Methi Matar Malai Recipe | How to make Methi Matar Malai [Video]

Methi Matar Malai Recipe with step by step video instructions. Methi Matar Malai is a creamy mildly flavored curry made from methi or fenugreek leaves, fresh green peas and cream (malai). 

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There are days when I crave a spicy tantalizing curry that can set my mouth on fire. And then there are days when all I want is milder flavors that calm my soul. This Methi Matar Malai curry is the latter. It is a very mildly spiced creamy curry that pairs excellently with soft roti or naan.

What is Methi Matar Malai?

Methi Matar Malai as the name states, is a curry heroing the 3 main ingredients - Methi leaves or Fenugreek leaves, Matar or Green Peas and Malai or fresh cream. The methi leaves, which are usually slightly bitter are tamed by the creaminess of the malai and the sweetness of fresh peas. You can use fresh or frozen peas here, I will call them both "fresh" as opposed to the dried green peas.

This is more of a winter curry, as both methi leaves and green peas are pretty much at their seasonal best in winters and the warmth and richness of cream just adds that additional coziness to the curry.

To make Methi Matar Malai, we cook together onion, ginger, garlic and cashew nuts, yes, cashews, coz one can never have enough creaminess. Am I right? So this cooked onion-cashew goodness with just a hint of green chillies is blended and forms the gravy base for the curry. The methi leaves are cooked until they wilt and then the blended puree is added and the methi leaves are cooked in this masala until completely cooked. Then boiled green peas are added and the curry is finished off with fresh cream.

Can this curry be Veganized?

Absolutely, yes!! Read on...

While cream is a major part of the curry, it can be replaced by 2 things - plant milk or cashew cream.

Use any plant based milk that is unflavored. Using milk instead of cream will however, make the curry a bit thinner in consistency, so you may need to reduce the amount of water you add at the start.

The other way to have the same creaminess and the same consistency, is to use cashew cream. To make cashew cream, soak a quarter cup of cashews in hot water for 30-40 minutes. Then drain and blend with very little plant milk or water until completely smooth. Use this as regular cream in the recipe. 

Enjoy!!

If you made this recipe, let me know! Leave a comment here or on Facebook,  tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo @oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com I'd love to see what you are up to.

If you like this recipe, do not forget to share it with your friends and family! 

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Video Recipe

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Methi Matar Malai Recipe | How to make Methi Matar Malai

Methi Matar Malai is a creamy Indian curry made with fenugreek or methi leaves, fresh green peas and cream. It is a mildly spiced curry.

Recipe Type:   Side
Cuisine:            North Indian
Prep Time:     30 minutes
Cook time:     45 minutes
Total time:     75 minutes
Yield:                Serves 2-3

Ingredients:

2 cups Methi leaves, washed thoroughly and chopped

0.75 cup Green peas (fresh or frozen), boiled

1 large Onion, chopped

10-12 Cashew nuts

1 Tbsp Ginger, chopped

3-4 Garlic cloves

1 tsp Green chilli paste or 2-3 Green chillies, finely chopped

4-5 Tbsp fresh Cream (malai)",

1 tsp Cumin seeds

3-4 Tbsp Oil

Salt to taste

Water as required

Method:

1. Heat 2-3 Tbsp oil in a kadhai and add the chopped onion, ginger, garlic and cashew nuts and saute until the onions are translucent.
2. Add in the green chilli paste or chopped green chillies. Saute for 1 min. 
3. Remove from heat into a bowl and allow to cool. Once cooled, grind to a fine paste with little water.
4. Heat the remaining oil in the kadhai and add the cumin seeds.
5. Once the cumin sizzles for 30 seconds, add in the methi leaves and continue to cook until the leaves have wilted and halved in quantity.
6. Now add the ground paste and 0.5 cup of water. Mix and boil until the methi leaves are cooked.
7. Add in the boiled green peas and salt to taste. Cook for 3-4 minutes on medium heat. 
8. Slightly whip the cream, so it doesn't have lumps, and add to the kadhai. Mix well and cook on low heat for 2-3 minutes.
9. Serve hot with roti or naan.

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Aloo Methi

Matar Kachori

Methi Rice

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Bangarpet Pani Puri Recipe | Bangarpet Chats Recipe | How to make clear pani puri [Video]

Bangarpet Pani Puri Recipe with step by step video instructions. Bangarpet is a small town on the outskirts of Bangalore that is famous for its spicy pani puri which is transparent or clear. Bangarpet Pani Puri is a pani puri stuffed with boiled green peas and filled with a clear spicy and sour pani.

