If you have approximately 45 minutes to spend in the kitchen, pav bhaji , no onion no garlic pav bhaji might be an excellent gluten free and dairy free recipe to try. One portion of this dish contains about 18g of protein, 21g of fat, and a total of 420 calories. For $2.54 per serving, you get a main course that serves 5. This recipe from Veg Recipes of India requires ginger, tomatoes, carrot, and cauliflower. This recipe is typical of Indian cuisine. 197 people have made this recipe and would make it again. Overall, this recipe earns an amazing spoonacular score of 96%. Try Pav Bhaji , How to make Mumbai Pav Bhaji, pav bhaji , how to make pav bhaji, and Paneer Pav Bhaji , How to make Paneer Pav Bhaji for similar recipes.

Servings: 5

Preparation duration: 20 minutes

Cooking duration: 25 minutes

Ingredients:

Equipment:

Cooking instruction summary:

rinse, peel and chop all the veggies.first steam or pressure cook all the veggies, except capsicum till they are completely cooked.in a kadai or pan, dry roast coriander and dry red chilies till they become aromatic and crisp.remove them in a plate and allow to cool.when cooled, grind both coriander seeds and dry red chilies in a dry grinder to a fine or semi fine powder.chop the tomatoes, ginger and green chili. blend all three of them to make a smooth puree.heat oil or butter in a kadai or pan. splutter the cumin first.if adding capsicum/green bell pepper, add these now and saute till they are almost cooked.add the tomato-ginger-green-chili puree and stir. saute the puree for a minute.add the freshly ground coriander-red chili powder and stir.after 4 minutes, add the red chili powder, pav bhaji masala and garam masala powder.lastly add the turmeric powder and asafoetida.when you see the oil leaving the sides of the masala, then add the cooked veggies.stir well.pour water.with a potato masher, mash the veggies directly into the kadai or pan. be careful when doing so, so that mixture does not come out.don't mash completely and make a puree. some bite and texture should be there.add salt simmer on a low flame for 10-12 minutes.stir occasionally.if you feel the bhaji to be of thick consistency, then add little water.when the pav bhaji is simmering, you can slice the bread or rolls/pav and pan fry them with some oil or butter.serve the pav bhaji hot with some lemon wedges, chopped onion and topped with some butter or oil along with the lightly pan fried bread.

Step by step:

1. rinse, peel and chop all the veggies.first steam or pressure cook all the veggies, except capsicum till they are completely cooked.in a kadai or pan, dry roast coriander and dry red chilies till they become aromatic and crisp.remove them in a plate and allow to cool.when cooled, grind both coriander seeds and dry red chilies in a dry grinder to a fine or semi fine powder.chop the tomatoes, ginger and green chili. blend all three of them to make a smooth puree.heat oil or butter in a kadai or pan. splutter the cumin first.if adding capsicum/green bell pepper, add these now and saute till they are almost cooked.add the tomato-ginger-green-chili puree and stir. saute the puree for a minute.add the freshly ground coriander-red chili powder and stir.after 4 minutes, add the red chili powder, pav bhaji masala and garam masala powder.lastly add the turmeric powder and asafoetida.when you see the oil leaving the sides of the masala, then add the cooked veggies.stir well.pour water.with a potato masher, mash the veggies directly into the kadai or pan. be careful when doing so, so that mixture does not come out.don't mash completely and make a puree. some bite and texture should be there.add salt simmer on a low flame for 10-12 minutes.stir occasionally.if you feel the bhaji to be of thick consistency, then add little water.when the pav bhaji is simmering, you can slice the bread or rolls/pav and pan fry them with some oil or butter.serve the pav bhaji hot with some lemon wedges, chopped onion and topped with some butter or oil along with the lightly pan fried bread.

Nutrition Information: