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