5 Indian Food Recipes You May Like

indian-food-recipes

In this post, we have collected 5 Indian Food Recipes you may like. Some of them are easy to make. But we think you should also take your chances with the hard ones as well. Trust us, it is going to be worth it.

Dal Makhani Recipe

dal-makhani-recipe

This recipe of dal makhani you must try for yourself at home. Easy to make and delicious!

Dal makhani is generally considered to be the richer more flamboyant cousin of the regular dal. However, to be very frank there is no comparison between a dal fry and a dal makhani. Everything right from the main dal used, to the other ingredients to the cooking process and right up to the final dish is miles apart. Dal makhani curry is a combination of whole black urad dal (often called kaali daal) that is cooked along with a tomato cream gravy, spices, and butter.

The method of preparing authentic dal makhni is slightly lengthy given that the dal needs to be soaked before cooking. Also, the traditional method of cooking dal makhani also calls for a slow cooking method. However, you can use the pressure cooker to make this tasty dal makhani quicker and easier. If you are a cook-along person, you can check out this video uploaded by Food Network UK.

Dal makhani has got to be my absolute, hands-down, all-time, most favorite dish in the world!! The elegance in this dish is in its simplicity with the whole black urad dal or kaali dal being the sole hero of this dish. But having said it’s a taste explosion with the velvety dal simmered in the smooth creamy buttery makhani gravy, with just the absolute right balance of spicy, tangy, buttery flavors.

Traditionally in Punjab this dish is actually referred to as maa ki daal and it gets its characteristic smooth texture by firstly soaking the whole black lentils for at least 12 – 24 hrs (changing water every 6-8 hrs) and then slow-cooked for at least 4-5 hours.

Dal makhani as we know it is actually a restaurant-popularized version, which was invented in the kitchens of Moti Mahal restaurant in Delhi by Kundan Lal Gujral, the founder of the Moti Mahal chain.

Let’s get cooking the dal makhani in a typical dhaba style.

Serves2-3
Prep time20 mins
Cook time45 mins
Total Time65 mins
AuthorRaghu
CuisineNorth Indian, Punjabi, Indian Food, Curry recipe
IngredientsQuantity
Black Lentils (Urad Dal)1 1/2 cup
Kidney Beans ( Rajma)5-6 tbsp
Tomato Puree1 cup
Onion/ Kaanda/ Pyaaz1 cup
Asofotida/ Hing1 pinch
Ginger/ Adrak1 teaspoon ( grated)
Garlic/ Lehsun1 teaspoon ( grated)
Green Chillis / Hari Mirch1-2 (finely chopped)
Dry Fenugreek leaves/ Kasuri methi1/2 teaspoon
Saltto taste
Butter3 teaspoon
Cream1/2 cup
Turmeric powder (Haldi)1 teaspoon
Red chili powder (Lal Mirch Powder)2 teaspoon
Coriander Powder (Dhaniya Powder)1 teaspoon
Cumin (jeera) powder1 teaspoon
Garam masala powder1 teaspoon
Tools / Utensils
Large pan
Pressure cooker
Measuring spoon – tablespoon, teaspoon
Measuring Cup (250 ml)
Knife
Cutting board
Mixer to make the Lentil paste

1. Cooking the dal (lentils)

1- Clean the lentils and soak them in water for about 5-6 hours to make them soft
2- Take pressure cooker and add 4-5 cups of water and add the lentils and kidney beans and a little salt and pressure cook it for about 8-9 whistles.
3- Let the pressure cooker depressurize and check if the lentils and kidney beans are cooked well.
4- Take about 1/2 a cup of cooked beans and make a paste using a mixer or a hand blender. Keep them aside

2. Making the Makhani

5- Start the gas and take a large pan and add 2 teaspoons of butter. Heat it a little and add ginger and garlic paste along with a pinch of hing and let it cook for about 2 minutes
6- Add green chillis and saute the mixture for another 1 minute.
7- Add turmeric and Kashmiri red chilli powder and cook for another minute or so. Add onions and saute till the onion turns translucent and soft.
8- Add the tomato paste and continue cooking for about 2 more minutes. Now add the masalas – coriander powder, cumin powder and cook for about 10 mins more. Add some more salt if required as we have added some earlier when cooking the lentils
9- Now add the boiled lentils and the lentils paste to the dish. Now add garam masala and a pinch of kasuri methi (optional). Close the pan with a lid and cook for 30 minutes on a low flame. Keep stirring.
10- After the lentils look cooked and soft add butter and add ½ cup of cream and mix it well.
11- Add green chillis and grated ginger to enhance the flavour of the dish and cook for couple of more minutes.

