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Pav Bhaji
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Ingredient
- Potatoes – 3 cups, diced small
- Cauliflower – 2 cups, finely chopped
- Frozen Green Peas – 1 cup
- Carrots – cup, diced small
- Salt – 1 tsp (to taste)
- Haldi(Turmeric) – tsp
- Water – 2 cups
- Oil – 1 Tbsp
- Butter – 1 Tbsp
- Jeera (Cumin Seeds) – tsp
- Hing (Asofoetida) – pinch
- Red Chili Powder – tsp (to taste)
- Onion – 1 medium, finely chopped
- Garlic – 2 tsp, minced
- Ginger – 2 tsp, minced
- Tomato – 1 medium, chopped
- Tomato Sauce – cup (1/2 of 8 oz. can)
- Pav Bhaji Masala – 2 tsp (to taste)
- Dhania Powder – 1 tsp
- Lemon Juice – tsp (to taste)
- Cilantro – 5 sprigs, chopped (for garnishing)
Directions
- In a pressure cooker, add Potatoes, Cauliflower, Green Peas, Carrots, Salt, Haldi and Water – Mix well.
- Pressure cook for 1 whistle and remove pressure after 2 minutes (To remove pressure, hold cooker under cold running water in sink).
- Heat Oil and Butter in a non-stick pan.
- Add Jeera and allow it to sputter.
- Add Hing and Red Chili Powder.
- Add Onions, Garlic and Ginger – stir well.
- Cook until Oil starts to separate.
- Add Tomatoes and Tomato Sauce and mix well.
- Cook until Oil starts to separate again.
- Add Pav Bhaji Masala and Dhania Powder – mix well and cook for 1 minute.
- Add Vegetables and lightly mash.
- Add Lemon Juice and adjust Salt/Chili Powder/Pav Bhaji Masala.
- Cook for 5 minutes.
- Garnish with Cilantro.
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