Mumbai Pav Bhaji and Tawa Pulao

• Soak dried green peas for overnight
• Chill boiled basmati rice for 3-4 hours

Nutrition values are AI-estimated based on ingredients.

• 1 cup dried green peas
• 1 medium cauliflower
• 1 large potato
• 5 ripe red tomatoes
• 4 large onions
• 1/2 teaspoon turmeric powder
• 2.5 cups water
• 1/4 teaspoon baking soda
• 7 dried Kashmiri red chilies
• 10-12 small garlic cloves
• 4-5 tablespoons cooking oil
• 1 tablespoon garlic paste
• 1 teaspoon ginger paste
• 1 teaspoon green chili paste
• 1 teaspoon Pav Bhaji masala
• 2-3 teaspoons coriander-cumin powder
• 1 tablespoon butter
• 3 cups boiled Basmati rice
• Salt to taste

1. 1Add 1 cup dried green peas, florets from 1 medium cauliflower, 1 large diced potato, 1 large finely chopped green capsicum, a small piece of beetroot, 5 finely chopped red tomatoes, 4 finely chopped large onions, 1/2 teaspoon turmeric powder, 2.5 cups water, a pinch of salt, and 1/4 teaspoon baking soda to a pressure cooker.
2. 2Stir the contents, secure the lid, and pressure cook on medium heat until 5 whistles are released, then let it cool naturally.
3. 3Remove the beetroot piece and thoroughly mash the cooked vegetables to a smooth, thick consistency.
4. 4To prepare chili-garlic paste, soak 7 dried Kashmiri red chilies in hot water for 15 minutes, remove seeds, then grind them with 10-12 small garlic cloves, 1/4 teaspoon black salt, 1/4 teaspoon regular salt, and 2-3 tablespoons water into a fine, smooth paste.
5. 5Heat 4-5 tablespoons cooking oil in a pan, add 3 tablespoons of the prepared red chili-garlic paste, 1 tablespoon garlic paste, 1 teaspoon ginger paste, and 1 teaspoon green chili paste.
6. 6Incorporate 1 teaspoon Pav Bhaji masala, 2-3 teaspoons coriander-cumin powder, and 1/2 teaspoon turmeric powder, and 2 tablespoons chopped fresh cilantro, then sauté on low heat until oil separates.
7. 7Add the mashed pressure-cooked vegetables, 1 tablespoon butter, and the juice of 1 lemon to the pan, then mix thoroughly and simmer for 8-10 minutes.
8. 8Heat 1 tablespoon butter and 2 tablespoons oil in a wide pan, then add 1/2 teaspoon cumin seeds, 2 dried red chilies, 5-7 cashew nuts, and a few raisins, sautéing until cashews are golden.
9. 9Add 1 medium finely chopped onion, 1/2 cup finely chopped cabbage, 1 finely chopped capsicum, and a small amount of grated raw beetroot, then sauté for 1-2 minutes on high flame.
10. 10Add 1/4 cup blanched green peas and 8-10 blanched cauliflower florets to the pan and mix well.
11. 11Create a space in the center, add more oil if needed, then add 2-3 teaspoons red chili-garlic paste, 1 teaspoon garlic paste, 1 teaspoon ginger paste, 1 teaspoon green chili paste, 1 teaspoon Pav Bhaji masala, 2 teaspoons coriander-cumin powder, 1/2 teaspoon turmeric powder, and 2 tablespoons water.
12. 12Cook the spices in the center until fragrant, then mix with the vegetables.
13. 13Add 3 cups of cooled boiled Basmati rice, a generous handful of fresh chopped cilantro, juice of 1 lemon, and salt to taste, then mix everything thoroughly.

These instructions are our analysis of the original video. Watch on YouTube →