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30 min


5 dried red chilies (According to taste)

8 cloves

1 tsp cumin seeds

2 large onions, chopped finely

3 black cardamom

1 cinnamon stick,

1 tsp IWP Pav bhaji masala

1.5 tsp IWP turmeric/ Haldi powder

2 tsp IWP black pepper powder

1.5 tbsp IWP dry mango/ amchur powder

How to prepare

Boil the veggies first and keep them ready.

Heat 1 tbsp of butter and oil in a large pot on medium heat. Once the butter melts and oil is hot, add the cumin seeds and let them sizzle.

Add the chopped onions and mix.

Cook the onions for around 4 minutes until golden brown in color. Add the finely chopped ginger, garlic and green chili.

Cook the ginger-garlic-green chili for 1 minute.

Add chopped tomatoes and mix well. Let the tomatoes cook for 2 minutes.

Add tomato puree, 1/4 cup water and 1/4 tsp salt.

Cover the pan and let the tomato cook for 6 minutes until softened and completely cooked.

Add IWP pav bhaji masala and red chili powder and remaining 1 tsp of salt.

You may also add 1/2 tsp of sugar here (optional).

Mix well and then add in 2 tsp of IWP kasoori methi (dried fenugreek leaves).

Stir in the boiled veggies and mix.

Using a potato masher, mash the veggies until they are completely mixed with the masala.

Add the remaining 3/4 – 1 cup water and mix. I used an immersion blender to blend the veggies to a paste like consistency.

Cover the pot and set heat to low. Let the bhaji simmer on low heat for 15 minutes.

Open the pot and add in the remaining 2 tbsp of butter.

Add a generous amount of chopped cilantro.

Then add in juice of 1 large lemon. Let the bhaji simmer for 2 more minutes and then remove pan from heat.

Serve with hot pav, toast the pav until crisp and golden brown from both sides. 

Mumbai Style Pav Bhaji is ready !

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