Cooking Instructions
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Step 1
Steam the
Potatoes (1 1/2 cups)
and
Green Peas (1/2 cup)
in a pressure cooker. The vegetables has to be cooked completely.
Step 2
Peel the boiled potatoes. Mash the boiled peas and potatoes lightly with a potato masher or a spoon and keep aside.
Step 3
Heat the
Butter (2 Tbsp)
and
Oil (1 Tbsp)
. Add
Cumin Seeds (to taste)
. When they sizzle, add the
Onions (1 cup)
. Fry the onions till they become translucent.
Step 4
Now add the
Ginger Garlic Paste (1/2 tsp)
. Saute till the raw aroma of the ginger-garlic paste disappears. Add the
Bell Peppers (1/2 cup)
and saute for 2 to 3 minutes.
Step 5
Add the
Tomatoes (2 cups)
and Saute till the tomatoes become soft and mushy and you see the fat from the sides. About 6 to 7 minutes on a low to medium flame.
Step 6
Add the
Ground Turmeric (1/2 tsp)
,
Red Chili Powder (1/2 tsp)
,
Pav Bhaji Masala (2 Tbsp)
and cook for 2 to 3 minutes.
Step 7
Stir and saute for 1 to 2 minutes till the bell peppers soften a bit. You don’t need to cook the bell peppers until very soft.
Step 8
Add the peas-potatoes mixture and combine the mashed vegetables well with the masala. Add
Water (1/2 cup)
and combine everything well. Season with
Salt (to taste)
. With a potato masher, mash the veggies directly in the pan. Keep on stirring occasionally and let the bhaji simmer for 12 to 15 minutes on a low flame.
Step 9
Add
Butter (2 Tbsp)
into bhaji. When the pav bhaji simmers to the desired consistency, check the taste. Add salt, pav bhaji masala, red chili powder or butter if required.
Step 10
When done, garnish with
Fresh Cilantro (1 Tbsp)
. Serve with
Onion (1)
and
Lemon (1)
.
Step 11
While serving, add
Amul Butter (1/4 cup)
to the bhaji and serve with
Slider Buns (8)
.
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