#PavBhaji скачать в хорошем качестве

#PavBhaji

Bismillah Kitchen Homemade Recipies ••Vegetable Base (The Mash) You will need a large pressure cooker or a deep pot to boil these vegetables together until soft. Potatoes: 4–5 large (peeled and cubed) — This provides the body. Cauliflower: 2 cups florets (approx. half a medium cauliflower). Green Peas: 1.5 cups (fresh or frozen). Carrots: 2 medium (peeled and diced). Water: 3–4 cups (just enough to cover veggies). Salt: 1 tsp (for boiling). ••The Masala Base (The Flavor) This is where the "Bismillah Kitchen" magic happens. Use a large, flat heavy-bottomed pan or a "Tawa" if you have one. Butter: 100g – 150g (Pav Bhaji is all about the butter!). Oil: 2 tbsp (prevents the butter from burning). Onions: 3 large (finely chopped). Capsicum (Bell Pepper): 2 large (finely chopped) — Crucial for the authentic aroma. Tomatoes: 4–5 large (finely chopped). Ginger-Garlic Paste: 3 tbsp. Green Chilies: 3–4 (finely chopped). ••Spices & Seasoning Pav Bhaji Masala: 4–5 tbsp (Brands like Everest or MDH work well). Kashmiri Red Chili Powder: 2 tbsp (for that deep red color without too much heat). Kasuri Methi (Dried Fenugreek): 2 tbsp (crush between your palms). Turmeric Powder: 1/2 tsp. Salt: To taste. Fresh Coriander: 1 large bunch (finely chopped). Lemon Juice: 2 tbsp. !!Instructions Boil & Mash: Pressure cook the potatoes, cauliflower, peas, and carrots for 3–4 whistles until very soft. Drain excess water (save it!) and mash the veggies into a smooth paste using a potato masher. Sauté: In your large pan, melt the butter and oil. Add onions and sauté until translucent. Add ginger-garlic paste and green chilies; sauté for 2 minutes. The Peppers & Tomatoes: Add the capsicum and cook for 3 minutes. Add the tomatoes and a pinch of salt. Cook until the oil/butter starts to separate from the sides. Spice It Up: Add the Pav Bhaji masala, Kashmiri chili powder, turmeric, and Kasuri methi. Splash a little of the saved veg water so the spices don't burn. Cook for 2 more minutes. The Big Mix: Fold in the mashed vegetable paste. Mix thoroughly. Add the remaining veg water to reach your desired consistency. The Final Mash: While the bhaji simmers, use the masher directly in the pan to incorporate the masala into the veggies. This creates the signature street-food texture. Finish: Stir in a huge knob of butter, fresh coriander, and lemon juice. Let it simmer on low for 10 minutes. Serving for 8 Pav: 16–24 buns. Slit them, coat with butter and a pinch of Pav Bhaji masala, and toast on a hot pan. Sides: Finely chopped onions, lemon wedges, and extra butter on top of each plate.