BHAJI recipe of Pav Bhaji

VEGETABLES:

• Potato: 1x
• Cauliflower: 0.5x
• Tomato(crushed): 1.5x
• Onion(crushed): 1.5x
• Green Pepper: 0.5x
• Green Pea: 0.5x
• Ginger, Garlic, Cilantro: LOTs
• Turmeric, Salt, Lemon Juice, Sugar, Green Chili: To taste

Replace Ginger with satvā ginger extract, to make it healthier and if you do not like ginger.

Replace turmeric with satvā curcurmin extract to make it healthier.

Avoid Sugar or if needed replace Sugar with satvā date syrup extract to make it healthier.
Replace BUTTER/GHEE with Sesame Seed Oil or Cold Pressed Peanut Oil for Vegan.

BOIL:

1. Add all the Potato, Cauliflower and 1/3 onion, salt, ginger to pressure cooker and bring it to boil.

Boiling TIPs:

• Add ginger and some onion to vegetables, so their flavor gets integrated. Adding salt flavors all the vegetables.
• No need to cut big pieces, we have to mash it later

GRAVY:

1. In a pan, heat butter/ghee. Add garlic, ginger and chopped onions and sauté till it is golden brown.
2. Add Salt, Pav Bhaji Masala and crushed tomato and heat it.
3. Heat it till ghee is separated on top.

Making Gravy TIPs:

• Add big chunks of ginger so you can remove it before serving.
• Add some salt at the start.
• Add lemon juice
• If you like spicy add green chilies after you add garlic and ginger. BUT I prefer to add more pav-bhaji masala to make it spicer over chilies. Chili gives heat but no flavor whereas masala gives heat and flavor.
• I prefer Vegetables:Tomato:Onions in 1:1:1 ratio

FINAL STEP:

1. Remove Ginger from the boiled vegetables and mash it.
2. Add green peas and green pepper to the gracy and saute it for less than a min.
3. Add the mashed vegetables and ginger to the gravy and bring it to boil. Add more butter/oil if needed. Let it simmer till you see oil on top.
4. Last step is to add LOTs of cilantro.

TIPs:

• Longer you simmer, the flavored it becomes
• Delaying adding peas and pepper retains the green color and make pavbhaji look amazing.
• Add more butter to make it taste richer.
• Cilantro stems are more flavored so add them first.
• Add cilantro leaves just before serving.

SERVING:

• Serve it with pav sautéed with cilantro.
• Remove some portion, add butter on top and cilantro to garnish.
• Serve it with papad, chopped onions, red chili-garlic chutney and lemon wedge.

TIP: Avoid sautéing pav but if needed, use the pan you cooked pavbhaji in to sauté pav. Add cilantro to oil and then sauté the pav.