Pavbhaji recipe | Instant pavbhaji recipe | street style pavbhaji recipe
Ingredients
For chilli-garlic paste
- 5-6 kashmir dry red chilli
- 10-12 garlic cloves
- ¼ cup water
For pavbhaji
- 2 tbsp oil
- 2 tbsp butter
- ½ tsp cumin seeds
- 1 cup chopped onion
- Prepared chilli-garlic paste
- 2 cup chopped tomatoes
- Salt to taste
- ½ tsp turmeric powder
- 1 tbsp Kashmiri red chilli powder
- 1 tbsp coriander powder
- 1 tsp cumin powder
- 2 tbsp pavbhaji masala
- 1 tbsp kasuri methi
- 400 grm or 4 medium size boiled potatoes
- 2 cup hot water
- 1 tsp lemon juice
- butter
- some coriander leaves
serve: butter roasted ladi pav and salad
Instructions
Making chili-garlic paste
- in a mixture jar, add soaked dry red chilli, garlic cloves, and water. Grind it into a smooth paste. Keep it aside.
Making pavbhaji
- in a pan, add oil and butter. Add cumin seeds and saute them.
- now add chopped onion and saute till onion is slightly golden brown.
- Add the prepared chili-garlic paste and saute till oil releases from its sides.
- Now add chopped tomatoes and salt. cover and cook tomatoes till it become slightly soft and mash them into the gravy.
- Then add turmeric powder, Kashmiri red chilli powder, coriander powder, cumin powder, pavbhaji masala and kasuri methi. saute it.
- Now add grated boiled potatoes and mix well.
- Then with pavbhaji masher, mash everything and mix well.
- Now to adjust the gravy consistency, add 2 cups of hot water and mix well.
- Cook pavbhaji on low flame for 5-7 minutes.
- Now add lemon juice and mix well.
- Switch off the gas and garnish it with butter and coriander leaves.
- Serve hot pavbhaji with butter-roasted ladi pav and salad.
Notes
- Soaked dry red chilli in hot water to decrease its spiciness and become soft.
- Grind dry chilli and garlic into a smooth paste.
- The proportion of tomatoes should be more than onions.
- Cook tomatoes till they become slightly soft and mix them into gravy.
- Mash gravy with pavbhaji masher for its perfect texture.
- Add slightly hot water to the gravy to retain the color and flavor of the masala.
- Pavbhaji tastes great when it serve hot with butter.