Pav Bhaji...

Ran out of ideas to make something new, tasty, easy and in a jiffy, here comes "Pav Bhaji" to your rescue.

Pav Bhaji...                                      
Ingredients-

For the Bhaji-

2 large Potatoes, boiled

1/2 head of a small Cauliflower, boiled

1/2 of a large green Pepper, boiled

1/2 cup frozen green Peas, boiled

1 tablespoon Oil

3 tablespoons Butter, unsalted 

1 teaspoon Cumin seeds

2 medium Onions, finely chopped

2 inch Ginger, finely chopped

7 cloves of Garlic, finely chopped

2 green Chilies, finely chopped, adjust to taste.

3 large Tomatoes, finely chopped

1/2 cup Tomato puree

Salt and Sugar to taste

1/5 cups Water

1 tablespoon + 1 teaspoon Pav Bhaji Masala, or to taste

1/2 teaspoon Red Chilli powder, or to taste

2 teaspoons Kasuri Methi, also known as dried Fenugreek Leaves

3 tablespoons chopped Cilantro

juice of 1 large Lemon

For the Pav-

Pav, as many required

Butter, to toast the pav

Pav Bhaji Masala, to sprinkle

Method-

Boil the veggies first and keep them ready. I used my pressure cooker to boil them until they were soft and tender. 

Heat 1 tablespoon of butter and 1 tablespoon of 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.

Cook the onions for around 4 minutes until golden brown in color. 

Add the finely chopped ginger, garlic and green chillies.

Add chopped tomatoes and mix well. Let the tomatoes cook for 2 minutes.

Add the 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 chilli powder and remaining 1 teaspoon of salt. You may also add 1/2 teaspoon of sugar here.

Mix well and then add in 2 teaspoons of kasuri methi.

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 water and mix.

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 on medium heat. 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.

To serve the pav bhaji, place ladle full of bhaji in a plate. Top the bhaji with a dollop of butter. Serve with pavs and a side of chopped onions, lemon wedges and a chilli.
Please do try this recipe at your home and let me know how it was in the comments section below. Also do share and follow me for more such easy,tasty and delightful recipes.
Thank you. Enjoy.