Pav Bhaji is one of the famous snacks of Maharashtra. But now a days it is cooked in all over India. It is cooked using variety of vegetables of your choice and is served with hot buttery buns or pavs. You can have this spiced buttery pav bhaji at any time of the day. Here is step by step recipe for this dish.
- 1 Choped Capsicum
- 2 Choped Carrot
- 1 Cup Peas
- 2-3 Peeled and Chopped Potato
- 2 Choped Onion
- 2 Choped Tomato
- 2-3 Finely Choped Green Chilis
- 1 tbsp Garlic Paste
- 1 tbsp Ginger Paste
- 1 tbsp Red Chili Powder
- 1 tbsp Garam Masala Powder
- 4 tbsp Pav Bhaji Masala
- 5-6 tbsp Butter
- 2-3 tbsp Coriander Leaves (Chopped)
- 1 tbsp Lemon Juice
- 1 bowl Salt to Taste
- 2 cps Water
Add the vegetables (Capsicum, carrot, peas, and potato) in a pressure cooker. Add some water. Cover and close the lid of a pressure cooker and cook all the vegetables for 10-15 minutes on medium flame.
After 2-3 whistles turn off the nob and wait for the pressure to release.
Meanwhile heat butter in a pan. Add chopped onion, garlic and ginger paste. Fry till it becomes golden brown in color.
Then add chopped tomato and green chilies. Fry for 3-4 minutes.
Add red chili powder, pav bhaji masala, garam masala, salt and cook for another few minutes.
Then add some water. Add boiled vegetables and mash them using a potato masher. You can also mash the veggies before adding to the prepared masala. Mix it well.
Add some more water if the bhaji is thick in texture. Cook it again for 15-20 minutes.
Add some lemon juice and mix well.
Garnish with coriander leaves and serve hot by adding a dollop of butter with toasted buttery pavs.
- You can use vegetables of your choice.