RESTAURANT-STYLE PAVBHAJI AT HOME FOR BEGINNERS
Pav Bhaji Is a Dish That I Am Sure Everyone in India Has Tasted or Will Be Tasting in Their Lifespan. I Am Sure There Are Many People Making It Already in their homes, It’s Always So Tasty That It Builds Up My Confidence to write up the recipe and I have provided the video too, You must go for it and try preparing this awesome dish. After having this tasty pavbhaji you’ll be thrilled and say Yes I Can Cook Good Food for My Family and Friends. So Why Not Try more given recipes in my List of Menu?
Look how lovely it looks in the picture below as I just made it shown in the video in last of this page
INGREDIENTS FOR PAVBHAJI
ONION MEDIUM SIZE 1 AND A HALF FINELY CHOPPED
1 CAPSICUM FINELY CHOPPED
1 CUP CARROT FINELY CHOPPED
1 CUP GREEN PEAS
1 GREEN CHILLY FINELY CHOPPED
3 TO 4 TOMATOES FINELY CHOPPED
4 POTATOES CUT INTO SMALL PIECES
SOME CORIANDER LEAVES (GREEN DHANIA LEAVES)
1 LEMON JUICE
OIL 4 TBSP
BUTTER 3 TBSP
WATER
JEERA (CUMIN SEEDS )HALF TSP
SALT 1 TO 2 TSP ACCORDING TO TASTE
KASHMIRI RED CHILLY POWDER 1 TSP
GINGER GARLIC PASTE 2 TBSP
PAV BHAJI MASALA 3 TBSP
KASTURI METHI HALF TSP (DRY FENUGREEK LEAVES )
LET’S START TO COOK
TAKE A PRESSURE COOKER👉
ADD 2 TSP OIL
ADD JEERA (CUMIN SEEDS), LET IT FRY FOR 1 MINUTE AND THEN ADD PAVBHAJI MASALA 1 TSP TO IT.
THEN ADD TOMATOES, PEAS, CARROTS, POTATOES.
ADD SALT HALF TSP, MIX EVERYTHING FOR 2 MINUTES, AND THEN ADD WATER AROUND 2 TO 3 CUPS SO THAT THE VEGETABLES ARE SOAKED PROPERLY. DO NOT PUT EXCESS WATER.
NOW CLOSE THE PRESSURE COOKER AND PUT IT ON HIGH FLAME FOR 2 WHISTLES. AFTER 2 WHISTLES JUST LOWER THE FLAME FOR 2 MINUTES BEFORE TURNING IT OFF.
NOW,
TAKE ANY BROAD UTENSIL LIKE KADHAYI👉 
ADD OIL 2 TSP AND BUTTER 2 TSP, LET THE BUTTER MELT A LITTLE. ADD ONION IN IT. FRY IT FOR 2-3 MINUTES AND THEN ADD CASICUM WITH IT, FRY BOTH THINGS TOGETHER FOR 5 TO 7 MINUTES TILL ONIONS ARE PINK AND SHINY.
ADD INDIAN SPICES WHICH ARE: SALT HALF TSP, 2 TSP PAVBHAJI MASALA, 1 TSP DEGGI MIRCH (KASHMIRI RED CHILLY POWDER), ADD KASTURI METHI (DRIED FENUGREEK LEAVES)BY CRUSHING IT IN YOUR PALMS AND MIX WELL.
ADD 1 GREEN CHILI, ADD DHANIA LEAVES (CORIANDER LEAVES) , ADD GINGER GARLIC PASTE, THEN FRY IT ON HIGH FLAME FOR 2 MINUTES, ADD A LITTLE WATER APPROX 1 TBSP AND FRY FOR 2 MINUTES MORE.
YOU CAN ADD AN ORANGE FOOD COLOUR ALSO A PINCH OF IT TO MAKE IT LOOK EXACTLY LIKE RESTAURANT-STYLE PAO BHAJI. I DON’T USE IT USUALLY.
NOW ADD HALF THE LEMON JUICE AND MIX IT.
NOW OPEN THE COOKER AND MASH THE VEGETABLES WITH A MANUAL VEGETABLE MASHER.
NOW IN THE UTENSIL OF THE ABOVE MASALA WHICH YOU MADE … ADD THE MASHED VEGETABLES. NOW BOIL IT FOR A FEW MINUTES PUTTING HALF A CUP OF WATER IN IT. COOK IT ON HIGH FLAME FOR A FEW MINUTES AND KEEP STIRRING IN INTERVALS.
WHEN IT THICKENS MASH IT MORE AND YOUR TASTY YUMMY RESTAURANT STYLE PAV BHAJI IS READY.
SERVE IT WITH A LITTLE BUTTER AND CORIANDER LEAVES ON IT.
SERVE IT WITH PAV BREAD SLIGHTLY FRY IT IN BUTTER ON A NONSTICK PAN.
WATCH VIDEO HERE👇
PEOPLE ASK ME WHERE TO GET THE ITEMS GIVEN IN THE VIDEOS SO I AM
PROVIDING MOST OF THE MY OWN TESTED ITEMS FROM YEARS IN THE LINKS BELOW 🠇🠇