HOMEMADE PAV-BHAJI MASALA

 Homemade Pav Bhaji Masala is easy to prepare at your home as all ingredients that are needed for pav bhaji masala mentioned below are already available in your kitchen or if not available you can easily find them at your local Kirana Store/ Super Market. Pav Bhaji Masala is a spice blend used to make the most popular iconic street food of India - PAV BHAJI 😍

Indian foods get their robust and unique flavour and taste from the spices used while cooking . For a perfect balance of hot, sweet and pungent flavours, spices are used in their whole and ground form. This combination of spices is what makes them so special. A lot of dishes use a specific spice blend for a unique aroma and taste.  Pav bhaji masala powder is one of the most aromatic and tangy spice blend that definitely enhances the taste of the beloved Indian street food like Pav-Bhaji , Tawa Pulao, Egg Bhurji, Masala Pav, and many more. You can sprinkle this masala powder in your sandwichs to add a spicy twist. 

Pav bhaji masala is a spice powder made with the basic whole spices like coriander seeds, cumin seeds, green and black cardamom, cloves, black peppercorns, cinnamon stick, bay leaf, fennel seeds, red chillies and few spice powders. 

Pav bhaji masala powder is widely available in Indian stores all over the world but it is very easy to put together and can be made with just a handful of spices. It has a very unique flavor and is a blend of whole and powdered spices. Goes without saying, this dish tastes best with freshly made masala powder. Create your own authentic pav bhaji masala powder at home with this simple recipe and elevate your pav bhaji to new levels of flavor. You can also find some store brought versions with nutmeg, stone flower and mace. 

If you tried this recipe, Click on the stars ★ in the recipe card to let us know your feedback!  You can also click the recipe pic and share on Instagram and Facebook with hashtag #Kalpana's La Cucina.

Let's learn how to make Homemade Pav Bhaji Masala Powder recipe with step by step pictures. Make the best Mumbai street food special Pav Bhaji using this special spice blend. Store the masala powder in a clean and dry airtight container. Always use a clean and dry spoon when using it.

📝📝You can also check out my recipe for Homestyle pav bhaji on my blog and YouTube shorts feed, it’s super delicious yet healthy.

📌📌 Watch full video recipe here 📌📌

INGREDIENTS :

1/4 Cup Coriander Seeds

2 tablespoon Cumin Seeds

2-3 Bay Leaf

8-10 Cloves

2-3 Green Cardamom

4 Black Cardamom

1 " Cinnamon stick

1 tablespoon Black Peppercorns

1-1/2 tablespoon Fennel Seeds

10-12 Kashmiri Red Chillies

1 tablespoon Turmeric Powder

2 tablespoon Dry Mango Powder

1/2 Dry Ginger Powder 

1 tablespoon Black Salt

METHOD :

STEP 1 - Heat a pan on low heat, dry roast red chillies, cinnamon stick, black cardamom and bay lead for 1-2 minutes on low flame and then transfer on a plate.

STEP 2 - Now add coriander seeds, green cardamom, cloves, black peppercorns and roast for 1-2 minutes until fragrant. Transfer on a plate.

STEP 3 - Then roast cumin seeds and fennel seeds on low flame till they turn aromatic. Transfer on a plate and keep aside.

STEP 4 - Let's cool all the ingredients to room temperature.

STEP 5 - Transfer the spices in a mixer jar and blend it to make a fine powder.

STEP 6 - Add turmeric powder, dry mango powder, dry ginger powder and black salt and blend on pulse mode. 

STEP 7 - Transfer to a bowl and cool completely.

STEP 8 - Finally, pav bhaji masala is ready to prepare Pav Bhaji in your own kitchen. 

Transfer it to a clean glass container and store and use later.

NOTES :  * Black Peppercorns add heat and a pungent flavour . You may replace it with ground/ crushed black pepper or skip  them. 

* Dried ginger powder is an essential ingredient but if you don't have it is just fine.

* Dry roast the whole spices on low-medium heat until they are fragrant.

* Make sure the spices are cooled completely before grinding them into a fine powder.

* Store the masala powder in a clean and dry airtight container. Always use a clean and dry spoon when using it. Any moisture content will reduce the shelf life of the pav bhaji masala powder.

RESTAURANT STYLE DAL MAKHANI

 When we talk about traditional Indian dishes, it is impossible to not discuss Dal Makhani. It is one of the most admired dishes all over the world. What I have understood is that most individuals shy away from making this dish in their day to day life and prefer to make it as a part of their special menu. Traditionally, it involves lot of time and patience, and of course, in modern times we lack both.

If I think of Punjabi food, this is one of the first things that comes to mind after CHOLE-BHATURE. Silky velvety dal makhani - is also known as "Maa Ki Dal". This dish is slow-cooked which allows the lentils to soak up all the flavours from the aromatic spices. Made with whole black gram, red kidney beans and butter - accompanied by soft and crispy naan. This is the most popular dal in Indian restaurants outside India. 

