Thursday, August 11, 2016

Pav Bhaji | Pav Bhaji Masala | Home made Pav Bhaji Masala

Pav Bhaji Masala is a famous street food from North India. I never knew about pav bhaji until i had moved to chennai for my work. Initially i thought that the combination of bread with indian masala was weird, all those thoughts were gone, when i had first tasted this. The slight sweetness from the bread goes very well with the spicy masala, surely it's my kind of food.
After marriage, I started to make pav bhaji frequently at home ,at least twice in a month. One time, during my parent visit to our home in Bangalore, I made pav bhaji for dinner. To my surprise, even Appa liked it very much although he didn't like any of the famous north indian dishes like Naan, roti or any kind of  paneer dishes, after that he kept on insisting me to make this whenever he visits me or me visits them. Usually i get so happy when people start to like certain dishes because of my cooking. Anyone with me? 
Ok, Now coming back to the recipe, there are so many different ways you can prepare the pav bhaji, some prefer to grate the veggies and saute till it becomes mushy. But i've been making the pav bhaji using pressure cooking the vegetables for years now and it tastes so awesome. Although i never tried any other way of making pav bhaji. i can assure you this is the one of the tastiest pav bhaji that you can make in very less time. Coming to veggies, i refer to add all the vegetables mentioned in the ingredients list below ,that way it tastes much better. This is not the authentic way of preparing pav bhaji,it's my way of preparing pav bhaji easily,healthy and tasty. It can be served as Lunch, Evening Tiffin or as Dinner.

Pav Bhaji Masala

Preparation Time : 10 mins | Cooking Time : 25 minsServes : 4 or 5 
Recipe Category: Curry | Recipe Cuisine: Indian
Pav Bhaji, Pressure cooker Pav Bhaji, Indian Pav Bhaji, Tasty Pav Bahaji, Easy Pav bhaji, Street food Pav Bhaji Masala is a famous street food from North India.Using pressure cooker, you can make the delicious bhaji in minutes and it tastes awesome.
Ingredients
Potato - 2
Carrot - 1
Peas - 1/4 cup
Cauliflower florets - 1/2 cup
Capsicum - 1
Cabbage - 1/2 cup(sliced)
Tomato - 2 
Beetroot - 1(small)
Red chili powder - 3/4 tsp
Coriander powder - 1 tsp
Pav Bhaji Masala/Garam Masala - 1 tsp
Turmeric - 1/4 tsp
Salt - to taste
Butter - 2 tbsp
Onion  & lemon - for serving
Butter - 1 tsp(serving) 

Procedure
Wash and cut all the vegetables(Potato,Carrot,Peas,Cauliflower, Capsicum,Cabbage,Beetroot) & tomato in to small pieces.Put all the vegetables & tomato into the pressure cooker with enough water(1 cup approx),put on lid and weight and cook for 3 whistle or until all the veggies are cooked softly.Once the pressure from the cooker automatically released, open the lid, remove the vegetable stock from the vegetables(don't discard it, gonna use it later).Mash the vegetables with masher well.Now keep it in flame & add the vegetable stock(if needed add more water) and all the spices(turmeric,red chili,coriander, garam masala powder).Add enough salt and mix well. Bring the masala to boil and add the butter 1/2 tbsp at a time, once it melts and incorporate with masala, add another 1/2 tbsp.Same way add all the butter.Once all the butter is incorporated,keep the flame in medium and cook for 8-10 mins,after that the masala becomes thick , finally garnish with coriander leaves & switch off the flame.Serve it along with butter toasted pav bread ,onions & lemon wedges or cucumber.
For home made pav bread, check out this fool proof recipe for softest pav bread 
Notes:
  • Usually i use all the vegetables mentioned here.
  • If you're not having all vegetables , still you can make it with the available vegetables in your pantry.Potatoes, peas & capsicum are the must.
  • I love to add beetroot especially for the color.Add more,if you want bright red color.
  • It's bit difficult to mash the beetroot with masher even after cooking too,instead you can pulse the beetroot alone once and add with remaining veggies.
  • Mash the veggies as per your preference texture.
  • I used garam masala powder here.
  • Instead of butter, you can use oil too, but butter gives richness to the masala & i highly recommend it.


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