PAV BHAJI
This is a very popular recipe in India, liked by almost everyone. You may have to go to a nearby Asian Indian store to get the 'Pav Bhaji Masala' that is the special spice to bring the flavor (Masala means spice). Pav is actually the buns. Bhaji is the vegetables cooked with spice.
Provided by Bongadi
Categories World Cuisine Recipes Asian Indian
Time 50m
Yield 4
Number Of Ingredients 19
Steps:
- Heat the oil in a wok over medium heat. Saute garlic and green chile for 30 seconds, then stir in onions and ginger. Cook until onions are brown. Add tomatoes, and cook until pasty. Stir in cauliflower, cabbage, peas, carrots and potatoes. Season with pav bhaji masala. Cover, and cook for 15 minutes, stirring occasionally. Season with salt, and stir in lemon juice.
- Toast the dinner rolls, and spread lightly with butter. Serve garnished with chopped onion, green chile and cilantro.
Nutrition Facts : Calories 651.8 calories, Carbohydrate 78.8 g, Cholesterol 6.1 mg, Fat 33.9 g, Fiber 10 g, Protein 13.4 g, SaturatedFat 6.3 g, Sodium 375.1 mg, Sugar 11.1 g
PAV BHAJI (INDIAN CURRY)
I made this after trying different methods over a few years. It all came together so well. The flavor and texture was amazing. You really need to add water at the end and not be scared that it will ruin the dish, it will not! You need a fairly runny consistency for the best pav bhaji. Garnish with fresh chopped tomatoes, onions, and fresh cilantro if desired. Serve with toasted white bread or bread rolls.
Provided by Punkech Patel
Categories Main Dish Recipes Curries
Time 1h5m
Yield 4
Number Of Ingredients 14
Steps:
- Heat 1 tablespoon oil in a saucepan over medium heat. Add onion and 1/4 teaspoon salt; fry until browned, 5 to 8 minutes. Add garlic; cook and stir for 4 minutes. Pour in 1 cup water. Add 1 teaspoon pav bhaji masala and 1/2 teaspoon salt. Bring to a boil. Reduce heat and simmer until flavors combine, about 10 minutes.
- Add tomatoes, potatoes, and corn to the saucepan. Season with chile powder, coriander, and ginger. Bring to a boil. Reduce heat and simmer for 15 minutes. Mash curry gently with the back of a wooden spoon or spatula. Simmer for 10 minutes more. Taste and adjust salt. Add 1/2 teaspoon pav bhaji masala and lemon juice. Mash slightly again.
- Add 1/4 to 1/2 cup water to give curry a runny consistency. Add remaining 1 tablespoon oil and butter; stir until butter is melted. Divide into serving bowls and sprinkle remaining pav bhaji masala on top.
Nutrition Facts : Calories 206.7 calories, Carbohydrate 25.7 g, Cholesterol 7.6 mg, Fat 10.2 g, Fiber 4 g, Protein 3.6 g, SaturatedFat 3 g, Sodium 640.9 mg, Sugar 5.4 g
PAV BHAJI ON POTATO ROLLS
Steps:
- Make the bhaji (vegetables): In a small pot, combine the cauliflower, peas, and 3 cups water and bring to a boil over high heat. Reduce the heat to medium-high, cover, and cook until the cauliflower is soft and fork-tender, 7 to 10 minutes. Thoroughly drain, then return the vegetables to the pot and use a potato masher or fork to lightly mash them (they should still be chunky, just more incorporated). Set aside.
- Peel the potatoes, put them in a bowl, and use the potato masher or fork to mash them (don't worry if there are still a few small lumps). Set aside.
- In a medium pan over medium-high heat, warm the oil. Once the oil begins to shimmer, swirl in the turmeric. Add the coriander, red chile powder, and tomatoes and cook until the tomatoes have started to soften, 3 to 4 minutes. Reduce the heat to low, add 2 tablespoons water and the green chile, and simmer for about 4 minutes, using a spoon or spatula to mash the tomatoes into a chunky sauce as they cook.
