Pav Bhaji Masala is a spicy curry of mixed vegetables (bhaji) cooked in spices and served with soft buttered pav is a bread bun shallow fry in butter. the boiled and mashed veggies give it to smooth yet chunky texture while specially blended pav bhaji masala gives it an irresistible mouthwatering aroma and taste serve it with a piece of buttery shallow fried bun
Put the onion in the oil, saute them for about 3 minutes on medium-high flame then add green chilies, further fry them with onion
Cook the masala for about 5 minutes over low-medium heat
Now add Kasuri methi to the mixed bhaji masala
Ingredients:
It's also the best way to make your kids eat some veggies sometimes kids don’t like the taste of a particular veggie, but in pav bhaji, they wouldn’t even notice any veggie and eat_ joyfully, whether you want to entertain the guests or feed your kid,
I have already shared the homemade pav bhaji masala recipe along with the pav bread recipe in my previous post you can get the link from the given below ingredients
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To prepare this recipe first we prepare pav bhaji masala
powder, which has already been given in my previous post, you can get the link
from the ingredients list below, take all ingredients
Prepare all veggies
Remove the skin of the tomato and chop them_Freshly ground the ginger garlic paste...
Pictorial:
Boil the vegetables with 1/2 cup water, bring it to boil then close the lid for 10 minutes, mash the veggies with a hand masher
Boil the vegetables with 1/2 cup water, bring it to boil then close the lid for 10 minutes, mash the veggies with a hand masher
It's your choice whether you want to keep a chunky texture or mushy
Put the butter with olive oil in a pan, heat the oil with butter
Put the onion in the oil, saute them for about 3 minutes on medium-high flame then add green chilies, further fry them with onion
Keep frying on medium flame till turns soft, then add capsicum and cook it with onion on medium flame
Now add spices and stir well on low-medium heat, splash some water over the masala
Cook the masala for about 5 minutes over low-medium heat
Then add chopped tomatoes and stir well on medium flame, adjust the salt as needed then mix well
Add mashed vegetables to the masala, and keep mashing with masala on a low-medium flame
Mash bhaji on low flame to prevent the burn from the base
Now add Kasuri methi to the mixed bhaji masala
keep mixing the remaining ingredients in bhaji on a low-medium flame
Add coriander leaves to bhaji masala
Give it to good stir until well combined, and turn off the flame
Take another pan/skillet heat the butter and toast the pav buns on low flame, toast the pav buns from both sides
Pav buns are toasted
Transfer pav bhaji to the serving plate
Garnish it with butter and coriander leaves then serve hot with onion slices and lemon wedges
Pav Bhaji is a spicy curry of mixed vegetables (bhaji) cooked in spices and served with soft buttered pav is a bread bun shallow fried in butter
Ingredients:
- 2 potatoes, boiled and mashed
- 1 medium-sized, capsicum chopped
- 1 medium-sized, carrot chopped
- 1 medium, onion finely chopped
- ½ cup, peas frozen/fresh
- 2 medium, tomatoes peeled and chopped
- A handful, of fresh coriander, finely chopped
- 3-4 pieces, of green chilies thinly sliced
- 1 tbsp, ginger garlic paste freshly ground
Spices for Bhaji:
- 1 tbsp, homemade pav bhaji masala
- 1 tsp, dried fenugreek leaves (Kasuri methi)
- 1 tsp, red chili powder
- ½ tsp,garam masala
- 1 tbsp, butter/margarine
- 50ml, olive oil
- 50ml, butter/margarine
For Garnishing:
- Butter/margarine
- Chopped coriander leaves
- Lemon wedge
- Onion chopped
For Serving:
- Pav bread as required
- Butter as required for shallow toasted
How to make the Pav Bhaji?
- In a pressure cooker put all washed and chopped vegetable potatoes, carrots, and peas then add ½ cup water, close the lid, and bring it to a boil cook it for around 10 minutes after the whistle begins
- Open the pressure cooker lid carefully and mash all vegetables with a hand masher or wooden masher keep aside
- Take another wok or pan and add butter and oil together
- Heat them on a medium flame
- Put washed and chopped onion in the oil and sauté the onion on medium flame until translucent then put chopped green chilies
- Cook it with onion till turns soft, right after put chopped capsicum and further stir them on medium flame
- Start to now adding spices Kashmiri red chilies and pav bhaji masala
- Mix them together
- Splash some water over the onion masala, turning the flame to low-medium to prevent burning
- Add chopped tomatoes and stir to mix well
- At this stage adjust the salt
- Keep stirring on low-medium flame until vegetables are soft
- Now put mashed vegetables into the masala
- Keep mashing with a hand masher
- It depends on your choice either you want completely mushy bhaji like bharta or a chunky texture
- I prefer a bit of chunky texture, this thing would give more taste than mushy
- Keep mixing on medium-low flame by adding dried fenugreek leaves, butter, and garam masala
- Towards the end add chopped coriander leaves and mix well
- Turn off the flame now Bhaji is done
- Cut the pav bread into half slices
- Take another pan/skillet put butter and let it melt
- Now toast them from both sides on a very low flame
- Transfer to the plate
- Take another serving plat place the buttered pav with bhaji on the plate
- Garnish with butter and coriander leaves
- Serve hot with some onion slices and lemon wedges
- Now delicious pav bhaji is ready to serve hot
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