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.
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