Pav bhaji

Name: Pav bhaji
Total time: 2400 s
Yield: 3 serving
Cuisine: Indian
Ingredients: 2 large potatoes boiled; 1/2 head cauliflower boiled; 1/2 cup frozen green peas boiled; 1 tablespoon vegetable oil; 3 tablespoons butter unsalted divided; 1 teaspoon cumin seeds; 2 medium red onion finely chopped; 2 inch ginger finely chopped; 7 garlic cloves finely chopped; 1/3 cup tomato puree store bought; 3 large tomatoes finely chopped; 2 teaspoon salt; 2 cups water; 1 tablespoon pav bhaji masala; 1/2 teaspoon red chilli powder; 3 tablespoon chopped cilantro; 12-14 pav eggless dinner rolls; as needed butter to toast the pav; 1 tsp pav bhaji masala to sprinkle

Nikita @cook_29076799

Pav Bhaji – a spicy curry of mixed vegetables (bhaji) cooked in a special blend of spices and served with soft buttered pav (bread bun shallow fried in butter), is any Indian food lover’s dream. The boiled and mashed veggies give it a smooth yet chunky texture while specially blended Pav Bhaji Masala gives it an irresistible, mouthwatering aroma and taste – serve it with a piece of buttery shallow fried bun and voila! – it’s a perfect party food that can be made in advance.
#cookwithchatpatifoodblogger #myfirstrecipe

Nikita @cook_29076799

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Ingredients

40 minutes

3 serving

2large potatoes boiled
1/2 headcauliflower boiled
1/2 cupfrozen green peas boiled
1 tablespoonvegetable oil
3 tablespoonsbutter unsalted divided
1 teaspooncumin seeds
2medium red onion finely chopped
2 inchginger finely chopped
7 garlic cloves finely chopped
1/3 cuptomato puree store bought
3large tomatoes finely chopped
2 teaspoonsalt
2 cupswater
1 tablespoonpav bhaji masala
1/2 teaspoonred chilli powder
3 tablespoonchopped cilantro
12-14pav eggless dinner rolls
as neededbutter to toast the pav
1 tsppav bhaji masala to sprinkle

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Steps

40 minutes

1

Take all the vegetables listed in the ingredients. Wash them in running water and cut them into small pieces.
2

Boil the veggies first and keep them ready.
3

Heat 1 tablespoon of butter and oil in a large pot on medium heat. Once the butter melts and oil is hot, add the cumin seeds and let them sizzle.
4

Cook the ginger-garlic-green chili for 1 minute.
5

Cook the onions for around 4 minutes until golden brown in color. Add the finely chopped ginger, garlic and green chili. Again, I used my food processor to chop them really fine.
6

Add chopped tomatoes and mix well. Let the tomatoes cook for 2 minutes.
7

Add tomato puree, 1/4 cup water and 1/4 teaspoon salt. Cover the pan and let the tomato cook for 6 minutes until softened and completely cooked.
8

Add the pav bhaji masala, red chili powder and remaining 1 teaspoon of salt. You may also add 1/2 teaspoon of sugar here (optional).
9

Mix well and then add in 2 teaspoons of kasuri methi (dried fenugreek leaves).
10

Stir in the boiled veggies and mix.
11

Using a potato masher, mash the veggies until they are completely mixed with the masala.
12

Add the remaining 3/4 – 1 cup water and mix. I used an immersion blender to blend the veggies to a paste like consistency, this is optional. You may keep them as such.
13

Cover the pot and set heat to low. Let the bhaji simmer on low heat for 15 minutes.
Open the pot and add in the remaining 2 tablespoons of butter and paneer cubes.
14

Add a generous amount of chopped cilantro.
15

To toast the pav, melt butter on a pan. Sprinkle some pav bhaji masala on top of the butter and then place the buns on the pan.
16

Press to toast the pav until crisp and golden brown from both sides.
17

To serve the pav bhaji, place ladle full of bhaji in a plate. Top the bhaji with a dollop of butter. Serve with 2 pavs and a side of chopped onions and a lemon wedge.
I like to serve with lots of onions on the sides, it tastes really amazing that way!