3. Garnishing

12- Add some coriander leaves on top for garnishing and pour a little cream on top.
13- Dal Makhani is ready to be served.

Serving suggestion

Dal makhani and butter naan are the best accompaniments. Dal makhani also tastes great with plain steamed rice, Veg Pulao or Jeera rice. You can also have this with butter rotis or parathas

Cooking Tips for Dal Makhani

In case there is no milk cream then you can also use homemade malai. Just blend it and make it real smooth in texture.

If you don’t have tomato puree then you can add finely chopped tomatoes

If you don’t have time to soak the dal, pressure cook the dal for 15-20 whistles till it gets soft and then continue cooking after adding more water and taking the whistle off

To thicken a dish made of any pulses, take a small portion of cooked pulses and blend it into a smooth puree. Adding this back to the gravy makes the gravy thicker.

“Your diet is a bank account. Good food choices are good investments” – Bethenny Frankel

Palak Paneer recipe

palak-paneer-recipe

Prepare Palak Paneer and have along with roti, an easy north Indian food recipe

Palak paneer is probably the healthiest of all Punjabi dishes. The earthly and rustic flavors of this dish are complimented by Indian cottage cheese in this delightful, creamy and extremely popular Punjabi dish, the palak paneer. This wonderful dish has the base gravy made of pureed spinach, cooked along with tomato onion, hot spicy chilies and laced with Indian cottage cheese.

Spinach and cheese is a classic combination which has been a winner in nearly all world cuisine including italian,  french, etc. This Indian version of this favorite combo is a curry recipe called Palak paneer.  This could easily be the best tasting palak (spinach) dish out there. Whenever I ordered Palak paneer at a restaurant, I always wondered how the dish retains the bright green color. What I figured is that the blanching technique of cooking the palak is what helps retain the pretty green color.

First things first is to wash the spinach under running water and soak it in saltwater for about 5 mins to get rid of any mud or dirt that could be stuck to the leaves. After getting rid of the thick stems, transfer the spinach to hot boiling water for about 2-3 mins. At this stage, as soon as the greens begin to wilt, drain the water and transfer into a bowl having ice-cold water. The ice water “shocks” the spinach, preventing it from losing its bright green color.

I once went to a restaurant which served a dish called Saag paneer and I was very curious about this new dish that I discovered. When I ordered the dish it just turned out to be good old Palak paneer 🙂 ! Later on some research lead me to the fact that Saag is just a term in Punjabi cooking that is used for any kind of greens. This particular recipe of Palak paneer that I have posted is the traditional way of making Palak paneer, which was shared with me by a friend. Its a simple but hearty dish that never fails to impress and satisfy your tastebuds.

To make palak paneer recipe restaurant style, you just need to add some cream and/ or extra butter to your dish to make it slightly creamier. I like the simple home-cooked flavor, but you can always make it restaurant-style for parties or get-togethers where you’re having guests over.

Serves3 to 4
Prep time35 mins
Cook time20 mins
Total Time55 mins
AuthorRaghu
CuisineNorth Indian, Punjabi, Indian Food
Ingredients
Paneer250 gms ( cut into cubes)
Spinach/ Palak250 gms (Washed properly)
For Onion tomato paste
Ginger/ Adrak1 teaspoon
Garlic/ Lehsun1 teaspoon
Cumin seeds/ Jeera1 teaspoon
Onion1 large ( finely chopped)
Tomato1 large (finely chopped)
Nutmeg powder (optional)1/4 teaspoon
Coriander leaves2 teaspoons
Green Chillis1-2 pieces
For Gravy
Bay Leaf1 leaf
Turmeric Powder1/4 teaspoon
Red Chilli Powder1 teaspoon
Coriander powder1/2 teaspoon
Jeera Powder1/2 teaspoon
Garam masala powder1/2  teaspoon
Cream1 teaspoon
Kasuri Methi (optional)1/2 Teaspoon
SaltAs per taste
Oil4 teaspoons
WaterAs required

Tools / Utensils

Large pan
Pressure cooker
Strainer
Measuring spoon – tablespoon, teaspoon
Measuring Cup (250 ml)
Knife
Cutting board
Mixer to make the palak onion tomato paste

1. How to prepare the Palak

1- Take the Palak and wash it thoroughly and keep it aside.
2- Take some water in a vessel and heat the water on gas with medium flame.
3- Now put all the palak in the hot water and let it cook for about 2 minutes. Switch off the gas and transfer all the the palak to a bowl of cold water.
4- We do this so that the palak doesn’t get overcooked and the rich green color is preserved in the dish.

