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BOMBAY PAV BHAJI Recipe | | Main Course Recipe by Mittal |
| | INGREDIENTS | Butter - 200 grams
Onion - 1 large
Tomatoes - 2 large
Garlic - 1 small
Jeera - 1 tbsp
Green pepper - 1 (not chillies)
Potatoes - 5 small
Cauliflower - 1 small
Cabbage - 1 small
Aubergine - 1 medium
Green peas (fresh / frozen) - 4 heaped tbsp
Coriander - (handful chopped)
Pav bhaji masala - 4 tbsp
Lemon - 1
Salt - 4 tsp
Chilli powder - 1 tsp
Bread rolls (2 per person)
| | METHOD | 1. In a large pressure cooker, boil the potatoes unless htey become soft. Boil the aubergine, cabbage, cauliflower and peas together (chop them smaller to make them fit in cooker).
2. After they have boiled, mash the potatoes and mix all the vegetables together, chopping them until they become like a mash. Then chop one of the tomatoes, onion and green pepper finely into little squares.
3. In a large saucepan, add the butter on medium heat. When it melts add the jeeraand allow to turn it brown. Add the chopped tomato, onion and green pepper and keep on medium heat until soft. In the meantime, peel the garlic until it is like a puree and add it to the pan. Stir it well.
4. After a few minutes, add all the boiled vegetables. Stir and add a small bowl of water to make it to the consistency of sauce and mash the tomatoes into a puree and add them. Add the masala powder and stir.
5. Cut the lemon in half and squeeze juice of the lemon into the pan, making sure the seeds dont go in. Add the salt and chilli powder - stir it well. Leave on slow to medium heat for 15-20 minutes. Chop up a handful of coriander finely and add it to the pan.
6. Serve with buttered rolls, heated on chappati pan.
Enjoy! |
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