Instant Pav Bhaji

The famous street food of Mumbai! I haven't heard of anyone who doesn't love pav bhaji. There are so many variations that have arrived in many restaurants, for example paneer pav bhaji, cheese pav bhaji, butter pav bhaji, schezwan pav bhaji and so on, but its the basic version which has to be perfect to make other variations. Instant pav bhaji is easy and time saving way of making pav bhaji and with step wise pictures its easier to understand.
So lets get started!


INGREDIENTS:

• Cauliflower's florets, 1/4 kg
• Capsicum, 1/4 kg
• Green peas, 200 gms
• Potatoes, 2
• Tomatoes, 3 finely chopped
• Onion, 2 finely chopped
• Green chillies, 3-4 finely chopped
• Ginger-garlic paste, 1 tspn
• Red chilli powder, 1 tspn
• Turmeric powder, 1/2 tspn
• Coriander powder, 1/2 tspn
• Garam masala powder, 3/4 tspn
• Salt, to tatse
• Kasuri methi, 2 tspn (dry fenugreek leaves) (optional)
• Oil, 1 tblspn
• Coriander leaves, to garnish
• Lemon juice, 1 tspn
• Pav bhaji masala, 1 tspn (store bought) (optional)
• Butter or desi ghee, as per choice

Serves: 3-4

RECIPE:

• First of all, wash all the vegetables i.e cauliflower, capsicum, potatoes, and peas together.

• Put it in the big vessel or pressure cooker, add sufficient water. Let it boil till they are tender and soft. Keep it aside.
• Now in a wok, add oil.
• When its hot, add onions.
• When it turns golden brown, add Ginger-garlic paste and fry for few seconds.
• Onions should be soft and golden brown, not caramelized.
• Now add tomatoes.
• Add red chilli powder, coriander powder, turmeric, kasuri methi, and green chillies.

• Mix well and fry over high flame for 3-4 mins. Stirring continuously.
• Reduce the flame, and let it cook well till all the masala is mixed well, it becomes paste like, and the oil comes over top and leaves the side.

• Now add the boiled veggies.
• Mix them all well over high flame for 2 mins.

• Then reduce the flame.
• Add the water in which you had boiled the veggies according to your choice of consistency, and mash all the veggies well.
• Add salt, garam masala powder.
• Cook for 5-7 mins.
• Its ready to serve.
• Garnish with coriander leaves, top it up with some butter and lemon juice and serve hot with pav.

Notes:

• Pan fry the pavs with some butter and pav bhaji masala and serve.
• You can save the remaining vegetable water in which you boiled them for later use by storing it in the refrigerator and use it for making vegetable soup, dal and veg gravies. 😊