Kali Pav Bhaji recipe- How to make Mumbai’s special Black Pav Bhaji- Kali Mirch- by Smita
Author: 
Recipe type: Snacks
Cuisine: Indian
Serves: 4-5
 
Ingredients
  • 3 Medium Sized Potato(250 gms)- Peeled, washed and cut into cubes
  • ¼th Cup Fresh Green Peas(50gms)
  • 1 small Capsicum(60gms)
  • ½ Cup Cauliflower florets(100gms)
  • 2 medium-sized Onions (125 gms)-finely chopped
  • 2 Large sized Tomatoes (200gms)-finely chopped
  • ½ Cup Coriander Leaves-chopped
  • 4 Green Chilies
  • 15 Cloves of Garlic
  • 1.5 inches Ginger root
  • Butter
  • Salt
  • Cooking Oil
  • 1-tsp Cumin Seeds
  • 1-tsp Black Cumin Seeds
  • ½-tsp Cloves
  • 1.5 inch Cinnamon stick
  • 2 Black Cardamom
  • 1-tsp Dried Lichens
  • 1-tbsp Dry Mango Powder
  • 1 small Mace
  • 1-Star Anise
  • 2-3 Bay Leaf
  • 2-tsp Fennel Seeds
  • 2-tbsp Coriander Seeds
  • 1-tbsp Black Peppercorns
  • 1-tsp Poppy Seeds
  • 1-tsp Niger Seeds
  • 1-tsp White Sesame Seeds
  • 60 gms Dry Coconut
Instructions
  1. We will start with pressure cooking the veggies-Cauliflower, Potatoes, Green Peas. Add enough water and add some Salt. Pressure cook on medium heat.
  2. Meanwhile, grind Green Chilies, Ginger and Garlic into fine paste. We have pressure cooked for about 8 mins on medium heat. Turn off the heat and allow the pressure to release naturally.
  3. We will dry roast spices in a Pan. Heat a Pan and put spices in it- Bay Leaf, Mace, Star Anise, Fennel Seeds, Coriander Seeds, Niger Seeds. Add White Sesame Seeds, Cumin Seeds, Black Cumin Seeds, Clove, Peppercorns, Dried Lichens,Cinnamon Stick. Crack open Black Cardamom before adding it to Pan.
  4. Dry roast all these spices on low-medium heat. We have roasted spices for 3 mins. Now, add Poppy Seeds and Dry Mango Powder. Roast for another 30-40 secs and remove from heat.
  5. Now let's roast dry Coconut on open flame until it becomes lightly charred.
  6. Chop roasted Coconut and put it in a grinder jar. Add roasted spices. Grind into fine powder. Do not add water.
  7. We have mashed the cooked veggies. Reserve its stock.
  8. Heat 2-tbsp Cooking Oil in a Pan. Add 2-tbsp Butter and let it melt completely. Add chopped Onions and cook until it becomes soft.
  9. After 4-5 mins of cooking, add green masala paste and cook for 2-3 mins. After 3 mins of cooking, add chopped Capsicum. Cook for another 2-3 mins.
  10. After 2-3 mins of cooking, add chopped Tomatoes, chopped Coriander leaves. Add some Salt for softening the tomatoes. We must cook until tomatoes become completely mushy.
  11. Cover and Cook on low heat. We have cooked tomatoes for 8-10 mins on low heat and it has become soft and mushy now. Mash with a Potato masher.
  12. Add 3-tbsp Kala Masala and mix well. If Masala becomes dry while cooking, add some water in it and cook. Add some butter and cook.
  13. We have cooked Masala for 6-7 mins and you can see Oil oozing out on surface. Now, add mashed veggies and give it a nice mix.
  14. Add Water to adjust the consistency of Bhaji. I have added 1.5 Cups of water. Let the Bhaji simmer on high heat. Add Salt to taste.
  15. Lower the heat and cook covered. We have cooked Bhaji for about 5 mins on low heat. Remove from heat and let's prepare Pav for serving.
  16. Roast Pav in a Pan with some butter, bhaji and coriander leaves
  17. Serve Pav Bhaji while it's hot.
Recipe by Kali Mirch - by Smita at https://kalimirchbysmita.com/kali-pav-bhaji-recipe/