BHAJI FOR PAV AND SPINACH IN COCONUT GRAVY

A new event called "Grindless Gravies" been launched by sra of "When my soup came alive!" blog. This is all about making thick gravies without grinding any spices or masala but with a bit of elbow grease, you can chop and pound the spices to make gravies instead. Thanks for making me (temporarily) give up my beloved grinder sra!;D

I throughly enjoyed making gravies without using the blender and it was not that hard as I thought!! Takes a little time to mince the onions etc but very doable and I made two gravies for this event! They just need some chopping and grating or mashing with pestle and motor which takes a minute, that's all!

We used to love eating Pav Bhaji and Bhel Puri in Belgaum frequently and I used to watch the guy make it on a huge Tava very intently to learn the trick. Although I cannot recreate that same taste, here is my best recipe for Pav Bhaji. Enjoy!:))

"No grind" Bhaji for Pav!!
Pav Bhaji is the only vegetarian dish my kids (both are self proclaimed "Carnivores") ask...YES.. ask me to make it atleast once a week! They eat it stuffed in Burger buns and topped with cheese and say "thank you Mother!" after cleaning the plate!!;D
("Thank you Mother" comes out only after eating Butter chicken etc, so it is VERY special!!;p)

To make it: 1. Cook 3 Waxy red Potatoes in the Microwave with lots of water for 20 mins. Drain, add cold water to shrink the skin. Peel and cube. Keep aside.
2. Heat 2 tsp oil in a pan, fry 1 small minced Onion for a minute. Then add 1" grated ginger, 2 grated or mashed Garlic, fry. Add 1 tsp each of Coriander powder, cumin powder, Garam masala,1/8tsp turmeric, chilli pd if needed, 1 tsp sweet Paprika for color, 1 tbsp of MDH Pav Bhaji(very imp. ingredient!)masala, stir.
3. Pour in 1 cup Tomato Sauce, mix well, add in 1 cup Green peas, 1/2 water, simmer until you see the oil shows on top.
4. Add in all potatoes, more water if needed, salt, 1 tsp Kasoori Methi, 4 tbsp minced cilantro.Simmer or microwave until it gets a good shine and thickish.
5. Finally, add 1 tbsp of butter, mix well. Serve with minced onion, cilantro and lemon slices on the side and with toasted Pav or square dinner rolls. I brush some butter and toast the sliced Pav both sides on a electric griddle for crisp golden crust.

Looks like this!



Watch this video for authentic Mumbai Juhu beach Pav Bhaji and for Vada Pav here! YUM YUM!!:)

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Spinach in Coconut milk gravy:
Here is another "no grinding" sauce with Spinach. My kids say it tastes like chicken because it's so flavorful and tasty, easy recipe too. I served with soft Parathas, tastes delicious with creamy golden sauce!

To make this gravy: 1. Heat 1 tbsp oil, add 1 tsp cumin seeds, 1/2 minced onion, fry for a minute. Then add 1" finely grated or mashed fresh Ginger, 1 or 2 red chillies sliced, fry until they are slightly golden.Sprinkle 2 tsp Besan/Chickpea flour, 1/8 tsp turmeric, stir for minute.
2. Add 2 small Tomatoes sliced, 1 tsp Coriander pd, 1/2 tsp cumin pd, (or any curry pd you have, I added 1 tsp 777 brand curry pd), stir well for 2 minutes.
3. Add 5 cups chopped Spinach, 1/2 cup of water, salt and chilli pd if needed, 1/2 tsp Tamarind juice, cover and cook for 2 mins or until Palak is cooked.
4. Turn down the heat and add 1 cup of canned thick coconut milk, simmer until you have thickish sauce. You can Microwave the whole thing too until Spinach gets cooked.
5. Add a dab of butter on top, mix. That's it. Serve with Parathas.

Enjoy!:))