Pav Bhaji

WKND - - Kitchen Classics Finger- Lickin’ Good - Ingredients

2 tbsp veg­etable oil 4 onions, finely chopped 1 tbsp gar­lic paste 1 tsp red chilli pow­der 1 tsp turmeric pow­der 2 tsp co­rian­der pow­der 2 tsp cumin pow­der 3 toma­toes, chopped 4 pota­toes, cubed ½ cup French beans, chopped 1 cup cau­li­flower flo­rets 2 car­rots, chopped 1 cup green peas 1 cap­sicum, chopped 2 cups water 100 gm but­ter Salt to taste 6 pav buns 1 cup co­rian­der leaves, chopped


In a pres­sure cooker, heat oil and sauté onions with gar­lic paste un­til translu­cent. Add the spices and sauté on medium heat for two min­utes. Cook toma­toes with onions till they turn mushy and the oil start leav­ing the sides. Add all the veg­eta­bles and mix un­til coated well with spices. Add water and al­low to cook in the pres­sure cooker for up to 3- 4 whis­tles. Once the steam has re­leased, place the pan back on medium heat. Sim­mer till it reaches a thick con­sis­tency sauce and mash the veg­eta­bles with help of a potato masher. Add half the but­ter, and stir till ev­ery­thing is mixed to­gether; check sea­son­ing. It should be a lit­tle spicy and tangy. To serve, slit open the pavs hor­i­zon­tally. Add a tea­spoon of but­ter to a hot flat pan and toast the buns till the bread is crisp and golden. To serve, place bhaji in a bowl, and gar­nish with a dol­lop of but­ter, co­rian­der and onions.

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