Paav Bhaji

Ingredients for 8 serves

1 Small Green capsicum (finely Chopped)
2 Cups Cauliflower florets
2 Small Tomatoes chopped fine)
50gms Tomato Paste **
2 large Potatoes (chopped in quarters)
2 med sized Onions (finely chopped)
6-8 Tbs Oil
100 gms Butter
10-12 Cashews
3 Tbs Paav Baaji masala
1 Tsp Red chilli powder
2 Tsp Salt
A few Fresh Coriander Leaves (Chopped)

Paav Bhaji

Paav Bhaji


Pressure Cook or Boil the peeled potatoes and keep aside.
Heat a couple of tablespoons of oil in a pan, add the cashews, fry till golden brown and remove it In the same pan, fry the chopped capsicum and cauliflower separately and keep aside.
Pour in the remaining 6 tablespoons of oil, add the chopped onions and fry till golden brown.
Add the fresh chopped tomatoes, tomato paste and fry for 2-3 minutes.
The cooked potatoes, capsicum and cauliflower are added into the onion tomato mixture, stirred through and saut├ęd for about a couple of minutes on a medium flame
Add the red chilli powder, paav baaji masala, salt and mash all the ingredients in the pan.
Add 20 grams of the butter and mix it through

Garnish with fresh coriander leaves and the fried cashews.

**Tomato paste may be substituted with two more fresh tomatoes. Tomato paste is generally used as it enhances the colour and texture of the dish.

The Bhaaji is now ready to be served

Serving Suggestions
Paav (quartered) bread
The remainder of the butter has to be spooned little by little to rub the inside of each quarter of the bread till slightly golden brown.
The hot Bhaji is placed on the plate with the paav and served.

 

Comments

  1. Abishek says:

    Shobha Pinni and Babai, this is sunday night dinner for us thanks to your recipe!

     

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