Spicy Pav Bhaji
Spicy Pav Bhaji
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10 to 12 - pavs.
to shallow fry| For Bhaji:
2 - onions, finely chopped.
2 - green chillies, finely chopped.
1 tsp - ginger-garlic paste.
2 - capsicums, chopped fine.
1 cup - cabbage, chopped fine.
2 - tomatoes, chopped fine.
3 cups - chopped mixed vegetables (beans, carrot, cauliflower, potato,
1 cup - frozen/fresh peas.
1/2 cup - paneer, chopped into small cubes.
4 tsp - butter.
4 tsp - pavbhaji masala.
1 tsp -
1 tsp - black pepper.
1/2 tsp -
1 tsp - sugar.
5 to 6 tsp -
Salt to taste.
1 cup - water (in which vegetables were boiled) or simple water| To Garnish:
1 tbsp - coriander, chopped.
1 - onion, chopped.
Small pieces of lemon.
How to Make Spicy Pav Bhaji
Pressure cook mixed vegetables.
Mash them coarsely after draining (except peas, cabbage and capsicum).
Heat butter in a pan.
Add ginger-garlic paste and onion and saute for 5 minutes.
Add cabbage, peas and capsicum and mix well.
Fry for 2-3 minutes till very soft.
Add tomatoes and saute for another 1 minute.
Add pavbhaji masala, red chilli powder, turmeric powder, black pepper powder, salt, sugar and fry for a further 2-3 minutes.
Add paneer and saute for 2 more minutes.
Add the water and mix well. Bring it to boil.
Allow the gravy to simmer till it thickens, stirring and mashing vegetables with masala in between.
Add lemon juice and stir.
Garnish with chopped coriander and a block of butter. Serve with paavs.
Bawarchi of the Week
Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.