2. Prepare the palak Onion tomato paste

5- Take a pan and add 2 teaspoons of oil. Let the pan heat up and now add cumin seeds and heat it till it changes its colour.
6- Add green chillis, ginger and garlic and saute it for another minute.
7- Add onions and continue cooking till the onions become soft and translucent.
8- Then add the tomatoes and cook for another 2-3 minutes till the oil gets released from the sides
9- Grate some nutmeg to the dish and add the coriander leaves and cook for a minute more. Now switch off the flame and let the dish cool down.

3. Making the Palak Paneer

10- In a mixer add the palak and transfer all the ingredients from the pan and grind it into a fine paste. Once its done keep it aside.
11- Now we will cook the gravy. Take a pan and put two teaspoons of oil. Add one bay leaf and let it saute for a minute.
12- Add the masalas to the oil – red chilli powder, coriander powder, jeera powder, and turmeric powder and salt to taste. saute for a minute till all the masalas blend into the oil.
13- Now add the pasta to the pan and continue cooking for 4-5 minutes. Add more water for some consistency.
14- Add the paneer to the dish and continue cooking.
15- Add some cream, Kasuri methi (optional) and garam masala powder to the dish and continue cooking in low flame for another 2 minutes.
16- Your palak paneer is now ready to be served. Remove the bay leaf if you like before serving.
You can have it with phulka rotis or naan

“Food for the body is not enough. There must be food for the soul” – Dorothy Day

Matar paneer recipe

mater-paneer-recipe

How to prepare a Matar Paneer at home using these simple step-by-step instructions. Let’s get cooking!

Mutter paneer is a quintessential classic Punjabi style vegetarian curry which is mild, simple & elegant but nevertheless lip-smacking.

This dish almost always transports me back to my college days where this “mutter paneer ki sabji” used to make a regular appearance in a Panju friend’s ‘lunch dabba’. It used to be a perfectly balanced dish between the tanginess of the tomato cream gravy, the sweetness of peas, and flavors of spices. I had asked her mom to write down the recipe for me and this recipe of paneer mutter below is largely based on that recipe.

The thing that strikes me most about Matar paneer curry is that it can be rich & fancy or light & simple depending on your choice of ingredients. To make your Matter paneer gravy heavy, rich and creamy, like restaurant-style Mutter paneer, you can add cashews and dahi. And omitting these ingredients will keep the Mutter paneer regular and simple, yet delicious. Today we will be cooking Mutter paneer restaurant-style – by adding cashews and dahi in order to get some thickness in the gravy.

Mutter Paneer is a very popular north Indian curry and its very common for most people to try this tasty curry when they go to any Indian restaurant and also prepare it at home on special occasions. It is a fine blend of spices onion and tomatoes with low-fat cottage cheese and green peas added to it, thus making it tasty and healthy too.

This vegetarian curry dish is not as heavily laden with oil/butter, cream as compared to other Punjabi paneer gravies. And hence can be regularly made at home for either lunch or dinner without leaving you with that heavy feeling.

This recipe could well be the best tasting dish in all paneer recipes out there. This is one of my favorite dishes and am sure you will like it too. So let’s get started and learn how to make Matar paneer step by step.

