Mumbai Pav Bhaji Masala
Born in the streets of Bombay, Pav Bhaji today is the true star of Mumbai. This tangy, mouthwatering dish is relished by people from all walks of life.
Ingredients
- 1 inch thumb sized piece of ginger
- 8-10 cloves garlic
- 3 tbsp. butter
- 1 tsp degi mirch
- 1½ medium onions (chopped)
- 4 medium tomatoes (chopped)
- 3-4 green chillies
- 1 medium capsicum (chopped)
- ¼ cauliflower (grated)
- 4 medium potatoes (boiled and mashed)
- 1 sachet Kohinoor Mumbai Pav Bhaji Masala
- Salt to taste
Method
- Grind the ginger and garlic into a fine paste.
- Heat the butter in a pan and sauté the degi mirch and onions.
- When the onions turn soft, add the green chillies and ginger-garlic paste.
- Stir-fry for half a minute and add half of the tomatoes. Cook the tomatoes for 3- minutes on a medium flame, stirring constantly till the oil separates from the masala.
- Add the capsicum, cauliflower, mashed potatoes and 1½ cups of water. Boil the bhaji for 10 minutes and roughly mash the vegetables with a back of a spoon.
- Add Kohinoor Mumbai Pav Bhaji Masala, salt and the remaining tomatoes.
- Cook on a medium flame for 2 minutes, stirring constantly. Season with salt as required.
- Heat 2 tbsp. butter in a thick-bottomed tawa or pan.
- Slice the pav horizontally and roast it on the pan for half a minute, pressing down on it 2- times till the pav is crisp and light brown.
- Garnish the bhaji with fresh coriander, the remaining butter and serve with the hot pav, chopped onion and lemon wedges.
