Pav Bhaji
Serves 4-5
Bring the flavors of Mumbai street food to your kitchen with bhuna masala - quick and irresistibly delicious.
Ingredients
3 medium potatoes
3 carrots
½ head cauliflower
1 green pepper
2 tsp oil or ghee
1 tsp cumin seeds
1 cup Bhuna Masala
2 tbsp pav bhaji masala (store bought or make at home - i used this recipe)
1 tsp red chili powder (optional)
1 cup peas
2 tbsp butter
Juice of 1 lime
Salt, to taste
1 cup cilantro, chopped
Method
Preparing the vegetables
Wash and chop the potatoes, carrots, cauliflower and green pepper in chunks.
Boil the vegetables in an instant pot with ⅓ cup water for 5 minutes on high pressure. Release steam on quick release and open the instant pot.
Gently mash the vegetables and keep aside.
Putting it all together
Heat oil/ghee in a saucepan on medium heat, add cumin seeds. Let the cumin sizzle and brown.
Add the Bhuna Masala along with a splash of water, and cook for 30 seconds.
Lower the heat and add the pav bhaji masala, red chili powder and salt, and cook for 2 minutes.
Add the mashed, boiled vegetables from step 3 above along with the peas. Stir in 1 cup of water, increase heat to high and with continuous stirring allow bhaji to heat through completely and start bubbling.
Once the bhaji starts bubbling, lower heat and allow to simmer and cook for 15-20 minutes.
Stir in the butter, lime juice, and half of the chopped cilantro. Remove from heat.
Garnish with remaining cilantro and serve the bhaji with hot, butter-toasted pav buns, chopped red onions and lime.
Pav Bhaji
Serves 4-5
Bring the flavors of Mumbai street food to your kitchen with bhuna masala - quick and irresistibly delicious.
Ingredients
3 medium potatoes
3 carrots
½ head cauliflower
1 green pepper
2 tsp oil or ghee
1 tsp cumin seeds
1 cup Bhuna Masala
2 tbsp pav bhaji masala (store bought or make at home - i used this recipe)
1 tsp red chili powder (optional)
1 cup peas
2 tbsp butter
Juice of 1 lime
Salt, to taste
1 cup cilantro, chopped
Method
Preparing the vegetables
Wash and chop the potatoes, carrots, cauliflower and green pepper in chunks.
Boil the vegetables in an instant pot with ⅓ cup water for 5 minutes on high pressure. Release steam on quick release and open the instant pot.
Gently mash the vegetables and keep aside.
Putting it all together
Heat oil/ghee in a saucepan on medium heat, add cumin seeds. Let the cumin sizzle and brown.
Add the Bhuna Masala along with a splash of water, and cook for 30 seconds.
Lower the heat and add the pav bhaji masala, red chili powder and salt, and cook for 2 minutes.
Add the mashed, boiled vegetables from step 3 above along with the peas. Stir in 1 cup of water, increase heat to high and with continuous stirring allow bhaji to heat through completely and start bubbling.
Once the bhaji starts bubbling, lower heat and allow to simmer and cook for 15-20 minutes.
Stir in the butter, lime juice, and half of the chopped cilantro. Remove from heat.
Garnish with remaining cilantro and serve the bhaji with hot, butter-toasted pav buns, chopped red onions and lime.
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