|1 smallCarrot; diced|
|2 largePotatoes; peeled and diced|
|1 largeOnion; chopped small|
|2 tablespoonsTomato Puree|
|1/2 cupGreen peas|
|1 cupCabbage; chopped|
|1/2 cupGreen bell pepper; chopped|
|2 teaspoonsGinger-Garlic Paste|
|2 tablespoonsPau-bhaji powder|
|1 teaspoonChili powder|
|1 teaspoonTurmeric powder|
|1 tablespoonVegetable oil|
|1/2 Lemon juice|
|2 teaspoonsCilantro; for garnish|
Pau Bhaji Preparation
Pressure cook potatoes, carrots and cabbage for 5 minutes
Boil the green peas with a pinch of salt
Heat some oil in a pan and add cumin seeds and asefoetida
Add onions and ginger-garlic paste
Stir for a minute and add green bell pepper
Let it cook until onions turn pink
Add the tomato puree and the pau-bhaji powder, chili powder, turmeric powder and salt
Let the base cook for 2 minutes or until it starts to leave oil
Mash the vegetables and add to the base.
Stir well to mix the ingredients. Add a cup of water (if required)
Cook the mixture for 2 minutes on medium heat.
Add the green peas and coriander and stir.
Turn off the heat and add the lemon juice.
If you don't have a pressure cooker, you can cook the vegetables in a stock pot with water just enough to cover the vegetables and cook until you can mash them without any effort.
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