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Pav Bhaji

Pav Bhaji

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Serves: 4

INGREDIENTS

Pav bhaji masala spice blend:

  • 4 tbsp coriander seeds
  • 2 tbsp cumin seeds
  • 2 bay leaves
  • 10 cloves
  • 2 cardamom pods
  • 2-inch cinnamon stick
  • 1 tbsp pepper
  • ¾ tbsp fennel seeds
  • 10 dried red chili
  • 1 tsp turmeric powder
  • 1 tbsp dry mango powder

Pav bhaji dish:

  • 1 tablespoon oil (avocado, canola or other neutral oil)
  • 1 onion diced
  • 3 tomatoes chopped
  • 1 teaspoon ginger paste
  • 1 teaspoon garlic paste
  • 1 teaspoon red chili pepper
  • 1 bell pepper chopped
  • 3 potatoes, peeled and chopped into bite size pieces
  • 1 carrot, cut into bite-sized pieces
  • 1.5 cups cauliflower, chopped into bite size pieces
  • ¾ cup green peas
  • 1 cup water
  • 2 Tablespoons pav bhaji masala
  • 1 teaspoon salt to taste
  • 1 tablespoon lime juice

Garnish:

  • ¼ onion chopped
  • ¼ cup cilantro
  • For pav or bread: Whole wheat chapatis, whole wheat tortillas, whole wheat pita bread, whole wheat bread

DIRECTIONS

Pav bhaji spice blend:

  1. Dry roast the coriander seeds and cumin seeds
  2. Separately, dry roast bay leaf, cloves, cardamom, cinnamon stick, pepper and fennel seeds.
  3. Separately dry roast dried kashmiri red chili till they puff up.
  4. Once cooled, blend them to a fine powder along with turmeric powder and dry mango powder.
  5. Alternate option for above: 1 tsp Coriander powder, 1 tsp cumin powder, 1 tsp garam masala, ½ tsp turmeric powder, 1 tsp dry mango powder (or lime juice).

Pav bhaji dish:

  1. Start the pressure cooker in sauté mode (high flame for stove top cooking) and heat 1 tbsp oil in it. Add onions and sauté for 3 minutes.
  2. Add ginger and garlic paste and cook for 30 seconds until starts to brown.
  3. Add bell pepper and sauté for another 2 minutes.
  4. Add pav bhaji masala spice mixture, chili powder, and salt and stir well and cook until spices fragrant.
  5. Add tomatoes, cauliflower, potatoes, carrots, and green peas. Mix well.
  6. For pressure cooker/instant pot: press cancel and close lid with vent in sealing position. Change the setting to manual or pressure cook mode at high pressure for 8 minutes. When the instant pot beeps, release the pressure naturally. For stove top, place lid and cook for 20-25 minutes until starts to thicken and veggies are softened.
  7. For pressure cooker/instant pot, open the pressure cooker and let steam off. For stove top, remove lid.
  8. Use a heavy spatula, potato masher or an immersion blender to coarsely grind the ingredients. You can also use a mixer to mix it to the desired consistency.
  9. Change to sauté mode for pressure cooker or restart flame for stove top to medium-high heat and let the bhaji boil for a minute.
  10. Mix in the lime juice.
  11. Serve with garnishes and bread or grain of your choice.