A very famous Indian street food, pav bhaji is a mix vegetable curry which is spicy and fried, usually served with the roasted bun or rolled in a bread.

Ingredients for BHAJI:

  • Potatoes: 3
  • Cauliflower: 250 gram
  • Carrots: 2
  • Fresh peas: 1 cup
  • Capsicum: 1 medium size
  • Brinjal: 2 medium size
  • Onion: 2 medium sizes chopped
  • Tomatoes: 3 medium sizes chopped
  • Green chili: 2 chopped
  • Ginger-garlic paste: 2 tablespoon
  • Coriander leaves: 1 cup
  • Butter: 3 tablespoon
  • Cumin seeds: 1 tablespoon
  • Red chili powder: 2 tablespoon
  • Turmeric powder:1 tablespoon
  • Cumin-coriander powder: 2 tablespoon
  • Ground spice pav bhaji powder: 1 tablespoon
  • Fruit spice powder: 1 tablespoon
  • Lemon: 2 tablespoon
  • Dry Fenugreek powder: 1 tablespoon
  • Asafetida: 1 teaspoon
  • Oil: 3-4 tablespoon
  • Salt to taste
  • Water as required

How to make BHAJI:

  1. First of all, In a pressure cooker add all the potatoes, carrots, cauliflower, and Brinjal, add 1 tablespoon of salt and water as required, pressure cook it for 15 minutes till 3 whistles on medium flame,
  2. After that, heat up the pan, add 3-4 tablespoon of oil, add cumin seeds when its crackle add an asafetida, chopped green chili, ginger-garlic paste and add chopped onion,
  3. Sauté for 5 minutes, until it’s become golden Browne, add fresh peas and capsicum, mix it well,
  4. Now, add chopped tomatoes and sauté, cover the pan with the lid and cook till they become soft,
  5. In addition, Add red chili powder, turmeric powder, ground spice pav bhaji powder, and fruit spice powder, mix all well and cook it for 3 minutes more,
  6. If needed, Add some water as required and make a thick gravy,
  7. Furthermore, add all the boiled vegetables in this gravy, mash all with the masher and stir well,
  8. Add boiled vegetable water and salt into the bhaji, mash again and make a thick gravy on low flame,
  9. Cover the pan and cook on low flame for 2 minutes till the gravy removes the oil,
  10. Add 2 tablespoon of butter over the bhaji and Garnish with chopped coriander leaves and finely chopped onions,
  11. In conclusion, the bhaji is ready, serve immediately with the roasted pav.

Leave a Reply

Your email address will not be published. Required fields are marked *

%d bloggers like this: