I've been making pav bhaji for as long as i can remeber...everyone has their own style how they make this dish..i too had my own way of cooking it untill I watched the programme Rhodes Across India....the fun and vibrancy that the programme showed made me want to change the way that I cooked pav bhaji...this new version is a much larger hit with the family...
- For the bhaji sauce you will need:-
2 tbsp Olive oil
4 cloves Garlic, finely chopped
1 large or 2 medium Onion, finely chopped
400g Tomatoes, finely chopped (used plum tomatoes tin)
1/2 green bell pepper, finely chopped
1/2 yellow or red bell pepper, finely chopped
1 tbsp ground Cumin
1 tsp red Chilli powder
1/4 tsp ground Cloves
1/2 tsp ground Cinnamon
- For the Bhaji you will need:-
4-5 tbsp Olive Oil (you can use butter for richer taste)
500g Potatoes peeled and diced
2 1/2 cups chopped mixed vegetables ( green beans, carrots, cauliflower, cabbage )
1/2 cup shelled peas (i used frozen)
1 small eggplant cut into 4 pieces
1 tsp Garam Masala
4 tbsp of pav bhaji Masala
2 tsp red chilli powder(adjust to your liking)
Salt to taste
- For the Garnishing you will need:-
Fresh finely chopped coriander leaves
Fresh Lemon wedges
- To serve with you will need:-
Pav- bread rolls
Cook the all vegetables in a pressure cooker with little water. Leave a side.. For the bhaji sauce... heat the oil in a pan. Add the garlic and onion. Fry until it turns translucent, without colouring. Add the tomatoes, reduce the heat and cook for 10 minutes until they start to reduce to a pulp.Now add the remaining ingredients, stir for a few minutes then remove from the heat. Transfer to a food processor and blend until smooth. Set aside..
Now in a big heavy bottom pan heat the oil and add cooked veges without water.(leave water aside). Fry for few minutes,add bhaji sauce. Mix well and add other spices and salt. Cook on a low heat. Now the add Pav bhaji masala in the veg water and add bit by bit and same time mix well.cook for about 20-25 minutes on a low heat..if bhaji gets thick add little water(if you want thin bhaji, we like thin). I leave my pan on a very low heat while we eat it..Garnish with fresh finely chopped coriander,lemon wedges and tomato-onion salad.
I served my bhaji with homemade jeera pav...RECIPE COMING SOON..
- To serve: split the pav bread rolls in half and fry the centers in a knob of butter or oil until crisp and golden. Serve with the bhaji and njoyyy as much as we did....