Your guests will end up licking their fingers eating it!
Give a fun twist to the good old pav bhaji with this recipe by Reshma Aslam.
Here's the recipe.
Photograph: Courtesy proccers/Creative Commons
Paneer Pav Bhaji
- ¼ kg cauliflower (flowerette boiled)
- ¼ kg boiled potatoes
- 1 cup paneer
- ¼ kg boiled peas
- 2 large onions (chopped)
- 300 gm tomatoes
- 200 gm butter
- Few coriander leaves
- 1 tblsp chilli powder
- 1 tblspn garam masala powder
- 1 lime
- Salt to taste
- 2 pav or breads
For the red chutney
- 6 flakes garlic
- 12 red chillies
- 1 tblsp jeera (cumin seeds)
- 1 tblsp vinegar
- 1 small piece of ginger
For the pav
- In a pan heat some butter. Cut 2 pavs from the center and place them on the melted butter.
- The butter will get absorbed by the pavs. Fry for a minute. If you want it to be more crispy, fry it for some more time.
For the bhaji
- First grind all the ingredients mentioned above for the red chutney.
- Now take all the boiled vegetables in one vessel and mash them with the back of the spoon or a ladle.
- Add butter in a pan. Let it become semi-hot as butter burns very fast. Add half of the chopped onions in it and fry.
- When transparent, add chopped tomatoes and cook till they become soft and mushy.
- Add all the boiled vegetables in it and mix well.
- Add garam masala, chilli powder and mix well. Let it cook for some time.
- Heat some more butter in a small pan and add the remaining chopped onions.
- When the onions turn pink, add the red chutney and mix well.
- Immediately add this to the prepared vegetables. Mix well and let it cook for some time.
- You can add the paneer and let it simmer for some more time.
- Your bhaji is ready to be served hot with pav. You can also garnish the bhaji with grated paneer.
- It can be served with chopped onions and lime too.
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