Indian Favourite Pav Bhaji Food

PAV BHAJI RECIPE (MUMBAI STREET STYLE)

Steps:

• Add 1 cup cauliflower florets, 1½ to 2 cups cubed potatoes, carrots (optional) and ½ to ¾ cup peas to a pot or pressure cooker.
• Pour 1½ cups water and cook until soft or tender.
• If cooking in cooker, let it whistle twice. When the pressure releases open the lid and mash them well.
• Add 1 tablespoon butter and 1 tablespoon oil to a pan and heat up.
• Next add ¾ to 1 cup finely chopped onions and fry till they turn translucent.
• Then add 1 tablespoon ginger garlic paste and 1 chopped green chili.
• Fry till it becomes fragrant.
• Next add ½ cup capsicums & saute for 3 to 4 minutes.
• Add ¾ to 1 cup chopped tomato and 1 teaspoon salt.
• Fry till tomatoes turn soft and mushy.
• Next add 1 teaspoon chili powder,¼ teaspoon turmeric and 1 to 1½ tablespoon pav bhaji masala powder.
• Mix and fry for another 2 minutes or until the raw smell of the mixture goes away.
• Add boiled & mashed veggies.
• Pour more water (½ to ¾ cup) just enough to bring to a thick consistency.
• Cook for 3 to 5 mins until the bhaji thickens. Taste and add more salt if needed. If you want it more spicy, add another half tsp chilli powder and cook for 3 to 4 minutes.
• Add ¾ tbsp kasuri methi if using and cook until it reaches a desired consistency.
• Slit the pav buns horizontally leaving one edge intact.
• Heat butter on a pan. Open the buns and sprinkle some pav bhaji masala on the butter.
• Place the pav & toast them for a min or two.
• Garnish with onions, butter and lemon wedges. Serve pav bhaji hot or warm.
• Press SAUTE button on the instant pot. Pour 1 tablespoon oil and add 1 tablespoon butter to the steel insert.
• Add ¾ to 1 cup onions and 1 slit green chilli. Saute until transparent.
• Then stir in 1 tablespoon ginger garlic and fry for 30 seconds.
• Add ¾ to 1 cup tomatoes, ½ cup chopped capsicum and sprinkle 1 teaspoon salt. Saute until the tomatoes turn soft and mushy.
• Then add in 1 to 1½ pav bhaji masala, 1 teaspoon chilli powder and ¼ teaspoon turmeric.
• Mix well and add all the veggies - 300 grams potatoes, 1 cup cauliflower florets, ½ cup carrots and ½ to ¾ cup green peas.
• Pour 2 cups water and deglaze the pot by scrubbing the bottom with a wooden spatula.
• Press CANCEL button and press PRESSURE COOK button with high pressure setting. Set the timer to 5 mins and position the steam release handle to sealing.
• When the IP beeps, wait for 5 mins for natural pressure release. Gently release the rest of the pressure manually.
• There will be lot of water when you open the lid. With a masher, mash all the veggies well, they will soak up the water.
• Press SAUTE button. If needed add more salt, pav bhaji masala and more red chilli for a brighter color. I usually add ½ teaspoon more red chilli powder at this stage.
• Let the bhaji simmer for 3 to 4 mins. It will thicken. Then add add crushed kasuri methi and mix. Press cancel. Sprinkle coriander leaves and 1 tablespoon butter.
• Slit each bun to 2 horizontally. Heat a pan. Smear some butter and sprinkle pav bhaji masala over the butter. (check images above) Toast the pavs until lightly crisp.
• Transfer bhaji to serving bowls. Top with butter & coriander leaves.
• Serve alongside toasted buns and freshly cut onions.

PAV BHAJI (INDIAN CURRY)

Steps:

• Heat 1 tablespoon oil in a saucepan over medium heat. Add onion and 1/4 teaspoon salt; fry until browned, 5 to 8 minutes. Add garlic; cook and stir for 4 minutes. Pour in 1 cup water. Add 1 teaspoon pav bhaji masala and 1/2 teaspoon salt. Bring to a boil. Reduce heat and simmer until flavors combine, about 10 minutes.
• Add tomatoes, potatoes, and corn to the saucepan. Season with chile powder, coriander, and ginger. Bring to a boil. Reduce heat and simmer for 15 minutes. Mash curry gently with the back of a wooden spoon or spatula. Simmer for 10 minutes more. Taste and adjust salt. Add 1/2 teaspoon pav bhaji masala and lemon juice. Mash slightly again.
• Add 1/4 to 1/2 cup water to give curry a runny consistency. Add remaining 1 tablespoon oil and butter; stir until butter is melted. Divide into serving bowls and sprinkle remaining pav bhaji masala on top.

INDIAN FAVOURITE PAV BHAJI

Steps:

• For the masala:.
• Roast for about 1 minute all the spices separately. One after the other in same pan is ok.Its just to dry them out fully and bring out their flavours. Cool these completely.
• Grind them together. This may make more quantity of masala than needed for this recipe. (Use 2-3 tbsp for this recipe).
• Store in air tight, dry containers.
• For the gravy (Bhaji):.
• Just blanch together peas, cauliflower,carrots.
• Mash the potatoes. Finely chop and de-seed tomatoes. Finely chop capsicum.
• Make a paste of ginger and garlic.
• In a large thick bottomed deep pan heat oil. Add cumin seeds. Let them pop a little.
• Add the ginger garlic paste, sautee for a minute. Add chopped onions.
• Add turmeric, asefoteda and chilli powder. Also add half of the pav bhaji masala (1 -1 1/5 tbsp).
• Sautee till the onion turns translucent. Stir continuously to avoid sticking and burning it.
• Drop in the blanched vegetables, tomatoes and potatoes and capsicum.
• With a hand masher or the back of a big ladle, mash up all the vegetables inside the pan. Add 1 cup water from the blanching. Mash well.
• Add some more water if needed to create a thick gravy consistency. Mash to bring it all together.
• Add salt and remaining masala. Also add a dash of black pepper powder if you want more heat.
• Check for seasoning.
• Let it cook for 10 minutes approximately Stir occasionally.
• Put chopped coriander leaves and some butter. Cover to keep its flavours.
• Heat a flat pan. Slit the buns horizontally. But not completely keeping the two sides hinged to each other. Generously butter the buns ( on all sides if you wish!).
• Place them on the hot pan till slightly golden changing to toast all the surfaces in turn. It is a must to do this just before serving the dish as these do not taste as good if re-heated.
• To serve:.
• Put some bhaji, garnish it with some more coriander if you like, butter, and squeeze some lemon juice on top, place 2 pavs with it and some chopped onion to go with.