Achari Pav Bhaji

SKU: c79d1cd9ad71
Short Description

A spicy curry of mixed vegetables (bhaji) cooked in a special blend of National spices. The boiled and mashed veggies give it a buttery yet chunky texture while specially blended Pav Bhaji gives it an irresistibly mouthwatering aroma and flavor

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Ready 15 min

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Serving 2-4 People

Total Price From $0.00

Ginger & Garlic Paste 300g

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Himalayan Pink Salt Fine 320g

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Mixed Pickle 320g

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Black Pepper Powder 100g

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Cumin Seeds Powder 100g

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Kasuri Methi Leaves 100g

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Turmeric Powder 100g

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Ingredients

  • Cooking Oil 2 tbsp
  • Butter 100 gms
  • Pav Buns 6
  • National Mixed Achaar 1 cup
  • Boiled Potatoes 2 large size
  • Boiled Carrot (cubes) ½ medium size
  • Boiled Capsicum ¼ large size
  • Boiled Peas 50 gms
  • Boiled Cauli Flower 50 gms
  • National Ginger Garlic Paste 1 tbsp heaped
  • Fresh coriander chopped 4 tbsp
  • Onion (chopped) 1 large size
  • National Cumin Seeds 1 tbsp
  • Green Chilies 3-4
  • Tomatoes 3 medium size
  • National Kasuri Methi 1 tbsp
  • Lemon to serve

Pav bhaji masala:

  • Coriander Seeds 1 tbsp
  • National Cumin Seeds ½ tbsp
  • Red Chilies (dried) 2-3
  • Cloves 2-3
  • Fennel Seeds 1 tbsp
  • Black Cardamom 1
  • Cinnamon Stick 1-2
  • National Turmeric Powder 1 tbsp
  • National Black Pepper 1 tbsp
  • Ground Ginger ½ tbsp
  • Black Salt (12 grams) ½ tbsp
  • National Salt to taste
Watch Recipe
Direction

For Pav Bhaji Masala:

  1. Dry roast coriander seeds, National Cumin Seeds, dried red chilies, cloves, fennel seeds, black cardamom and cinnamon stick in a pan on medium heat until fragrant, around 3-4 minutes.
  2. Let it cool and then transfer spices to a spice grinder. Stir National Turmeric Powder, ground black pepper, ground ginger and black salt. Grind everything together.

For the Bhaji:

  1. Boil the veggies first and keep them ready.
  2. Heat 1 tbsp of butter and Cooking Oil in a large pot on medium heat. Once the butter melts and oil is hot, add 1 tbsp National Cumin Seeds and let them sizzle. Add 1 tbsp chopped onions and mix.
  3. Cook them for 4 minutes until golden brown. Add the finely chopped ginger, garlic and green chili. Add chopped tomatoes and mix well. Let the tomatoes cook for 15 minutes. Add 1/4 cup water and 1/4 National teaspoon salt. Cover the pan and let the tomato cook until softened and completely cooked. Add the Pav Bhaji masala, powder and remaining 1 teaspoon of salt.
  4. Now add in kasuri methi (dried fenugreek leaves), stir in the boiled veggies and National Mixed Pickle. Using a potato masher, mash the veggies until they are completely mixed with the masala.
  5. Add 1 cup water and mix.
  6. Cover the pot and set heat to low. Let the bhaji simmer on low heat for 15 minutes.
  7. To serve the pav bhaji, place ladle full of bhaji in a plate. Top the bhaji with a dollop of butter. Serve with 2 pavs and a side of chopped onions and a lemon wedge.