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Hariyali Pav Bhaji

A wholesome twist on the classic, this green pav bhaji blends spinach, fenugreek, and sprouts with veggies and spices for vibrant flavour and nutrition. This recipe is from the FoodFood TV channel

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Hariyali Pav Bhaji

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 

  • ½ cup green gram (sabut moong)
  • ½ cup spinach leaves (palak) boiled and chopped
  • 3 tablespoons fenugreek leaves (methi) boiled
  • ½ green capsicum chopped
  • ¼ cup green peas, shelled
  • 4 medium green tomatoes pureed
  • ½ cup cauliflower, grated
  • 1 potato boiled, peeled and grated
  • 8 brown pavs
  • 1 tablespoon oil
  • 3 tablespoons butter  
  • 2 tablespoons ginger-garlic paste
  • 1 tablespoon green chilli paste
  • 1 medium onion, finely chopped
  • 2 tablespoons pav bhaji masala
  • Salt to taste 
  • 1 lemon
  • 1 small onion, finely chopped

Method

  1. Heat 1 tablespoon of oil and 1 tablespoon of butter in a non-stick pan. Add ginger-garlic paste and sauté for 1 minute.
  2. Add green chilli paste, mix and sauté for 2 minutes. Add onion and sauté for 3-4 minutes or till pink.
  3. Grind spinach and fenugreek leaves with a little water into a fine paste.
  4. Add capsicum, green peas and cauliflower in the pan, mix well, mash and cook for 4-5 minutes.
  5. Add pureed tomatoes, mix well and cook for 3-4 minutes.
  6. Add ground paste, mix well and add pav bhaji masala, salt and 2 tablespoons butter.
  7. Mix well, cover and cook for 8-10 minutes, stirring once in a while.
  8. Add potato, sprouts, mix well and cook for 3-4 minutes. Add ½ cup water, mix again and switch off the heat. Serve hot with brown pav.

Nutrition Info

Calories 1973
Carbohydrates 286.7
Protein 61.6
Fat 64.4
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