Pav Bhaji
Ingredients
- 2 Potatoes
- 1 cup Cauliflower Florets
- ¼ cup Green Peas
- ½ cup Carrot
- 1 medium-sized Onion (finely chopped)
- 2 medium-sized Tomatoes (ground)
- 1 teaspoon ginger-garlic-green chillies paste
- Salt as per taste
- ½ teaspoon Red Chilli Powder
- 1 teaspoon Pav Bhaji Masala
- ¼ teaspoon Turmeric Powder
- 1 teaspoon Coriander Powder
- 1 tablespoon Fresh Coriander Powder (finely chopped)
- 1 Lemon (cut into wedges)
- Water as needed
- 1 teaspoon Oil
- 2 tablespoons Butter (for toasting pavs)
- 12 Pavs
Instructions
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Cut the potatoes, carrots, cauliflower florets into 1-inch pieces.
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Take 1 to 2 glasses of water in a pressure cooker.
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Add the vegetables and cook for 1 whistle on low flame.
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When the pressure releases, mash them lightly with a pav bhaji masher.
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In a pan heat 1 teaspoon oil and 2 tablespoons butter on low heat.
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Add the chopped onion and saute till it caramelizes to the golden brown.
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Add the ginger-garlic-green chillies paste and fry for a minute.
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Put in the tomato paste and cook till it looks well cooked and darkens in color.
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Add the salt, red chilli powder, turmeric powder, coriander powder and the pav bhaji masala.
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Saute for a minute and then add the mashed vegetables.
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Stir to combine everything.
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Cover with a lid and let simmer for about 15 to 20 minutes.
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Add more water if needed to adjust consistency.
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Stir once in a while.
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The longer it simmers, the more intense the flavors.
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Generally, the bhaji is left to slow cook for very long with occasional stirring and adjusting water quantity.
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When the bhaji looks done, shut off the flame.
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Garnish with fresh coriander leaves.
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To serve lightly toast the pavs on a tawa by cutting into two halves and applying little butter on all sides.
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Serve with the finely chopped onions and lemon wedges.
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Additional vegetables like cabbage, beetroots etc can also be added to the bhaji as per taste preference
