Bombay Pav Bhaji

1)  Small head of cauliflower – 1 cut into small florets
2)  Medium potatoes  – 3 ( each cut into 4 pieces)
3)  Canola Oil – 3 tbsp
4)  Green bell pepper – 1 (finely chopped)
5)  Turmeric powder – 1/2 tsp
6)  Franks red hot chili sauce – 1 tbsp
7)  Ginger-garlic paste – 1 tsp
8)  Salt to taste
9)  Tomato puree – 8 oz can
10)  Everest pav bhaji masala – 1 tbsp or more
11)  Butter – 1 tbsp
12)  Cilantro – 1 bunch (finely chopped)

Cooking Method:

Boil the cauliflower and potatoes till well cooked. Let it cool , remove potato skin and keep it aside
Heat oil in a pan and saute bell pepper. Add ginger-garlic paste and saute.
Add turmeric powder, chili sauce to taste and salt. Saute for a few seconds.
Add tomato puree,boiled potatoes and cauliflower, pav bhaji masala and butter.
Keep stirring and mashing it together till it is a smooth mixture, adding water as required.
Let it simmer to get the flavors to bond together.
Add chopped cilantro and mix together.
Keep tasting and adjusting salt, masala and tomato puree, till you get a nice balance between the tomato-ey tang and the  masala.

You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.