Paav Bhaaji is our favorite dinner and I am sure to make it frequently. Whenever you have lots of veggies left over in your fridge then its time for some nice hot Paav Bhaaji. You can just about put in any veggies you have for the bhaaji. But be sure that you have potato, tomato and onion. And the best is it is so easy and fast to make.The Paav Bhaaji's that you find with the street side vendors are the best in taste, no doubt! and they come in this bright orangish red color. Most of them add food color to bring out this color. I have achieved the same without adding food color, do read on!
Serves 4
Ingredients Required:
Medium Sized Potato - 3 (peeled and chopped into medium pieces)
Peas - 1/2 cup
Carrot - 1 (peeled and chopped into medium pieces)
Capsicum - 1 (finely chopped)
Medium Sized Tomato - 3 (Finely chopped)
Medium Sized Onion - 1 (Finely chopped)
Green Chilly Chopped -2
Ginger Paste - 1 Tsp
Beetroot - 1/2
Cumin - 1 tsp
Red Chilly Powder - 1/2 Tsp
Turmeric Powder - 1/2 Tsp
Pav Bhaaji Masala - 1 Tbl.sp
Salt to taste
Oil - 2 Tbl.sp
Butter - 3 tblsp
Paav - 8
Butter - 2 Tbl.sp
For Garnishing:
Chopped Cilantro
Chopped Onion
Lemon Juice
Butter
How to Make?
Boil the beetroot in 1/2 cup of water till the water turns red and set aside. This is what we will use for color.
Take all the chopped vegetables (Potato, Carrot, Peas) in a vessel with 1 cup water and pressure cook for upto 3 whistles so the vegetables are well cooked.
Mash them and set aside.Heat some oil in a pan, add cumin seeds, ginger paste, green chillies and saute.
Add the finely chopped onion. Saute till the onions are cooked.
Add the tomatoes and saute for few minutes, and then add in the finely chopped capsicum.
Add all the masala powder along with salt.
Add 1/4 cup water so the mixture does not burn.
Close the pan and cook on low heat from 5 - 8 minutes, till the flavors blend in.
Now take add the mashed vegetables. Mash well with a masher.
Add in the beetroot water to give the bhaaji a nice red color.
Close the pan and allow to cook for 5 - 8 minutes on low heat.
Add water if required.Garnish with chopped cilantro and a slice of butter.
To Serve:
Take the paav, spread some butter on both sides and slightly toast on a pan till light brown in color.
Serve with the Bhaaji (with some butter on top) along the sides along with a wedge of lemon and chopped onion.
Serves 4
Ingredients Required:
Medium Sized Potato - 3 (peeled and chopped into medium pieces)
Peas - 1/2 cup
Carrot - 1 (peeled and chopped into medium pieces)
Capsicum - 1 (finely chopped)
Medium Sized Tomato - 3 (Finely chopped)
Medium Sized Onion - 1 (Finely chopped)
Green Chilly Chopped -2
Ginger Paste - 1 Tsp
Beetroot - 1/2
Cumin - 1 tsp
Red Chilly Powder - 1/2 Tsp
Turmeric Powder - 1/2 Tsp
Pav Bhaaji Masala - 1 Tbl.sp
Salt to taste
Oil - 2 Tbl.sp
Butter - 3 tblsp
Paav - 8
Butter - 2 Tbl.sp
For Garnishing:
Chopped Cilantro
Chopped Onion
Lemon Juice
Butter
How to Make?
Boil the beetroot in 1/2 cup of water till the water turns red and set aside. This is what we will use for color.
Take all the chopped vegetables (Potato, Carrot, Peas) in a vessel with 1 cup water and pressure cook for upto 3 whistles so the vegetables are well cooked.
Mash them and set aside.Heat some oil in a pan, add cumin seeds, ginger paste, green chillies and saute.
Add the finely chopped onion. Saute till the onions are cooked.
Add the tomatoes and saute for few minutes, and then add in the finely chopped capsicum.
Add all the masala powder along with salt.
Add 1/4 cup water so the mixture does not burn.
Close the pan and cook on low heat from 5 - 8 minutes, till the flavors blend in.
Now take add the mashed vegetables. Mash well with a masher.
Add in the beetroot water to give the bhaaji a nice red color.
Close the pan and allow to cook for 5 - 8 minutes on low heat.
Add water if required.Garnish with chopped cilantro and a slice of butter.
To Serve:
Take the paav, spread some butter on both sides and slightly toast on a pan till light brown in color.
Serve with the Bhaaji (with some butter on top) along the sides along with a wedge of lemon and chopped onion.
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