PAV BHAJI RECIPE RECIPES
PAV BHAJI RECIPE | ALLRECIPES
This is a very popular recipe in India, liked by almost everyone. You may have to go to a nearby Asian Indian store to get the 'Pav Bhaji Masala' that is the special spice to bring the flavor (Masala means spice). Pav is actually the buns. Bhaji is the vegetables cooked with spice.
Provided by Bongadi
Categories World Cuisine Asian Indian
Total Time 50 minutes
Prep Time 20 minutes
Cook Time 30 minutes
Yield 4 servings
Number Of Ingredients 19
Steps:
- Heat the oil in a wok over medium heat. Saute garlic and green chile for 30 seconds, then stir in onions and ginger. Cook until onions are brown. Add tomatoes, and cook until pasty. Stir in cauliflower, cabbage, peas, carrots and potatoes. Season with pav bhaji masala. Cover, and cook for 15 minutes, stirring occasionally. Season with salt, and stir in lemon juice.
- Toast the dinner rolls, and spread lightly with butter. Serve garnished with chopped onion, green chile and cilantro.
Nutrition Facts : Calories 651.8 calories, CarbohydrateContent 78.8 g, CholesterolContent 6.1 mg, FatContent 33.9 g, FiberContent 10 g, ProteinContent 13.4 g, SaturatedFatContent 6.3 g, SodiumContent 375.1 mg, SugarContent 11.1 g
PAV BHAJI (INDIAN CURRY) RECIPE | ALLRECIPES
I made this after trying different methods over a few years. It all came together so well. The flavor and texture was amazing. You really need to add water at the end and not be scared that it will ruin the dish, it will not! You need a fairly runny consistency for the best pav bhaji. Garnish with fresh chopped tomatoes, onions, and fresh cilantro if desired. Serve with toasted white bread or bread rolls.
Provided by Punkech Patel
Categories Main Dishes Curries
Total Time 1 hours 5 minutes
Prep Time 15 minutes
Cook Time 50 minutes
Yield 4 servings
Number Of Ingredients 14
Steps:
- Heat 1 tablespoon oil in a saucepan over medium heat. Add onion and 1/4 teaspoon salt; fry until browned, 5 to 8 minutes. Add garlic; cook and stir for 4 minutes. Pour in 1 cup water. Add 1 teaspoon pav bhaji masala and 1/2 teaspoon salt. Bring to a boil. Reduce heat and simmer until flavors combine, about 10 minutes.
- Add tomatoes, potatoes, and corn to the saucepan. Season with chile powder, coriander, and ginger. Bring to a boil. Reduce heat and simmer for 15 minutes. Mash curry gently with the back of a wooden spoon or spatula. Simmer for 10 minutes more. Taste and adjust salt. Add 1/2 teaspoon pav bhaji masala and lemon juice. Mash slightly again.
- Add 1/4 to 1/2 cup water to give curry a runny consistency. Add remaining 1 tablespoon oil and butter; stir until butter is melted. Divide into serving bowls and sprinkle remaining pav bhaji masala on top.
Nutrition Facts : Calories 206.7 calories, CarbohydrateContent 25.7 g, CholesterolContent 7.6 mg, FatContent 10.2 g, FiberContent 4 g, ProteinContent 3.6 g, SaturatedFatContent 3 g, SodiumContent 640.9 mg, SugarContent 5.4 g
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PAV BHAJI - DELIGHTFUL VEGETARIAN DISHES FOR ALL VEGANS
Pav Bhaji is a Maharashtrian fast food which became popular street food in Mumbai, Delhi and many other parts of North India. This is one dish that feeds millions of people around India on a daily basis. In Hindi Pav means Bread and Bhaji means vegetables cooked with spices. This Bhaji can prepared spicy and mild spicy as per ones requirement.
The primary vegetables used in this recipe are Potatoes, Carrots, Beetroot and tomatoes which is cooked and mashed with various spices and the Pav Bhaji Masala powder. This masala is easily available in the local supermarket which we can instantly use for Bhaji.
Pav Bhajis have many variations of preparation including toasting the pav with cheese or garlic. This dish can be enjoyed at any hour of the day be it for brunch, lunch or even dinner. This is one dish, loved by people of all ages.
This is a delicious dish through which parents can use to feed their children vegetables. The best way to serve with roasted Pav buns some chopped onion, sliced tomatoes paired with lemon squeeze to give the dish a tangy taste.
The origin of this dish traces back to textile mill workers in Mumbai in1850s. They had lunch breaks too short for a full meal, and a light lunch was preferred to a heavy one, as the employees had to return to strenuous physical labor after lunch. The dish was invented to fulfill the requirements of lunch for those textile mill workers. It is cheap, easy, quick-to-prepare, and light, yet nutritious food.
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Total Time 40 minutes
Category main-dish
Cuisine indian
Reviews 5
Total Time 40 minutes
Category main-dish
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