Pav Bhaji by Tarla Dalal


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Served with onions and wedges of lemon, this Pav Bhaji tastes just like the original, but can be prepared easily for sudden guests or for kids returning home from school. Preparation Time: 20 minute. Cooking Time: 17 minutes. Serves 5. 1½ cups finely chopped tomatoes 1½ cups peeled and chopped potatoes ½ cup cauliflower florets ½ cup green peas 1 tbsp oil 2 tbsp butter 2 tsp cumin seeds (jeera) ½ cup finely chopped onions ½ cup chopped capsicum 1 tbsp chilli powder 1½ tbsp pav bhaji masala Salt to taste 2 tbsp finely chopped coriander (dhania) For the garnish 1 cup finely chopped onions 4 lemon wedges 2 tbsp finely chopped coriander (dhania) For serving 10 laddi pavs, buttered and toasted 1. Heat the oil and butter in the pressure cooker and add the cumin seeds. 2. When the seeds crackle, add the onions and capsicum sauté on a medium flame for 2 minutes. 3. Add the tomatoes, potatoes, cauliflower, peas, chilli powder, pav bhaji masala, salt and ¾ cup of hot water, mix well and pressure cook on a high flame for 3 whistles. 4. Allow the steam to escape before opening the lid. 5. Mash well using a potato masher till smooth and cook on a mediuam flame for 2 to 3 minutes. 6. Add the coriander and mix well. Garnish with onions, lemon wedge and coriander and serve immediately with toasted laddi pav.