Pav Bhaji (pav meaning bread and Bhaji meaning vegetable) is Bombay (meaning Mumbai) street food. It is basically a wonderful spicy mashup of vegetables served steaming hot with a pair of hot buttered rolls. Some finely chopped red onion, coriander leaves and a squeeze of lime- and you are set to go. Don't skimp on the butter.
It gets its taste from a unique mixture of spices - blended just in the right proportion. But thankfully you can get this spice mix all ready at any Indian store. I use the Everest brand- just a personal preference.
I do add extra chili powder (Indian - which is cayenne ) to the preparation but you can adjust the spice to your liking and tolerance.
2 cups cauliflower florets
1 cup peas
1 cup carrots
2 cups potatoes cubed
1 large red pepper
2 cups finely chopped onion (run it through the chopper)
1 cup tomato chopped
1 TBS tomato paste
1 tsp ginger paste
1/2 tsp garlic paste
3 TBS Pav Bhaji masala
salt
1 tsp chili powder (to taste)
butter
oil
coriander leaves (finely chopped)
red onion (finely chopped)
limes
sourdough buns (or you can get 'pav bhaji' buns from the Indian store)
Steam the potatoes, carrots, peas and cauliflower till soft. Run the red pepper through a chopper till finely chopped. Mash the steamed vegetables together. keep aside
In a large pan, heat oil add the chopped onion and saute till light brown in colour. This takes over 10 minutes, so be patient. Once the onion is done add the tomato puree, tomato paste and ginger and garlic paste, Saute for another 5-6 minutes.
Add the chopped peppers and cook for another 5 minutes. Add the mashed vegetables and mix very well. Add the salt, the pav bhaji masala and chili powder if desired and mix well.
Add about 2 TBS of butter at this stage. Add about a cup and half of water. Mix well. Cover and cook on low heat for about 15 minutes. This will allow the masala to flavour all the vegetables.
Adjust seasoning if required, garnish with chopped coriander, chopped onions, a wedge of lime and a pat of butter. Serve with hot buttered buns.
It gets its taste from a unique mixture of spices - blended just in the right proportion. But thankfully you can get this spice mix all ready at any Indian store. I use the Everest brand- just a personal preference.
I do add extra chili powder (Indian - which is cayenne ) to the preparation but you can adjust the spice to your liking and tolerance.
2 cups cauliflower florets
1 cup peas
1 cup carrots
2 cups potatoes cubed
1 large red pepper
2 cups finely chopped onion (run it through the chopper)
1 cup tomato chopped
1 TBS tomato paste
1 tsp ginger paste
1/2 tsp garlic paste
3 TBS Pav Bhaji masala
salt
1 tsp chili powder (to taste)
butter
oil
coriander leaves (finely chopped)
red onion (finely chopped)
limes
sourdough buns (or you can get 'pav bhaji' buns from the Indian store)
Steam the potatoes, carrots, peas and cauliflower till soft. Run the red pepper through a chopper till finely chopped. Mash the steamed vegetables together. keep aside
In a large pan, heat oil add the chopped onion and saute till light brown in colour. This takes over 10 minutes, so be patient. Once the onion is done add the tomato puree, tomato paste and ginger and garlic paste, Saute for another 5-6 minutes.
Add the chopped peppers and cook for another 5 minutes. Add the mashed vegetables and mix very well. Add the salt, the pav bhaji masala and chili powder if desired and mix well.
Add about 2 TBS of butter at this stage. Add about a cup and half of water. Mix well. Cover and cook on low heat for about 15 minutes. This will allow the masala to flavour all the vegetables.
Adjust seasoning if required, garnish with chopped coriander, chopped onions, a wedge of lime and a pat of butter. Serve with hot buttered buns.
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