Pav Bhaji Masala

100g, 250g

Pav Bhaji masala is a combination of a few favorite Indian spices mixed into one, resulting in an easy to use spice blend.

You can now make the Mumbai famous Street Food, Pav Bhaji, at your home itself using Balali's Vishalam Pav Bhaji Masala. This unique spice blend is made using our authentic recipe...Go ahead and enjoy...Your kids will love it.

Mango Powder, Red Chilli, Coriander Seed, Cumin Seed, Kashmiri Chilli, Black PePPer, Fennel Seed, Curry Leaf, Black Salt, Black Cardamom, Jaadikaai, Cinnamon, Bay Leaf, Cloves

• Contains NO added chemicals - 100% natural product
• No Artificial color
• No artificial flavor
• No added preservatives

How to Prepare Pav Bhaji

Vegetables Required :

•  3 medium sizes potatoes, 250 gms
• 1 to 1.25 cups cups chopped cauliflower, 120 to 130 gms cauliflower
• 1 cup chopped carrot
• ¾ to 1 cup peas, fresh or frozen or soaked dried white peas
• ½ (half) cup chopped french beans (optional)
• 1 large onion - finely chopped
• 2 to 3 large tomatoes - finely chopped, about 2 to 2.5 cups finely chopped tomatoes, tightly packed
• 1 medium sized capsicum/green bell pepper
• 2 tsp ginger-garlic paste
• 1 or 2 green chilies, chopped

Preparation Method

• Rinse all the vegetables well.
• Boil all the vegetables except onions, tomatoes and capsicum in a pressure cooker or microwave oven.
• Finely chop the onions, green chilies, tomatoes and capsicum. Keep aside
• Once the potatoes, cauliflower etc are cooked. Then peel the potatoes. Roughly chop all the steamed veggies and then mash them lightly with a potato masher. Keep aside. Just lightly mash. Don't make a puree.
• In a pan, add butter.
• When the butter melts, add cumin seeds. When they sizzle, add the chopped onions.
• Saute the onions till they become translucent. Now add the ginger-garlic paste.
• Saute till the raw aroma of the ginger-garlic paste disappears.
• Add chopped green chilies and fry for half a minute.
• Add the tomatoes and fry them till they become soft and mush, till you fat releasing the sides.
• About 6 to 7 minutes on low to medium flame.
• Add the chopped capsicum. Saute for 2 to 3 minutes.
• Add Balali's Vishalam Pav Bhaji Masala - no need to add any other spice.
• Fry for a couple of minutes till the capsicum become a little soft.
• You don't need to make the capsicum very soft. A little crunch is alright.
• Now add the mashed vegetables.
• Combine the mashed vegetables well with the masala.
• Add water and combine everything well. Season with salt.
• With a potato masher, mash the veggies directly in the pan.
• Keep on stirring occasionally and let the bhaji simmer for 12 to 15 minutes on a low flame. If the bhaji becomes dry and then add some more water. The consistency is neither very thick nor thin.
• When done, garnish with coriander leaves. Serve with chopped onions and chopped lime. The lime juice has to be squeezed on the bhaji and topped with chopped onions.
• While serving, add table butter to the bhaji and serve with buttered pav (bread)

This product has been prepared in a facility that processes (cow) milk products, wheat products, peanuts, tree nuts, soybean and sesame seeds.