MUMBAI PAV BHAJI | 2 VERSIONS | WITH & WITHOUT STORE BOUGHT MASALA

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The quantity I made was good enough for 8 people. This was a thick gravy. So I could add water if I wanted to and increase the quantity further. So if you are planning to make a thinner consistency or for lesser people, reduce the quantity of ingredients accordingly. Also you can adjust the spices as per taste. The end result will turn out just fine once you cook and blend in the veggies well.

I’ve shared 2 recipes here. One with and one without store-bought Pav Bhaji Masala. The one without Pav Bhaji Masala has a taste similar to Mumbai’s Famous Sardar Pav Bhaji. Both variants are scrumptious, so do try them out and leave a comment! 🙂

INGREDIENTS | WITH PAV BHAJI MASALA:
2 Tbsp Ginger Garlic Green Paste
7 Tomatoes
2 Cups Cauliflower (Optional)
2 Onions
1 Capsicum (Optional)
1 Cup Frozen Green Peas
7 Potatoes
1/4 Cup Coriander Leaves
5 Tbsp Pav Bhaji Masala
2 Tbsp Kashmiri Red Chilli Powder
1 Tbsp Turmeric Powder
1/2 Tsp Asafoetida Powder (Hing)
1 Tbsp Kasoori Methi
Butter to Taste (Skip or use Vegan Butter if going Dairy Free or Lactose Intolerant)
Grated Cheese (Optional)
Salt to Taste
Water

METHOD:

  • Boil Potatoes and keep aside. You can check the method to boil them in a Pressure Cooker here.
  • In a deep pan, heat water and add washed and cleaned cauliflower florets for 5-10 minutes. Drain and reserve the water. Keep the Cauliflower aside to cool down.
  • Also immerse Frozen Green Peas in water to get them to room temperature.
  • In the meantime, wash all the other vegetables – Tomatoes, Onions & Capsicum and Chop them very fine. I used a chopper. You can use a knife or the mixer to coarsely grind into tiny bits.
  • Once the Cauliflower florets cool down, chop them in a mixer/grater/chopper finely. It should look like Cauliflower rice.
  • Now in the largest pan or wok that you have, heat Butter.
  • Add Ginger Garlic Green Chilli Paste and sauté for a few seconds.
  • Now we will add the finely chopped vegetables one at a time, starting with Onions.
  • Sauté the Onions till they turn light brown and translucent.
  • Now add the Tomatoes. Also add salt to soften them.
  • Drain Frozen Green Peas and crush them slightly with your hands or with the help of a pestle. Add and mix well. You can add fresh peas but boil them separately before adding.
  • Now add the Capsicum and sauté for a minute.
  • Also add the boiled Cauliflower grains and mix.
  • Cover and cook on a low flame for 4-5 minutes. Add water if needed and cover and cook.
  • Now add the boiled and peeled potatoes to this and with the help of a Potato Masher mash the potatoes along with the other veggies and keep mashing and cooking simultaneously for 5 minutes or more until it looks all blended.
  • Add the spice powders – Pav Bhaji Masala, Kashmiri Red Chilli Powder, Asafoetida Powder & Turmeric Powder. Adjust the spice level as per taste and consistency of the gravy. A thinner gravy may require more spice. Mash and mix for a few minutes.
  • Add water, salt if required and cover and cook for a few more minutes.
  • Crush Kasoori Methi in between your palms and add this to the gravy.
  • Also add finely chopped Coriander Leaves and mix well.
  • Garnish the Bhaji with some chopped onions, a dollop of butter or grated cheese and serve with hot Buttery Ladi Pav (Soft Dinner Rolls)!
  • In the evening, I used the leftover gravy as a filling for leftover Pav and added a slice of cheese and some chilli sauce! Yummy Pav Bhaji Sammich!

INGREDIENTS| WITHOUT PAV BHAJI MASALA:
1 Tsp Cumin Seeds
3 Onions
4 Tomatoes
4 Potatoes
1/4 Cup Green Peas
1 Tbsp Garam Masala
1 Tbsp Cumin Seeds Powder
1 Tbsp Goda Masala/ Ghati Masala
2 Tsp Kashmiri Red Chilli Powder
1 Tbsp Chilli Garlic Chutney
1/4 Cup Coriander Leaves
Grated Cheese (Optional)
Water
Butter to taste (Skip or use Vegan Butter if going Dairy Free or Lactose Intolerant)
Salt to taste

METHOD:

