April 4, 2020
Cookery

Paneer Pav Bhaji

Paneer Pav Bhaji is an extended version of the extremely popular mumbai street food pav bhaji recipe. the recipe is made with the same set of vegetables and spices as the traditional one but is topped with grated paneer. Lets have a look at the recipe.

INGREDIENTS

FOR PRESSURE COOKING:

  • 1 carrotchopped
  • 8 florets gobi / cauliflower
  • 5 beanschopped
  • 3 tbsp peas / matar
  • 2 potatopeeled & cubed
  • ½ tsp salt

FOR PAV BHAJI:

  • 2 tbsp butter
  • 2 tbsp corianderfinely chopped
  • 1 onionfinely chopped
  • 1 tsp ginger garlic paste
  • ½ capsicumfinely chopped
  • 2 tomatofinely chopped
  • ¼ tsp turmeric
  • ½ tsp kashmiri red chilli powder
  • 1 tsp pav bhaji masala
  • ½ tsp salt
  • few drops red food colouroptional
  • ½ cup water
  • ½ cup paneer / cottage cheese, grated
  • 2 tbsp corianderfinely chopped
  • 1 tsp lemon juice

FOR TOASTING PAV (1 SERVE):

  • 1 tsp butter
  • ¼ tsp pav bhaji masala powder
  • 1 tsp corianderfinely chopped
  • 2 pav

INSTRUCTIONS

  • firstly, in a pressure cooker pour 2 cup water and place a steamer basket or bowl.
  • add 1 carrot, 8 florets gobi, 5 beans, 3 tbsp peas, 2 potato and ½ tsp salt.
  • pressure cook for 4 whistles or until vegetables softens.
  • transfer the pressure cooked veggies into a large bowl.
  • in a large kadai heat 1 tbsp butter and saute 2 tbsp coriander until it turns aromatic.
  • now add 1 onion and 1 tsp ginger garlic paste. saute well.
  • further, add ½ capsicum and saute until it softens slightly.
  • additionally, add 2 tomato and saute until it turns soft and mushy.
  • mash until it turns soft. create a gap in the centre.
  • add 1 tbsp butter and saute ¼ tsp turmeric, ½ tsp chilli powder and 1 tsp pav bhaji masala until it turns aromatic.
  • add in mashed vegetables, ½ tsp salt and few drops red food colour.
  • mix and mash well making sure everything is well combined.
  • further, add ½ cup water adjusting consistency as required.
  • now add ½ cup grated paneer and mix well.
  • simmer for 8 minutes or until flavours are absorbed well.
  • additionally, add 2 tbsp coriander and 1 tsp lemon juice. mix well.
  • to toast the pav, heat 1 tsp butter and saute ¼ tsp pav bhaji masala powder, 1 tsp coriander slightly,
  • slice 2 pav into half and rub with butter.
  • toast slightly until the pav turns warm.
  • finally, enjoy paneer pav bhaji topped with more grated paneer.

Pic Courtesy: google/ images are subject to copyright

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