A spicy curry of mixed vegetables (bhaji) cooked in a special blend of National spices. The boiled and mashed veggies give it a buttery yet chunky texture while specially blended Pav Bhaji gives it an irresistibly mouthwatering aroma and flavor.
I Made It
Easy
15 Mins
2-4 People
Ingredients
Cooking Oil 2 tbsps
Butter 100 gms
Pav Buns 6
National Mixed Achaar 1 cup
Boiled Potatoes 2 large size
Boiled Carrot (cubes) ½ medium size
Boiled Capsicum ¼ large size
Boiled Peas 50 gms
Boiled Cauli Flower 50 gms
National Ginger Garlic Paste 1 tbsp heaped
Fresh coriander chopped 4 tbsps
Onion (chopped) 1 large size
National Cumin Seeds 1 tsp
Green Chilies 3-4
Tomatoes 3 medium size
National Kasuri Methi 1 tbsp
Lemon to serve
Pav bhaji masala:
Coriander Seeds 1 tbsp
National Cumin Seeds ½ tsp
Red Chilies (dried) 2-3
Cloves 2-3
Fennel Seeds 1 tsp
Black Cardamom 1
Cinnamon Stick 1-2
National Turmeric Powder 1 tbsp
National Black Pepper 1 tsp
Ground Ginger ½ tsp
Black Salt (12 grams) ½ tsp
National Salt to taste
Directions
For Pav Bhaji Masala:
Dry roast coriander seeds, National 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 National Turmeric Powder, ground black pepper, ground ginger and black salt. Grind everything together.
For the Bhaji:
Boil the veggies first and keep them ready.
Heat 1 tsp of butter and Cooking Oil in a large pot on medium heat. Once the butter melts and oil is hot, add 1 tsp National Cumin Seeds and let them sizzle. Add 1 tbsp chopped onions and mix.
Cook them for 4 minutes until golden brown. Add the finely chopped ginger, garlic and green chili. Add chopped tomatoes and mix well. Let the tomatoes cook for 15 minutes. Add 1/4 cup water and 1/4 National teaspoon salt. Cover the pan and let the tomato cook until softened and completely cooked. Add the Pav Bhaji masala, powder and remaining 1 teaspoon of salt.
Now add in kasuri methi (dried fenugreek leaves), stir in the boiled veggies and National Mixed Pickle. Using a potato masher, mash the veggies until they are completely mixed with the masala.
Add 1 cup water and mix.
Cover the pot and set heat to low. Let the bhaji simmer on low heat for 15 minutes.
To serve the pav bhaji, place ladle full of bhaji in a plate. Top the bhaji with a dollop of butter. Serve with 2 pavs and a side of chopped onions and a lemon wedge.