Recipe Description

A plateful consisting of a thick vegetable curry served with a soft bread

Ingredients:-

• Unsalted butter – 3 tablespoons + 8 teaspoons
• Red onions, finely chopped – 2 medium
• Fresh ginger paste – 1 teaspoon
• Fresh garlic paste – 2 teaspoons
• Kashmiri red chile paste – 3 tablespoons
• Green capsicum, chopped – 1 medium
• Green peas, boiled and mashed lightly – ¼ cup
• Cauliflower, grated – ¼ small
• Pav Bhaji Masala – 1½ tablespoons
• Tomatoes, finely chopped – 8 medium
• Table salt – to taste
• Potatoes, boiled, peeled and grated – 3 medium
• Pav – 8 no                    
• Finely chopped fresh cilantro leaves – 2 tablespoons
• Lemons, cut into wedges – 2 no

 

Method:-

1. Place a deep non stick pan on medium heat, add 3 tablespoons butter.  Once the butter melts, add ¾ of the onions and sauté for 2-3 minutes or till light brown.
2. Add the ginger paste and garlic paste and stir-fry for 30 seconds.  Add the red chile paste and sauté for 1 minute.
3. Add the capsicum, green peas and cauliflower and sauté for 1 minute.  Add Pav Bhajee Masala and cook for 1 minute more.
4. Add the tomatoes and salt.  Cover and cook for 5 minutes or till the tomatoes become pulpy.
5. Mash the mixture with a masher.  Add potatoes and stir.  Add 1 cup (200 ml) water and stir well.  Cook for 5 minutes.
6. Add ½ cup of water and cook f or 5 minutes more. The bhaji is ready.  Transfer it into a serving bowl.
7. Place a non stick tawa (griddle) on medium heat and add ½ teaspoon butter.  Slit one pav and cook in the butter, pressing down 2 to 3 times, for 30 seconds or till the pav is crisp and light brown.  Similarly cook the remaining pavs.
8. Garnish the bhaji with cilantro leaves.  Divide into 4 individual servings and drop 1 teaspoon of butter on each serving.  Serve hot with the pavs, the remaining onions and lemon wedges.