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To be honest, we are nuts over Pani Puri in this house. We can eat it for lunch / dinner and wipe off a hundred in one sitting together. And we are hard core, no meetha pani (sweet water) people. 

My love for Pani Puri probably comes from my dad. Seeing him eat puri upon puri obviously tempted me to try some and I was hooked. Imagine marrying a guy who loves Pani Puri even more than I do. As I said, nuts!

Before moving to Bangalore, I only knew of one Pani Puri, the regular pudina pani one. You can check out that recipe here. It's a classic and definitely the ultimate favorite.

But in Bangalore, I saw several "Bangarpet Chat" shops that seemed to serve a different variety. 

What is Bangarpet Pani Puri?

Bangarpet is a town on the outskirts of Bangalore that is famous for it's unique pani puri. The Pani, unlike all others, is clear or transparent and is very very hot / spicy. It almost tricks you into thinking it is plain water and then the spice hits you right up your nose. It is an experience you must have if you ever spot a Bangarpet Chat shop. 

I attempted this several times and have now almost settled on a recipe that tastes similar to the one sold near our house, but with heat levels that we can tolerate without having a heartburn. 

The shop near my house does a Sunday special, something you can attempt once you have the base recipe mastered. They add fruit squashes and vegetable soups to the pani and have flavored panis like grape, pineapple and tomato. Definitely worth a try, but the original is the best, as always.

How is the Pani clear / transparent?

This is really the question isn't it? The simple answer is citric acid and seeping rather than grinding.

Also, sometimes, alum.

I avoid ingredients I have no idea about, so alum was out in my case. It left my pani with a very slight beige tinge, that I could live with. When served in individual quantities, that tinge isn't visible, so all's well here.

The making of the pani begins by lightly pounding ginger, garlic, cinnamon, clove and green chillies and letting them seep for a few hours or overnight in hot water. You can also tie this in a muslin cloth pouch for a better color, or rather, less color. Citric acid crystals are added for acidity instead of lemon juice or tamarind. This ensures the water is clear. 

I added chopped coriander too, you can skip it, it doesn't alter the taste too much. 

The water is sieved and the solids are kept aside. Adjust the salt and/or sourness and your Bangarpet Pani is ready.

The solids that we had seeped are ground and used to make the green peas stuffing for the puris. You can also use it in any curry.

If you made this recipe, let me know! Leave a comment here or on Facebook,  tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo @oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com I'd love to see what you are up to.

If you like this recipe, do not forget to share it with your friends and family! 

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Video Recipe

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Bangarpet Pani Puri Recipe | Bangarpet Chats Recipe | How to make clear pani puri

Bangarpet Pani Puri is a famous pani puri from the small town of Bangarpet near Bangalore. The pani is super spicy and clear and the puris are stuffed with green peas.

Recipe Type:  Snacks
Cuisine:            Karnataka
Prep Time:     8 hours
Cook time:     30 minutes
Total time:     8 hours 30 minutes
Yield:                Makes 100 Pani Puris

Author:              Anupama

Ingredients:

For the clear Pani:

2 Cloves
1" Cinnamon
2-3 Green Chillies
2 Tbsp Ginger, chopped
10-12 Garlic cloves
1 tsp Citric Acid crystals
0.5 tsp Black Salt
1 litre hot Water
Salt to taste

For the green peas filling:

1 cup dried Green peas
Salt to taste

To assemble the Pani Puri:

100 Puris
1 large Carrot, grated
1 large Onion, finely chopped
2 Tbsp Coriander leaves, finely chopped
1 cup Sev (Optional)

Method:

1. Wash and soak the dried green peas in water overnight.
2. Coarsely pound the ginger, garlic and green chillies together.
3. Take 1 litre of hot water in a steel tumbler and add the pounded mixture, black salt and citric acid crystals.
4. Keep the water aside for 2 hours at room temperature or in the fridge overnight, allowing the flavors to seep into the water.
5. Next morning, pressure cook the soaked green peas with 1 tsp of salt.
6. Sieve the pani and keep the ginger-garlic-green chilli mixture aside to use later.
7. Add salt to the pani as per taste. If you want the pani to be sourer, add more citric acid crystals.
8. Blend the ginger-garlic-green chillies into a smooth paste.
9. Heat a pan and add a few spoonfuls of the blended paste and then add the boiled green peas along with 1 cup water used for boiling it and salt.
10. Mash lightly and cook until the water evaporates. Allow to cool to room temperature.
11. Mix together the grated carrot, chopped onions and coriander leaves before assembling.
12. To assemble the pani puri, lightly poke a hole in the puri and stuff it with the green peas, carrot-onion mix, sev and fill with pani just before eating.

