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Preparation Time : 20
Cook Time : 20
Total Time : 40
vegetable oil 2 teaspoons chopped garlic 1 teaspoon finely chopped green chilli peppers 1 cup chopped onions 2 teaspoons grated fresh ginger 1 cup chopped tomatoes 2 cups cauliflower, finely chopped 1 cup chopped cabbage 1 cup green peas 1 cup grated carrots 4 potatoes, boiled and mashed 3 tablespoons pav bhaji masala salt to taste 1 tablespoon lemon juice 1/2 tablespoon butter 1/4 cup finely chopped onion 1 tablespoon finely chopped green chile pepper Add all ingredients to list HOME MADE PAV BHAJI MASALA 4 tbsp coriander seeds (20 grams) 2 tbsp cumin seeds (18 grams) 5 dried red chilies (3-4 grams), adjust to taste 8 cloves 1 tbsp fennel seeds (9 grams) 3 black cardamom 1 cinnamon stick, around 2 inches 1.5 tsp turmeric powder (6 grams) 2 tsp ground black pepper (6 grams) 1.5 tbsp amchur (18 grams) ½ tsp ground ginger (1 gram) 2 tsp black salt
Boil the veggies first and keep them ready. Heat 1 tablespoon of butter and oil in a large pot on medium heat. Once the butter melts and oil is hot, add the cumin seeds and let them sizzle. Add the chopped onions and mix. I like to use my food processor to chop them really fine. Cook the onions for around 4 minutes until golden brown in color. Add the finely chopped ginger, garlic and green chili. Again, I used my food processor to chop them really fine Add chopped tomatoes and mix well. Let the tomatoes cook for 2 minutes. Add tomato puree, 1/4 cup water and 1/4 teaspoon salt. Cover the pan and let the tomato cook for 6 minutes until softened and completely cooked. Add the pav bhaji masala, red chili powder and remaining 1 teaspoon of salt. You may also add 1/2 teaspoon of sugar here (optional). Mix well and then add in 2 teaspoons of kasuri methi (dried fenugreek leaves). Stir in the boiled veggies and mix. Using a potato masher, mash the veggies until they are completely mixed with the masala. Add the remaining 3/4 – 1 cup water and mix. I used an immersion blender to blend the veggies to a paste like consistency, this is optional. You may keep them as such. Cover the pot and set heat to low. Let the bhaji simmer on low heat for 15 minutes. Open the pot and add in the remaining 2 tablespoons of butter. Add a generous amount of chopped cilantro. Then add in juice of 1 large lemon. Let the bhaji simmer for 2 more minutes and then remove pan from heat. To toast the pav, melt butter on a pan. Sprinkle some pav bhaji masala on top of the butter and then place the buns on the pan. Press to toast the pav until crisp and golden brown from both sides. serve hot with onion nd green chutney
pav bhaji masala Dry roast coriander seeds, cumin seeds, dried red chilies, cloves, fennel seeds, black cardamom and cinnamon stick in a pan on medium heat until fragrant, around 3-4 minutes. Let it cool and then transfer spices to a spice grinder. Stir turmeric powder, ground black pepper, amchur, ground ginger and black salt. Grind until powdered and well combined. Store pav bhaji masala in an airtight container at room temperature and use as required. This makes around 100 grams of pav bhaji masala.
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