Bhabi’s Kitchen is sharing a different Indian recipe today – it’s Pao Bhaaji or Pav Bhaaji (as mostly Indians spell it). You can either enjoy this recipe as main course meal at dinner or prepare as evening snack for Sundays when all family members are usually home. Here we are sharing masala bhaaji recipe. For pao/pav, you can get fresh and crisp “buns” from bakery or any local store. We shall share homemade buns recipe soon.
Type: Snack / Gravy
|1||Cauliflower (phool gobhi)||1 cup, chopped|
|3||Carrot||1 cup, chopped|
|4||Capsicum (Shimla mirch)||1 small|
|5||Tomatoes||1 ½ cup, chopped|
|6||Green Chilies||2 large, chopped|
|7||Onion||1 large, finely sliced|
|9||Red Chili Powder||1 ½ teaspoon|
|10||Garam Masala Powder||1 teaspoon|
|11||Turmeric Powder||1 teaspoon|
|13||Oil||2 to 4 tablespoon|
|14||Cumin Seeds||½ teaspoon|
|15||Ginger Garlic Paste||1 tablespoon|
|16||Lemon Juice||2 teaspoon|
|17||Coriander Leaves||For garnish|
Procedure for preparing Pao Bhaaji:
- Boil cauliflower, carrots and potatoes until cooked. Mash them lightly. Do not make a paste. Keep them aside.
- Heat oil in a pan or wok, then add cumin seeds. Once they start to crackle, add chopped onion.
- Fry onion till it becomes transparent then add ginger garlic paste.
- Now add tomatoes and cook on medium flame for 10 minutes or till tomatoes become soft.
- Add chopped green chilies and capsicum and sauté for 2-3 minutes.
- Add all seasoning (masala) mentioned in list. Mix well.
- Add boiled vegetables which were kept aside. Mix them well so that all masala flavors blend together.
- You can use potato masher to mash the vegetables together while they are being cooked. Add water if bhaaji becomes too dry. The consistency of bhaaji should neither be too thick or too runny.
- Before serving, add lemon juice, chopped coriander leaves, butter and raw chopped onions.
- To make paos, slice buns/bread in half then apply butter. On a tawa (or frying pan), fry them on buttered sides to that they become a little crisp.
- Serve pao bhaaji hot.