RESTAURANT STYLE PAV BHAJI AT HOME FOR BEGINNERS

RESTAURANT STYLE PAV BHAJI AT HOME FOR BEGINNERS

PAV BHAJI IS A DISH WHICH I AM SURE EVERYONE IN INDIA HAS TASTED OR WILL BE TASTING IT IN THEIR LIFE SPAN. I AM SURE THERE ARE MANY PEOPLE MAKING IT ALREADY BUT I AM SURE ABOUT MINE , ITS ALWAYS SO TASTY THAT IT BUILDS UP MY CONFIDENCE THAT YES I CAN COOK GOOD FOOD FOR MY FAMILY AND FRIENDS. SO WHY NOT YOU ALSO TRY FOLLOWING MY RECIPE

INGREDIENTS

ONION MEDIUM SIZE 1 AND A HALF FINELY CHOPPED

1 CAPSICUM FINELY CHOPPED

1 CUP CARROT FINELY CHOPPED

1 CUP GREEN PEAS  

1 GREEN CHILLY FINELY CHOPPED

3 TO 4 TOMATOES FINELY CHOPPED

4 POTATOES CUT INTO SMALL PIECES

 SOME CORIANDER LEAVES (GREEN DHANIA LEAVES)

1 LEMON JUICE

OIL 4 TBSP

BUTTER 3 TBSP 

WATER

JEERA (CUMIN SEEDS )HALF TSP

SALT 1 TO 2 TSP ACCORDING TO TASTE

KASHMIRI RED CHILLY POWDER 1 TSP

GINGER GARLIC PASTE 2 TBSP

PAV BHAJI MASALA 3 TBSP

KASTURI METHI HALF TSP (DRY FENUGREEK LEAVES )

 

LETS START TO COOK 

 

TAKE A PRESSURE COOKER👉

ADD 2 TSP OIL

ADD JEERA (CUMIN SEEDS), LET IT FRY FOR 1 MINUTES AND THEN ADD PAV BHAJI MASALA 1 TSP TO IT. 

THEN ADD TOMATOES , PEAS , CARROTS, POTATOES.

ADD SALT HALF TSP, MIX EVERYTHING FOR 2 MINUTES AND THEN ADD WATER AROUND 2 TO 3 CUPS SO THAT THE VEGETABLES ARE SOAKED IN IT PROPERLY. DO NOT PUT EXCESS WATER. 

NOW CLOSE THE PRESSURE COOKER AND PUT IT ON HIGH FLAME FOR 2 WHISTLES. AFTER 2 WHISTLES JUST LOWER THE FLAME FOR 2 MINUTES BEFORE TURNING IT FLAME OFF.

NOW,

TAKE ANY BROAD UTENSIL LIKE KADHAYI👉

ADD OIL 2 TSP AND BUTTER 2 TSP , LET THE BUTTER MELT A LITTLE. ADD ONION IN IT. FRY IT FOR 2-3 MINUTES AND THEN ADD CASICUM WITH IT, FRY BOTH THINGS TOGETHER FOR 5 TO 7 MINUTES TILL ONIONS ARE PINK AND SHINNY. 

ADD INDIAN SPICES WHICH ARE: SALT HALF TSP , 2 TSP  PAV BHAJI MASALA, 1 TSP DEGGI MIRCH (KASHMIRI RED CHILLY POWDER), ADD KASTURI METHI (DRIED FENUGREEK LEAVES)BY CRUSHING IT IN YOUR PALMS AND MIX WELL. 

ADD 1 GREEN CHILLY, ADD DHANIA LEAVES (CORIANDER LEAVES) , ADD GINGER GARLIC PASTE , THEN FRY IT ON HIGH FLAME FOR 2 MINUTES, ADD A LITTLE WATER APPROX 1 TBSP AND FRY FOR 2 MINUTES MORE.

YOU CAN ADD ORANGE FOOD COLOUR ALSO A PINCH OF IT TO MAKE IT LOOK EXACTLY LIKE RESTAURANT STYLE PAO BHAJI. I DON'T USE IT USUALLY.

NOW ADD HALF LEMON JUICE AND MIX IT. 

NOW OPEN THE COOKER AND MASH THE VEGETABLES WITH A MANUAL VEGETABLE MASHER IN IT.

NOW IN THE UTENSIL OF ABOVE MASALA WHICH YOU MADE ... ADD THE MASHED VEGETABLES. NOW BOIL IT FOR FEW MINUTES PUTTING HALF CUP WATER IN IT. COOK IT ON HIGH FLAME FOR FEW MINUTES AND KEEP STIRRING IN INTERVALS. 

WHEN IT THICKENS MASH IT MORE AND YOUR TASTY YUMMY RESTAURANT STYLE PAV BHAJI IS READY.

SERVE IT WITH A LITTLE BUTTER AND CORIANDER LEAVES ON IT.

SERVE IT WITH PAV BREAD SLIGHTLY FRY IT IN BUTTER ON A NON STICK PAN.

 WATCH FULL VIDEO HERE👇

PEOPLE ASK ME WHERE TO GET THE ITEMS GIVEN IN THE VIDEOS SO I AM PROVIDING MOST OF THE MY OWN TESTED ITEM FROM YEARS IN LINKS BELOW 🠇🠇

 KADHAI 

PRESSURE COOKER

MANUAL VEGETABLE MASHER 

INDIAN SPICES

 

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