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Main Ingredients | Green gram (sabut moong), Spinach leaves (palak) |
Cuisine | Indian |
Course | Snacks and Starters |
Prep Time | 11-15 minutes |
Cook time | 31-40 minutes |
Serve | 4 |
Taste | Spicy |
Level of Cooking | Moderate |
Others | Veg |
Ingredients list for Hariyali Pav Bhaji
- 1/2 cup Green gram (sabut moong)
- 1/2 cup Spinach leaves (palak) boiled and chopped
- 3 tablespoons Fenugreek leaves (methi) boiled
- 1/2 Green capsicum chopped
- 1/4 cup Green peas shelled
- 4 medium Green tomatoes pureed
- 1/2 cup Cauliflower grated
- 1 Potato boiled, peeled and grated
- 8 Brown bread pavs
- 1 teaspoon Oil 1 tablespoon +
- a dollop Butter 3 tablespoons +
- 2 tablespoons Ginger-garlic paste
- 1 tablespoon Green chilli paste
- 1 medium Onion finely chopped
- 2 tablespoons Pav bhaji masala
- to taste Salt
- 1 Lemon
- 1 small Onion finely chopped
Method
- Heat 1 tablespoon oil and 1 tablespoon butter in a non-stick pan. Add ginger-garlic paste and sauté for 1 minute.
- Add green chilli paste, mix and sauté for 2 minutes. Add onion and sauté for 3-4 minutes or till pink.
- Grind spinach and fenugreek leaves with a little water into a fine paste.
- Add capsicum, green peas and cauliflower in the pan, mix well, mash and cook for 4-5 minutes.
- Add pureed tomatoes, mix well and cook for 3-4 minutes.
- Add ground paste, mix well and add pav bhaji masala, salt and 2 tablespoons butter.
- Mix well, cover and cook for 8-10 minutes, stirring once a while.
- 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 |
Carbohydrates | 286.7 |
Protein | 61.6 |
Fat | 64.4 |
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