The last time I made Pav bhaji was using the Pav Bhaji masala powder which is readily available. When I told my mom, she said, that’s not how I make it…we use our own masala. I was wondering why I hadn’t learned this one dish from mom yet. So this is mom’s version of the Bhaji in Pav Bhaji.
You will need:
1 lb Potatoes (about ½ kg)
1 cup Green Peas (fresh/frozen)
2-3 Green Bell peppers finely chopped
2 Onions finely chopped
6-8 Green Chillies
4-5 pods of Garlic
½ stick Butter
½ Cup fresh Corriander, chopped
Dry Masala Powders:
1 tsp Cumin Powder
2 tsp Corriander Powder
1 tsp Red chilli powder
¼ tsp Amchur (Dried Mango) powder
¼ tsp Chaat Masala
A pinch Garam Masala powder
Salt to taste
Juice from 1 Lemon
Boil the potatoes, peel and grate. Set aside. Boil fresh/frozen peas, drain.
In a blender, puree the tomatoes, green chillies and garlic. Blend to make a smooth paste.
Heat 2 tbsp Butter in a pan. Add the chopped onions and bell peppers. Saute till onions are soft and translucent and the bell peppers are cooked through. Now add the puree and all the dry masala powders. Bring to a simmering boil on medium heat and let boil for 10 minutes. This helps bring all the flavours together. Add the grated potato and season with salt. Let boil for another 5 minutes and check for seasoning. Add water if the bhaji is too thick. Lastly add the the lemon juice and 2 more tbsp of Butter. Garnish with fresh coriander and serve with buttered, toasted Pav.
I’m glad mom told me how to make this, I know I am not going to miss the instant Pav Bhaji masala anymore!