Pav Bhaji Masala | Mumbai Style Pav Bhaji Recipe
Cook like Priya
Cook like Priya
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Ingredients

  • 10 mins Cook time
  • 20 mins Serving suggestion
  • 1/2 bunch around
  • 1 tsp Fennel seeds
  • 1 tsp Corrinder seeds
  • 2 tsp Dry red chilli
  • 4 no Peppercons
  • 5 no Dry mango powder
  • powder
  • 1/2 tsp Kasthoori methi
  • 1 tbsp Butter - 2 tbsp Cumin seeds - 1 tsp Tomato - 2 large, boiled, peeled and mashed
  • 1 large finely chopped, reserve 4 tbsp to garnish
  • 1. In a dry pan add in the cinnamon, cardamom, cloves, cumin, corriander seeds, peppercons, dry red chilli and saute for
  • 2. Using a mixer powder these cooled ingredients along with kasthuri methi and dry mango powder into a fine powder
  • 3. You can sieve the powder to make it more fine, you will get around
  • 4. In a pressure cooker add the vegetables
  • 5. In a wide pan heat butter
  • 2 tbsp and oil, splutter the cumin seeds, tip in the onions and saute until transparent
  • 2 minutes until the raw smell goes
  • 6. Now add in the boiled, peeled and mashed tomatoes and cook covered for
  • 7. Add in the boiled and mashed veggies along with the water and the freshly ground pav bhaji masala, mix well and cook covered for
  • 8. Now add in
  • 1. You could alternately use store bough pav bhaji masala, add 1and 1
  • 3. I have not used capsicum, its your personal preference to use.
  • 5. You would also directly tip in the kashtoori methi and amchur powder to the curry.

Instructions

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