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Ingredients Jump to Instructions ↓

  1. 1/2 cup vegetable oil

  2. 2 teaspoons chopped garlic

  3. 1 teaspoon finely chopped green chile peppers

  4. 1 cup chopped onions

  5. 2 teaspoons grated fresh ginger

  6. 1 cup chopped roma (plum) tomatoes

  7. 2 cups cauliflower, finely chopped

  8. 1 cup chopped cabbage

  9. 1 cup green peas

  10. 1 cup grated carrots

  11. 4 potatoes, boiled and mashed

  12. 3 tablespoons pav bhaji masala salt to taste

  13. 1 tablespoon lemon juice

  14. 8 (2 inch square) dinner rolls

  15. 1/2 tablespoon butter

  16. 1/4 cup finely chopped onion

  17. 1 tablespoon finely chopped green chile peppers

  18. 1/4 cup chopped fresh cilantro

Instructions Jump to Ingredients ↑

  1. Heat the oil in a wok over medium heat. Saute garlic and green chile for 30 seconds, then stir in onions and ginger. Cook until onions are brown. Add tomatoes, and cook until pasty. Stir in cauliflower, cabbage, peas, carrots and potatoes. Season with pav bhaji masala. Cover, and cook for 15 minutes, stirring occasionally. Season with salt, and stir in lemon juice. Toast the dinner rolls, and spread lightly with butter. Serve garnished with chopped onion, green chile and cilantro.

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