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Mumbai Pav Bhaji

Ingredient

  • 1 inch thumb sized piece of ginger
  • 8-10 cloves garlic
  • 3 tbsp. butter
  • 1 tsp degi mirch
  • 1½ medium onions (chopped)
  • 4 medium tomatoes (chopped)
  • 3-4 green chillies
  • 1 medium capsicum (chopped)
  • ¼ cauliflower (grated)
  • 4 medium potatoes (boiled and mashed)
  • 1 sachet Kohinoor Mumbai Pav Bhaji Masala
  • Salt to taste

 

Direction

  • Grind the ginger and garlic into a fine paste.
  • Heat the butter in a pan and sauté the degi mirch and onions.
  • When the onions turn soft, add the green chillies and ginger-garlic paste.
  • Stir-fry for half a minute and add half of the tomatoes. Cook the tomatoes for 3- minutes on a medium flame, stirring constantly till the oil separates from the masala.
  • Add the capsicum, cauliflower, mashed potatoes and 1½ cups of water. Boil the bhaji for 10 minutes and roughly mash the vegetables with a back of a spoon.
  • Add Kohinoor Mumbai Pao Bhaji Masala, salt and the remaining tomatoes.
  • Cook on a medium flame for 2 minutes, stirring constantly. Season with salt as required.
  • Heat 2 tbsp. butter in a thick-bottomed tawa or pan.
  • Slice the pav horizontally and roast it on the pan for half a minute, pressing down on it 2- times till the pav is crisp and light brown.
  •  Garnish the bhaji with fresh coriander, the remaining butter and serve with the hot pav, chopped onion and lemon wedges.

  • 1 inch thumb sized piece of ginger
  • 8-10 cloves garlic
  • 3 tbsp. butter
  • 1 tsp degi mirch
  • 1½ medium onions (chopped)
  • 4 medium tomatoes (chopped)
  • 3-4 green chillies
  • 1 medium capsicum (chopped)
  • ¼ cauliflower (grated)
  • 4 medium potatoes (boiled and mashed)
  • 1 sachet Kohinoor Mumbai Pav Bhaji Masala
  • Salt to taste

 

  • Grind the ginger and garlic into a fine paste.
  • Heat the butter in a pan and sauté the degi mirch and onions.
  • When the onions turn soft, add the green chillies and ginger-garlic paste.
  • Stir-fry for half a minute and add half of the tomatoes. Cook the tomatoes for 3- minutes on a medium flame, stirring constantly till the oil separates from the masala.
  • Add the capsicum, cauliflower, mashed potatoes and 1½ cups of water. Boil the bhaji for 10 minutes and roughly mash the vegetables with a back of a spoon.
  • Add Kohinoor Mumbai Pao Bhaji Masala, salt and the remaining tomatoes.
  • Cook on a medium flame for 2 minutes, stirring constantly. Season with salt as required.
  • Heat 2 tbsp. butter in a thick-bottomed tawa or pan.
  • Slice the pav horizontally and roast it on the pan for half a minute, pressing down on it 2- times till the pav is crisp and light brown.
  •  Garnish the bhaji with fresh coriander, the remaining butter and serve with the hot pav, chopped onion and lemon wedges.

Not reviewed yet

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