Pav Bhaji Recipe

Name: How to cook Pav Bhaji Recipe - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2-3 people
Cuisine: Us

Introduce

Chef :

Ila Narain

Pav Bhaji Recipe

Originally from Mumbai, India, this recipe is commonly made in all the households in India, when we want to eat something other than our usual meals. Do try my easy version of this recipe. I am sure you are going love ❤️

Ingredient

Food ration :

2-3 people

Cooking time :

1 hr 40 min apx

big onion 🧅

tomatoes 🍅

Half

all the types of bell peppers you have 🫑. I use Green, yellow and orange ones

Ave size Potatoes

3 spoons

oil

1 spoon

Ghee

200 grams

Butter 🧈

3-4 spoons

Pav bhaji masala of any brand you like

1 spoon

cumin seeds

1 spoon

Haldi

1 spoon

Coriander powder

Half

spoon Chat Masala

1/2-1 cup

water

Cooking instructions

* Step 1

Cut onions and bell peppers in smallest cubes and tomatoes roughly. And boil the potatoes.

* Step 2

Heat the utensil you want to prepare it in. And add the oil and ghee and heat it.

* Step 3

When its ready, put in cumin seeds and onions. Once onions turn to golden brown, add in the tomatoes and little salt, which cook’s tomatoes fast. And let it cook, till it releases some oil. Keeping on low- medium heat.

* Step 4

Add Haldi, coriander powder, pav bhaji masala and chat masala. Add little butter with spices, it doesn’t let the spices burn and gives an amazing flavour. Cook for 4-5 min or more till the spices are all cooked and release oil. Add little water if you feel like its getting dry.

* Step 5

Add in the bell peppers and cook for 7-8 min till they are well cooked and all mixed. Start to mash the mixture little bit.

* Step 6

Then add boiled potatoes and mash them while cooking. You can add half the remaining butter now. And continue mashing the potatoes. If it gets dry, you may add a little water.

* Step 7

Keep mashing the whole mix, till you see them all get together well. After 7-8 min, it should be well mixed. Add water as per your preferred consistency. I usually keep it semi-solid, which goes best with breads.