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RESTAURANT STYLE PAV BHAJI

Savour spicy, buttery, restaurant-style Pav Bhaji with just the perfect thickness and colour.
  • Cook

    mins
  • Difficulty

  • Prep

    mins
  • serves

    people

  • 2 to 3 potatoes peeled
  • 1 capsicum, chopped
  • 2 carrots, chopped
  • ½ cup green peas
  • 2 tbsp vegetable oil
  • Salt To Taste
  • 1/2 tsp red chilli powder
  • 1 tsp coriander powder
  • 1 tbsp Knorr Chef's Pav Bhaji Masala
  • 1 cup cauliflower
  • ½ tbsp Ginger Garlic paste
  • ½ tsp Turmeric powder
  • 2 tbsp Tomato puree
  • 8 pav
  • 1 tbsp lemon juice
  • 2 tsp unsalted butter
  • 2 to 3 Tomatoes chopped
  • 1 tbsp coriander leaves

  • 1 Pressure cook vegetables (potato, capsicum, carrot, green peas and cauliflower) in excess water.
  • 2 After pressure cooking, decant the water in a separate vessel. Mash the vegetables.
  • 3 Heat oil in a kadhai ,add finely chopped onion cook until it turns translucent.
  • 4 Add finely chopped tomatoes and cook till masala leaves the oil.
  • 5 Add ginger-garlic paste and cook for 30 seconds.
  • 6 Add red chili powder, turmeric powder, coriander powder and salt to taste.
  • 7 Now add tomato puree and cook for two minutes.
  • 8 Now add mashed vegetables and water (kept in the vessel) and mix well.
  • 9 Add Knorr Chef's Pav Bhaji masala and cook for 2-3 mins.
  • 10 Garnish with chopped coriander and 1 tsp of unsalted butter.
  • 11 Serve hot Pav bhaji with Pav, lemon wedges, finely chopped onion and enjoy.