How to make Hariyali Pav Bhaji -
Go green with this famous Mumbai snack – spinach, methi, green peas, capsicum, green tomatoes, all in one!
This recipe is from FoodFood TV channel & has featured on Maa ki Dal.
Main Ingredients : Green gram (sabut moong) (साबुत मूंग ), Spinach leaves (palak) (पालक के पत्ते )
Cuisine : Indian
Course : Snacks and Starters
यह रेसिपी हिंदी में पढ़ने के लिए Click Here
For more recipes related to Hariyali Pav Bhaji checkout Moong Toast, Moong ke Pakode, MLA Dosa-SK Khazana, Moong Idli - SK Khazana . You can also find more Snacks and Starters recipes like Pistachio Crusted Chicken Avocado Tartine Veggie Poha Mirchi Vada
Hariyali Pav Bhaji Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 11-15 minutes
Cook time : 31-40 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Hariyali Pav Bhaji Recipe
Green gram (sabut moong) 1/2 cup
Spinach leaves (palak) boiled and chopped 1/2 cup
Fenugreek leaves (methi) boiled 3 tablespoons
Green capsicum chopped 1/2
Green peas shelled 1/4 cup
Green tomatoes pureed 4 medium
Cauliflower grated 1/2 cup
Potato boiled, peeled and grated 1
Brown bread pavs 8
Oil 1 tablespoon + 1 teaspoon
Butter 3 tablespoons + a dollop
Ginger-garlic paste 2 tablespoons
Green chilli paste 1 tablespoon
Onion finely chopped 1 medium
Pav bhaji masala 2 tablespoons
Salt to taste
Lemon 1
Onion finely chopped 1 small
Method
Step 1
Heat 1 tablespoon oil and 1 tablespoon butter in a non-stick pan. Add ginger-garlic paste and sauté for 1 minute.
Step 2
Add green chilli paste, mix and sauté for 2 minutes. Add onion and sauté for 3-4 minutes or till pink.
Step 3
Grind spinach and fenugreek leaves with a little water into a fine paste.
Step 4
Add capsicum, green peas and cauliflower in the pan, mix well, mash and cook for 4-5 minutes.
Step 5
Add pureed tomatoes, mix well and cook for 3-4 minutes.
Step 6
Add ground paste, mix well and add pav bhaji masala, salt and 2 tablespoons butter.
Step 7
Mix well, cover and cook for 8-10 minutes, stirring once a while.
Step 8
Add potato, sprouts, mix well and cook for 3-4 minutes. Add ½ cup water, mix again and switch off heat. Serve hot with brown pav.
Nutrition Info
Calories : 1973 Kcal
Carbohydrates : 286.7 gm
Protein : 61.6 gm
Fat : 64.4 gm
Other : 0
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
