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Prep time
15 hours
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Cook time
20 hours
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Serves
4
Author Notes
One dish branded and loaded with the taste of butter. Sold under the name of "Amul Butter". My mothers recipe, the best pav-bhaji I ever had and loved , changed to satify my son's allergies. —Nimisha Chawak
Ingredients
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1 cup
cut caulifower
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1 cup
cut capsicum
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1 cup
cut french beans
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1 cup
cut potato
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1/2 cup
Green peas
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2
Onions Finely chopped
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3
Tomatoes Finely chopped
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1 tablespoon
ginger garlic paste
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1 teaspoon
turmeric powder
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1 teaspoon
red chilli powder
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2 teaspoons
Pav bhaji masala
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1 tablespoon
Vegetable Oil
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1/4 teaspoon
Asafoetida powder
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salt to taste
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Vegan Butter - I use EarthBalance , you can use one that suites you.
Directions
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In a pan or insta pot saute mode add oil and het it up. Add Asafoetida .
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Add cut onions and saute till the onions are translucent.
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Add ginger-garlic paste and saute for a minute or 2.
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Add cut tomatoes. Add a pinch of salt and saute till tomatoes are nice and mushy.
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Add turmeric powder , red chilli powder , pav bhaji masala and adjust salt to taste. Mix well. Saute for another couple of minutes.
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Insta Pot Method -
Add all the cut vegetables . Mix well.
Add 2 cups water and mix well.
Close the lid . Vent closing. Pressure cook for 20 minutes.
Let the steam release naturally.
Mix well. Put the saute mode on . Mash the vegetables using a potato masher. Saute for a couple of minute.
Garnish with cut cilantro and vegan butter of your choice.
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Kadai Method.
Boil all the vegetables in a pressure cooker for 3 whistles. Once cooled doen , mash using a potato masher.
Add the mashed vegetables to the masal made above. Mix well.
Add water to adjust consistency.
Close the lid and cook for 10 minutes.
Garnish with cut cilantro and vegan butter of your choice.
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