Serves2-3
Prep time10 mins
Cook time20 mins
Total Time30 mins
AuthorRaghu
CuisinePunjabi, North Indian
IngredientsQuantity
Green Peas / Vatana1 cup Boiled or Frozen
Cottage Cheese / Paneer250 gms, cut into cubes
For Paste
Onions/kaanda/Pyaaz2 or 3 (medium-sized)
Tomatoes/ Tamatar4 or 6 (medium-sized)
Oil2 tablespoon
Ginger/ Adrak/ IngeeAbout 1 inch
Garlic / Lasoon5 to 7 Cloves
Green Chillies/ Hari Mirch2 (add one more if you want it spicy)
Cashew nuts/ Kaju7 to 8 (optional, add this is u want the paste to be thicker)
Bay leaf/ Tej Patta1
Cloves/ Laung3 to 4
Black Cardamom/ Badi Ilaayachee1
Green Cardamoms/ Haree Ilaayachee1
Cinnamon/ Daalcheenee1 inch
For Gravy
Coriander Seeds / Sabut Dhaniya1 spoon
Cumin Seeds/ Jeera1 tablespoon
Oil2 teaspoons
Saltto taste
Turmeric Powder (Haldi)1/2 teaspoon
Red chili powder (lal mirch powder)1 teaspoon
Cilantro or Coriander leaves (dhaniya)Finely chopped ( for garnishing)
Tomato Puree3 spoons (Optional; to add taste and better gravy)
Dried fenugreek leaves/ kasuri methi1/2 teaspoon
Curd/ Dahi3 teaspoons
Garam masala1 teaspoon

1. How to make Matar Paneer paste

1- Start the gas and keep it in low flame
2- Keep a pan on top of the gas and add 2 teaspoons of vegetable oil
3- Spread the oil on the pan and let the oil heat up.
4- Add the spices- bay leaf, cloves, black cardamom, green cardamon, cinnamon, coriander seeds, cashew nuts and cook for 2 minutes
5- Add ginger, garlic and let the oil soak the flavour. Tip: If you add 1 spoon of ginger then add 2 spoons of lasoon to enhance the taste and flavor of the Dish
6- Add green chilies and onion and let it cook till onions turn slightly brown. Don’t increase the flame too much; the ingredients must be allowed to cook slowly and the flavor to blend into the dish.
7- add tomatoes and a little bit of salt. continue cooking till the tomatoes become soft. The addition of salt makes the tomatoes soften faster.
8- Switch off the gas and let the dish cool down
9- Now grind all the ingredients and make it into a thick and soft paste and keep it aside.

2. Making the Matar Paneer gravy

10- In a thick bottomed pan, add 2 tbs of oil. To this add 1 tbsp of cumin seeds (jeera) and saute them till they sizzle and change color
11- Add the red chilly powder, and a pinch of turmeric powder (haldi) and cook for 1 minute.
12- Add the gravy to the pan and cook for 1-2 minutes
13- Add jeera powder and cook for another minute.
14- Add 1 cup of water and cook it till all the masalas get cooked along with the gravy.
15- now add some tomato puree and cook it for another 2 minutes.
16- Now 2 spoons dahi and cook for 1-2 minutes
17- Let the mixture cook another 3-4 min till the aroma fills up the room and all the ingredients are cooked properly with the masalas.

3.  Bringing it together

18- Now add the green peas and the paneer cubes to the gravy and cook for 3-4 minutes. You can also add some water if you want more gravy.

4. Garnishing

19- The kasuri methi leaves need to be crushed in your palm and added
20- Simmer for a min and turn off the flame
21- Add juice of half a lemon
22- Garnish with finely chopped coriander leaves
23- Mutter paneer is ready to be served

Serving suggestion

Have this tasty mutter paneer with phulka rotis or Naan. You can also have it with steamed rice or jeera rice.

Cooking tips

If you add 1 spoon of ginger then add 2 spoons of Garlic (lasoon) to enhance the taste and flavor of the Dish. Quite possible that mutter is still uncooked, therefore when you boil the mutter, add some salt and sugar. When mutter starts to float in the water then that’s an indication that it’s properly cooked. And by doing this the dish gets tastier as well. Add a little salt while cooking so that the tomato becomes softer while making the gravy. If you want to have it with rice then increase the volume and the richness of the gravy by adding some water and a little more of the masalas and salt to taste. Before adding dahi remember to lower the flame and then add mutter paneer in a container inside the fridge for at least a day.

If you like Matar paneer then I am sure you would also like to indulge your taste buds with shahi paneer and kadai paneer recipe. Also savior these delectable dishes like Paneer Makhani, Paneer bhurji as they are equally popular, tasty and can be made for any occasion!

“You don’t need a silver fork to eat good food” – Paul Prudhomme

Dal fry recipe

dal-fry-recipe

How to make dal fry at home- with an easy step by step instruction

Dal fry is one of the most common Indian recipes prepared almost every day as a stapled diet in every Indian household. Rich in protein and tastes like heaven (yum 🙂 ), its one of my favorites. It is usually eaten with steamed rice and its termed as Dal Chawal (Dal rice) or Dal Bhaat. It is the ultimate Indian comfort food.

