Yield: 4 Person
Prep time: 10 minutes
Total time: 20 minutes
- Onion – 1 large ( Finely Chopped)
- Tomato – 2 medium ( pureed)
- Ginger garlic paste – 1 tsp
- Carrot – 2 small or 1 Large ( Finely chopped)
- Potato – 2 large ( boiled and chopped to large pieces)
- Capsicum – 1 small or ½ Large
- Peas – ¼ cup ( Boiled)
- Cauliflower – 1 cup ( Finely chopped)
- Pav Bhajji masala – 2 tsp
- Red Chillies – 1 tsp
- Coriander leaves – 2 tsp finely chopped
- Lemon – 2
- Onion – Finely chopped ( Garnish)
- Salted Butter – as per use
- Salt – to taste
- Oil – as per use
- Water – 2 cups ( alter as per need)
Tomato puree – Add 1 tsp oil to the wok and add the chopped tomatoes. Cook in low heat, while turning it over occasionally, until the tomatoes are finely mashed. Cool it to room temperature and grind to paste. This paste can be stored for at least 2 weeks when kept in the Fridge.
- Add oil to the Pressure cooker. When the oil heats, add the ginger garlic paste and saute till it leaves the raw smell and starts turning slightly brown.
- Add the onions, tomato puree, boiled potato, carrot, cauliflower, salt, pav bhaji masala, Boiled Peas, Red chilli powder, water and close the lid.
- Cook till 1 whistle and 5 minutes on.
- Meanwhile saute the capsicum in oil ( you can also add to the vegetable in Cooker, but I like the pieces floating in the bhaji so I sauteed them separately)
- Now add the capsicum to the cooked vegetable in the cooker and mash them properly, add water if required to avoid bhaji from thickening. Keep the heat in low while mashing
- Add 1 -2 tbsp of butter as per taste and mash again.
- Remove from heat, garnish with butter and coriander and serve hot with butter toasted Pav’s/ Bread
Special Instructions :
This bhaji can also be thickened and used as stuffing for Masala Dosa / Sandwich. If you feel while thickening the salt content is more, add mashed potato/ grated carrot accordingly.
If you have leftover Bhaji , deep freeze it and thaw before using. It stays for more than a week.