Pav Bhaji Recipe
1 medium size Cauliflower, florets 1 Capsicum, generally hacked ½ inch Ginger, cut 2-3 Garlic, hacked Water 5 medium Potato, cubed 1 Carrots, pelled, generally hacked
⅓ cup Green peas Salt to taste 2-3 tbsp Margarine 1 cup Onion, hacked 1 ½ cup Tomato, hacked 2-3 Green stew, hacked
2-3 tbsp Spread ¼ cup Oil ½ tbsp Ginger Garlic glue Salt to taste ¼ cup new Tomato puree 1 medium Capsicum, slashed 1 tbsp Degi red bean stew powder
2 tbsp Margarine 1 tbsp Arranged pav bhaji masala Bubbled and crushed vegetables 1 tbsp Spread 2 tbsp Arranged pav bhaji masala ¼ tsp Sugar 1 tbsp Coriander leaves, hacked
1 tbsp Spread A touch of degi red bean stew powder 2 Ladi pav For Masala Pav 1 tbsp Spread Arranged Masala
2 Ladi pav For Trimming Onion, hacked Lemon wedge Spread pav Coriander twig
In a huge tava or a shallow dish heat margarine, oil then add onion and saute until clear. Presently add tomatoes, green chillies, ginger garlic glue, salt and saute until they are delicate.
Add new tomato puree and keep cooking for 6-8 minutes.
Then add capsicum and keep cooking for an additional 2 minutes.
When done eliminate 2-3 tbsp masala aside for additional utilization.
Presently, add degi red stew powder, spread, pav bhaji masala and saute briefly.
Presently, add bubbled and crushed vegetables, margarine, pav bhaji masala, water, sugar and keep cooking for another 2-3 minutes.
Finish the pav bhaji with new coriander leaves and switch off the blazes.