Directions
- 1Sauté onions, ginger, green chilies, garlic, and tomatoes in a cooker.
- 2Add cauliflower, carrots, peas, beetroot, and other vegetables.
- 3Add spices and soaked moong dal.
- 4Add pav bhaji masala and water, then pressure cook for 4 whistles.
- 5Let the pressure release naturally.
- 6Blend Kashmiri red chili, garlic, and coriander stems.
- 7Mash the pressure-cooked base well.
- 8In a pan, roast the garlic-chili paste in a little butter.
- 9Add a little coriander.
- 10Add pav bhaji masala and coriander in two parts.
- 11Butter and serve with lemon and onion.
Ingredients
- 1 heart-shaped piece butter
- 2 tablespoons oil
- 1 medium, chopped onion
- 1 tablespoon, chopped ginger
- 2 chopped green chilies
- 1 tablespoon, chopped garlic
- 2 medium, chopped tomatoes
- 1 cup, chopped carrots
- 1 cup peas
- 1 cup, florets cauliflower
- 1 cup, chopped potatoes
- 1 cup, chopped beetroot
- 1 cup, chopped green chilies
- 1 teaspoon paprika
- 1 teaspoon turmeric powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 cup soaked moong dal
- 2 tablespoons pav bhaji masala
- 1 cup water
- 5 pieces Kashmiri red chili
- 4 cloves garlic
- 1 handful coriander stems
- 1 handful coriander
- 1 wedge lemon
- 1 small, chopped onion
Equipment
pressure cookerpanblender
Tips
- Soak moong dal prior to cooking for best results
- Mash the bhaji well
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