Pav-Bhaji

Name: Pav-Bhaji
Total time: 1800 s
Yield: 4/5 servings
Cuisine: Indian
Ingredients: 2-3 Potatoes boiled; 1 Cup fresh green peas(matar) boiled; 1/2 cup cauliflower florets boiled; 1/2 cup Cabbage boiled; 1 small Carrot boiled; 1 tbsp Oil; 1 tbsp ginger-garlic paste; 1/2 tsp cumin seeds; 2 large onion finely chopped; 1/4 tsp turmeric powder; 2 tsp coriander powder; 1/3 cup red tomato puree (homemade or store brought); 1 tbsp kashmiri red chilli powder mainly for color; 1 tsp chilli powder or your regular masala for spicy flavor; as per taste Salt; 1 tbsp Pav bhaji masala; As Required Coriander leaves finely chopped (as per required); as required Amul butter a; 1 tsp lemon juice; as required water to adjust consistency; 8-10 ladi pav; as required Amul butter to toast pav; as required Finely chopped onions for garnishing; as Required few lemon slice for garnishing

Pranjal Kotkar @PUK260176

19/4 Sagar sannidhaya Rahiwasi Chawl, Mahim Causeway, Mum-16.

#thc
#thcweek1
#pavbhaji

Pavbhaji is a spicy blend of mashed vegetables which include potatoes, onions, carrot, cauliflower, capsicum, green peas and tomatoes in a thick gravy served with pav.
Pav-bhaji originated as a quick lunch time dish for textile mill workers in Mumbai.

#thc
#thcweek1
#pavbhaji

Pranjal Kotkar @PUK260176

19/4 Sagar sannidhaya Rahiwasi Chawl, Mahim Causeway, Mum-16.

#thc
#thcweek1
#pavbhaji

Saved

Ingredients

30 min

4/5 servings

2-3Potatoes boiled
1 Cupfresh green peas(matar) boiled
1/2 cupcauliflower florets boiled
1/2 cupCabbage boiled
1small Carrot boiled
1 tbspOil
1 tbspginger-garlic paste
1/2 tspcumin seeds
2large onion finely chopped
1/4 tspturmeric powder
2 tspcoriander powder
1/3 cupred tomato puree (homemade or store brought)
1 tbspkashmiri red chilli powder mainly for color
1 tspchilli powder or your regular masala for spicy flavor
as per taste Salt
1 tbspPav bhaji masala
As RequiredCoriander leaves finely chopped (as per required)
as required Amul butter a
1 tsplemon juice
as required water to adjust consistency
to toast pav:
8-10ladi pav
as requiredAmul butter to toast pav
as requiredFinely chopped onions for garnishing
as Requiredfew lemon slice for garnishing

Saved

Steps

30 min

1

First boil the vegetables (potatoes, green peas, cauliflower, capsicum, carrot, cabbage) until soft and tender.
2

Drain water. Remove vegetables and mash well with wooden or potato Masher.
3

Take a broad-bottomed pan or pot.
Heat 1 tbsp oil and 1 tbsp amul butter, then add cumin seeds, ginger-garlic paste, chopped onion and saute until golden brown. Add turmeric powder, coriander powder, Kashmiri red chili powder, chili powder and mix well. Next add tomatoes and saute for 2 minute.
4

Add tomato puree, 1/4 cup water. Close the lid of the pan and cook for 5-7 minutes until the tomatoes are soft and fluffy.
Then add Pavbhaji masala and salt. Add all the boiled, mashed vegetables set aside and mix well. With the help of masher again, mash all the vegetables in the pan until completely mixed in the spices.
5

Add water, if necessary to adjust the gravy consistency. Mix well and cover the pot.
Cook over low heat for 10-12 minutes. Let the bhaji simmer. Then remove the lid and add 1-2 tsp butter, chopped coriander leaves and lemon juice.
Let the bhaji boil for another 2 minutes and then remove the pan from the heat.
6

For toasting Ladi pav
Take a tawa, melt the butter over medium heat. Cut pav in middle, then place them on the tawa. Toast on both sides.
7

While serving Pav-Bhaji, put a 1 tsp or small piece of butter on the bhaji. Sprinkle chopped coriander leaves. Serve with 2 Pav, chopped onion and a slice of lemon.