Pav Bhaji
Ingredients:
For the pav
- 8 pavs
- 3 tbsp Goodmylk’s Dairy-Free Butter
For the bhaji
- 1 1/2 cups boiled and mashed potatoes
- 1/2 cup green peas
- 1/2 cup chopped carrots
- 1 cup chopped onions
- 1/2 cup capsicum, finely chopped
- 2 1/2 cups chopped tomatoes
- 1/2 tsp turmeric powder
- 1/2 tsp chilli powder
- 1 1/2 tbsp pav bhaji masala
- 1/2 tsp salt
- 4 tbsp Goodmylk’s Dairy-Free Butter
To be ground into a chilli-garlic paste
- 3 to 4 whole dry Kashmiri red chillies, soaked in warm water
- 4 to 6 cloves garlic
For serving
- 1 large onion, chopped
- 4 lemon wedges
- 1 tbsp chopped coriander
Procedure:
For the bhaji
- Grind the Kashmiri red chillies and garlic into a paste.
- Boil the potatoes, peas, and carrots till they are soft; drain out the excess water.
- Heat the Goodmylk’s Dairy-Free Butter in a large pan, add the onion and capsicum, and sauté for 2 minutes. Then, add the prepared chilli-garlic paste and sauté till the onion softens.
- Add the tomatoes and simmer till the oil separates.
- Add the turmeric powder, chilli powder, pav bhaji masala, black salt, and salt, and cook for 2 to 3 minutes.
- Add the boiled vegetables and potatoes and mash thoroughly using a potato masher, adding ½ cup of water if required.
For the pav
- Slice each pav into 2 horizontally. Apply a little Goodmylk’s Dairy Free Butter to each side and sprinkle with a little pav bhaji masala, if desired.
- Heat a large tava and cook the pav on both sides until the pieces are lightly browned.
- Serve the hot bhaji on 4 individual plates and top with the onion and coriander.
- Serve with the hot pav and lemon wedges.