  • Boil Potatoes and keep aside. You can check the method to boil them in a Pressure Cooker here.
  • Immerse frozen Green Peas to get them to room temperature. You can also use fresh peas after boiling them separately.
  • In the meantime, wash and finely chop Tomatoes and Onions. I used a chopper. You can use a knife or the mixer to coarsely grind into tiny bits.
  • Now in the largest pan or wok that you have, heat Butter.
  • Add Cumin Seeds.
  • Add and sauté Onions till they turn light brown and translucent.
  • Now add the Tomatoes. Also add salt to soften them.
  • Drain Frozen Green Peas and crush them slightly with your hands or with the help of a pestle. Add and mix well.
  • Cover and cook on a low flame for 2 minutes. Add water if needed and cover and cook.
  • Now add the boiled and peeled potatoes to this and with the help of a Potato Masher mash the potatoes along with the other veggies and keep mashing and cooking simultaneously for 5 minutes or more until it looks all blended.
  • Add the spice powders – Garam Masala, Cumin Powder, Goda Masala and Kashmiri Red Chilli Powder.
  • Also add Chilli Garlic Chutney. This is just soaked dry red chillies with garlic, ground into a smooth paste.
  • Adjust the spice level as per taste and consistency of the gravy. A thinner gravy may require more spice. Mash and mix for a few minutes.
  • Add water, salt if required and cover and cook for a few more minutes.
  • Also add finely chopped Coriander Leaves and mix well
  • Mash everything well until it all blends in and looks mushy and this is ready to be relished!
  • Garnish the Bhaji with some chopped onions, a dollop of butter or grated cheese and serve with hot Buttery Ladi Pav (Soft Dinner Rolls)!
  • In the evening, I used the leftover gravy as a filling between leftover Pav and added a slice of cheese with some Chilli Garlic Chutney! Pav Bhaji makes for an awesome evening Sammich!
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Blanched cauliflower florets
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Mashed vegetables
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A dollop of butter completes the taste
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Leftover Pav Bhaji Sandwich!

PALAK PANEER | COTTAGE CHEESE IN SPINACH GRAVY

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INGREDIENTS:
1 Bunch Spinach Leaves
5-6 Cashew Nuts
1 Green Chilli
1/2 Tsp Sugar
2 Tomatoes
1 Inch Ginger
4 Garlic Cloves
1 Tbsp Oil
1 Bay Leaf (Tej Patta)
2 Onions
1 Tsp Coriander Powder
1 Tsp Kashmiri Red Chilli Powder
1 Tsp Kasoori Methi
1 Tsp Garam Masala
250 Grams Cottage Cheese (Paneer)
1 Tsp Ghee
2 Garlic Cloves (Tempering)
1 Tsp Red Chilli Powder (Tempering)
Salt to Taste
Water

  • Grind Tomatoes, Ginger and Garlic into a thick paste. No need to add water. Keep this Red Paste aside.
  • In a wide pan, add Cashew Nuts, Green Chilli and Sugar along with enough water and keep it on high to boil. Sugar helps reduce the bitterness of Spinach leaves.
  • Switch off flame once the water comes to a boil.
  • Add washed and cleaned Spinach leaves and blanch until the leaves wilt. Should take a minute.
  • Transfer the contents on a sieve and pour ice and cold water over this. This helps to retain the vibrant green colour of the leaves.
  • Once the mixture cools down, grind into a smooth Green Paste.
  • In a wide pan, heat oil and add a Bay Leaf. I’ve used Mustard Oil.
  • Now add Onions, very finely chopped. I used a Chopper. You can chop using a knife or grind it roughly in a mixer.
  • Brown them evenly by stirring.
  • Now add the Red Paste you made earlier.
  • Also add salt to help the Tomato paste cook faster.
  • Keep stirring and cook for a few minutes.
  • Now add Coriander Powder and Kashmiri Red Chilli Powder and mix well.
  • Cover and cook for 5 minutes.
  • Crush Kasoori Methi between your palms and add this to the gravy along with Garam Masala.
  • Now add the Green Paste you prepared with Spinach and mix well.
  • Add water depending on how thick you prefer. You can add more water if you are serving with Rice and a thicket consistency if serving with Roti/Naan.
  • Cover and cook for 2 minutes.
  • Now add fresh Paneer, washed and diced and mix well. You can alternatively lightly shallow fry them in butter and add to this.
  • Cover and cook for a few more minutes and switch off flame.
  • For the tempering, heat some ghee and add chopped Garlic Cloves to this. Once they brown, switch off flame and add Kashmiri Red Chilli Powder. Mix and pour this over the Palak Paneer Gravy.
  • Serve this hot with Roti/Paratha/Naan/Rice.
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Blanched Spinach Leaves, cooling down
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Finely chopped Onions
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Bay leaf in Mustard oil
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Sauteing Onions
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Red Paste
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Vibrant Green Paste
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Preparing the masala
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Adding the Green Palak paste to the masala.
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Diced Cottage Cheese
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Tempering
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Thick Palak Paneer gravy
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Served hot with Rotis

CAPSICUM ONION MASALA | RESTAURANT STYLE

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I don’t have a lot of pictures of this soulful gravy, because it was so so divine, I just wanted to eat this ASAP. I always plan to take good pictures, but I’m also so hungry when the food is ready, that I rush into things like this. I like it hot 😉 Thank you for the eye-roll. I crack stupid jokes when I am excited. So back to this recipe, this is something you may not have tried before, so please do make this once. YOU WILL LOVE IT. I’ve made this twice so far and it’s turned out great! You can make this especially on days when you have nothing at home and spot a capscicum and an onion lying around, begging to be made some use of! This tastes like the kind of sabji you’d try out at a restaurant, but you can make it at home which is amazing, right? It’s gluten free too. So make, eat and please do leave comments if you’ve liked this recipe. Suggestions, Criticisms, all welcome!

Continue reading “CAPSICUM ONION MASALA | RESTAURANT STYLE”