INSTANT POT PAV BHAJI RECIPE BY TASTY
Here's what you need: avocado oil, whole dry chili peppers, whole bay leaves, cinnamon stick, large onion, roma tomatoes, crushed tomatoes, garlics, ginger, paprika, red chili powder, turmeric, pav bhaji spice pack, garam masala, water, cauliflower, medium eggplant, medium potatoes, frozen mixed vegetable
Provided by Gita Kshatriya
Categories Lunch
Yield 6 servings
Number Of Ingredients 19
Steps:
- Press "Saute" mode on Instant Pot
- Heat avocado oil and whole spices.
- Add onions and tomatoes and saute until onions are translucent. Then, add garlic, ginger, crushed tomatoes, salt, paprika, red chili powder, turmeric, pav bhaji spice pack, garam masalo. Add 1 cup water. Mix well. Let gravy cook for approximately 5 minutes, stirring occasionally to prevent gravy from burning.
- Add all the vegetables and mix well with gravy.
- Add the remaining water and mix well. Water level should be about ¾ to the top of the veggies, so adjust as necessary.
- Close the lid of the Instant Pot and press 'Cancel' and then press "Steam" and adjust time to 12 minutes. Set valve to 'Sealing' mode.
- Once the Instant Pot completes the cycle, it will beep. Either switch the valve to 'Venting' position (be careful as steam will come out of the top of the IP), or allow the Instant Pot to manually vent. Carefully open the lid once it is safe to do so.
- Using a potato masher or handheld immersion blender, mash all the cooked veggies and mix well to incorporate with the gravy.
- Serve with buttered and toasted bread. For a low carb option, you can serve on romaine or butter lettuce.
- Garnish with chopped cilantro, lemon and finely chopped onions.
- Enjoy!
Nutrition Facts : Calories 237 calories, Carbohydrate 47 grams, Fat 3 grams, Fiber 11 grams, Protein 7 grams, Sugar 14 grams
PAV BHAJI RECIPE BY TASTY
Settle in for the night with this delicious Indian street food dish. Perfectly cooked vegetables are spiced with pav bhaji masala, a fragrant blend of coriander, cumin, cloves, cinnamon, black pepper, fennel, and cardamom. Piled atop a toasty, sweet bun, it's sure to satisfy vegetarians and meat lovers alike!
Provided by Aleya Zenieris
Categories Dinner
Time 1h28m
Yield 6 servings
Number Of Ingredients 27
Steps:
- Make the pav bhaji masala: Add the coriander seeds, cumin seeds, cloves, cinnamon stick, peppercorns, fennel seeds, and cardamom pods to a medium skillet. Turn the heat to medium and toast the spices for 3-5 minutes, stirring frequently, until fragrant. Remove from the pan and set aside to cool for 10 minutes.
- Transfer the toasted spices to a spice grinder and grind into a fine powder. Alternatively, use a mortar and pestle to grind the spices. Transfer the masala to an airtight container. It will keep for up to 6 months in a cool, dark place.
- Make the pav bhaji: In a small bowl, mix together the ginger and garlic.
- In a large pot or Dutch oven, combine the potatoes, tomatoes, peas, the ginger-garlic paste, 1½ tablespoons pav bhaji masala, the turmeric, 1 tablespoon chile powder, ½ cup (120 ml) water, and 1 teaspoon salt and stir well. Add the paprika and cayenne and stir to combine. Turn the head to medium and cover the pot. Cook for 25-30 minutes, until the potatoes are tender.
- Uncover the pan and use a potato masher to mash the vegetables into a paste. The mixture will not be completely smooth, but all of the vegetables should be broken down as much as possible. Transfer the mixture to a medium bowl and set aside.
- Melt the butter in the same pot (no need to wipe out). Add the red onion, jalapeños, the tomato paste, cilantro, ½ tablespoon pav bhaji masala, remaining ½ tablespoon chile powder, and remaining ½ teaspoon salt. Cook for 5-8 minutes, until the onion is translucent and spices are fragrant.
- Return the potato mixture to the pot and stir well to combine. Continue mashing, adding the remaining ½ cup water, plus more as needed, until the mixture is thick, but pourable. Season with more salt to taste.
- Serve the pav bhaji with buttered, toasted buns, minced red onion, minced cilantro, lemon wedges, and more butter on top.
- Enjoy!