There are different variations of dal recipes and each region in India has its own favorite version of how to make dal. In south India its called as parupu kolambhu, tomato pappu in the states of Andhra and Telangana; Maharashtrian dal is popularly called as varan, khatti meeti dal in Gujarat; In Bengal this dish is known as chollar dal. And dal fry or dal takda is a Punjabi dal recipe. The difference between dal fry and dal tadka is in the method of preparation. In dal fry, the cooked dal is added to a base gravy of tomatoes, onions, garlic, and spices. Whereas in dal tadka, the onions and tomatoes are cooked along with the dal, which is finally laced with a tadka or tempering of mustard, red chilies and spices in ghee.

You would find this dish on the menu of every Indian restaurant and you can easily make it at home too.

In this recipe, we will use the Indian yellow dal – Toor dal, which is also known as Arhar dal or Indian split pigeon peas. However, you can also use other dal fry lentils like masoor dal (Indian red lentil) and moong dal (Petite yellow lentils) which obviously lend their own unique taste to the dal fry dish. Dal fry is made at least twice a week at our home not just because its simple to make but its also a healthy and delicious. This protein-rich gravy can either be a standalone and easy lunch or dinner meal. However, a typical Indian meal consists of a sabji or Indian curry served with Indian bread or rotis and a dal dish that is served with rice.

There is no one way of how to make the perfect dal fry. The best dal fry I have had is at a dhaba en route to Nashik on the Mumbai – Nashik highway. This is where the local chef taught me the Dhungar method (smoking with charcoal) which gives the dish a smoked flavor lending it the unique restaurant dal fry taste. Since then I have been preparing in this method and oh how awesome does it taste! 🙂

Of all the dal fry variations that I’ve tried, this recipe below is perfectly balanced between the comforting homely flavors as well as the dal fry like hotel taste. And it’s a sure-shot hit with all my family and friends!

The smoked dal method is optional and the dal fry tastes just awesome even without this addition.

Serves2-4
Prep time10 mins
Cook time15 mins
Total Time25 mins
AuthorRaghu

Ingredients

Items Quantity
For pressure cooking dal
Toor dal/ Indian pigeon pea lentils/ arhar dal1 cup
Water2.5 cups
Turmeric powder/ HaldiA pinch
Salt/ Namak1 teaspoon
For Dal fry masala
Mustard seeds / Rai1/2 teaspoon
Cumin seeds/ Jeera1 teaspoon
Turmeric/ Haldi1/2 teaspoon
Dry Red chilies/ Laal Mirchi2
Garam masala (homemade or store-bought)1/2 teaspoon
Coriander powder/ Dhaniya powder1/2 teaspoon
Cumin powder/ Jeera Powder1/2 teaspoon
Red chili powder/ Laal mirch powder1/2 teaspoon
Green chilies (finely chopped)2
Ginger – garlic paste (homemade or store-bought)2 teaspoons
Onion (finely chopped)1 medium
Tomato (chopped)1 medium
Kasoori methi (dried fenugreek leaves)1 teaspoon
Lemon juice1 teaspoon
Ghee or oil3-4 tablespoons
Coriander leavesFor garnish
Curry Leaves 5-6
For Dhungar method (optional)
Charcoal1 piece
Ghee1/2 tablespoon

Tools / Utensils

Pressure cooker
Thick bottomed pan
Measuring spoon – tablespoon, teaspoon
Measuring Cup (250 ml)
Knife
Cutting board
Whisk or flat spoon
Small bowl
A pair of tongs

1. How to make Dal fry in a pressure cooker:

1- Take 1 cup toor dal in the pressure cooker utensil and rinse the yellow lentils it in running water. Soak the dal for 10 mins in 2.5 cups of water
2- Cook the dal in a pressure cooker with a pinch of turmeric and salt until 7-8 whistles till the dal is soft.
3- Turn off the gas. Do not open the pressure cooker immedidately and wait till the steam escapes.
4- Set aside and make the dal fry masala

How to make dal fry without pressure cooker:

The utility of using a pressure cooker to make dal is to reduce the cooking time, as the pressure cooker helps cook dal much faster. However, using a pressure cooker is entirely optional. You can easily make dal fry without a cooker. The steps to cook dal without cooker are given below:

