Pav Bhaji

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Boil the potato, carrot, green peas, and cauliflower florets in a pot with enough water until they are very soft and easily mashable, about 15-20 minutes.

   Ca. 20 min.

   Kokkens note: You can also steam the vegetables or use a pressure cooker for faster cooking.

2. 2

   Drain the cooked vegetables and mash them thoroughly using a potato masher or the back of a spoon until smooth. Set aside.

   Ca. 5 min.

   Kokkens note: Ensure there are no large chunks for the best bhaji texture.

3. 3

   In a large pan or kadai, melt some butter over medium heat.

   Ca. 1 min.

   Kokkens note: Using a good quality butter enhances the flavor significantly.

4. 4

   Add the chopped onion and sauté until it turns translucent and lightly golden, about 5-7 minutes.

   Ca. 7 min.

5. 5

   Stir in the ginger garlic paste and minced green chili. Cook for 1-2 minutes until fragrant.

   Ca. 2 min.

   Kokkens note: Be careful not to burn the ginger garlic paste.

6. 6

   Add the finely chopped bell pepper and cook for 3-4 minutes until softened.

   Ca. 4 min.

7. 7

   Add the chopped tomato and cook until it breaks down and the oil starts to separate from the mixture, about 5-7 minutes.

   Ca. 7 min.

   Kokkens note: Mashing the tomatoes as they cook helps them break down faster.

8. 8

   Stir in the pav bhaji masala, turmeric powder, and kashmiri red chili powder. Cook for 1 minute, mixing well with the vegetable mixture.

   Ca. 1 min.

   Kokkens note: Cooking the spices briefly in butter helps release their aromas.

9. 9

   Add the mashed vegetables to the pan. Pour in the water and salt.

   Ca. 1 min.

10. 10

    Mix everything thoroughly and continue to mash the vegetables with a masher directly in the pan as it cooks, ensuring a smooth consistency. Simmer for 5-7 minutes, allowing the flavors to meld.

    Ca. 7 min.

    Kokkens note: The continuous mashing is key to achieving the classic bhaji texture.

11. 11

    Stir in the lemon juice. Taste and adjust seasoning if needed.

    Ca. 1 min.

    Kokkens note: Lemon juice brightens the flavors of the bhaji.

12. 12

    For the pav (bread rolls), slice each pav bread horizontally. Heat a flat griddle or pan and melt some butter. Place the cut sides of the pav on the buttered griddle and toast until golden brown and slightly crispy.

    Ca. 5 min.

    Kokkens note: You can sprinkle a pinch of pav bhaji masala on the pav while toasting for extra flavor.

13. 13

    Serve the hot pav bhaji garnished with fresh chopped coriander leaves and finely chopped onion. Serve immediately with the buttered pav.