पाव भाजी होटल जैसी कैसे बनाए - pav bhaji recipe hotel style cookingshooking

Ingredients

• 200 g Carrots (peeled and cut into large dice)
• 250 g Cauliflower (cut into florets)
• 300 g Cabbage (shredded finely)
• 150 g Green Beans (cut into 1‑inch pieces)
• 150 g Beetroot (peeled and cut into large dice)
• 150 g Peas (fresh or frozen)
• 900 g Potatoes (about 6 medium potatoes, boiled, peeled and mashed)
• 150 g Capsicum (green bell pepper, diced)
• 200 g Onion (2 large onions, finely chopped)
• 15 g Ginger (about 1 tbsp, grated)
• 15 g Garlic (about 1 tbsp, minced)
• 10 g Green Chili (2 green chilies, finely chopped)
• 30 g Spring Onion (½ cup, finely chopped)
• 250 g Tomato (2 large tomatoes, chopped)
• 105 g Unsalted Butter (divided into two portions; melt gradually)
• 45 ml Vegetable Oil (about 3 tbsp, for sautéing)
• 30 g Pav Bhaji Masala (2 tbsp, Badshah brand preferred)
• 5 g Kasuri Methi (2 tsp, dried fenugreek leaves)
• 3 g Red Chili Powder (1 tsp, mild heat)
• 5 g Salt (1 tsp, white salt)
• 30 ml Lemon Juice (2 tbsp, freshly squeezed)
• 8 g Fresh Coriander (2 tbsp, chopped for garnish)
• 1 pinch Food Color (optional) (red or orange, for authentic hotel look)
• 10 pieces Pav Buns (soft Indian dinner rolls)
• 240 ml Water (adjust as needed for desired consistency)

Instructions

1. Prepare All Vegetables

   Wash, peel and cut carrots, cauliflower, cabbage, green beans, beetroot, peas, potatoes, capsicum, onion, ginger, garlic, green chilies, spring onion and tomatoes as described.

   Time: PT15M

2. Pressure Cook Vegetables

   Place carrots, cauliflower, cabbage, beans, beetroot and peas in the pressure cooker with 1 cup water and 1 tsp salt. Close the lid and cook on high heat for 3–4 whistles (about 12 minutes).

   Time: PT15M

   Temperature: high heat

3. Boil and Mash Potatoes

   While the veg cooks, boil the peeled potatoes in a pot until fork‑tender (about 10 minutes). Drain and mash roughly; do not over‑mash.

   Time: PT10M

   Temperature: medium heat

4. Lightly Mash Cooked Veg

   Release pressure, open the cooker and lightly mash the cooked vegetables with a spoon, keeping a chunky texture.

   Time: PT5M

5. Sauté Capsicum and Onion

   Heat 3 tbsp oil in the kadhai over medium flame. Add diced capsicum and chopped onion, stir‑fry for 1–2 minutes until onion becomes translucent.

   Time: PT2M

   Temperature: medium heat

6. Add Ginger‑Garlic‑Chili Paste

   Add the grated ginger, minced garlic and chopped green chilies. Stir continuously for another 2 minutes.

   Time: PT2M

   Temperature: medium heat

7. Add Spring Onion

   Stir in the chopped spring onion and cook for 1 minute.

   Time: PT1M

   Temperature: medium heat

8. Cook Tomatoes and Salt

   Add chopped tomatoes and 1 tsp salt. Cook, stirring occasionally, for 8–10 minutes until tomatoes break down and the oil begins to separate.

   Time: PT8M

   Temperature: medium heat

9. Melt First Portion of Butter

   Add 50 g of butter to the pan and let it melt, stirring to combine with the tomato base.

   Time: PT1M

   Temperature: medium heat

10. Add Spices

    Stir in 2 tbsp Pav Bhaji masala, 2 tsp kasuri methi, and 1 tsp red chili powder. Cook for 1 minute, allowing the spices to release their aroma.

    Time: PT1M

    Temperature: medium heat

11. Combine All Veg and Simmer

    Add the mashed potatoes and the lightly mashed cooked vegetables to the pan. Mix well, then gradually add water (up to 240 ml) to reach a thick‑but‑pourable consistency. Simmer for 7 minutes, stirring occasionally.

    Time: PT7M

    Temperature: medium heat

12. Finish with Butter, Lemon & Coriander

    Stir in the remaining 55 g butter, lemon juice, and chopped coriander. Mix until butter melts completely.

    Time: PT2M

    Temperature: low heat

13. Add Optional Food Color

    If desired, sprinkle a pinch of red/orange food color and stir quickly.

    Time: PT0M30S

14. Taste and Adjust

    Taste the bhaji and adjust salt, extra Pav Bhaji masala or red chili powder if needed.

    Time: PT1M

15. Toast Pav Buns

    Slice each Pav horizontally, spread a thin layer of butter on both sides, and toast on a hot skillet over medium‑high heat until golden brown on each side (about 2 minutes per side).

    Time: PT5M

    Temperature: medium‑high heat

16. Serve

    Serve the hot bhaji in a bowl, garnish with a small butter pat, a wedge of lemon and extra coriander. Place toasted Pav beside it.

    Time: PT1M

Nutrition Facts

Calories

250

Protein

5 g

Carbohydrates

35 g

Fat

10 g

Fiber

6 g