- Pav bhaji consistency is usually a thick smooth curry ( no big chunks of vegetables), but if you like the texture little coarse vegetables , then smash vegetables accordingly after pressure cooking.
- How to reduce preparation time ? Using frozen peas and carrots can reduce preparation time. I usually wash and precut all my vegetable as soon as I buy it from my groceries. Cut it into required sizes and freeze them in separate zip locks. So it is very easy to use it when cooking , I remove them from freezer and basically dump in my recipes. It saves a lot of time.
- I prefer to use "EVEREST or MTR" store brands pav bhaji masala powder. You could buy other brands too.
- Pav bhaji tastes best with the specifically made pav bhaji masala powder. But if you do not have one, you could alternate specified 1 tablespoon heaped pav bhaji masala powder with 1/2 teaspoon of garam masala , 1/2 teaspoon of coriander / dhania powder, 1/4 teaspoon plain chili powder and 1/4 tsp amchur or dry mango powder.
- I prefer to cook the pav bhaji in unsalted butter , you can use half butter and 1/2 oil or use full oil instead of butter.
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