Recipe: Tasty Pav bhaji

Pav bhaji. Bhaji is the marathi word for vegetables or a vegetable based dish (dry or gravy). Since both the bhaji (vegetable gravy) and pav are served together, hence the name ' Pav bhaji ' Pav bhaji is basically a mix of mashed & spiced vegetables in a gravy. A special spice blend ' Pav Bhaji Masala ' is used to make pav bhaji.

Pav bhaji is the most delicious dish through which kids can eat as many veggies as you want them to! Potatoes, tomatoes, green peas all mashed together with spices and lemon and paired with buttery. Heat the oil in a wok over medium heat. You can have Pav bhaji using 20 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Pav bhaji

1. Prepare 4 of aloo.
2. Prepare 1 of chhota gobhi.
3. Prepare 2 of gajar.
4. You need 50 g of matar.
5. You need 4 of tamar.
6. It's 2 of bade pyaaj.
7. You need 1 t of spoon lehsun peast.
8. Prepare 1 t of spoon adrak paste.
9. It's 1 cup of shimla mirch.
10. It's 1/2 spoon of jira.
11. It's 1 table spoon of butter.
12. You need 1 of nimbu.
13. You need 4 of hari mirch.
14. It's 1/4 of haldi.
15. You need 1/2 of lal mirch powder.
16. Prepare 1 t of spoon bhaji masala.
17. It's taste according of namak.
18. You need 1 table spoon of refind oil.
19. Prepare of hara dhaniya barik kata.
20. You need of kasturi methi.

Add tomatoes, and cook until pasty. Pav Bhaji is a medley of mashed vegetables simmered in onion tomato gravy, pav bhaji masala powder, and lots of butter. Serve them with Ladi Pav Pav Bhaji bun, a dollop of salted butter on top of the Bhaji, along with chopped onions and lemon wedges. Some people call it as Pau Bhaji, Pav Baaji, Paav Bhaji, Paav Bhajji, Pav Bhaji Masala.

Pav bhaji instructions

1. Pehle sari sabjiyo ko kaat le.
2. Fir ek pressure cooker me sabjiya daal kar ubal le gajar gobhi matar aloo ye sari sabjiya 3 seeti lagale seeti khulne ke baad sari sabjiyo ko mash kar le.
3. Shimla mirch nahi ubalni shimla mirch pyaaj tamar barik kaat le.
4. Ab ek pan me oil dale fir jira dale lehsun adrak paste daal kar halka brun ho jaye to pyaaj shimla mirch dale or hari mirch daal kar paka le fir tamatar daal de tamar galne tak paka le.
5. Fir sari boil sabjiya isme daal kar 2 minute paka le fir isme butter add karein or ache se mila le ab isme masale add karein lal mirch haldi namak kasturi methi daal kar achhe se paka le paani 1 cup daal de or pakne de.
6. Fir pav bhaji masala or nimbu ka ras daal de or mila le 5 minute or pakne de ab gas band kar de or hara dhaniya daal de.
7. Ek pen me butter or pav bhaji masala kasturi methi daal kar pav ko sek le.
8. Tyar hai pav bhaji.

Drain, mash, then set to one side. Put the butter into a wide-bottomed, lidded frying pan. pav bhaji masala is made of dry roasting the spices individually in the low flame and blend it to form a fine powder. here, spices include coriander seeds, cumin seeds, bay leaf, cloves, cardamom, cinnamon stick, pepper, fennel seeds, kashmiri red chilli, turmeric powder, amchur powder. if the masala is coarse, sieve it and blend the coarse powder once again. preserve in an airtight container for longer shelf life. Blend in a mixer along with all the remaining ingredients till smooth. Pav Bhaji is popular Indian street food where dinner rolls/buns are served with spicy mashed veggies topped with dollop of butter. Street food doesn't get better than this!