pav bhaji , no onion no garlic pav bhaji

If you have approximately 45 minutes to spend in the kitchen, pav bhaji , no onion no garlic pav bhaji might be an excellent gluten free and dairy free recipe to try. One portion of this dish contains about 18g of protein, 21g of fat, and a total of 420 calories. For $2.54 per serving, you get a main course that serves 5. This recipe from Veg Recipes of India requires ginger, tomatoes, carrot, and cauliflower. This recipe is typical of Indian cuisine. 197 people have made this recipe and would make it again. Overall, this recipe earns an amazing spoonacular score of 96%. Try Pav Bhaji , How to make Mumbai Pav Bhaji, pav bhaji , how to make pav bhaji, and Paneer Pav Bhaji , How to make Paneer Pav Bhaji for similar recipes.

Servings: 5

Preparation duration: 20 minutes

Cooking duration: 25 minutes

 

Ingredients:

¼ tsp asafoetida powder/hing

1 bell pepper (optional)

1 cup chopped carrot

1 small cauliflower head

3-4 dry red chilies (adjust as required) i added 6 stick red chilies and the bhaji was a bit spicy.

¼ cup chopped coriander leaves for garnishing

2 inch ginger, peeled & chopped

1 green chili, chopped

1 large lemon, quartered

4 to 5 tbsp oil or butter at room temperature

1 medium onion, chopped

15 pavs or buns or bread, sliced or halved and lightly pan fried in some butter or oil

1 ½ cup shelled peas

2 large potatoes

1.5 to 2 tbsp pav bhaji masala

rock salt or regular salt as required

2 cups water or veg stock

2.5 to 3 cups chopped tomatoes

¼ or ½ tsp garam masala powder

Equipment:

potato masher

frying pan

Cooking instruction summary:

rinse, peel and chop all the veggies.first steam or pressure cook all the veggies, except capsicum till they are completely cooked.in a kadai or pan, dry roast coriander and dry red chilies till they become aromatic and crisp.remove them in a plate and allow to cool.when cooled, grind both coriander seeds and dry red chilies in a dry grinder to a fine or semi fine powder.chop the tomatoes, ginger and green chili. blend all three of them to make a smooth puree.heat oil or butter in a kadai or pan. splutter the cumin first.if adding capsicum/green bell pepper, add these now and saute till they are almost cooked.add the tomato-ginger-green-chili puree and stir. saute the puree for a minute.add the freshly ground coriander-red chili powder and stir.after 4 minutes, add the red chili powder, pav bhaji masala and garam masala powder.lastly add the turmeric powder and asafoetida.when you see the oil leaving the sides of the masala, then add the cooked veggies.stir well.pour water.with a potato masher, mash the veggies directly into the kadai or pan. be careful when doing so, so that mixture does not come out.don't mash completely and make a puree. some bite and texture should be there.add salt simmer on a low flame for 10-12 minutes.stir occasionally.if you feel the bhaji to be of thick consistency, then add little water.when the pav bhaji is simmering, you can slice the bread or rolls/pav and pan fry them with some oil or butter.serve the pav bhaji hot with some lemon wedges, chopped onion and topped with some butter or oil along with the lightly pan fried bread.

 

Step by step:


1. rinse, peel and chop all the veggies.first steam or pressure cook all the veggies, except capsicum till they are completely cooked.in a kadai or pan, dry roast coriander and dry red chilies till they become aromatic and crisp.remove them in a plate and allow to cool.when cooled, grind both coriander seeds and dry red chilies in a dry grinder to a fine or semi fine powder.chop the tomatoes, ginger and green chili. blend all three of them to make a smooth puree.heat oil or butter in a kadai or pan. splutter the cumin first.if adding capsicum/green bell pepper, add these now and saute till they are almost cooked.add the tomato-ginger-green-chili puree and stir. saute the puree for a minute.add the freshly ground coriander-red chili powder and stir.after 4 minutes, add the red chili powder, pav bhaji masala and garam masala powder.lastly add the turmeric powder and asafoetida.when you see the oil leaving the sides of the masala, then add the cooked veggies.stir well.pour water.with a potato masher, mash the veggies directly into the kadai or pan. be careful when doing so, so that mixture does not come out.don't mash completely and make a puree. some bite and texture should be there.add salt simmer on a low flame for 10-12 minutes.stir occasionally.if you feel the bhaji to be of thick consistency, then add little water.when the pav bhaji is simmering, you can slice the bread or rolls/pav and pan fry them with some oil or butter.serve the pav bhaji hot with some lemon wedges, chopped onion and topped with some butter or oil along with the lightly pan fried bread.


Nutrition Information:

Quickview
327k Calories
13g Protein
20g Total Fat
24g Carbs
41% Health Score
Limit These
Calories
327k
16%

Fat
20g
32%

  Saturated Fat
3g
24%

Carbohydrates
24g
8%

  Sugar
11g
13%

Cholesterol
23mg
8%

Sodium
1056mg
46%

Get Enough Of These
Protein
13g
28%

Vitamin C
138mg
168%

Vitamin A
6500IU
130%

Vitamin K
43µg
42%

Vitamin B6
0.65mg
33%

Fiber
7g
29%

Manganese
0.52mg
26%

Vitamin B1
0.38mg
25%

Vitamin B3
5mg
25%

Folate
99µg
25%

Potassium
859mg
25%

Vitamin E
3mg
22%

Phosphorus
214mg
21%

Selenium
13µg
19%

Magnesium
55mg
14%

Vitamin B2
0.23mg
14%

Copper
0.24mg
12%

Zinc
1mg
12%

Iron
1mg
11%

Vitamin B5
1mg
10%

Calcium
59mg
6%

Vitamin B12
0.28µg
5%

covered percent of daily need
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