Pav Bhaji Fondue recipe, Creamy pav bhaji fondue recipe
The Pav Bhaji Fondue smartly combines veggies, cheese, cream, milk, and pav bhaji masala into a richly flavored dip. It is really quick and easy to make.
Ingredients:
- 1 1/2 tablespoon pav bhaji masala
- 1 teaspoon butter
- 1 teaspoon oil
- A pinch of asafoetida
- 1/2 teaspoon cumin seeds
- 1 teaspoon crushed garlic
- 1 cup chopped onions
- 1/2 cup chopped capsicum
- 1 cup tomato puree
- 1 cup grated carrot
- 1 cup boil potatoes
- 1/2 teaspoon turmeric powder
- 1/4 teaspoon red chili powder
- 1 teaspoon coriander powder
- 1 chopped green chilly
- 1/4 teaspoon Kashmiri red chilly powder
- 1/4 cup processed cheese
- 1 tablespoon milk
- 1 tablespoon cream
- salt to taste
- 1/4 teaspoon garam masala
- 1/4 teaspoon dry mango powder
- 1/2 lemon juice
- chopped coriander
Method:
- Heat the butter in a deep nonstick pan, and add little oil to prevent burning butter.
- Add garlic paste and sauté on a medium flame for 30 seconds.
- Add onions and saute on a medium flame for 1 minute.
- Add tomato puree and sauté and then add turmeric powder, red chilly powder, coriander powder, pav bhaji masala, Kashmiri red chilly powder, and salt and mix well.
- Add grated carrot, chopped capsicum, and boil potatoes and mix well.
- Add 1/2 cup water and cover and cook for 2 minutes.
- Add dry mango powder, garam masala, and lemon juice and mix well.
- Mashed pav bhaji and then reheat and add milk, cream, and cheese and mix well.
- Serve the pav bhaji fondue with croutons of Ladi pav.