If you liked this, you may also like:

Pani Puri

Tomato Puri

Masala Puri

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Matar Kachori Recipe | Green Peas Kachori Recipe

Matar Kachori is a deep fried green peas stuffed savory snack. Matar Kachori is a popular North Indian tea time snack. The green peas are spiced and then stuffed in a flour based dough, shaped into parcels and deep fried. Matar Kachori is vegan and can be modified to suit a Jain diet.

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It may seem strange, but I had never been very fond of kachoris. We probably knew of each other's existence and chose to live separate lives. But Samosa and me, were like best pals. And then BAM! I get married to kachori lover and our lives weren't too separate anymore. When I bought samosas for myself, I bought kachori for him. And slowly, I started enjoying it too. The crispy exterior, the sweet imli ki chutney, the theeki hair chutney, the chopped onions and sometimes, the sev. It made a delicious mouthful, that I couldn't resist. 

Then last year, I tried the stuffed kachori and it was just another level. The plain barely held up to it after that. I had a standard Rajasthani shop in the neighbourhood where I bought kachoris before. Sadly, due to the pandemic, they have now closed. And I had to learn to make these at home to fulfill our cravings.

We have been having all sorts of cravings during the lockdown, that previously, weren't there. Are you going through the same thing?

Over the past few months, I have made these Matar Kachoris, 4-5 times and we have loved it at home. It took me some time to learn the art of deep frying kachoris. This is the most important step as it gives you a crispy exterior shell. Well, even if you do mess up here when you try it for the first time, please know that the stuffing is so delish, that you will barely get any complaints. 

What is a Kachori?

Kachori is a deep fried savory snack very popular in the Indian subcontinent, it is a slightly flattened disk made of all purpose flour (maida) that is usually stuffed with spiced lentils (dal) or onions. There are different varieties of kachoris available across North India. In some regions, a soft stuffed puri is also called a kachori and served for breakfast along with curry. 

Matar Kachori is a crispy deep fried kachori that is stuffed with a spiced green pea mash. Since the stuffing of the kachori is a wet filling, a matar kachori will never be as crispy as a plain kachori.

How to fry a kachori?

The most important step in achieving the perfect kachori is the frying of the kachori. Fear not, I will share the tips and tricks that I learned over the course of several retries.

To fry kachori, take sufficient oil in a kadhai or a deep pot. Don't skimp on the amount of oil being used.

The temperature of the oil is very important. The oil should not be very hot not too cold. If the oil is very hot, the kachoris will puff up immediately, but they will become soft as soon as they are removed from the oil and cool a little. These will still taste very good, but will just not have the crispy shell that you may be expecting. If the oil is too cold, the kachori will absorb a lot of oil, will not puff up and will end up becoming hard rather than crispy. The perfect temperature to fry a kachori is medium to low. When a kachori is dropped in the oil, oil should bubble around it, but it should rise to the surface slowly. Always test the temperature of the oil with a small ball of dough - if it rises too fast, turn off the heat and allow the oil to cool, if it doesn't bubble, wait for a while. If the oil bubbles, but the dough ball doesn't rise to the surface, you are good to fry the kachori. Maintain the temperature of the oil throughout the cooking process.

The kachoris will puff up slowly as they rise to the surface. If they don't all puff up, don't worry, they will still taste amazing. This could be because the dough has gotten a little dry. Keep the dough covered with a moist cloth throughout.

Serve the kachoris warm-hot with sweet tamarind chutney and spicy mint chutney. However, I'd like to add that these kachoris taste delicious on their own too.

If you made this recipe, let me know! Leave a comment here or on Facebook,  tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo @oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com I'd love to see what you are up to.

If you like this recipe, do not forget to share it with your friends and family! 

You can follow One Teaspoon Of Life on Facebook, Twitter, Instagram, Pinterest or you can subscribe to One Teaspoon Of Life and receive all the latest updated via Email

Video Recipe

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Matar Kachori Recipe

Matar Kachori is a deep fried green peas stuffed savory snack. Matar Kachori is a popular North Indian tea time snack. Matar Kachori is vegan.