- Add the mashed potatoes, the cauliflower-pea mixture, the salt, and 1/4 cup water. Increase the heat to medium-low and cook until the mixture starts to resemble a thick stew, 5 to 7 minutes. Add more water, 1 tablespoon at a time, if it's looking too dry. Taste and adjust the salt if needed. Stir in the cilantro, turn off the heat, and transfer the bhaji to a bowl. Wipe out the pan.
- Make the pav: Split each bun in half and butter each side. Warm the pan you used for the bhaji over high heat and toast the buns in the pan, buttered-side down, until golden brown, about 1 minute.
- Assemble the pav bhaji: Evenly portion the bhaji on each bun half (like an open-faced sandwich) and top each with a tablespoon of diced onion plus a generous squeeze of lime juice. Serve with remaining onion and lime wedges alongside.
INDIAN FAVOURITE PAV BHAJI
Indian fast food/ street food item. Pav- bun, Bhaji- a spicy preparation of various mashed veges, served with a dollop of yummy butter!! :P Hot and delicious! together they taste perfect! Refrigerates well. We make a bigger than required batch for next day too!
Provided by ExoticMJ
Categories Vegetable
Time 40m
Yield 1 batch, 10-12 serving(s)
Number Of Ingredients 28
Steps:
- For the masala:.
- Roast for about 1 minute all the spices separately. One after the other in same pan is ok.Its just to dry them out fully and bring out their flavours. Cool these completely.
- Grind them together. This may make more quantity of masala than needed for this recipe. (Use 2-3 tbsp for this recipe).
- Store in air tight, dry containers.
- For the gravy (Bhaji):.
- Just blanch together peas, cauliflower,carrots.
- Mash the potatoes. Finely chop and de-seed tomatoes. Finely chop capsicum.
- Make a paste of ginger and garlic.
- In a large thick bottomed deep pan heat oil. Add cumin seeds. Let them pop a little.
- Add the ginger garlic paste, sautee for a minute. Add chopped onions.
- Add turmeric, asefoteda and chilli powder. Also add half of the pav bhaji masala (1 -1 1/5 tbsp).
- Sautee till the onion turns translucent. Stir continuously to avoid sticking and burning it.
- Drop in the blanched vegetables, tomatoes and potatoes and capsicum.
- With a hand masher or the back of a big ladle, mash up all the vegetables inside the pan. Add 1 cup water from the blanching. Mash well.
- Add some more water if needed to create a thick gravy consistency. Mash to bring it all together.
- Add salt and remaining masala. Also add a dash of black pepper powder if you want more heat.
- Check for seasoning.
- Let it cook for 10 minutes approximately Stir occasionally.
- Put chopped coriander leaves and some butter. Cover to keep its flavours.
- Heat a flat pan. Slit the buns horizontally. But not completely keeping the two sides hinged to each other. Generously butter the buns ( on all sides if you wish!).
- Place them on the hot pan till slightly golden changing to toast all the surfaces in turn. It is a must to do this just before serving the dish as these do not taste as good if re-heated.
- To serve:.
- Put some bhaji, garnish it with some more coriander if you like, butter, and squeeze some lemon juice on top, place 2 pavs with it and some chopped onion to go with.
PAV BHAJI RECIPE BY TASTY
Settle in for the night with this delicious Indian street food dish. Perfectly cooked vegetables are spiced with pav bhaji masala, a fragrant blend of coriander, cumin, cloves, cinnamon, black pepper, fennel, and cardamom. Piled atop a toasty, sweet bun, it's sure to satisfy vegetarians and meat lovers alike!
