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Pav Bhaji

Cooking time: 25-30 mins.

Serves: 4

Ingredients:Boil & semi-mash 4 potatoes, 1 cup cauliflower, ½ cup peas, finely chop - 1 cup capsicum, 2 onions, 4 tomatoes, 2.5 tbsp RASOI TATVA Pav Bhaji Masala, 1 tbsp RASOI TATVA Kashmiri Chilli Powder, paste of 6-7 garlic, cloves, pinch of Hing, 4 tbsp ghee, salt, lemon juice, coriander leaves & butter.

Method: Step 1: In a pan, heat 2.5 tbsp ghee along with RASOI TATVA Pav Bhaji Masala. Roast on medium flame for 2-3 mins until fragrant. Set aside. Step 2: Sauté finely chopped onions with 2 tbsp ghee until translucent. Add finely chopped capsicum, tomatoes and cook until mushy. Add boiled & mashed potatoes / cauliflower / peas. Add water to adjust consistency. Step 3: Finally add RASOI TATVA Pav Bhaji Masala and 1 tbsp of RASOI TATVA Kashmiri Chilli Powder simmer for 5-7 mins. Adjust salt as per your taste. Squeeze lemon juice towards the end. Step 4: Garnish with fresh coriander leaves and a dollop of butter. Serve hot with toasted pav.

Accompaniments: Garlic Chutney 1 tbsp butter, 6-7 cloves of garlic in paste form, a pinch of Hing, 1 tbsp RASOI TATVA KASHMIRI CHILLI POWDER. Stir well while heating on low flame. Top it to your pav bhaji.

Natural Indian Spices

Chhole Masala

Cooking time: 25-30 mins.

Serves: 4

Ingredients: 1 cup kabuli chana soaked overnight or 6-8 hours, 1 tea bag, 4 tbsp ghee, 2 medium size onions, 4 medium size tomatoes, 1-inch piece ginger, 5-6 cloves of garlic, 1/2 fresh green chilly, 2.5 tbsp RASOI TATVA Chhole Masala, 1 pinch dried RASOI TATVA Kasoori Methi, 1 cup water, salt as per taste, coriander leaves for garnish.

Method: Step 1: Pressure cook soaked Kabuli Chana with water, 1 tea bag and salt until soft. Heat 2 tbsp ghee along with RASOI TATVA Chhole Masala in a pan. Roast on medium flame for 2-3 mins until ghee separates. Set aside. Step 2: In 2 tbsp ghee, fry onion paste, coarse ginger-garlic-chilli paste and tomato puree. Cook well. Add cooked Kabuli chana, 1 cup water and roasted RASOI TATVA Chhole Masala. Stir well. Step 3: Crush dried RASOI TATVA Kasoori Methi between palms and add to gravy. Adjust salt as per taste. Simmer for 5-7 mins until gravy thickens. Step 4: Garnish with fresh coriander leaves and thinly sliced ginger. Simmer further on low flame for 2-3 minutes. Serve hot with bhatura/kulcha or rice.

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