Nutrition Facts : Calories 296 calories, Carbohydrate 61 grams, Fat 2 grams, Fiber 8 grams, Protein 9 grams, Sugar 9 grams
PAV BHAJI (INDIAN CURRY)
I made this after trying different methods over a few years. It all came together so well. The flavor and texture was amazing. You really need to add water at the end and not be scared that it will ruin the dish, it will not! You need a fairly runny consistency for the best pav bhaji. Garnish with fresh chopped tomatoes, onions, and fresh cilantro if desired. Serve with toasted white bread or bread rolls.
Provided by Punkech Patel
Categories Main Dish Recipes Curries
Time 1h5m
Yield 4
Number Of Ingredients 14
Steps:
- Heat 1 tablespoon oil in a saucepan over medium heat. Add onion and 1/4 teaspoon salt; fry until browned, 5 to 8 minutes. Add garlic; cook and stir for 4 minutes. Pour in 1 cup water. Add 1 teaspoon pav bhaji masala and 1/2 teaspoon salt. Bring to a boil. Reduce heat and simmer until flavors combine, about 10 minutes.
- Add tomatoes, potatoes, and corn to the saucepan. Season with chile powder, coriander, and ginger. Bring to a boil. Reduce heat and simmer for 15 minutes. Mash curry gently with the back of a wooden spoon or spatula. Simmer for 10 minutes more. Taste and adjust salt. Add 1/2 teaspoon pav bhaji masala and lemon juice. Mash slightly again.
- Add 1/4 to 1/2 cup water to give curry a runny consistency. Add remaining 1 tablespoon oil and butter; stir until butter is melted. Divide into serving bowls and sprinkle remaining pav bhaji masala on top.
Nutrition Facts : Calories 206.7 calories, Carbohydrate 25.7 g, Cholesterol 7.6 mg, Fat 10.2 g, Fiber 4 g, Protein 3.6 g, SaturatedFat 3 g, Sodium 640.9 mg, Sugar 5.4 g
PAAV BHAJI RECIPE BY TASTY
Here's what you need: potato, cauliflower, green bell pepper, french beans, frozen mixed vegetable, oil, onion, ginger garlic paste, tomato puree, salt, Everest pav bhaji masala, red chili powder, lemon juice, butter, fresh coriander, lemon wedge
Provided by Dipti Kothari
Categories Dinner
Time 30m
Yield 3 servings
Number Of Ingredients 16
Steps:
- Heat oil in a non-stick pan. To this, ¾ cup chopped onions and saute. When onions turn golden brown, add ginger-garlic paste.
- Add cauliflower, mashed potatoes, fresh tomato puree and ¾ cup water and mix and cook for 4-5 minutes.
- Add Everest Paav bhaji masala, red chilli powder, salt to taste and lemon juice. Add butter and mix.
- Garnish with coriander and remaining onion and a lemon slice and serve hot with toasted dinner rolls, Hawaiian rolls, or hamburger buns.
Nutrition Facts : Calories 325 calories, Carbohydrate 39 grams, Fat 17 grams, Fiber 5 grams, Protein 4 grams, Sugar 8 grams
PAV BHAJI
This is a very popular recipe in India, liked by almost everyone. You may have to go to a nearby Asian Indian store to get the 'Pav Bhaji Masala' that is the special spice to bring the flavor (Masala means spice). Pav is actually the buns. Bhaji is the vegetables cooked with spice.
Provided by Bongadi
Categories World Cuisine Recipes Asian Indian
Time 50m
Yield 4
Number Of Ingredients 19
Steps:
- Heat the oil in a wok over medium heat. Saute garlic and green chile for 30 seconds, then stir in onions and ginger. Cook until onions are brown. Add tomatoes, and cook until pasty. Stir in cauliflower, cabbage, peas, carrots and potatoes. Season with pav bhaji masala. Cover, and cook for 15 minutes, stirring occasionally. Season with salt, and stir in lemon juice.
- Toast the dinner rolls, and spread lightly with butter. Serve garnished with chopped onion, green chile and cilantro.
Nutrition Facts : Calories 651.8 calories, Carbohydrate 78.8 g, Cholesterol 6.1 mg, Fat 33.9 g, Fiber 10 g, Protein 13.4 g, SaturatedFat 6.3 g, Sodium 375.1 mg, Sugar 11.1 g
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- Boil the veggies first and keep them ready. I used my pressure cooker to boil them until they were soft and tender.
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