How to make Khada Pav Bhaji-SK Khazana -
What the name of this dish means is that the vegetables are mashed but the taste remains just as great
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Medium green capsicum, Medium red capscicum
Cuisine : Indian
Course : Snacks and Starters
You can also find more Snacks and Starters recipes like Egg pulusu Rice Balls With Sesame Crunchy Coconut Chicken Arancini
Khada Pav Bhaji-SK Khazana 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 : 16-20 minutes
Cook time : 21-25 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Khada Pav Bhaji-SK Khazana Recipe
Medium green capsicum cut into medium pieces 1
Medium red capscicum cut into medium pieces
Cauliflower floretsq 10-12
Small carrot chopped 1
Green peas 1/4 cup
Medium potato peeled and cut into cubes 1
Pav bhaji masala 1 1/2 tablespoons
Butter 4 tablespoons
Large onion finely chopped 1
Green chillies finely chopped 2
Ginger-garlic paste 1 tablespoon
Tomato puree 1 cup
Fresh coriander leaves finely chopped 2 tablespo for garnish
Red chilli paste 1 tablespoon
Turmeric powder 1/4 teaspoon
Red chilli powder 1 teaspoon
Salt to taste
Toasted pavs to serve
Onions chopped to serve
Lemon wedges to serve
Method
Step 1
Heat 2 tablespoons butter in a non-stick pan. Add green and red capsicums and sauté till soft.
Step 2
Add cauliflower florets, carrot and green peas and toss well. Add potato and mix and saute. Add some water, mix and cook for 2-3 minutes or till potato is cooked. Remove from heat and set aside.
Step 3
Heat remaining butter in another non-stick pan. Add onion and sauté till translucent. Add green chillies and mix.
Step 4
Add ginger-garlic paste and mix. Add tomato puree and 1 tablespoon coriander leaves, mix well and cook for a minute.
Step 5
Add chilli paste and mix. Add 1½ tablespoons pav bhaji masala and mix well. Add turmeric powder, chilli powder and some water and mix well.
Step 6
Add salt and cooked vegetables and mix. Add 1 tablespoon coriander leaves, mix well and cook for 2-3 minutes.
Step 7
Garnish with some coriander leaves and serve hot with pavs, chopped onions and lemon wedges.
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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.
