PAV BHAJI.. Isn't this the best thing ever? It's spicy, buttery with a tinge of sourness. There are a lot of Pav Bhaji recipes out there, what sets mine apart from the others is the use of Tomato Paste instead of the regular tomatoes. It not only renders a wonderful red color to my Bhaji but also adds a piquant flavor. I highly recommend using this when trying out my recipe. This is what makes all the difference.
Its also a good idea to pressure cook the vegetables, mash and freeze them for future use. I usually pressure cook and save them in my freezer, which cuts down on the cooking time by half.
Ingredients:
Potatoes, 2 medium peeled
Cabbage, 1/4 roughly chopped
Peas, 1/2 cup
Cauliflower, 1/2 cup
Garlic, 3 tbsp finely chopped
Green Chilies, 4 tbsp finely chopped
Butter, 4 tbsp or as needed
Oil, 2 tbsp
Pav Bhaji Masala, 4 tbsp (I used MDH, but you can use any brand you like)
Tomato Paste, 6 oz or Fresh Tomatoes, 2 medium finely chopped
Onions, 2 medium finely chopped
Capsicum, 1 medium finely chopped
Coriander Leaves, 4 tbsp finely chopped
Salt to taste
Coriander Cumin Powder, 2 tbsp
Red Chili Powder, 2 tbsp
Turmeric Powder, 1 tbsp
Lemon Wedges as needed
Procedure:
1. Pressure cook the potatoes, cabbage, cauliflower and peas for 3 or 4 whistles or until they are completely mushy.
2. Remove the mixture onto another bowl. Let it cool and then mash it with a potato masher and set aside.
3. Heat a pan and add 2 tbsp of oil and 2 tbsp of butter.
4. Add in the green chilies, garlic and coriander leaves. Saute till the garlic turns brown.
5. Throw in the onions and let them sweat on medium low heat. We want to brown these while stirring occasionally.
6. Add in the vegetable mixture along with the turmeric, coriander cumin and red chili powder. We will also add in the pav bhaji masala at this point and give it a good mix.
7. This is the distinguishing ingredient to my Pav Bhaji. The tomato paste. It not only renders a wonderful red color to my Bhaji but also adds a piquant flavor. I highly recommend using this when trying out my recipe. This is what makes all the difference. Mix well.
8. Add in the chopped green peppers.
9. Add in a cup of water and let the bhaji cook for 15-20 minutes on low heat.
10. Like most Indian vegetables, Bhaji too tastes better the next day. Our Bhaji is now all ready to be plated.
11. Add a dollop of butter (or not) and dig in with soft buttery Pavs while its still hot!
No comments:
Post a Comment