The main ingredient used here is black gram which has several health benefits, including improving digestion, bone health and boosting energy. Urad dal is also rich in folates and phosphorus.Don't shy away from using butter in this dish. Tomato puree forms the base of the masala for the dal.Use fresh ginger and garlic for best-tasting dal. I have used the powdered spices like  kashmiri chilli powder,  kasoori methi and garam masala. This dish is:

- made restaurant-style

- buttery, rich, and creamy

- great for parties or when you have guests at home

- freezer-friendly. It can be frozen for up to three months.

If you tried this recipe, Click on the stars ★ in the recipe card to let us know your feedback!  You can also click the recipe pic and share on Instagram and Facebook with hashtag #Kalpana's La Cucina.

📌📌 Watch the video recipe here 📌📌

INGREDIENTS :

1 Cup Black Urad Dal (Black Gram /Black Lentil )

1/4 Cup Rajma ( Kidney Beans )

4-5 cups Water

2 tablespoon Desi Ghee / Oil

4-5 tablespoon Butter

1 tablespoon Ginger Paste

1 tablespoon Garlic Paste

1½ tablespoon Kashmiri Chilli Powder 

1/2 teaspoon Red Chilli Powder 

1 teaspoon Garam Masala Powder 

1 teaspoon Kasoori Methi

350 gms/ 1 ½ cup Fresh Tomato Puree 

1/4 Cup Fresh Cream 

Salt to taste

FOR TEMPERING and GARNISHING - 

1 tablespoon Ghee / Oil

2 tablespoon Butter

½ tablespoon Garlic chopped  

Fresh Cream 

METHOD :

STEP 1 -  Wash and clean the lentils and kidney beans atleast 4-5 times.

STEP 2 - Soak the whole urad dal ( black lentil ) & rajma ( kidney beans ) together for at least 8 hours or overnight. ( see notes )

STEP 3 - Now scrub it and wash it clean. 

STEP 4 - In pressure cooker, add 4-5 cups water and 1/2 teaspoon salt. 

STEP 5 - Pressure cook for 5-6 whistles or until the dal is cooked and turned soft and mushy. 

STEP 6 - Check the dal, if needed cook for more 10 minutes.

STEP 7 - Roughly cut the tomatoes and puree them. Keep aside.

STEP 8 - In a pan, heat 2 tablespoon desi ghee and 2 tablespoon white butter.

 STEP 9 - Add ginger - garlic paste when ghee is hot .Saute it for 1 minute ,till the raw smell is gone .

STEP 10 - Now add the kashmiri chili powder, 1/2 teaspoon regular chilli powder, stir it.

STEP 11 - Immediately add the tomato puree. Cook the tomatoes till they turn very thick & butter ooze out.

STEP 12 -  Add boiled black lentils and red kidney beans with all the water to it .

 STEP 13 - Add some more hot water and cook the dal for 25- 30 minutes on low flame.

STEP 14 -  Add 1 teaspoon kasoori methi and garam masala, salt as per taste, mix well and cook for 4-5 minutes.

STEP 15 - Add 2-3 tablespoon fresh cream and remaining white butter. Mix well.

STEP 16 - Mean while use your spatula to mix it so that it doesn't stick to the bottom while cooking. Cook for more 2-3 minutes .

TEMPERING - 

STEP 1 - In another pan heat 1 tablespoon ghee , 2 tablespoon butter and add chopped garlic and 2-3 dry red chillies ( optional ). 

 STEP 2 - Brown the garlic and add it straight to the boiling dal. Then cook for 2-3 minutes, switch off the flame and dal makhani is ready.

STEP 3 -  Remove from heat, garnish with some more cream and serve hot.

Serve with any Indian bread like Naan, Paratha, Chapati or simply enjoy it with steaming hot rice. 

NOTES - * Soak the urad dal and rajma for a minimum of 8 hours. Soaking them for a long time will help achieve the creaminess.

* If you have no time, in that case, soak them for atleast 4-5 hours in hot water.

*Pressure cook the dal well. It is important to make sure the dal is completely cooked before adding it to the masala.

* Don't shy away from using butter. This is a rich dish and lots of butter goes into making it. If you cut down on butter, you will not get that creamy and delicious dal makhani you enjoy in restaurants.

* Lightly mash the dal before simmering. This will help achieve thickness and creaminess.

* Make the second tempering with ghee (see recipe) and add it towards the end. Don't skip it - consider this the game-changer.

*Simmer the dal over low flame for a minimum of 30 minutes. This is the best way to make the best-tasting dal makhani. Once the masala is ready, add the cooked dal, adjust consistency and let it simmer.