Provided by Aleya Zenieris
Categories Dinner
Time 1h28m
Yield 6 servings
Number Of Ingredients 27
Steps:
- Make the pav bhaji masala: Add the coriander seeds, cumin seeds, cloves, cinnamon stick, peppercorns, fennel seeds, and cardamom pods to a medium skillet. Turn the heat to medium and toast the spices for 3-5 minutes, stirring frequently, until fragrant. Remove from the pan and set aside to cool for 10 minutes.
- Transfer the toasted spices to a spice grinder and grind into a fine powder. Alternatively, use a mortar and pestle to grind the spices. Transfer the masala to an airtight container. It will keep for up to 6 months in a cool, dark place.
- Make the pav bhaji: In a small bowl, mix together the ginger and garlic.
- In a large pot or Dutch oven, combine the potatoes, tomatoes, peas, the ginger-garlic paste, 1½ tablespoons pav bhaji masala, the turmeric, 1 tablespoon chile powder, ½ cup (120 ml) water, and 1 teaspoon salt and stir well. Add the paprika and cayenne and stir to combine. Turn the head to medium and cover the pot. Cook for 25-30 minutes, until the potatoes are tender.
- Uncover the pan and use a potato masher to mash the vegetables into a paste. The mixture will not be completely smooth, but all of the vegetables should be broken down as much as possible. Transfer the mixture to a medium bowl and set aside.
- Melt the butter in the same pot (no need to wipe out). Add the red onion, jalapeños, the tomato paste, cilantro, ½ tablespoon pav bhaji masala, remaining ½ tablespoon chile powder, and remaining ½ teaspoon salt. Cook for 5-8 minutes, until the onion is translucent and spices are fragrant.
- Return the potato mixture to the pot and stir well to combine. Continue mashing, adding the remaining ½ cup water, plus more as needed, until the mixture is thick, but pourable. Season with more salt to taste.
- Serve the pav bhaji with buttered, toasted buns, minced red onion, minced cilantro, lemon wedges, and more butter on top.
- Enjoy!
Nutrition Facts : Calories 296 calories, Carbohydrate 61 grams, Fat 2 grams, Fiber 8 grams, Protein 9 grams, Sugar 9 grams
INSTANT POT PAV BHAJI RECIPE BY TASTY
Here's what you need: avocado oil, whole dry chili peppers, whole bay leaves, cinnamon stick, large onion, roma tomatoes, crushed tomatoes, garlics, ginger, paprika, red chili powder, turmeric, pav bhaji spice pack, garam masala, water, cauliflower, medium eggplant, medium potatoes, frozen mixed vegetable
Provided by Gita Kshatriya
Categories Lunch
Yield 6 servings
Number Of Ingredients 19
Steps:
- Press "Saute" mode on Instant Pot
- Heat avocado oil and whole spices.
- Add onions and tomatoes and saute until onions are translucent. Then, add garlic, ginger, crushed tomatoes, salt, paprika, red chili powder, turmeric, pav bhaji spice pack, garam masalo. Add 1 cup water. Mix well. Let gravy cook for approximately 5 minutes, stirring occasionally to prevent gravy from burning.
- Add all the vegetables and mix well with gravy.
- Add the remaining water and mix well. Water level should be about ¾ to the top of the veggies, so adjust as necessary.
- Close the lid of the Instant Pot and press 'Cancel' and then press "Steam" and adjust time to 12 minutes. Set valve to 'Sealing' mode.
- Once the Instant Pot completes the cycle, it will beep. Either switch the valve to 'Venting' position (be careful as steam will come out of the top of the IP), or allow the Instant Pot to manually vent. Carefully open the lid once it is safe to do so.
- Using a potato masher or handheld immersion blender, mash all the cooked veggies and mix well to incorporate with the gravy.
- Serve with buttered and toasted bread. For a low carb option, you can serve on romaine or butter lettuce.
- Garnish with chopped cilantro, lemon and finely chopped onions.
- Enjoy!
Nutrition Facts : Calories 237 calories, Carbohydrate 47 grams, Fat 3 grams, Fiber 11 grams, Protein 7 grams, Sugar 14 grams
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