Pav Bhaji

Pav Bhaji

#bhaji#pavbhaji#mixedvegetables#veggies

Ingredients: 5 medium sized potatoes, equal amount of cauliflower i.e. 3 cups of big cut flower, 1 carrot, 1 ½ capsicum, ½ cup peas, 3 ½ onion, 1 cup chopped coriander, 1 lemon, 15- 20 garlic cloves, 2 tomatoes, 2 tbsp of ghee or butter, salt to taste, 2 medium tbsp of Everest Pav Bhaji Masala, 3 tsp of turmeric powder, 3 tsp of red chilli powder (medium spicy).   

Preparation Time: 30 min

Recipe:

1.       Take the potatoes, peel them and cut in four big pieces each one. Cut the cauliflower in big pieces (about an inch cube or pluck the flowers), peel the carrot and slit it vertically and cut in half an inch sized cubes. Cut the capsicum into 2 cm squares. Neither the size matters nor the shape. Basically, cut them in big size. Wash all these with clean water and pressure cook them. Don’t add excessive water. 4-5 whistles are fine.

2.       In the mean time, take 2 onions, peel them and make cut them in big pieces. Take a mixer pot, add the onion and the garlic to make a paste of the two. Prepare the paste and keep it aside. Now, make a puree of the tomatoes using the same mixer pot (no need to take their skin off, but if you like with their skin off, then you know the process).

3.       Take a deep pan (kadhai).  Heat it and add ghee or butter to this. Heat the ghee. Once ready for seasoning, add the onion garlic paste to this. Keep the gas at low and cook the paste for 5 min. Stir it properly and intermittently till it turns light golden. Now, add the tomato puree to this and cook for 5 min till the mix leaves the ghee. At this point, add pav bhaji masala, turmeric powder and red chilli powder. Mix it well and allow cooking of the spices for 2-3 minutes at low gas.

4.       Open the cooker. If there is excess of water then empty the excess water in a bowl. Do not throw this as it contains all the nutrients. Now, smash the vegetables properly. If you find them hard to smash using a smasher, then use a grinder or hand mixer once. Keep small granules. Be careful not to make a paste.

5.       Once the spices and the mixture in the kadhai leave the ghee or butter, add the smashed vegetables to the kadhai. Mix them well. If it is very thick, then add the nutrients rich water to it little by little, checking the consistency. It is better to add little extra water as the bhaji will thicken later.

6.       Now, add salt to taste and allow the bhaji to cook for 10- 15 min so that all the flavours mix well.

7.       Take the remaining 1 ½ onion and chop it finely for garnishing.

8.       Serve it hot garnished with finely chopped onion, coriander and a slice of lemon!

9.       Add a butter cube if you love butter and have no cholesterol problem (use it for kids).

10.   Eat it with either pav or slice of bread parched in butter on a hot pan.

Tips: You can boil the peas separately and add it in the bhaji instead of pressure cook. The taste of bhaji remains the same. This is a faster recipe to make yummy pav bhaji. You can increase the quantity of pav bhaji masala if you want hot spicy bhaji.