अगर एकबार ये ग्रीन पाव भाजी बना ली, तो बार-बार बनानी पड़ेगी | Healthy Green Pav Bhaji Recipe

Summary

This video presents an easy and delicious recipe for making Green Pav Bhaji. The process begins by sautéing onions, adding vegetables like potatoes, peas, and capsicum, and then cooking them with spices in a pressure cooker. Fresh spinach is blanched and pureed to add vibrant color and flavor. The vegetables are then mashed and combined with spices, butter, and green onion for a rich, savory base. A final tempering of garlic and Kashmiri red chili adds extra depth. The result is a flavorful, bright green pav bhaji, perfect for serving with pav and a squeeze of lemon.

Takeaways

• 😀 The recipe for Green Pav Bhaji is guaranteed to be a hit at home and will likely be in high demand once tried.
• 😀 The cooking process is simplified by using a pressure cooker for most of the steps, making it easier and quicker.
• 😀 Start by heating 2 teaspoons of oil and 1 tablespoon of butter in the cooker, followed by adding cumin seeds and finely chopped onions.
• 😀 The vegetables used include finely chopped capsicum, green peas, potatoes, and 1 tomato. Keep in mind to use less tomato for the perfect green color.
• 😀 Adding 1 teaspoon of turmeric powder and half a teaspoon of Pav Bhaji masala enhances the flavor of the vegetables.
• 😀 After adding 1 cup of water, cook the mixture in the pressure cooker for two whistles. Add more water if needed for consistency.
• 😀 Spinach (palak) is blanched by boiling it briefly in water and then placing it in cold water to maintain its vibrant green color.
• 😀 Once the spinach is cooled, it is blended into a smooth puree with a little water, which gives a beautiful green color.
• 😀 The mashed vegetable mixture is then sautéed with oil, butter, garlic, and spring onions in a separate pan to bring out additional flavor.
• 😀 Various spices like coriander cumin powder, Pav Bhaji masala, green chili paste, and salt are added to the cooked vegetables and spinach puree to create the final dish.
• 😀 A final optional tempering (tadka) with garlic and Kashmiri red chili paste adds extra flavor to the Green Pav Bhaji before serving.

Q & A

What is the main purpose of blanching spinach in this recipe?

Blanching spinach helps retain its bright green color and reduces the cooking time, making it ideal for the Green Pav Bhaji. It also prevents overcooking and enhances the overall color and texture of the dish.

Can I add additional vegetables to the Green Pav Bhaji?

Yes, you can add other vegetables like cauliflower or cabbage to the Green Pav Bhaji. The recipe suggests a basic mix of vegetables, but feel free to customize based on your preferences.

Why is it recommended to use green tomatoes instead of red ones?

Green tomatoes help maintain the vibrant green color of the Pav Bhaji. Red tomatoes may alter the color, making the dish less green. If green tomatoes are unavailable, using just one red tomato is suggested.

What is the purpose of adding water to the vegetables before cooking them in a pressure cooker?

The water is added to ensure the vegetables cook properly in the pressure cooker. The water level should be just enough to cover the vegetables, ensuring they cook evenly without drying out.

Can I skip the optional tempering step at the end of the recipe?

Yes, the optional tempering with garlic and Kashmiri red chili paste adds extra flavor, but you can skip this step if you prefer a simpler version of the dish.

Why is it important to blend the spinach quickly into a smooth puree after blanching?

Blending the spinach immediately after blanching helps preserve its fresh green color and smooth texture. The puree can then be easily incorporated into the Pav Bhaji for a vibrant and consistent flavor.

What role does the use of both oil and butter play in this recipe?

Using both oil and butter helps create a balanced cooking medium. Oil prevents the butter from burning, while butter adds richness and flavor to the dish.

Can I adjust the level of spice in the Green Pav Bhaji?

Yes, you can adjust the spice level by modifying the amount of green chili paste or Pav Bhaji masala. You can also choose to omit or reduce the use of garlic and chili paste in the final tempering.

What is the significance of adding lemon juice at the end of the recipe?

Adding lemon juice at the end brightens the flavors of the Green Pav Bhaji, giving it a fresh and tangy taste. It balances the richness of the butter and oil used in the dish.

How do I know when the vegetables are properly cooked in the pressure cooker?

The vegetables are properly cooked when they are soft and mashable. After two whistles in the pressure cooker, check the consistency. The vegetables should be easy to mash, indicating they are fully cooked.