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PAV BHAJI RECIPE
Pav Bhaji is a native Maharashtrian dish made with an assortment of mashed vegetables, pan-fried on a large tawa and served with Pav toasted in butter. It is immensely popular all across the country because of its spicy and tangy zest. The generous dose of butter that is often used with freshly-cut onions and lemon juice tops the dish. Pav Bhaji is also a great way to feed fussy kids their share of veggies with a smile! You can also serve Pav Bhaji in a bruschetta/canapé style for your next party.
INGREDIENTS
1 Sachet MAGGI Masala-ae-Magic
450 gms Mixed Vegetables (Potato, Cauliflower, Carrot, Beans, Capsicum)
2 Tablespoons Oil
2 Onion (Chopped)
1 Teaspoon Ginger-Garlic Paste
2 Tomato (Chopped)
50 gms Peas
2 Cups Water
2 Green Chillies (Chopped)
0.5 Teaspoon Turmeric Powder
1 Teaspoon Red Chilli Powder
2 Teaspoons Coriander Powder
1 Teaspoon Cumin Powder
1 Teaspoon Amchur Powder
2 Tablespoons Coriander Leaves (Chopped)
2 Tablespoons Lime Juice
1 Pinch Salt
CREATE IT
STEP 1 | 20 MINS
Prepare ingredients as mentioned in the list.
STEP 2 | 2 MINS
Boil the vegetables in a pressure cooker with 1 cup of water, for one whistle. Keep aside.
STEP 3 | 20 MINS
Heat oil in a pan, add chopped onions and fry till they turn golden brown. Add ginger garlic paste and fry for 5 minutes. Add tomatoes, green chillies, turmeric powder, chilli powder, coriander powder, cumin powder, and fry for a minute till all the masalas are well combined.
STEP 4 | 5 MINS
Add the vegetables along with the water, MAGGI Masala ae Magic, salt and mix well. Mash the vegetables well with a spoon. Add the amchur powder and mix well.
STEP 5 | 10 MINS
Add the remaining 1 cup water and simmer for 2 minutes to get a thick gravy. Remove from fire and add the lime juice and mix well.
STEP 6 | 2 MINS
Garnish with coriander leaves and serve hot with Pav
