PAVBHAJI MASALA

PAVBHAJI MASALA

Procedure:-take 1 cup cauliflower, 2 carrots, 1/2 cup green peas, 1 cabbage, 1 cup French beans. Pressure cook and salt to taste. Grind and keep aside. Boil 2 big potatoes separately. Heat 3 tbsp of oil in a pan. Add 3 finely chopped onions and 2 finely chopped capsicums. Fry till onions get golden brown. 2tsp ginger garlic paste, add green chillies in the pan. Add a pinch of hing powder and 3 finely chopped tomatoes. Stir fry. Add 1tsp chilli powder and coriander powder to it. Add 2tbs of URBAN SALSA PAV BHAJI MASALA and fry for 2 min. Continue to stir for 5 min. Add boiled vegetables and potatoes. Add salt to taste. Add water get desired consistency of gravy with continuous stirring fry it for 8-10 min. remove from the flame. Add 2 lemons to it. Garnish with chopped coriander, onion, tomato and lemon with cube of butter. Serve hot with Pav.

INGREDIENT

Coriander, Red Chillies, Cumin, Dry Mango, Turmeric, Iodised Salt, Kashmiri Red Chilli, Black Pepper Cassia, Cloves, Black Salt, Onion Garlic Powder, Cinnamon Sticks, Big Cardamom, Asafoetida Powder, Stone Flower, Mace, Anistar, Cinnamon Leaves and Nutmeg.

AVAILABLE PACKING

  • 50g
  • 100g
  • 30kg (5kg x 6pkt / 1kg x 30pkt)
    Institutional Pack

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