Friday, March 13, 2015

Pav Bhaji - or Bun Bhaji ;)


For bhaji
  • Cauliflower 1/2
  • Cabbage 1/2
  • Potato 1
  • Onion 1
  • Brinjals 2
  • Lauki 1 full
  • Pumpkin or butternut squash 1/4
  • Carrot 1
  • Beetroot 3

For gravy :
  • Garlic  : 1 full pod chopped
  • Onion 4 chopped
  • Tomatoes  3 pureed
  • 3/4 - 1 tsp haldi
  • 2-3 tsp chilly powder
  • 3 tbsp Everest powder

For garnishing
  • Onion
  • Tomato
  • Chopped dhania
  • Apple
  • Pomegranate
  • Lemon


  • Clean wash and chop all the vegetables roughly.One onion too, for boiling.
  • Put all the vegetables in the cooker, with one glass water, to boil. Let 2-3 pressures off on high, and then 10-15 minutes on sim.
  • Once cooker is open grind it to fine bhaji using hand blender.
  • Put 4 tbsp oil to heat and add garlic sauté for couple of minutes on medium flame.
  • After a couple of minutes, add onions. Mix and sauté for a minute on high, and then medium flame.
  • While onions are sautéing, put peas in a microwave safe bowl with half glass water and 1/4 tsp salt.I cooked them for 12 minutes at power level 4.
  • Onions are now brown. Oil is bubbling in the gaps. That’s the sign onions are cooked
  • Add 4-5 tbsp pav bhaji masala. I swear by Everest, but any good brand can do, haldi, chilli powder,  Mix and cook for 2-3 minutes.
  • Mix tomato puree and you'll see the change in onions immediately. First as they melt, water will get released. Mix well.Cook on high. Then in a couple of minutes, you'll see jaali. Keep stirring as you cook on medium high flame. Soon all the moisture will evaporate. And oil will separate, once again.
  • Add semi pureed vegetables and salt to taste.
  • While the bhaji is cooking, get the garnishes ready.
  • Peel, core and chop the apple to fine cubes. Squeeze some lemon juice over the pieces and give a light toss so that they don't discolour. Add For the garnish, I like hand chopped onions for uniform cubes. Also they don't release water.
  • The peas were done and sitting in the microwave.Get them out. Do check, sometimes the top layer is slightly undone, turn them over and give a couple of minutes more.
  • Taste bhaji, adjust seasoning if needed. Give it a boil, cover and keep it on sim, so you get piping hot bhaji when you serve.
  • Transfer to a serving bowl and arrange the peas on it. You may mix peas in the bhaji itself, but they'll lose the bright green colour.
  • Onions, tomatoes, dhania, apple, anar and lemon juice, with the spicy bhaji, its an amazing combination! And of course, a dollop of butter.
  • Serve with buttered pav or bun.

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