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Pav Bhaji
By : SadhanaCategory : Vegetables, Punjabi, Party recipes
Servings : 4
Time Taken : 45-60 mins
Rating :
Method
- Peel the potatoes. Pressure cook carrot, peas, cauliflower and potatoes together for 3-4 whistles.
- Take out from the cooker and strain the water and mash the vegetables well (Keep the vegetable water aside for pav bhaji).
- Heat two tablespoons of butter in a tava, temper the cumin.
- Once it starts crackling, add ginger paste, jalapenos and finely chopped capsicum and saute for a few more minutes.
- Add chilli powder and pav bhaji masala; saute for three minutes.
- Now add tomato puree and a little butter.
- Cook over medium-high heat until the oil begins to separate.
- Now add the mashed vegetables, vegetable water and the salt in it and mix it well.
- Very carefully, using a potato masher or the back of a ladle, mash the vegetables very well.
- Bring the mixture to a boil, turn down the heat, and simmer for another 20 minutes or until the vegetables are really tender.
- Be aware that the mixture can spurt up as it boils, so keep a lid on it while you are not actively stirring it.
- Simmer for 15-20 minutes to really get the flavours to melt together.
- Switch off the gas.
- Garnish with coriander leaves.
- Squeeze lime and add tiny bits of butter.
- Toast pav buns lightly with some butter and serve with bhaji.
Ingredients:
3 - big potatoes
a handful - green peas
1 - grated carrot
1 - finely chopped/grated capsicum
2 - finely chopped jalapenos (optional)
3 - big potatoes
a handful - green peas
1 - grated carrot
1 - finely chopped/grated capsicum
2 - finely chopped jalapenos (optional)
Other ingredients:
3/4-1 tin - organic tomato sauce
2 tbsp - pav bhaji masala powder
1 tbsp - Kashmiri red chili powder
2 tbsp - butter
1 tsp - cumin
Salt to taste
Coriander leaves, to garnish
1 tbsp - lemon juice
Pav buns (sweet dinner rolls or Potato buns)
Butter - to toast the buns
RECIPES BY SADHANA
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