Knorr Chef's Methi Pav Bhaji
I and my family love a bit of bitter taste , so we give Methi-tadka to almost all savory dishes. Here's my version of Methi Pav Bhaji using Knorr Chef's Pav Bhaji Masala for #KnorrMasterClass
Ingredients : 500 gm Mixed Vegetables (Potatoes, Cauliflower, Carrot, Capsicum, Red pepper, Yellow Pepper), 1 tbsp of Methi ( Fenugreek Leaves ), 2-3 Onions (150 gm), 2 Tomatoes ( 150 gm), 3 tbsp Oil, 1/2 tbsp Ginger-Garlic paste, 1/2 tsp Red Chilli powder, 1/4 tsp Turmeric powder, 1 tsp Salt , 2 1/2 tsp ( 20 gm ) Knorr Chef's Pav Bhaji Masala
In a pressure cooker, add the pre-cut vegetables and Methi leaves along with 3 cups water and cook on high flame for 15 mins. Once cooker is cooled, open the lid and mash the vegetables.
In a separate kadhai heat the oil and fry onions till light brown, add tomatoes, ginger garlic paste, red chilli, turmeric, salt and cook on low flame till oil separates.
Add the mashed vegetables along with 2 1/2 tbsp (20 g) Knorr Chef's Pav Bhaji Masala, mix well and cook for 5 mins or till bhaji is thick.
Butter up the pao generously and heat on a nonstick pan. Garnish the bhaji with Mint and coriander leaves. Serve Hot with Masala Tea !