Pav Bhaji



Pav Bhaji Masala:
5 tbsp Supreme Coriander Seeds
2 tbsp Supreme Cumin Seeds
5 Supreme Cloves
3 Supreme Black Cardamom Pods
1 tbsp Supreme Fennel Seeds
10 Supreme Black Peppercorn
3 tbsp Supreme Kasuri Methi
2 Supreme 2inch Cassia Bark
10 Supreme Whole Red Chillies
1 tbsp Supreme Ginger Powder
1 tbsp Supreme Black Salt
2 tbsp Supreme Amchoor Powder

600g potatoes; boiled & peeled
1 green pepper; chopped
400g cauliflower florets
400g red onions; finely chopped
500g tomatoes; pureed in a blender
4 green chilies; finely chopped
1 cup frozen peas
250g butter
1 tbsp Supreme Ginger Garlic Paste
3 tbsp pav bhaji masala
2 tsp Supreme Kashmiri Chilli Powder
⅓ cup Premium Finest Tomato Puree
Salt to taste
1 cup water
1 tsp sugar
Juice of 1 lemon

Tea cakes/buns/soft rolls (pav) sliced across
Pav bhaji masala

Chopped coriander
Chopped red onions
Butter, cut into small cubes
Lemon wedges


Heat a large frying pan over medium heat and add all the ingredients for pav bhaji masala. Stir constantly until spices release there aromas. And spices to a coffee/ spice grinder and grind to a fine powder. Store in an airtight jar. Boil potatoes, cauliflower, peas and green pepper in salted water until soft and tender. Drain and set aside. Melt butter in a large deep pot over medium heat. Add chopped onions and saute until golden brown. Add minced green chillies and ginger garlic paste, cook for a minute then stir in pav bhaji masala and kashmiri chilli powder. Cook for another minute then add chopped tomatoes and tomato puree. Cook until the oil separates and comes to the top. Add boiled vegetables, salt, sugar, lemon juice and 1 cup of water. Mix well using a potato masher and simmer on low heat for 20 minutes. Garnish with coriander, butter, chopped red onions and lemon wedges and serve with toasted pav. Toast the pav: melt butter in a pan over medium heat. Sprinkle some pav bhaji masala on top of the butter and then place the buns on the pan. Press to toast the pav until crisp and golden brown from both sides.

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