After 2-3 minutes, when they turn into slight golden brown in colour, add 1 Teaspoon Kashmiri Laal Mirch Powder, 1 Table Spoon Pav Bhaji Masala & 1 Teaspoon Roasted Kasuri Methi in it & mix them properly.
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Now cook them for 2-3 minutes.
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After 2-3 minutes, add finely chopped tomatoes in it with 1 Teaspoon Salt so that they start releasing oil quickly.
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After 6-7 minutes, mash them properly.
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Now open the pressure cooker lid & mash all vegetables properly with the Pav bhaji masher.
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Now transfer the mashed vegetables in the kadha with 1Tea Spoon Garam Masala & mix them properly with Masala mixture.
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Now add water according to consistency or thickness of gravy you want.
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Cook them for 4-5 minutes.
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Your Street Style Pav Bhaji is ready to be served.