Pav Bhaji



Recipe for pav bhaji masala and Tips and Tricks to make your Pav Bhaji better are attached in the end!
Pav Bhaji:
Ingredients:
8 pav.
1 carrot.
3 medium onions.
2 medium potatoes.
1/2 cup of peas.
5 green beans.
1/2 beetroot.
1 capsicum.
2 green chillies.
1 clove of garlic.
1 Tbsp of cumin/jeera.
2 tsp ginger garlic paste.
2 Tbsp of pav bhaji masala.
1 Tbsp of red chilli powder.
1 Tbsp of coriander powder.
1/2 tsp cumin powder.
1/2 tsp turmeric powder.
Fresh coriander leaves.
1-2 Tbsp Kasuri methi.
4 Tbsp vegetable oil.
5 Tbsp of butter.
1 lemon.
Extra chopped onions if you like.

Method:
To a pressure cooker, add 1 Tbsp of oil, 1 Tbsp of butter and let the butter melt. Add the cumin seeds and saute until golden, and then add 1 Tbsp of pav bhaji masala and stir around. Then add the chopped tomatoes, beans, carrot, potatoes, beetroot, peas, required salt and saute for 2 mins. Add 1 and 1/4 cup of water, cover it and pressure cook for 3 whistles or so and let it naturally de-pressurize.

To a skillet, add 2 Tbsp of oil, 1 Tbsp of butter and add the finely chopped onions and capsicum. Cook until translucent or golden and then add salt, ginger garlic paste, finely chopped garlic and green chillies. Then add  coriander powder, turmeric powder, red chilli powder, 1 Tbsp of pav bhaji masala and saute for 2 mins. Add a little water and turn the heat off.

Open the pressure cooker and remove a little water if it's too much. Add the cooked onion masala to it and bring it to a boil. Reduce the gravy until a significant amount of water has evaporated. Keep mashing with a potato masher the entire time. A semi liquid consistency is ideal. Mash until only limited chunks of veggies are left.
Add the juice of half a lemon, a few chopped coriander leaves, kasuri methi, 1 Tbsp of butter and keep simmering.
Keep tasting for salt and masalas the entire time.
Once your happy with the consistency and taste take it off heat and let rest.

To a flat pan, add 1 Tbsp of butter, 1 Tbsp of oil, a few finely chopped coriander leaves, 2 tsp of the bhaji, 1 tsp of red chilli powder and spread it on the whole pan. Once it's sizzling hot place the cut pav and roast them well until golden brown.
Serve the gravy with a topping of butter and a few coriander leaves.

Pav Bhaji masala:
Ingredients:
2 cardamoms, 4 peppercorns, 2 cloves, 4 dried red chillies, 2 tsp fennel seeds, 4 Tbsp coriander seeds, 2 Tbsp cumin, 2 small pieces of cinnamon, 2 tsp dry mango powder.

Method:
Dry roast all the ingredients ( apart from the dry mango powder) for a short while and let them completely cool down.
Blend everything to a fine powder.
Sieve if required.
Add the dry mango powder and store in an airtight container. Can be stored in the fridge for even 6 months or so!

Tips and Tricks to make your pav bhaji taste even better:
- let the gravy simmer for 15-20 mins at least to let all the masalas and veggies get to know each other.
- add half of the butter in the beginning and the rest in the end for extra richness!
- mash the veggies really well only leaving a few chunks to get more creamy silkiness. Use a potato masher if you have one.
- while roasting the pav, add 1 tsp of the gravy and a little red chilli powder to the butter to get some colour on the pav!
- add both lime juice and fresh coriander leaves for added freshness!

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