#PavBhaji

Описание: Bismillah Kitchen Homemade Recipies

••Vegetable Base (The Mash)

You will need a large pressure cooker or a deep pot to boil these vegetables together until soft.

Potatoes: 4–5 large (peeled and cubed) — This provides the body.

Cauliflower: 2 cups florets (approx. half a medium cauliflower).

Green Peas: 1.5 cups (fresh or frozen).

Carrots: 2 medium (peeled and diced).

Water: 3–4 cups (just enough to cover veggies).

Salt: 1 tsp (for boiling).

••The Masala Base (The Flavor)

This is where the "Bismillah Kitchen" magic happens. Use a large, flat heavy-bottomed pan or a "Tawa" if you have one.

Butter: 100g – 150g (Pav Bhaji is all about the butter!).

Oil: 2 tbsp (prevents the butter from burning).

Onions: 3 large (finely chopped).

Capsicum (Bell Pepper): 2 large (finely chopped) — Crucial for the authentic aroma.

Tomatoes: 4–5 large (finely chopped).

Ginger-Garlic Paste: 3 tbsp.

Green Chilies: 3–4 (finely chopped).

••Spices & Seasoning

Pav Bhaji Masala: 4–5 tbsp (Brands like Everest or MDH work well).

Kashmiri Red Chili Powder: 2 tbsp (for that deep red color without too much heat).

Kasuri Methi (Dried Fenugreek): 2 tbsp (crush between your palms).

Turmeric Powder: 1/2 tsp.

Salt: To taste.

Fresh Coriander: 1 large bunch (finely chopped).

Lemon Juice: 2 tbsp.

!!Instructions

Boil & Mash: Pressure cook the potatoes, cauliflower, peas, and carrots for 3–4 whistles until very soft. Drain excess water (save it!) and mash the veggies into a smooth paste using a potato masher.

Sauté: In your large pan, melt the butter and oil. Add onions and sauté until translucent. Add ginger-garlic paste and green chilies; sauté for 2 minutes.

The Peppers & Tomatoes: Add the capsicum and cook for 3 minutes. Add the tomatoes and a pinch of salt. Cook until the oil/butter starts to separate from the sides.

Spice It Up: Add the Pav Bhaji masala, Kashmiri chili powder, turmeric, and Kasuri methi. Splash a little of the saved veg water so the spices don't burn. Cook for 2 more minutes.

The Big Mix: Fold in the mashed vegetable paste. Mix thoroughly. Add the remaining veg water to reach your desired consistency.

The Final Mash: While the bhaji simmers, use the masher directly in the pan to incorporate the masala into the veggies. This creates the signature street-food texture.

Finish: Stir in a huge knob of butter, fresh coriander, and lemon juice. Let it simmer on low for 10 minutes.

Serving for 8

Pav: 16–24 buns. Slit them, coat with butter and a pinch of Pav Bhaji masala, and toast on a hot pan.

Sides: Finely chopped onions, lemon wedges, and extra butter on top of each plate.