Recipe - Bombay Pav Bhaji

INGREDIENTS

  • 2 medium sized potatoes, peeled and chopped
  • 1 cup chopped cauliflower
  • 1 cup chopped carrot
  • 1 cup green peas
  • 12-14 french beans
  • 2.5 tbsp Butter
  • 1 tsp Eagle cumin seeds (Jeera)
  • 1 onion, finely chopped
  • 1.5 tsp ginger-garlic paste
  • 1-2 green chillies, chopped
  • 1 medium sized capsicum, finely chopped
  • 2-3 large tomatoes, finely chopped
  • 1 tsp Eagle Turmeric Powder
  • 1 tsp Eagle Kashmiri MirchPowder
  • 2 tbsp Eagle Pav Bhaji Masala

PREPARATION

  • 01Rinse, peel and chop cauliflower, carrots, potatoes and french beans.
  • 02Add all the chopped veggies and green peas in a pressure cooker. Add 2.5 cups of water and pressure cook for 5-6 whistles.
  • 03Allow the steam to escape before opening the lid.
  • 04Heat a pan and add 2-3 tbsp butter. As soon as the butter melts, add cumin seeds.
  • 05Once the cumin seeds start to crackle and change their color, add chopped onions to it.
  • 06Mix onions with the butter and sauté on a low to medium flame till the onions become golden brown.
  • 07Then add ginger-garlic paste and sauté till the raw aroma of both ginger and garlic goes away.
  • 08Add chopped green chillies and tomatoes, mix well.
  • 09After the tomatoes become soft and mushy, add chopped capsicum.
  • 10Then add all the spices and salt, mix very well.
  • 11Add the cooked veggies. Also, add all of the water from the pressure cooker in which the veggies were cooked.
  • 12Mash all veggies directly in the pan using a potato masher.
  • 13Keep on stirring occasionally and let the bhaji simmer for 8-10 minutes.
  • 14Top up the bhaji with butter and garnish it with chopped onions, lemon wedge and finely chopped coriander leaves.
  • 15Serve hot with Pav.