Saucepan@saucepan · Shared this recipeFollowIndian · dinnerPav BhajiA popular Indian street food of spicy mashed vegetables served with butter-toasted pav buns.total45 minprep15 mincook30 minservings5Original recipe on cookwithmanali.comKeep this recipeAdd a copy of Pav Bhaji to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients5 servingsBack to 5 servings2 large potatoes, 385 grams , boiled0.5 head cauliflower, 215 grams , boiled0.5 a large green pepper, 135 grams , boiled0.5 cup frozen green peas, boiled1 tbsp vegetable oil3 tbsp butter, unsalted, divided1 tsp cumin seeds2 medium red onion, 230 grams , finely chopped2 inch ginger, 24 grams , finely chopped7 clove garlic, 20 grams , finely chopped2 green chilies, finely chopped, adjust to taste3 large tomatoes, 425 grams , finely chopped0.333 cup tomato puree, store bought1 &¼ teaspoon salt, divided1 &¼ cups water, divided1 tbsp + 1 teaspoon pav bhaji masala, or to taste2 tsp Kashmiri red chili powder, not hot, used mainly for color0.5 tsp red chili powder, or to taste2 tsp kasuri methi, also known as dried fenugreek leaves3 tbsp chopped cilantrojuice of 1 large lemon12 pav, eggless dinner rollsbutter, to toast the pavpav bhaji masala, to sprinkleStepsClear checksTap an ingredient or step to check it off.1Step 1: Cook the vegetables until soft and tender: 2 large potatoes (385 grams), ½ head of cauliflower (215 grams), ½ green pepper (135 grams), and ½ cup frozen green peas. Use a pressure cooker or steam them.2Step 2: Heat 1 tablespoon oil and 1 tablespoon butter in a large pot on medium heat. Once the butter melts and oil is hot, add 1 teaspoon cumin seeds and let them sizzle.3Step 3: Add 2 medium red onions (finely chopped) and mix. Cook for about 4 minutes until golden brown.4Step 4: Add 2-inch ginger (finely chopped), 7 garlic cloves (finely chopped), and 2 green chilies (finely chopped). Cook for 1 minute.5Step 5: Add 3 large tomatoes (chopped) and mix well. Cook for 2 minutes. Add ⅓ cup tomato puree, ¼ cup water, and ¼ teaspoon salt. Cover the pan and cook for 6 minutes until tomatoes are softened and completely cooked.6Step 6: Add 1 tablespoon + 1 teaspoon pav bhaji masala, 2 teaspoons Kashmiri red chili powder, ½ teaspoon red chili powder, and the remaining 1 teaspoon salt. Optionally add ½ teaspoon sugar.7Step 7: Mix well and add 2 teaspoons kasuri methi (dried fenugreek leaves).8Step 8: Stir in the boiled vegetables and mix. Using a potato masher, mash the vegetables until completely mixed with the masala. Add the remaining ¾ to 1 cup water and mix. Optionally, use an immersion blender to blend to a paste-like consistency.9Step 9: Cover the pot and set heat to low. Let the bhaji simmer for 15 minutes. Then open the pot and add the remaining 2 tablespoons butter and 3 tablespoons chopped cilantro.10Step 10: Add the juice of 1 large lemon. Let the bhaji simmer for 2 more minutes, then remove from heat.11Step 11: To toast the pav, melt butter on a pan on medium heat (about 1 teaspoon butter for each pav). Sprinkle some pav bhaji masala on top of the butter, then place the buns on the pan. Press and toast until crisp and golden brown on both sides.12Step 12: To serve, place a ladle full of bhaji on a plate. Top with a dollop of butter. Serve with 2 pavs, a side of chopped onions, and a lemon wedge.getsaucepan.com/r/75691b27-7a23-468d-8e96-849963177fce · Original: https://www.cookwithmanali.com/pav-bhaji/
