Pav Bhaji
INGREDIENTS
Potato - 2
Peas - 1/2 cup
Cauliflower - 1 cup
Carrot - 1 small (optional)
Water - 1 1/2 cup
Onion -1 small
Green chilli-1
Ginger garlic paste - 1Tbsp
Capsicum -1
Tomato - 2 large
Oil - 1 Tbsp
Butter - 1+1 Tbsp
Kashmiri chilli powder - 1 1/2 tsp
Turmeric powder - 1/4tsp
Pay bhajji masala - 2 Tbsp
Kasuri methi
salt - 1 tsp
Pav bread
DIRECTIONS
1. Add chopped and peeled potatoes, peas, cauliflowers and carrots to a pressure cooker to this add salt and water and pressure cook on medium flame for 2 or 3 whistles
2. Once the pressure drop on it’s own open the lid
3. Mean while finely chop onion, green chilli, capsicum and tomatoes
4. Mash the pressure cooked vegetables and potatoes
5. Heat up a pan and add oil and butter, once the butter starts melting add the chopped onions
6. Once onions are translucent add in capsicum and green chilli, sauté for a minute or two or until the raw aroma goes off
7. Add a Table spoon of ginger garlic paste, sauté till a nice aroma comes off the ginger garlic paste and add the tomatoes
8. Saute till the tomatoes turn mushy, then add turmeric powder, Kashmiri red chilli powder and pan bhaji masala
9. Saute for 30 seconds then add the mashed veggies
10. Cook till it is well combined and reaches a thick consistency
11. Crush some kauri methi sprinkle on top of the bhaji, top it off with some butter
12. Slit the pan bread in half, toast it in butter and some pan bhaji masala
13. Serve the bhaji in a small plate
14. Garnish it with some chopped onions, corianders, serve with the toasted pan bread and lemon wedge
PAV BHAJI MASALA RECIPE:
Ingredients:
* 4 tablespoons coriander seeds
* 2 tablespoons cumin seeds
* 1 tablespoon fennel seeds
* 1 tablespoon black peppercorns
* 1 tablespoon cloves
* 2 teaspoons black cardamom seeds (about 4-5 black cardamoms)
* 2 teaspoons green cardamom seeds (about 8-10 green cardamoms)
* 2 teaspoons cinnamon stick (about 1-inch pieces)
* 1 teaspoon carom seeds (ajwain)
* 1 teaspoon fenugreek seeds (methi)
* 1 tablespoon mustard seeds
* 2 bay leaves
* 1 star anise
* 10 dried Kashmiri red chilies (or any mildly spicy red chilies)
* 2 teaspoons dry mango powder (amchur)
* 1 teaspoon ground turmeric
Dry roast and powder
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