is cooked with lots of Healthy Boiled Vegetables and flavored and topped with good amount of grated Parmesan Cheese. I must confess to having pigged out on ‘real’ Pav Bhaji many times in India now. I am officially an addict and can’t get enough of this spicy potato mash-up.
2 medium potatoes
1/2 cup green peas (matar)
1/2 carrot, chopped
1 capsicum chopped
1/2 cup cauliflower, florets
1 cup cabbage, chopped
1 small onion, finely chopped
4 tomatoes, chopped
3 green chillies, finely chopped
1 inch ginger, chopped
4 pods of garlic, fine chopped
1 teaspoon cumin seeds
1/2 teaspoon red chilli powder
2 tablespoon pav bhaji masala
1 cup Parmesan cheese, grated
1/2 teaspoon lemon juice
1 tablespoon butter
Few coriander leaves, finely chopped
Salt to taste
1.In a big vessel, combine the potatoes, green peas, carrot, cauliflower and cabbage. Fill the vessel with water and add little bit of salt. Boil the vegetables for 10 minutes, until tenders. Drain and set aside.
2.Melt butter in a pan and add cumin seeds. Allow the seeds to splutter and then add finely chopped onion along with capsicum. Saute for a few seconds and add green chillies along with ginger and garlic. When the raw smell of ginger-garlic goes away then add chopped tomatoes.
3.Add salt to taste and cook on a medium flame to get a good consistency of tomatoes.
4.Now add boiled vegetables and mash them with the spatula or potato masher. Mix in red chilli powder and pav bhaji masala. Add 1/2 cup of water, stir and cover the pan. Let it cook for 6-8 minutes on low flame.
5.Then stir in lemon juice and 1/2 cup of grated Parmesan cheese. The moment you add cheese, keep the flame extremely low, so that cheese blends with pav bhaji flavors. Cook for 2 more minutes and mix good amount of chopped coriander.
6.Delicious cheese pav bhaji is ready to serve.