Recipe Type:  Snacks
Cuisine:            North Indian
Prep Time:     1 hour
Cook time:     45 minutes
Total time:     1 hour 45 minutes
Yield:                12

Author:                Anupama

Ingredients:

For the dough

2 cups Flour (Maida)
2 Tbsp Semolina (Fine Rava/Sooji)
6 Tbsp Oil
Salt to taste
Water as required

For the stuffing

1 cup boiled Green Peas
1 Tbsp Oil
1 tsp Fennel Seeds (lightly crushed)
0.25 tsp Asafoetida (Hing)
1 tsp Ginger Green Chilli Paste
1 tsp Cumin Powder
1 tsp Coriander Powder
0.5 tsp Chaat Masala
0.5 tsp Amchur
0.25 tsp Turmeric Powder
0.5 tsp Red Chilli Powder
Salt to taste

Others

Oil to fry

Method:

1. To make the dough, take the flour in a large bowl and add in the semolina, salt and oil.
2. Mix in the oil until the flour has a sandy texture.
3. Add water little by little and knead into a smooth dough.
4. When the dough is smooth and soft, cover it with a moist cloth and allow it to rest for 30 mins to 1 hour.
5. While the dough rests, make the stuffing. To make the stuffing, coarsely mash the boiled green peas.
6. Heat oil in a pan and add in the crushed fennel seeds.
7. Add the asafoetida and the ginger-green chilli paste and saute until fragrant. For a Jain version, just add chilli paste.
8. Add in the mashed green peas and all the spice powders and salt and mix well. Keep aside until cooled.
9. After 1 hour, divide the rested dough into 10 or 12 equal pieces.
10. Flatten a dough ball with either your fingers or with a rolling pin to a small disk.
11. Spoon in the stuffing. Do not overstuff.
12. Seal the kachori and place it on a floured surface with the seam side up.
13. Roll out the kachori with either a rolling pin or the heel of your hand.
14. Heat oil for deep frying in a kadhai.
15. The oil should neither be too hot nor too cold. When you drop the kachori in, it should bubble but should slowly rise to the top. Refer to notes above for frying.
16. The kachori will puff as it rises to the top.
17. Fry until the kachoris are browned on both sides.
18. Serve the kachoris hot with sweet tamarind chutney and spicy mint chutney.

If you liked this, you may also like:

Batata Vada

Medu Vada

Masala Vada

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Masala Puri Chaat Recipe | Bangalore Street Style Masala Puri Recipe [Video]

Masala Puri is a popular street food in Bangalore that is made by topping crushed crispy puris with boiled peas, spicy coconut masala gravy, finely chopped vegetables and Sev. Vegan and delicious!

In a hurry? Jump to Video or Jump to Recipe

What's the first thing that comes to your mind when you think of Street Food?

To me, it used to be Pani Puri, but since I moved to Bangalore, it has always been Masala Puri. The cozy spicy warmth of Masala Puri is perfect for these rainy evenings.

I was introduced to this by Raj. In fact, this doubled up as his dinner most days. He had a regular street vendor who made the best Masala Puri I've ever eaten. Unfortunately, the guy relocated and we never found out where. Since then I've been on the quest to find the perfect recipe to make it at home. And I arrived at this recipe. I first posted it 6 years ago, in July 2013, but the recipe was different back then. I have hence, updated the recipe and this is as close as I have gotten to the street version.

What is Masala Puri? 

Masala Puri is a “chaat” or street food that originated in Karnataka. Masala Puri is spicy, warm, vegan snack that is a mix of various textures. It is made of crispy puris, green peas, a spicy gravy, sev and fresh vegetables.

The base of the Masala Puri is the crispy puris, the ones used to make Pani Puri. These puris are crushed to make a base, so you can use all the puris that did not fluff up or ones that have holes in them. If you don’t have access to puris, you can use any savory crispy base, like chips, papdi, crackers or even papads. Preferably, something plain and not flavoured. 

The crushed puris are topped with boiled green peas. Dried green peas are used and never fresh peas. The taste of the two varies significantly, hence use the dried ones only. The dried peas are rehydrated overnight and then cooked with a little salt until completely cooked. 

