Pav Bhaji Recipes

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.

Steps:

• Make the bhaji (vegetables): In a small pot, combine the cauliflower, peas, and 3 cups water and bring to a boil over high heat. Reduce the heat to medium-high, cover, and cook until the cauliflower is soft and fork-tender, 7 to 10 minutes. Thoroughly drain, then return the vegetables to the pot and use a potato masher or fork to lightly mash them (they should still be chunky, just more incorporated). Set aside.
• Peel the potatoes, put them in a bowl, and use the potato masher or fork to mash them (don't worry if there are still a few small lumps). Set aside.
• In a medium pan over medium-high heat, warm the oil. Once the oil begins to shimmer, swirl in the turmeric. Add the coriander, red chile powder, and tomatoes and cook until the tomatoes have started to soften, 3 to 4 minutes. Reduce the heat to low, add 2 tablespoons water and the green chile, and simmer for about 4 minutes, using a spoon or spatula to mash the tomatoes into a chunky sauce as they cook.
• Add the mashed potatoes, the cauliflower-pea mixture, the salt, and 1/4 cup water. Increase the heat to medium-low and cook until the mixture starts to resemble a thick stew, 5 to 7 minutes. Add more water, 1 tablespoon at a time, if it's looking too dry. Taste and adjust the salt if needed. Stir in the cilantro, turn off the heat, and transfer the bhaji to a bowl. Wipe out the pan.
• Make the pav: Split each bun in half and butter each side. Warm the pan you used for the bhaji over high heat and toast the buns in the pan, buttered-side down, until golden brown, about 1 minute.
• Assemble the pav bhaji: Evenly portion the bhaji on each bun half (like an open-faced sandwich) and top each with a tablespoon of diced onion plus a generous squeeze of lime juice. Serve with remaining onion and lime wedges alongside.

Steps:

• Boil the cauliflower, carrots, potatoes and peas covered for 30 minutes. Drain well. Mash thoroughly with a potato masher.
• In a food processor, mince the onion. In a large pot saute' the onion in a little vegetable oil until it's translucent.
• In a food processor, puree the tomatoes, garlic and green chili. Saute' the tomato mixture with the onion until most of the liquid has evaporated.
• Add the mashed vegetables to the onion/tomato mixture.
• Add 2 C water.
• Add the Pav Bhaji Masala, chili powder, turmeric and salt.
• Gradually add the remaining 4 C water. You may want more or less to achieve the consistency you desire.
• Add the stick of butter.
• Cover and cook over low heat for 30-45 minutes.
• Adjust spices to taste.

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.

Steps:

• For the masala:.
• Roast for about 1 minute all the spices separately. One after the other in same pan is ok.Its just to dry them out fully and bring out their flavours. Cool these completely.
• Grind them together. This may make more quantity of masala than needed for this recipe. (Use 2-3 tbsp for this recipe).
• Store in air tight, dry containers.
• For the gravy (Bhaji):.
• Just blanch together peas, cauliflower,carrots.
• Mash the potatoes. Finely chop and de-seed tomatoes. Finely chop capsicum.
• Make a paste of ginger and garlic.
• In a large thick bottomed deep pan heat oil. Add cumin seeds. Let them pop a little.
• Add the ginger garlic paste, sautee for a minute. Add chopped onions.
• Add turmeric, asefoteda and chilli powder. Also add half of the pav bhaji masala (1 -1 1/5 tbsp).
• Sautee till the onion turns translucent. Stir continuously to avoid sticking and burning it.
• Drop in the blanched vegetables, tomatoes and potatoes and capsicum.
• With a hand masher or the back of a big ladle, mash up all the vegetables inside the pan. Add 1 cup water from the blanching. Mash well.
• Add some more water if needed to create a thick gravy consistency. Mash to bring it all together.
• Add salt and remaining masala. Also add a dash of black pepper powder if you want more heat.
• Check for seasoning.
• Let it cook for 10 minutes approximately Stir occasionally.
• Put chopped coriander leaves and some butter. Cover to keep its flavours.
• Heat a flat pan. Slit the buns horizontally. But not completely keeping the two sides hinged to each other. Generously butter the buns ( on all sides if you wish!).
• Place them on the hot pan till slightly golden changing to toast all the surfaces in turn. It is a must to do this just before serving the dish as these do not taste as good if re-heated.
• To serve:.
• Put some bhaji, garnish it with some more coriander if you like, butter, and squeeze some lemon juice on top, place 2 pavs with it and some chopped onion to go with.