1- Take 1 cup toor dal in a heavy bottomed pan and rinse the yellow lentils in running water. Soak the dal for 10 mins in 4 cups of water
2- Add a pinch of turmeric and salt as per taste
3- Turn on the gas and allow the dal to cook on medium flame for 20 mins. Cover the pan with a lid leaving some gap for the steam to escape.
4- After about 20 mins, checked whether the lentils have softened. If not, leave them on the gas for another 5-10 mins till they are completely cooked
5- Take a whisk or spoon and gently mash the dal to get a smooth consistency.
6- Proceed to make the day fry masala

2. Making the dal fry masala

7- Add two spoons of ghee
8- Add the mustard seeds and wait for it to start crackling
9- then add 1 tsp cumin seeds/jeera and saute them till they sizzle and change color
10- Add the whole red chilies & curry leaves
11- At this stage add the chopped onions and cook them until they are light brown  
12- Add ginger paste, garlic paste, and chopped green chilis. Saute till the raw smell goes away  
13- Add chopped tomatoes and a little salt so the tomatoes cook sooner  
14-Let the mixture cook till oil starts separating from it indicating that the tomatoes are now cooked  
15- Then add red chili powder (laal mirch powder), coriander powder, cumin powder, turmeric powder (Haldi) & garam masala  

3.  Bringing it together

16- Then add cooked mashed dal along with 1 cup of water.
17- You can add more or less water to adjust the consistency depending on how thick you want your dal to be
18- Cook the dal on low flame for about 5-6 mins and bring it to a boil
19- Add 1/2 teaspoon of sugar

4. Garnishing

20- Add the kasuri methi leaves; they need to be crushed in your palm and then added  
21- Simmer the dal and turn off the flame  
22- Add juice of half a lemon (optional)
23- Garnish with finely chopped coriander leaves  
24- If you want it extra rich, add a dollop of ghee on top

5. Dhungar method  (optional)

25- Finally if you are wondering how to make dal fry like hotel, its time to add my favorite smoked flavor
26- Heat the charcoal until it turns red.
27- Place a small bowl on the dal such that it floats and put the hot charcoal on top of it.
28- Pour some ghee on top of the charcoal and once it starts to sizzle cover the dal with a lid and wait for 5 mins so the smoke gets trapped in the dal

Serving suggestion

Dal fry and jeera rice are a match made in heaven and go perfectly with each other. You can also serve it with jeera rice or plain steamed rice. It even goes well with chapathi, roti or paratha as well.

Cooking tips

Use Dhungar method for a smoked effect which is used in dal fry recipe dhaba style/restaurant style.

Prepping up before cooking by keeping all your ingredients measured & kitchen tools that you need reduce cooking time by at least 10 mins!

Can be stored in the refrigerator for up to a day.

Pav Bhaji Recipe

pav-bhaji-recipe

Though Pav bhaji is usually classified as Bombay’s fast food or street food, this dish never fails to gratify all senses from the invigorating distinct aroma of the Bombay Pav Bhaji that lures you even from yards away, to the sight of butter melting away on top of the red spicy mashed bhaji and finally a burst of flavors that leaves you craving for more and with a culinary treat which even 5 stars can’t offer. Pav bhaji is a spicy medley of different vegetables, tomato, red chili and garlic paste laden with tonnes of butter on top. This spicy bhaji is often served with buttered and pan-roasted Ladi pav or dinner rolls.

When it comes to choosing the best pav bhaji joints in Mumbai, there obviously are a few select places that truly live up to my Pav Bhaji standards. And one cannot think of Pav Bhaji and not think of Sardar Pav Bhaji, which is almost an institution when it comes to serving the most authentic pav bhaji. The founder of this place, Sardar Ahmed, used to sell fruits outside the textile mills in Tardeo.

The hungry mill workers after their shift used to look for cheap meals and mostly eaten with pav (vada pav, bhurji pav or sometimes just plain pav with tea) and fruit was hardly considered as a proper meal. Here Sardar got this idea of making the humble but fresh and filling Pav Bhaji with various vegetables mashed together with spices and served with buttered pav. And that is a small glimpse of the birth of pav bhaji and its founding place Sardar Pav Bhaji. Would you believe if I said it was first sold out of a cart and at 60ps per plate!!

Trust me when I say that it is a difficult task replicating that same Pav Bhaji taste and experience at home. However, that challenge has led me to try this numerous times in the quest of the perfect Mumbai Street food Pav Bhaji recipe; until now where I feel that it comes very close to that same street food pav bhaji taste. There are several tiny steps that lend Pav Bhaji that unique taste & color, all of which I have highlighted in the recipe below.