This is then topped with the masala gravy. This gravy is what flavours the masala puri. The gravy is made by blending roasted whole spices with coconut and a little of the cooked green peas. The blended paste is then salted and simmered to develop flavour. I have made different versions of the gravy, sometimes I add in the cinnamon and the cloves, and sometimes I leave it out. Which is why I have marked them optional in the recipe below. Masala Puri is always served warm to hot, so heat up the gravy before serving. 

This is then topped with a mix of finely chopped vegetables like onions, tomatoes, carrots and coriander leaves and Sev. Sev is a deep fried gram flour noodles. The end result is a warm spicy bowl of comfort.

If you made this recipe, let me know! Leave a comment here or on Facebook,  tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo @oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com I'd love to see what you are up to.

If you like this recipe, do not forget to share it with your friends and family! 

You can follow One Teaspoon Of Life on Facebook, Twitter, Instagram, Pinterest or you can subscribe to One Teaspoon Of Life and receive all the latest updated via Email

Video Recipe

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Masala Puri Recipe | Bangalore Street Food Style Masala Puri Recipe

Masala Puri is a popular street food in Bangalore that is made by topping crushed crispy puris with boiled peas, spicy coconut masala gravy, finely chopped vegetables and sev. Vegan and delicious. 

Recipe Type:  Snacks
Cuisine:            Indian
Prep Time:     8 Hours (includes soaking time)
Cook time:     45 minutes
Total time:     8 Hours 50 Minutes
Yield:                Serves 3-4

Ingredients:

1 cup dried Green Peas
0.75 cup grated Coconut
1 tsp Coriander Seeds
0.5 tsp Cumin
4-5 Black Peppercorns
2 Marathi moggu
1 Mace (Japatre/ Javitri)
Pinch of Nutmeg (jayikayi)(Grated)
0.5" Cinnamon piece (Optional)
2 Cloves (Optional)
2 tsp Red Chilli Powder
Salt to taste
Water as required
1 small Onion, finely chopped
2 Tbsp Coriander leaves, finely chopped
1 Tomato, finely chopped
1 Carrot, grated
Sev to serve
20-25 Puri to serve

Method:

1. Soak the dried green peas for 8 hours. After 8 hours, boil the green peas in salted water until completely cooked.
2. To make the masala, dry roast the coriander seeds, cumin seeds, mace, nutmeg, peppercorns, marathi moggu, cinnamon (if using) and cloves (if using) for 2 minutes on low heat. 
3. Grind together the roasted spices, grated coconut, 0.5 cups of cooked peas and 1 tsp red chilli powder with a little water until smooth.
4. Pour the blended masala into a kadhai and add 1 cup of water and allow to come to a boil. Add salt to taste and more red chilli powder (if required). Simmer on low heat for 8-10 minutes.
5. To assemble the masala puri, take 6-7 puris in a plate and crush them. Top with the cooked peas, masala gravy, grated carrots, chopped onion, chopped tomatoes, chopped coriander and sev.
6. Serve immediately.

If you liked this, you may also like:

Tomato Puri

Iyengar Bakery Masala Toast

Masala Pav

Pani Puri

Sweet Potato Chaat

Jain Pav Bhaji

Mumbai Masala Toast

Dahi Bread Chaat

Tava Pulao

Read more ...

Jain Pav Bhaji [no onion, garlic, potato]

Jain Pav Bhaji has a bhaji (curry) made with raw banana or plantain. Jain Pav Bhaji is made without potatoes, onions, ginger or garlic. The bhaji is served along with buttered pav.

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Yay! It's friday and I had an awesome evening. I logged off early for the day as I finished my work early. Which was a delight after several days of stress. I decided to take some time off for myself.

And when I want to relax and enjoy some me time, I visit food markets. Yes, nothing can excite me more than seeing the options in food and props out there. A true blue food blogger at heart. So I went to FoodHall and window shopped a lot there. Finally picked up some great looking sourdough bread and some exotic flavored cream cheese for my breakfast tomorrow. So looking forward to the morning, I can't wait for the night to fly through.

Going forward to my recipe of the day - Jain Pav Bhaji. Pav Bhaji is a popular street food that most probably originated out of Mumbai or just got super popular in Mumbai. Hence, its mostly called Mumbai Pav Bhaji. The "Bhaji" refers to a spicy curry made with mashed vegetables that is usually served with lots of butter and chopped onions and a quarter of a lime to be eaten along with a fluffy light square bread called "Pav". The bhaji is usually made of potatoes and other mixed vegetables like capsicum, carrot, onions, tomatoes etc. But this recipe is unique because it does not use any root vegetables, which are the base of a regular Mumbai Pav Bhaji.

