Pav-Bhaji is a typical Mumbai street food and never goes out of fashion. In fact, once's craving for it simply increases with each serving!!
Today's dinner actually started off with me trying to convince my mother that Pav Bhaji will taste just as good with Maggi Bhuna Masala... (It's a working day and I was pressed for time, you see !! :) )
She was sceptical, but once I finished serving the Pav Bhaji...the vessel was half-emtpy in 10 minutes flat!!! Ahem, forgot to mention that I added another twist to it...here it comes...
PALAK PAV BHAJI
Ingredients :
Chopped Spinach - 1 cup
Mixed vegetables (Capsicum, Peas, Potatoes, and carrots) - 2 cups
Maggi Bhuna Masala (Gravy)- 2 packets* (see alternative method below)
Cumin seeds - 1 tsp
Chili powder - 2 tsps
Salt to taste
Pav Bhaji masala - 2 1/2 tsps
Lemon juice
Chopped onion - 1/4 cup
Chopped coriander - for garnish
Pav buns - as required
Method :
1. Blanch spinach with a pinch of salt and turmeric till the leaves turn soft. Do not discard the water. Once it cools, blend it into a puree.
2. Pressure cook the mixed vegetables with 1 tsp salt and turmeric powder. It is OK to slightly over cook the veggies as we need to mash them anyway.
3. Heat oil in a flat, wide-bottomed pan, add cumin seeds and let crackle. Add the bhuna masala contents and stir well. Let cook for about 5 minutes.
4. Add the spinach puree and stir well. Let cook again for 3-5 minutes. Add chili powder, salt to taste and finally fold in the vegetables.
5. Mash the vegetables as you go on mixing them with the gravy. Add the pav bhaji masala and add water to adjust consistency. Let cook for 5-7 minutes. Sprinkle chopped coriander and remove from fire.
Note : If you decide to prepare the bhaji well in advance, you will notice that the gravy tightens with time and you might need to add more water to re-adjust the consistency and add spices if need be.
6. Cut the pav buns in half, heat butter in a pan and lightly roast the buns. Serve with hot bhaji along with a lemon wedge and chopped raw onions.
* - If Maggi Bhuna Masala is not available, heat oil in a pan, add cumin seeds, followed by 1 tsp ginger-garlic paste. Fry for a bit, now add chopped onions or ground onion paste. Let cook for 5-7 minutes, then add chopped tomatoes or tomato puree. After stirring in the spinach puree and veggies, add 1 tbsp of tomato ketchup to add to the zing.
Today's dinner actually started off with me trying to convince my mother that Pav Bhaji will taste just as good with Maggi Bhuna Masala... (It's a working day and I was pressed for time, you see !! :) )
She was sceptical, but once I finished serving the Pav Bhaji...the vessel was half-emtpy in 10 minutes flat!!! Ahem, forgot to mention that I added another twist to it...here it comes...
PALAK PAV BHAJI
Ingredients :
Chopped Spinach - 1 cup
Mixed vegetables (Capsicum, Peas, Potatoes, and carrots) - 2 cups
Maggi Bhuna Masala (Gravy)- 2 packets* (see alternative method below)
Cumin seeds - 1 tsp
Chili powder - 2 tsps
Salt to taste
Pav Bhaji masala - 2 1/2 tsps
Lemon juice
Chopped onion - 1/4 cup
Chopped coriander - for garnish
Pav buns - as required
Method :
1. Blanch spinach with a pinch of salt and turmeric till the leaves turn soft. Do not discard the water. Once it cools, blend it into a puree.
2. Pressure cook the mixed vegetables with 1 tsp salt and turmeric powder. It is OK to slightly over cook the veggies as we need to mash them anyway.
3. Heat oil in a flat, wide-bottomed pan, add cumin seeds and let crackle. Add the bhuna masala contents and stir well. Let cook for about 5 minutes.
4. Add the spinach puree and stir well. Let cook again for 3-5 minutes. Add chili powder, salt to taste and finally fold in the vegetables.
5. Mash the vegetables as you go on mixing them with the gravy. Add the pav bhaji masala and add water to adjust consistency. Let cook for 5-7 minutes. Sprinkle chopped coriander and remove from fire.
Note : If you decide to prepare the bhaji well in advance, you will notice that the gravy tightens with time and you might need to add more water to re-adjust the consistency and add spices if need be.
6. Cut the pav buns in half, heat butter in a pan and lightly roast the buns. Serve with hot bhaji along with a lemon wedge and chopped raw onions.
* - If Maggi Bhuna Masala is not available, heat oil in a pan, add cumin seeds, followed by 1 tsp ginger-garlic paste. Fry for a bit, now add chopped onions or ground onion paste. Let cook for 5-7 minutes, then add chopped tomatoes or tomato puree. After stirring in the spinach puree and veggies, add 1 tbsp of tomato ketchup to add to the zing.
I love so much India street foods Like Pav Bhaji! Would love to try the dish from a street vendor. You have done an incredible job to making it at home!
ReplyDeletethanks for Sharing.
Thank you :)
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