INGREDIENTS (used American measuring cup, 1 cup 250 ml)
▶Butter - 2-3 tbls
▶Green Capsicum diced into small cubes and de-seeded - 1 big
▶Water or as required - 1 cup
▶Tomato puree (just chop and blend the tomatoes) - 1.5 cup
▶Boiled chopped potatoes or grated - 1.5 cup
▶Green peas Boiled - 1 cup
▶Cauliflower florets Boiled (optional) grated - 1.5 cup
▶Ginger garlic paste - 1.5 tbls
▶Onions finely chopped - 1.5 cup
▶Pav Bhaji masala powder - 2 tbls
▶Turmeric powder - 1/2 tsp
▶Kashmiri red chilli powder or as required - 1 1/4 tbls
▶Panjabi Garam masala powder - 2 tsp
▶Chat masala - 1 tbls
▶A Pinch of asafoetida (hing)
▶Few chopped coriander leaves
▶Dried Fenugreek leaves(kasuri methi) - 1 tbls
▶Sugar - 1 tsp
▶Some lemon wedges for garnish
▶Some chopped onions for garnish
▶Salt or black salt as per taste
METHOD :
1. Pressure cook the potatoes, green peas and Cauliflower until 3 whistles or until soft and tender.
2. Take the heavy bottomed pan place on high heat. Add little Butter once the pan is hot add chopped Capsicum to it.
3. Keep stirring once Capsicum is softened add a little water to it.
4. Now mash them with the help of a masher. Remove and place aside.
5. In the same pan add 1 tbls pav Bhaji masala, 1 tsp panjabi Garam masala powder, asafoetida, Kashmiri red chilli powder, Turmeric powder, Coriander leaves if using and a pinch of kasuri methi.
6. Stir them nicely on low heat.
7. Now add the chopped onion.
8. Saute until they change colour add Ginger garlic paste.
9. Keep stirring until onion changes colour to pale light brown and the smell from Ginger garlic diminishes.
10. Pour the Tomato puree. Add sugar to balance the acidity coming from tomatoes
11. Simmer the tomatoes until they thicken and soften. Then add Boiled grated Cauliflower and Boiled green peas.
12. Put the grated or chopped Boiled potatoes along fried Capsicum.
13. Mix all nicely and mash with the help of masher.
14. Cover with a lid and cook until they leave on.
15. Now add chat masala and salt.
16. Check the consistency add water of required and alter any spices if required. Cook Until Bhaji bubbles switch off the gas.
17. Squeeze some lime juice, rest of pav Bhaji masala, rest of Garam masala powder and chat masala.
18. Serve panjabi pav Bhaji with a dollop of butter, chopped onion, Coriander leaves and lemon wedges.
19. Also Don't forget to serve the buttered masala pav's along the Bhaji.
NOTES :
1. Pav Bhaji is of medium consistency so add water accordingly.
2. Alter spices and seasoning as per your taste and preference.
A\N
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Yours sweet and spicy,
Halima :)
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