The first "dharma" or principle of Jainism, an ancient religion in India, preaches non violence. While I was aware of Jainism, marrying a Jain guy brought me closer to this way of life. I started noticing life more where I would never have. I now make sure I look down when I walk in gardens and on garden paths, just so that I don't stamp an ant or a caterpillar. But life, in Jainism is not limited to animals or insects, it also extends to vegetables and fruits. Those who follow the religion strictly refuse to eat anything that grows below the ground. Vegetables like garlic, ginger, onions, potatoes, carrots etc. Since uprooting the plant to eat the root, actually kills the plant as well as the microorganisms that thrive underground. While my new family isn't extremely strict and follows this diet only on festivals and other good occasions, there are a few friends who live their daily lives avoiding the root vegetables.

In the past when I thought of a Jain Pav Bhaji, I always thought it was Pav Bhaji that was made without onions and garlic, it never struck me that Potato is also a no-no. This time when Raj brought a lot of home grown raw Bananas from my in-law's place, I decided to do something different with them and attempt a Jain Pav Bhaji. I had never expected it to taste so similar to the regular Mumbai Pav Bhaji. I never missed the flavor of the garlic or the onions, it tasted the same as always.

If you made this recipe, let me know! Leave a comment here or on Facebook,  tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo @oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com I'd love to see what you are upto.

If you like this recipe, do not forget to share it with your friends and family! 

You can follow One Teaspoon Of Life on Facebook, Twitter, Instagram, Pinterest or you can subscribe to One Teaspoon Of Life and receive all the latest updated via Email

Video Recipe

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Jain Pav Bhaji Recipe

Jain Pav Bhaji has a bhaji (curry) made with raw banana or plantain. Jain Pav Bhaji is made without potatoes, onions, ginger or garlic. The bhaji is served along with buttered pav.

Recipe Type:  Snacks
Cuisine:            Indian
Prep Time:     10 minutes
Cook time:     40 minutes
Total time:     50 minutes
Yield:                Serves 3-4

Author:                Anupama

Ingredients:

2 Raw Banana
3 Tomatoes
1 cup Cauliflower Florets
0.5 cup Green Peas
0.5 Capsicum
2 Tbsp Oil
2-3 tsp Pav Bhaji Masala
0.5 tsp Turmeric Powder
1 tsp Red Chilli Powder
1 Lime
Handful of Coriander leaves
Salt to taste
Water as required
Butter to serve (Optional)

Method:

1. Cut the raw bananas into 3 large pieces. Add 2 cups of water and pressure cook until completely cooked.
2. Drain and allow the bananas to cool.
3. Cut the cauliflower into florets and boil them along with the green peas until cooked. This can either be pressure cooked or in a open pot.
4. Drain and keep aside.
5. Once the bananas are cool, peel the bananas and roughly mash them.
6. Puree the tomatoes in a mixer/blender.
7. Heat oil in a large frying pan. You can also use a kadhai or a large tava.
8. Once the oil is hot, add in the pureed tomatoes and cook on medium heat for 3-4 minutes. Keep stirring to prevent the tomatoes from burning.
9. Add in the turmeric powder and the pav bhaji masala. Pav bhaji masala is pretty spicy, so I recommend adding it by the spoonfuls and adjust according to taste.
10. Mix well and add in the mashed bananas, boiled cauliflower, peas and finely chopped capsicum.
11. Using a potato masher, mash the vegetables. Mash as per the consistency you want. If you want a chunky bhaji, mash roughly.
12. Add a little water and continue to mash until you get the desired consitency.
13. Add salt to taste and mix well. Add in the red chilli powder if using. You can also add more pav bhaji masala at this point. Mix well.
14. Cook on low heat for 8-10 minutes. Stir occassionally.
15. If the bhaji gets too dry, add a little water. If it is too watery, cook it longer so that the water evaporates.
16. Turn of the heat and add in the lime juice to taste.
17. Garnish with the chopped coriander leaves.
18. Add a generous spoonful of butter to each plate while serving. Skip this step if making for a vegan crowd.
19. Serve with butter toasted Pav.

If you liked this, you may also like:

Raw Banana Kofta Curry

Mangalore Banana Buns

Doddapatre Tambuli

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