Thursday, 10 October 2013

Super Fast And Easy Pav Bhaji (Spiced Vegetable Mash - Local Indian Street Food)

This is another recipe my kids loved. I didn't make it spicy at all. With the vegetables all mashed up, they didn't complain at all, and a big dollop of butter on top of it, makes all difference with kids. I haven't used the box pav bhaji masala for this recipe. I find it spicy and if you add less powder then its not very tasty.. I've used the frozen mixed vegetable packet that is available in almost all supermarkets today.. It usually contains peasm carrots, potatoes, green peppers and green beans.

Super easy Pav Bhaji, spiced vegetable mash, indian
Super Easy Pav Bhaji
2 large potatoes, peeled and diced in cubes
2 cups of frozen mixed vegetables
2  large onions chopped fine
1 tsp ginger garlic paste
1 small packet (135gms) of tomato paste
1/2 tsp turmeric powder
1/2 tsp fennel powder
1/2 tsp cumin powder
1/2 tsp coriander powder
1/2 tsp black salt
pinch of clove powder
1/4 tsp chilli powder
1/2 tsp garam masala powder
1/4 lemon

For garnishing
Freshly chopped coriander leaves
1 large onion chopped fine
lemon wedges
dollop of butter

In a pressure cooker, put in the 2 cups of mixed diced vegetables, diced potato and 1/4 tsp of salt along with 2 cups of water. Close the pressure cooker. Turn the heat on to the highest setting and when it whistles, lower and time for 5 mins.

Once the timer is finished, take the cooker off the heat. Pressure cookers are dangerous and need to be handled with care so this is what I usually do when I need to open it; to release the steam you need to lift off the counterweight gradually and bleed off the steam, I usually do this by levering the weight with a fork and adjusting it to let out the steam gently or just run the sides of the cooker under water until it has suffficiently cooled down to reduce the pressure in the cooker.

Do NOT attempt to open the cooker without letting off the steam as this could result in some serious steam burns.

Once opened, remove the vegetables with a slotted spoon and set aside. Reserve the liquid in case you need it.

In a wok, heat oil or ghee (if you don't mind the high calorie version). Add the chopped onions. Saute then add the ginger garlic paste and 1/2 tsp of salt. Add in the masala powders and the tomato paste. Give it a good stir. Add in the precooked vegetables. With a masher, mash all the vegetables till it resembles a paste. Alternatively you could put it all in a blender. If the dish is a bit too dry, add a tablespoon or two of the water that the vegetables were boiled in.

Check for seasoning and spice. If you like it spicier, add more chilly powder. You could also add chopped green chilly when frying your onions. Keep on a low fire till you are finished making the buttered bread. Pav bhaji should be served nice and piping hot.

To make buttered bread, take little loaves of bread, cut them in half and spread generously with butter. You could also use ghee if you want. Heat a flat pan and put the bread buttered side down till it melts.

Serve pav bhaji in a plate or bowl garnished with a dollop of butter, a squeeze of lemon and some chopped onions and coriander leaves

Serve hot with buttered bread..

Indian Pav Bhaji

No comments:

Post a Comment