Pav Bhaji under 20 min

Pav Bhaji is almost like a staple for DH. He likes it for breakfast, brunch, lunch, snack, dinner or even midnight snack. Hence he never complains when he gets Pav Bhaji for Lunch.

For this version I dont toil with the masala, veggies and butter. I pressure cook most of the left over vegetables and voila.

For today I used:

For the Bhaji- [Serves 2]

4-5 …. florets of cauliflower [Chopped roughly]

1… Medium Onion [Chopped roughly]

1…Medium Size Potato [Chopped roughly]

1… Small brinjal [Chopped roughly]

1/2… capsicum [Chopped roughly]

1…Medium Size carrot [Chopped roughly]

1 Tbsp…Pav Bhaji Masala

Salt

1 tsp…Turmeric

1 Tsp…Red Chilly Powder

Juice of 1/2 a lemon

1 Tbsp… Vegetable Oil

1 Tsp…Jeera

For the Pav:

1 Tbsp Ghee

Method:

  • Heat Oil in a cooker add the jeera.
  • Once it is nice and brown add the onion.
  • Cook them until they are pale.
  • Add the chopped veggies and enough water to just cover them.

  • Let it come to a boil
  • Add the turmeric and salt
  • Put the lid and let it cook for about 3 whistles.
  • Turn off the gas and let the steam come to rest.
  • Open the cooker once it is all nice and quiet 🙂
  • The veggies are completely boiled and mash worthy.

  • Use a hand blender to semi churn the bhaji. We like a little rustic texture hence it is not all pasty. [In case you dont have a hand blender, just chuck 3/4 of the bhaji in a blender and churn very briefly]
  • Add the pav bhaji masala and red chilly powder.
  • Taste to adjust the flavour.

  • Turn off the gas and add the lemon juice.

  • Just to keep the pati away from frowning I add a dollop of butter on his pav bhaji.
  • Heat a tava and put a few drops of ghee/butter on it.
  • Cut the pav in half and place them on the tava.

  • Let them be until they are nice and brown.
  • Pack it for lunch with love.

Cheers

This goes to Serve it Blended at Oh Taste and See

“Serve It” Series – Serve It :Blended

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