Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, pav bhaji. One of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Pav Bhaji is one of the most favored of recent trending foods in the world. It is appreciated by millions daily. It’s easy, it is quick, it tastes yummy. Pav Bhaji is something which I have loved my whole life. They’re nice and they look fantastic.

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To get started with this particular recipe, we must first prepare a few ingredients. You can have pav bhaji using 24 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Pav Bhaji:

1. Prepare 2-3 Potatoes: Medium
2. Get 2 Carrots
3. Make ready 3/4-1 Cup Green Peas: Any
4. Prepare 2 Cups Cauliflower Florets: Cut up Medium-Small
5. Make ready 1 Green Bell-pepper
6. Make ready To Taste Salt
7. Prepare 1 Pinch Sugar: Optional (I usually do it always to well balance the flavours of any dish I’m preparing- Depending on what)
8. Take 1/2 tsp Turmeric
9. Make ready 1 tsp Red Chilli Powder
10. Make ready 2 tsps Kashmiri Red Chilli Powder
11. Make ready 2.5-3 Cups Water or As Required
12. Make ready 1.5 tbsps Pav Bhaji Masala: Any- (Mine’s Store-bought, this time & not the Homemade one)
13. Get 100-150 gms. Butter
14. Prepare 1 tbsp Ghee or Cooking Oil: (Any Veg. Oil)
15. Take Tempering Spices:
16. Prepare 1 tsp Cumin Seeds/Jeera
17. Get 1-2 Bay Leaves: Optional (I do normally use)
18. Make ready 3-4 Onions: Finely Chopped
19. Get 1.5-2tbsps Ginger garlic Paste
20. Prepare 4-5 Green Chillies or As Required: Finely Chopped
21. Get 1/2 Cup Fresh Coriander Leaves: Finely Chopped
22. Prepare 3-4 Fresh Tomatoes: Finely Chopped
23. Take 2-3 Green Chillies: Slit
24. Make ready 1-1.5 tbsps Fresh Lemon Juice: Optional (Recommend)

Homemade Pav Bhaji Masala Powder Recipe below. Transfer the cooled spices to a blender jar and grind it until fine. Pav bhaji fondue - Some restaurants have this fancy concept of serving the bhaji in a fondue bowl with the rolls. Kolhapuri pav bhaji - This is a really spicy and hot pav bhaji recipe made with the fiery Kolhapuri masala or kanda lasun masala (onion garlic masala).

Steps to make Pav Bhaji:

1. First Up: In a pressure cooker, add in all the aforementioned ingredients and pressure cook it nice & good until quite soft, tender and pliable so as to be able to mash easily in the further process of our Bhaji Cooking
2. Now, once that’s done, allow it to depressurise naturally and then pour in the boiled & well cooked veggies in a separate bowl & mash it all together nicely as much as mashing is possible with a masher- - Set it aside until its further use and get back to preparing its Masala Pastes & Seasonings…
3. Heat up a frying pan/pot over the medium flame: Add in the measured butter & a little amount of ghee (that’s my personal choice of course & not essentially be used), instead of the ghee a little amount of cooking oil can be used in order to prevent the butter from burning out easily- - Add into it, the aforementioned tempering spices & once they’re all fragrant and start spluttering-
4. Add in the chopped onions, sauté for a couple of mins time once translucent- In goes the 2G Paste, continue sautéing- - Once they’re well sautéed & the raw smell is off, throw in the tomatoes and again keep sautéing until it turns soft and mushy enough- - Gently mash the tomatoes with the spatula too in order to get well dissolved into the entire mixture so far
5. Once it’s all done nice & good- Add in the cooked and mashed veggies mixtures to it & also, rest other dry spices that need be added in the same, do so at this point & mix everything well together until nicely combined & well blended & incorporated- Checkout on the correct consistency of the same- If you feel, it’s too thick, add in a cup of hot water it’ll set it right
6. Alternatively, if you think it’s quite lose then, cook it for more time to get dried up naturally or to hasten the process, add in a tbsp of maida or wheat flour to it, which will thicken it faster- - Once it’s all done: Add in the final dollop of some extra butter to it, finely chopped coriander leaves & a dash of freshly squeezed lemon juice
7. Give it all a final good mix- Turn off the flame & let it rest in its standing position for another 10 mins time before serving it piping hot with the right choice of the accompaniments with it & freshly fried, Pav Buns with generous amounts of butter- which’s an integral part of the dish…Enjoy….

Pav bhaji fondue - Some restaurants have this fancy concept of serving the bhaji in a fondue bowl with the rolls. Kolhapuri pav bhaji - This is a really spicy and hot pav bhaji recipe made with the fiery Kolhapuri masala or kanda lasun masala (onion garlic masala). Khada pav bhaji - In this pav bhaji recipe variation, the vegetables are not mashed but kept chunky and whole. Drain, mash, then set to one side. Put the butter into a wide-bottomed, lidded frying pan.

So that is going to wrap it up for this special food pav bhaji recipe. Thank you very much for your time. I am sure that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!