Pav Bhaji

Name: Pav Bhaji
Cuisine: Indian
Ingredients: 1/2 cup green peas; 2 carrots chopped; 50 gms french beans chopped; 1/2 cup chopped potatoes; 1 very small cauliflower chopped; 2 medium sized onions finely chopped; 4 tomatoes, finely chopped; 2 tbsp ginger garlic paste; 1 small capsicum finely chopped; 2 tbsp kashmiri red chilli powder; 2 tbsp pav bhaji masala; 3 tbsp oil; 1 tsp jeera; 2 tbsp ghee; As Per Taste Salt; As Required Chopped onions and lime; As required chopped coriander leaves for garnishing; As Required Pav

Zahra Shaikh @cook_9781601

India

#PFR
Pav Bhaji is a hearty, delightful, satisfying meal of mashed vegetable gravy with soft pav served with a side of crunchy onions and tangy lemon

Zahra Shaikh @cook_9781601

India

#PFR
Pav Bhaji is a hearty, delightful, satisfying meal of mashed vegetable gravy with soft pav served with a side of crunchy onions and tangy lemon

Saved

Ingredients

1/2 cupgreen peas
2carrots chopped
50 gmsfrench beans chopped
1/2 cupchopped potatoes
1 very small cauliflower chopped
2 medium sized onions finely chopped
4tomatoes, finely chopped
2 tbspginger garlic paste
1 small capsicum finely chopped
2 tbspkashmiri red chilli powder
2 tbsppav bhaji masala
3 tbspoil
1 tspjeera
2 tbspghee
As Per TasteSalt
As RequiredChopped onions and lime
As requiredchopped coriander leaves for garnishing
As RequiredPav

Saved

Steps

1

Boil the potatoes, carrots, cauliflower, peas, and french beans in a pressure cooker for 2 whistles first on high flame for 1st whistle and medium flame for 2nd whistle. Keep it aside. Remove the veggies and mash them with a veg masher.
2

Heat oil in a kadai adds jeera let it splutter then add the chopped onions fry till translucent, add ginger garlic paste and fry till the raw smell goes, add the chopped capsicum and fry for a few mins. Now add the chopped tomatoes and cook till the tomatoes are well mashed and leave oil. Then add the Kashmiri red chili Powder and pav bhaji masala stir fry for a few mins
3

Then add the boiled and mashed veggies mix them well with the masala, add salt, and cook on high flame for 3 to 4 mins, then add ghèe, cover and simmer for a few mins. Serve it hot with pav, onions, and lime.