We had some friends coming over at a short notice- I did not have the time for making an elaborate dinner for them. Charit suggested Pav Bhaji and so we made that. It brought back a lot of memories…
Here is the recipe-
Oil/Ghee- Half Cup
Onions 3 finely chopped
Tomatoes 3 finely chopped
Potatoes 4 boiled and mashed
Peas 1 cup (Boiled and mashed)
Carrot 1/2 cup chopped (Boiled and mashed)
Beans 1/2 cup chopped (Boiled and mashed)
Cabbage 1/2 cup chopped finely (Boiled and mashed)
Capsicum 1/2 cup chopped finely
Cauliflower 1 cup chopped finely (Boiled and mashed)
Ginger paste 1′ inch piece
Garlic paste 8-10 cloves
Green chilies 2-3 finely chopped
Turmeric 1 tsp
Zeera (Cumin Seeds) – 1 tsp
Dhania Powder (Coriander powder) 3 tsp
Jeera Powder (Cumin Powder) 1 tsp
Chili powder as per taste
Pav bhaji masala 5 tsp
Salt Acc to taste
Chopped Coriander for garnishing
Lemon juice 2 tsp
Pav (Buns) Halved as required
Butter – 2 Tbsp
Heat Ghee in a saucepan and add cumin seeds to it. Once they crackle the chopped onions. Now add the ginger and garlic paste. Sauté for 5- 7 minutes till the onions start turning transparent. Now add the chopped tomatoes + the green chilies and after 2-3 minutes when the tomatoes turn soft, add the chopped capsicum, fry for a couple of minutes and now add the mashed boiled veggies. Add the masala powders (as well as salt) mentioned above and stir. Let the bhaji cook at medium flame as you stir and mash the vegetables with a spatula as you stir. Add half the butter now and keep the rest for garnishing while serving.
Once the gravy is thick and vegetables evenly mashed, add the lemon juice and mix well. Now garnish with chopped coriander and butter.
For the Pav, slit them horizontally leaving them attached on one end. Apply quantity of butter as desired and place them on a sauce pan until golden brown.
Serve the hot Pav Bhaji with lemon wedges and chopped onions.