Paneer Pav Bhaji Masala – A review of Zaiqa Pav Bhaji masala

Paneer Pav Bhaji Masala (Original Pav Bhaji Recipe idea Anisa Arif , Spice Alchemist at  Zaiqa – The Spice Store)

I have made some changes to suit my taste .

Oil 2tbs & Butter 20g
6 cloves chopped garlic
1 inch chopped ginger
3-4 green chillies ( chopped)
2 medium sized onions (chopped)
2 tomatoes (chopped)
Tomato ginger garlic paste ( Prepare a paste of one tomato, 6-7 cloves of garlic, 1 inch ginger)
Mix Vegetables –
Boiled Potatoes – 1,
Boiled cauliflower – 1 cup,
Boiled carrot – ¼ th cup ( chopped in squres),
¼ th cup boiled Soya granules
¼ th cup mushrooms ( chopped finely and sauted in a little oil)
Paneer (Cut in long thick pieces)
1 capsicum chopped fine
3 tsp Zaiqa Pav bhaji masala ( substitute you can use any other brand of Pav Bhaji masala too)
1 tsp Red chilli powder
2 tsp lemon juice
1-2 tbsp Butter
Salt to taste
Chopped Coriander for garnishing

Buttered Pav


Heat oil and butter in a pan and sauté chopped onions, garlic and ginger.
When the masala starts turning a little mushy , add the ground paste of tomato ginger and garlic.
Add chopped tomatoes sauté for 5-7 mins.
After this masala is cooked add Zaiqa Pav Bhaji masala powder, 1 tsp red chilli powder, chopped greenchilli & salt to taste.
Cook further and add mashed boiled vegetables. Add Capsicum sauté well. Mash Well and enough lukewarm water for gravy(max 2-3 cups).
Add the sauted mushrooms and Paneer.
Add lemon juice, chopped coriander leaves and 1-2 tbsp butter for flavour.
Serve hot with buttered pav, lime wedges and round/ chopped onions.

As per choice, one can add a variety of vegetables.
You can add any leftover curry to it. (Like I have added left over ridgeguard stir fry)
Use red tomatoes to get red colour. ( You can add a little beetroot too)
Add more chillies for spicier version.



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