Mumbai masala pav

• Produce

  • 2 tbsp Coriander
  • 3 Garlic
  • 1 Lime or lemon, small
  • 1 Onion, medium
  • 1 Onion, small to medium
  • 2 Tomatoes, medium

• Baking & Spices

  • 1/2 tsp Red chili powder
  • 1 Salt as required
  • 1/4 tsp Turmeric

• Nuts & Seeds

  • 1/2 tsp Cumin seeds

• Dairy

  • 3 tbsp Butter

• Liquids

  • 1/3 cup Water

• Other

  • 1 Medium capsicum (or ½ cup finely chopped capsicum
  • 4 To 5 pav, (sliced in halves
  • 3 to 4 teaspoon pav bhaji masala, (add as per taste

Found on vegrecipesofindia.com

Description

Directions

• first slice all the pav and keep aside.
• rinse and finely chop 1 medium onion, 2 medium tomatoes, 1 medium capsicum (green bell pepper). also crush 3 to 4 medium garlic cloves + 1/2 inch ginger + 1 to 2 green chilies to a paste in a mortar-pestle. keep aside.
• now take a medium or large sized tava/skillet or a shallow frying pan. melt 2 tbsp butter. you can also use oil instead of butter.
• add ½ tsp cumin seeds and let them splutter.
• then add the crushed ginger+garlic+green chilies paste.
• stir and saute till the raw aroma of ginger and garlic goes away.
• add the finely chopped onions. stir and mix well.
• saute the onions till they turn translucent.
• add finely chopped tomatoes. stir and saute for 3 to 4 minutes on a low to medium flame.
• then add 1/4 tsp turmeric powder, 1/2 tsp red chili powder, 3 to 4 tsp pav bhaji masala. you can add the pav bhaji masala as per taste.
• stir and mix the masalas very well with the onion-tomato mixture.
• now add the finely chopped capsicum and saute for 2 minutes.
• season with salt as required. stir well.
• add 1/3 cup water.
• bring the mixture to a simmer on a low to medium flame. adding water softens and cook the tomatoes very well.
• the mixture will thicken and reduce as it simmers.
• reduce the flame to a low and let the masala come to the consistency as shown in the pic below. there should not be a lot of liquids in the masala, as then this will make the pav soggy.
• bring the masala to one side of the tava or pan.
• melt some butter on the empty space in the tava.
• place the pav slices on the butter. toast them lightly or you can just let them absorb the butter. you can toast more also if you want.
• turn over and toast the other side. if you want you can add more butter.
• now place the masala on the pav evenly with the spoon or spatula.
• masala pav is ready to be served. in the same place, melt butter and toast the other pavs as well, till all the masala is used up.
• place the pav on a serving plate.
• garnish with finely chopped onions, coriander leaves and lemon wedges. serve masala pav hot. drizzle some lemon juice on the masala pav and savor them with your family of friends.