PAV BHAJI

PAV BHAJI

Pav Bhaji is a fast food dish native to Maharashtrians and is popular in most metropolitan areas in India, particularly in the Maharashtrians city of Mumbai & Pune Pav in Marathi means bread. Bhaji is a term for a curry and vegetable dish. As I think every next person loves pav bhaji, and so there's no reason why one shouldn't try it at home, that customised to suit our tastes!

Ingredients:

For Pav:

Pav: 8-10
Butter: to shallow fry

For Bhaji:

Onions:2 (finely chopped)


Green chillies: 2(finely chopped)

Ginger-garlic paste: 1 tsp

Capsicum: 2 (chopped fine)

Cabbage: ½ cup (chopped finely)

Tomatoes: 2 (Chopped finely)

Chopped mixed vegetables (beans, carrots, cauliflower, potato, beans, bottle gourds, etc.) : 3 cups

Frozen peas: ½ cup (u can also use fresh peas if u have)

Paneer: ½ cup ( cut into small cubes)

Butter: 4 tsp

Pavbhaji masala: 4 tsp

Red chilli powder: 1 tsp

Black pepper: 1 tsp

Turmeric powder: ½ tsp

Sugar: ½ tsp

Lemon juice: 5-6 tsp

Salt to taste

1 cup water (in which vegetables were boiled) or simple water

For Garnishing:

Paneer: 5-6 tbsp (grated)
Onions:
Coriander leaves(chopped): 2 tbsp
A dash of butter
Small Piece of Lemon

METHOD:

• Pressure cook mix vegetables(except, peas, cabbage tomatoes, and Capsicum).Mash the boiled vegetables coarsely after draining.Keep the water aside.

• Heat butter in a pan.Add ginger-garlic paste & onions and saute it for 5 minutes.

• Add cabbage nad capsicum and mix well.Fry for 2-3 minutes till soft.

• Add tomatoes and saute it for another 1 minutes.

• Add paneer cubes and sauté it for 1 minute so that all the masalas are well coated over the vegetables.

• Add pav bhaji masala, turmeric poder,black pepper powder,Red chilly Powder,Salt,sugar & fry for another 2 minutes.So that the all the masalas are covered into the vegetables.

• Add the water. Mix well and allow the water to boil.

• Simmer the gravy on medium heat till the gravy thicken and mashing vegetable in between.

• Add lemon juice and stir

• Garnish with chopped coriander, grated paneer and a block of butter

FOR PAVS:

• Slit the pavs horizontally into two pieces
• Add butter over the pavs as desired
• Heat a non stick tava or a normal griddle and roast the pavs on to the tava till hot & soft with the surface crisp on both sides.
• Serve hot with bhaji, lemon juiece and onion