Masala Pav Bhaji Recipe Video
Summary
Ingredients
| Cauliflower | 1⁄2 Large | |
| Potatoes | 2 Medium, roughly chopped in big chunks | |
| Carrot | 1 Large, roughly chopped in big chunks | |
| Green peas | 1⁄2 Cup (8 tbs) | |
| Eggplant | 1⁄2 Medium (Optional) | |
| Oil | 2 Tablespoon | |
| Butter | 1⁄2 Tablespoon | |
| Tomatoes | 2 Cup (32 tbs) | |
| Bell peppers | 1 Cup (16 tbs), yellow, green and red | |
| Red onion | 1 Cup (16 tbs), chopped | |
| Coriander | 4 Tablespoon, chopped | |
| Ginger garlic paste | 1 Tablespoon | |
| Cumin seeds | 1 Teaspoon | |
| Turmeric powder | 1⁄4 Teaspoon | |
| Red chili powder | 2 Teaspoon (to taste) | |
| Pav bhaji garam masala | 2 Teaspoon (to taste) | |
| Butter | 1 Tablespoon | |
| Lime | 1 Medium, juiced |
Nutrition Facts
Serving size
Calories 301 Calories from Fat 122
% Daily Value*
Total Fat 14 g21.4%
Saturated Fat 4.1 g20.5%
Trans Fat 0 g
Cholesterol 12.1 mg4%
Sodium 418.6 mg17.4%
Total Carbohydrates 42 g13.9%
Dietary Fiber 12.1 g48.6%
Sugars 13.1 g
Protein 9 g17.1%
Vitamin A 107.3% Vitamin C 214.4%
Calcium 9.5% Iron 18.7%
*Based on a 2000 Calorie diet
Directions
1. In a pressure cooker boil cauliflower, potatoes, carrots, green peas and egg plant along with salt to taste up to 3-4 whistles on high temperature.
2. Once cool, mash the boiled vegetables in the pressure cooker using a potato masher.
3. In a nonstick pan heat oil and butter together and add cumin seeds, turmeric, onion, ginger garlic paste and red chili powder.
4. When the onion is cooked half way add the bell peppers and let it cook adding water if needed.
5. Add little salt, stir and let it cook until tender.
6. Stir in chopped tomato and coriander and cook with cover till mushy and tender.
7. Then mash with a potato masher when on heat.
8. Mix the boiled and mashed vegetables in the pressure cooker with the ones in the pan and then add butter and mix well to melt.
SERVING
9. Right before serving squeeze a fresh lime over the bhaji, sprinkle chopped coriander leaves and serve with Indian pav.
Chef