The store-bought pav bhaji masala is just one small ingredient and you can use anyone that you can easily lay your hands on. The real taste and color of this dish come from the red masala paste that you will have to grind at home. And needless to say, be generous with the use of butter 🙂

This recipe for making pav bhaji will take about an hour if you have to start with boiling the vegetables etc. Reduce the preparation time by chopping and cooking vegetables prior, then it should take you about half an hour to prepare. This recipe serves pav bhaji for 2-3 persons.

My favorite pav bhaji place serves this with Kadak (Roasted) pav. This makes the pav crunchy and buttery and the bhaji is almost like a dip. But this needs to be had immediately else the pav may get chewy.

Serves2-3
Prep time20 mins
Cook time20 mins
Total Time40 mins – 1 hr
AuthorRaghu
CuisineMumbai street food

Ingredients

Items Quantity
For Pao Bhaji Chilli paste
Kashmiri Chillis/ Laal Mirchi4-5 pieces
Ginger/ Adrak/ IngeeAbout 1 inch
Garlic/ Lasoon5 to 7 Cloves
Green Chillis ( Hara Mirchi) (optional)1-2 (for extra spice)
For Pav Bhaji
Oil2 teaspoon
Cauliflower/ phoolgobhi1 cup (chopped)
Potatoes/ Aaloo2 (medium-sized finely chopped)
Capsicum/ Shimla Mirch1/2 cup (finely chopped)
Green Peas/ Hare matar1/2 cup
Onions/ kaanda/Pyaaz2 (medium-sized finely chopped)
French Beans12-14 (finely chopped)
Tomatoes/ Tamatar3 (Large-sized finely chopped)
Red chili powder (lal mirch powder)1 teaspoon
Turmeric Powder (Haldi)1/4 teaspoon
Pav bhaji masala powder1 1/2 teaspoon
Dried fenugreek leaves/ kasuri methi1/4 teaspoon
Garam masala powder1/2 teaspoon
Cumin Seeds/ Jeera1 tablespoon
Coriander powder (dhania powder)1/2 teaspoon
Water2 cups (as required)
Saltto taste
Lemon juice1 teaspoon
For Garnishing
Butter1 teaspoon
Pav4-6 pieces
Lemon wedges3-4 pieces
Onions1 (chopped)
Chat Masala powder1 pinch
Cilantro or Coriander leaves (dhaniya)1 cup finely chopped

Tools / Utensils

Thick bottomed pan
Pressure cooker
Masher
Measuring spoon – tablespoon, teaspoon
Measuring Cup (250 ml)
Knife
Cutting board
Mixer to make the chili paste

1. How to make Pav Bhaji Chilli paste

1- Keep the Kashmiri Mirchis in a bowl of hot water for 15 min
2- Let it cool down and then add it to the mixer.
2- Also add Ginger (adrak), Garlic (lehsun), green chillis (optional) and make it into a fine paste and keep it aside.

2. Making the Bhaji

4- Start the gas and keep it on low flame
5- In a Pressure cooker cook all the vegetables – Potatoes, Green peas and cauliflower. You can cook them for about 4 whistles and let the pressure get released from the cooker and take out the vegetables. Keep the strained water separately.
6- Smash all the vegetable with a masher and keep it aside or you can even mash it on the pan while preparing the bhaji.
7- In a thick bottomed pan, add 2 tbsps of butter. To this add 1 tbsp of cumin seeds (jeera) and saute them till they sizzle and change color.
8- Add the chopped onions and cook it for 2-3 minutes till it becomes soft.
9- Add the Chilli paste and cook for another 2 minutes
10- Now add the capsicum and again continue cooking for another 2-3 minutes
11- Add the tomatoes along with the masalas – Chilli powder, turmeric powder, Pav bhaji masala,  coriander powder and salt to taste
12- Continue cooking for another 5 minutes till all the masalas get cooked and get blended with all the ingredients.
13- Now add the boiled vegetables along with the strained water and add more water if necessary and cook for about 10-12 minutes. smash it well.

