When I left India, my husband asked me not to bring any masala from there. When I came here n stepped into this kitchen for the first time, I found a kitchen-drawer full of various spices! Much much much more than what I expected before… :P
One thing to share with you all… All the times when he prefers to be a head chef in the kitchen, I get strong vibes of these 2 things to happen:
1. Any dish tat he cooks comes to be so delicious! yummm always…
2. & that dish has to have “PavBhaji Masala” in it… ;)
I didn’t much prefer to make PavBhaji back in India ‘coz I always found “Bhimsingh” or “Prince” or “Honest” PavBhaji wala round the corner. But here…No luck of having it road-side!!! And now I can say that I too can compete with those road-side ones.. I’m yet to beat a tough competitor in-house though ;)
Here is the recipe for making PavBhaji – my version:
Makes: 4 servings
8 Pav (buns)
2 large potatoes
1/2 cup green peas
1/2 cup cabbage
1/2 cup cauliflower
2 chopped tomatoes
2 chopped onion
1/2 cup chopped capsicum
1 tbsp ginger-garlic paste
1/2 tsp turmeric powder
1 tsp red chilly powder
2 tbsp butter
3 tsp “Pav Bhaji Masala”
1 tsp coriander powder
2 tbsp lemon juice
1/2 tsp cumin seeds
Salt to taste
– Cut potatoes, cabbage, cauliflower and pressure-cook them for 3 whistles.
– Take butter in a deep kadai. Add cumin seeds and let it crackle.
– Add chopped onions with ginger-garlic paste and saute it till onions are golden brown.
– Add chopped tomatoes and all the masalas in kadai and cook it for more 2-3 mins.
– Mash pressure-cooked veggies into it and mash them roughly.
– Pour some water if required to form a medium-thick gravy.
– Garnish with chopped coriander (optional) and serve hot with butter-roasted pav, chopped onions & lemon slice.