Pav Bhaji पाव भाजी
Ingredients
Vegetables
- 1 Cauliflower
- 1 Large potato Cubed
- 1 ½ cup Peas
- 1 cup carrot Chopped
- 1 Bell Pepper Chopped
Tomato Puree
- 2 inch Ginger
- 1 Green chili
- 3 cups Tomatoes Chopped
Dry Roast Spices
- 4 Dry Red Chilies
- 2 tbsp Coriander seed
First Spice
- 1 tsp Cumin seeds
Second Spice
- 2 tbsp Pav Bhaji Masala
- ½ tsp Garam Masala
- ½ tsp Red Chili Powder
- 1 tsp Amchoor powder
- ¼ tsp Hing
More
- 1-2 cups Water
- Fresh Coriander
Instructions
- Rinse, peel and chop all the vegetables. Cook all of them. (Steam suggested)
- Roast the dry roast spices until they become aromatic and crisp. Remove and cool. When cooled, grind.
- Blend all ingredients for the tomato puree.
- Heat oil in a pan. Add first spice and let splutter.
- Add bell pepper. Saute until almost cooked.
- Add the tomato puree and saute for a minute.
- Add the dry roast spices. Stir. Cook for 5 minutes.
- Add second spices. Cook puree until oil comes out of the sides.
- Add the cooked vegetables. Stir well. Add water
- Mash the vegetables in the pan. Don't mash completely and make a puree. Some bite and texture should still be there.
- Add salt and simmer on a low flame for 10-12 minutes.
- Add water if you find the bhaji to be too consistent for your taste.
- Serve with coriander.
- DONE