Skip to main content

Pav Bhaji

 INGREDIENTS:

  1. Pav Buns 2-3
  2. Potatoes 2-3 cubed 
  3. Cauliflower Florets 5-6 
  4. Carrot 1 chopped
  5. Capsicum 1 finely chopped
  6. Green Peas 1/2 cup boiled
  7. Onions 2 chopped
  8. Ginger-Garlic Paste 1tbsp
  9. Tomatoes 2 finely chopped 
  10. Turmeric Powder 1/2tsp
  11. Red Chili Powder 1tsp
  12. Salt as per taste
  13. Coriander Leaves 2tbsp chopped
  14. Kasuri Methi 1 tsp
  15. Green chilies 2-3 slit
  16. Lemon Juice 2tbsp
  17. Pav Bhaji Masala 2-3tbsp 
  18. Butter 3-4 tbsp
  19. Oil 1tbsp

METHOD:


Serving Size: 3-4

Add potatoes, carrots, and cauliflower to a pressure cooker. Add just enough water (about 1 cup). Cook for 2 whistles. Let the pressure release naturally. 


Heat the oil and butter in a pan. Add chopped onions and saute until brown.

Add capsicum and cook for 2–3 minutes. Add ginger garlic paste and cook until the raw smell dissipates. 

Add tomatoes, green chilies, turmeric powder, red chili powder and pav bhaji masala. Stir-fry until all the spices are well combined and the tomatoes are soft and mushy.


Add the pressure-cooked vegetables and mash them well with a potato masher. Add boiled green peas, then add water gradually to adjust consistency. Simmer for 8-10 minutes.


Add coriander leaves, crushed kasuri methi leaves, lemon juice and a knob of butter.


Heat butter on a tawa. Sprinkle a pinch of pav bhaji masala over the butter.
 

Slice the pav horizontally and toast on both sides until golden and slightly crisp.
 

Serve pav bhaji with a dollop of butter melting on top, finely chopped onion, coriander leaves, and lemon wedges.










Labels:

Comments

Post a Comment

Popular posts from this blog

Lyonnaise Potato

  INGREDIENTS: Potatoes 500 grams peeled and sliced into 1/4th" thick roundels Butter 3 tbsp Vegetable oil 3 tbsp Onions 4 thinly sliced Paprika powder 1/2 tsp Parsley 1/2 tsp Black Pepper Powder to taste Coriander stalks 1 tsp finely chopped  Salt as per taste METHOD: Serving Size: 3-4 Wash the potatoes thoroughly. Place them in a bowl of cold water for 5-10   minutes t o remove excess starch. This makes them crispier. Bring a large pan of salted water to the boil. Once boiling, add the potato roundels.  Reduce the heat to low-medium and let the potatoes simmer for about 3-4 minutes. Then drain the water and dry the potatoes with a kitchen towel. Heat 1 tbsp oil and 1 tbsp butter in a large nonstick skillet until shimmering. Add onions and generous pinch of salt. Cook them stirring often until softened and lightly golden. Remove from heat and transfer to a bowl. Add rest of the butter and oil. Add parboiled potatoes slices and cook gently flipping every 3-4 min...
Post a Comment
Read more

Hashbrowns

  INGREDIENTS: Potatoes 2 large size Onion 1 large sliced Garlic Powder 1 tsp Corn flour 1 tbsp Rice flour 1 tbsp Eggs 2 large (Optional) Oil 3 tbsp Butter 3 tbsp Salt as per taste Black pepper powder 1/2 tsp METHOD: Serving Size: 3-4 In a fry pan heat 1 tbsp butter and sauté the onion until golden brown and reserve.  Peel and grate the potatoes on a large-holed box grater. Rinse the grated potatoes well until the water runs clear.  Drain the potatoes and place them on a clean towel. Twist the towel to remove as much moisture as possible. Transfer the grated potatoes to a bowl. Add caramelized onion, garlic powder, salt, black pepper powder and garlic powder. Break the eggs (if using) and add corn flour and rice flour. Mix well and add to the potatoes. Take small handfuls of the mixture and form into thin patties to ensure even cooking and browning.  Heat a skillet over medium heat. Once it's hot add the hashbrowns. Fry for 6-8 minutes turning once halfway through co...
Post a Comment
Read more

Egg Omelette Curry

  INGREDIENTS: Eggs 6 (Per Person 2 eggs)  Green Chilis 3 chopped Coriander Leaves chopped 1 tbsp for each serving Onion chopped 1 tbsp for each serving Salt as required Black Pepper Powder 1 tsp Oil FOR THE CURRY Onion 1 large finely chopped Garlic cloves 4-5 minced Cumin Seeds 1/2 tsp Ginger 1 tsp grated Tomato 1 large or 2 medium chopped Potato 1 cut into wedges (optional) Red Chili Powder 1 tsp Turmeric Powder 1 tsp Coriander Powder 1 tsp Oil Coriander Leaves chopped for garnishing METHOD: Serving Size: 3 In a bowl crack 2 eggs and add chopped green chilis, onion, coriander leaves, black pepper powder and salt. Whisk the eggs until the mixture gets airy and frothy. In this way you will get fluffy omelette. Take a small, preferably deep round pan so that the omelette will get a good round shape. Heat 1 tbsp oil in the pan. Fluff up the eggs one more time and pour in the hot oil. Lower the heat and let it cook for 2-3 minutes on both sides. Remove and keep aside. Repeat with...
Post a Comment
Read more