Pav Bhaji !!

Shri Ganeshay Namah 

PAV BHAJI 

Serves 5-6 plates.

Time taken: 50 mins approx

INGREDIENTS 

4-5 medium size potatoes (boiled and mashed)
3-4pc onions(finely chopped )
4-5pcs tomatoes  (finely chopped )
1cup green capsicum  (finely chopped )
1 cup cauliflower(finely chopped )
1 cup cabbage(finely chopped )
1/2 cup french beans(finely chopped )
1cup carrot(finely chopped )
1 cup spring onions  (finely chopped )
1/2cup fresh or frozen green peas
8-10 garlic cloves 
1 / 2inch ginger 
2-3tb sp kashmiri red chilly powder 
3 -3.5 tb sp Paw bhaji masala 
Salt às per taste
2tsp lemon juice 
Oil/butter
Coriander leaves for garnishing. 
Pav for serving with bhaji.

METHOD

Steps to follow:

1. Boil the potatoes after it cools down mash it..

2. Finely chop all the veggies(carrot beans cauliflower cabbage capsicum onion tomatoes spring onions. ).

3. Make fine paste of ginger garlic and kashmiri red chilly powder .

4. Heat 2 tbsp refine oil in a kadhai n put all the veggies(capsicum carrot french beans cauliflower cabbage ) sauté it for 5 mins then cover it with a lid n put water on the lid so that the veggies are cooked properly at low flame. (Don't overcook, veggies should be little crunchy).

5. Heat 2 tbsp oil n 1 tbsp butter in another kadhai fry onions at low flame till it turns pink then add (ginger garlic chillypowder)paste to it, fry it till it leaves oil ,add mashed potatoes fry it for 5 mins then add the steamed veggies to it mix it well,add pav bhaji masala and fry it. Atlast at high flame add water(1.5-2 glass) ,salt n lemon juice cook the entire bhaji for about 12-15mins stir in between till all the veggies are properly cooked together and a thick bhaji consistency is ready,mash it with a masher

6. Lastly add peas and spring onion.

7. Garnish it with butter,chopped onions amd coriander leaves.

Your bhaji is ready to serve.

TIPS:

1. Mash the potatoes roughly.

2. Finely chopped all the veggie.

3. Try not to pressure cook the veggies and cook it in kadhai.

4. Cook at low flame.

5. Add spring onion at last for maintaining it's green colour.

6. Use kashmiri red chilly powder for good colour and spicy taste.

Serve it with pav.

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