Tuesday, September 20, 2011

Recipe of Pav Bhaji

Serves 6-7
  • 4 Boiled & Mashed Potato
  • 5 Big Red Tomato puree
  • 1 Tbsp Onion paste
  • 1Tsp Garlic paste
  • 1Tsp Ginger Paste
  • 250gm Cauliflower
  • 250 gm Peas
  • 8 Pav
  • 1Tsp Pav Bhaji masala
  • 1/2 tsp Red chilly powder
  • 1/2 tsp Turmeric powder
  • salt according to taste
  • 1 Tsp Coriander powder
  • 1/2 Tsp Black salt
  • 100gm Butter
  • 1/2 tbsp Oil
  • Chopped Onion and Coriander leaves for garnishing
  1. Boil green peas and cauliflower in salted water till soft, drain, mash lightly and set aside.
  2. Heat oil in a pan add onions ginger-garlic paste. Saute till light brown.
  3. Add tomatoes pure with red chilly powder , turmeric powder salt and coriander powder and mix them well.
  4. Cook on medium heat for three to four minutes, stirring continuously or till oil separates from the masala.
  5. Add mashed peas, cauliflower, potatoes and one and half cups of water. Bring it to a boil and simmer for ten minutes, pressing with back of the spoon a few times, till all the vegetables are completely mashed.
  6. Add 2 more cups of water and black salt.
  7. Add Pav bhaji Masala and 1/2 the quantity of butter.
  8. Cook on medium heat for two minutes, stirring continuously.
  9. Heat butter in a thick-bottomed pan or a tawa. Slice pav horizontally into two and pan fry in butter for half a minute, pressing two or three times or till pav is crisp and light brown.
  10. Garnish the bhaji with chopped coriander leaves and and serve hot with pav accompanied with remaining chopped onion and lemon wedges.


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