3. Garnishing

14- The kasuri methi leaves need to be crushed in your palm and added. This is optional.
15- Add a dollop of butter on top
16- Garnish the pav bhaji with coriander leaves and add the lime juice.
17- Your tasty Pav Bhaji is ready to be served

4. Making the Pav

18- Cut the Pav in two halves and apply butter to it
19- Heat up a flat pan or a tawa, add butter to the pan and wait for it to melt
20- Add a little pav bhaji masala and  toss it around on the pan
21- Now place the buttered pav and let it heat up. Wait till the butter melts and gets absorbed into the pav. You will notice the color changing to a mild yellow from the heat of the pan and the masala.
22- The flip the pav over and repeat the process.
23- In order to make Kadak Pav or roasted pav bhaji, first heat the pan and keep the flame on high. Roast the pav till it gets a light brown coat which will give it the necessary crunch. At this stage, slather some butter on top and wait till the butter just about starts to melt.

5. On the side

24- Serve the pao bhaji with Pav or masala pav, lemon wedges, finely chopped Coriander leaves and finely chopped onions. You can add a dash of chat masala to the onions.

Serving suggestion

Have this tasty Pav Bhaji with hot Pav. My favorite go-to pav bhaji place serves this with kadak pav (refer instructions to make kadak pav)

Cooking tips

Don’t forget to include cauliflower as part of the veggies in your pav bhaji to give it the roadside street food taste.

Use deep red colored kashmiri chilies to give your pav bhaji the red color. If you are looking for the red color that comes in restaurants, then consider adding red food coloring.

You can store the Bhaji in a container inside the fridge for at least a day

Keep your veggies cut and boiled in advance to reduce the cooking time for pav bhaji

“There is no sincere love than the love of food” – George Bernard Shaw

But before we finish, we would like to give you 2 additional super easy-to-make recipes which you will also like!

Bonus Recipes

Cucumber Raita Recipe

cucumber-raita-recipe

Can’t take the heat? Then eat some raita. A raita is a traditional Indian dip that is made of yogurt along with vegetables or fruits.

In India, this side dish is used to cool the palate so that we can gorge on the spicy Indian dishes. The dahi or yogurt soothes the mouth while eating spicy food where taking a bite of the raita helps; the acidity of the yogurt will help to cool the mouth down, making it feel more comfortable.

Some people consider it to be a form of salad, while others use it more like an accompaniment. This can be served along with rice as well as rotis. Also, this can be served both sweet or intensely spicy.

In this recipe, we show you how to make Cucumber raita. This is a unique raita where we use just one vegetable – cucumber or kakdi (in Hindi). Instead of dicing the cucumber, we grate it (without the seeds )and add which makes this raita creamier in its texture. We spice cucumber raita up with roasted cumin powder. Finally, we garnish this kakdi raita with a tempering of mustard, urad dal, and green chilies to give it a beautiful Indian taste. You can add more green chilies to increase the heat.

Serve this along with your lunch or dinner today or just have it like a wholesome salad. Do let us know if you liked it!

Quick homemade Tomato Sauce from Fresh Tomatoes

tomato-sauce-recipe

Care for a little trivia on tomato ketchup?

Did you know – America’s favorite condiment, the ketchup, was actually a Chinese invention?

Did you know – The original Ketchup had no tomatoes in it.

Did you know – The first commercially available ketchup dates back to 1876 when F. & J. Heinz Company began selling tomato ketchup.

That’s a lot of history behind everyone’s favorite tomato sauce that now finds a place in every kitchen, isn’t it?

That said, lets quickly jump on to how we can make fresh tomato sauce at home. We all know that kids are the biggest consumers of tomato ketchup. And we most certainly wouldn’t like to feed them store-bought tomato sauce that is full of preservatives and color.

The Benefits of Homemade Tomato Sauce

1. Use the freshest ingredients – use fresh tomatoes
2. No chemicals, preservatives
3. No artificial colors
4. No MSG
5. No artificial thickening agents
6. With the same great taste of tomato ketchup!!

We’re sure that definitely gives you a reason to try making tomato ketchup once at home. The color and thickness (gaadapan as they call it in hindi) of this tomato sauce recipe are just as you would expect from a sauce that you would pour out from a bottle.

And the best part is that this tomato ketchup is so quick and easy to make with everyday ingredients right out of your kitchen shelf.

We have not used any preservatives in this one. So you will have to store this in the refrigerator.

So what are you serving this delicious tomato ketchup with today?

Happy cooking!

By the way, if you want to check other facts, recipes, and helpful information about Cooking, be sure to visit our Kitchen101.

Leave a Comment

Your email address will not be published. Required fields are marked *

Scroll to Top