Pavbhaji

Name: Pavbhaji
Cuisine: Indian
Ingredients: 2 cups Vegetables; 1 cup (cauliflower, beans, green peas, carrots and capsicum); 1 cup Boiled Potatoes; 1 large Onion chopped; 1 tbsp Ginger garlic paste; 2 Tomatoes chopped; 2 tbsp Everest Pav Bhaji masala powder; 1 tsp Kashmiri Red Chilli powder; 1/2 tsp Red chilli powder; 1 tsp Coriander leaves; 1/2 lemon; 2 tbsp Butter; 2 tbsp Oil; to taste Salt; 1 Onion small, chopped; 2 tbsp Coriander leaves finely chopped; as required Butter; 1 lemon

Uzma Ahmad @cook_13491283

#Cookpadturns2

Uzma Ahmad @cook_13491283

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Ingredients

2 cupsVegetables
1 cup(cauliflower, beans, green peas, carrots and capsicum)
1 cupBoiled Potatoes
1 large Onion chopped
1 tbspGinger garlic paste
2Tomatoes chopped
2 tbspEverest Pav Bhaji masala powder
1 tspKashmiri Red Chilli powder
1/2 tspRed chilli powder
1 tspCoriander leaves
1/2 lemon
2 tbspButter
2 tbspOil
to tasteSalt
1 Onion small, chopped
2 tbspCoriander leaves finely chopped
as requiredButter
1lemon

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Steps

1

Wash and chop the vegetables, grate the carrot
2

Heat a kadhai with the oil and half the butter, when hot add the onion and sauté.
3

After a minute add ginger garlic paste and sauté till the raw smell goes.
Add chopped vegetables and saute few minutes.
4

Add the pav bhaji masala powder and roast for a minute.
5

Then add the red chilli powder, tomatoes and salt and sauté. Then add the mashed potatoes and mix completely.
6

Add some water and pressure cook for five minutes. When pressure released open the cooker and mash the bhaji mixture with potato mixer.
7

Check for salt. If the bhaji has less masala powder then add some and let it cook for a minute for some time.
8

Top with coriander leaves and rest of the butter and keep covered.
9

Slit the pav in the middle and apply some butter on both sides. Heat a pan, and roast the pav on both sides.
10

Pav Bhaji is ready to be served.
11

Serving–To serve, spoon some bhaji, top it with a blob of butter, sprinkle some coriander leaves and some chopped onion, then add a butter roasted pav. Keep some nimbu on the side to add that extra tang.