- 1) Boil all the vegetables in a pressure cooker. Strain and mash them. Preserve the vegetable stalk for adjusting the consistency of bhaji. Do not forget to add salt while boiling.
- 2) Heat butter in a pan and sauté onions till golden brown. Add ginger garlic paste, chopped capsicum, grated beetroot and tomato puree. Cook till oil separates. Add pav bhaji masala.
- 3) Add boiled Vegetables to the pan and mash them nicely till you get a smooth paste.
- 4) Now add the preserved vegetable stalk and boiled peas. Cover and cook for 10 minutes.
- 5) Uncover the pan , check consistency and adjust salt.
- 6) Now it's time to add some magic to your simple dish with Maggi Masala-e- Magic. Give your bhaji a nice mix and cook for another five minutes to let the magic happen to your dish.
- 7) Garnish with coriander ,cottage cheese and onions(optional)
- 8) Serve hot with Pav, onion slices and lemon.
Bombay Style Pav Bhaji
By Meeta Kapoor
Apr, 9th
2325
Servings
4 persons
Cook Time
30 minutes
Ingredients
11
- 13
Ingredients
- • Medium sized potatoes
- Beans
- Chopped Pumpkin
- Chopped Carrots
- finely grated beetroot
- Boiled peas
- finely Chopped Onions
- Finely Chopped Capsicum
- Tomato Puree
- Ginger Garlic Paste
- Maggi Masala-e-Magic
- Pav Bhaji Masala
- Salt
Instructions
Notes/Tips
Always Strain the vegetables after boiling and then mash to give best result. Here beetroot is used instead of red chilli paste to give it a healthy tough and nice colour without adding too much of spices.
