Mumbai

Pav bhaji fondue

Name: Pav bhaji fondue
Total time: 50 min
Yield: 6 servings
Cuisine: Modern Indian
Ingredients: 2 medium boiled potato; 1 cup florets boiled cauliflower; 1/2 cup boiled green peas; 1 finely chopped capsicum (green capsicum, green bell pepper); 1 finely chopped onion; 3 chopped tomato; 1 tbsp ginger garlic paste; 4 tbsp butter; 1 tbsp pav bhaji masala; 1 1/2 tsp kashmiri chilli powder; 1 cup grated processed cheese (american cheese); 1/4 cup fresh cream (thickened cream, heavy cream); 2 tsp lemon juice; Salt, to taste; 2 tbsp chopped coriander leaves (cilantro); 8 pav cubed and toasted pav (soft bread rolls, soft dinner rolls)

Buttery bhaji melted with cheese, served for dunking toasted pav. Mumbai meets the Alps.

50 minTime

13 gProtein each

mediumSpice

Fondue, Mumbai style2 chapters · 1 min read

Make it your way

Grandma's wayPav bhaji fondue with toasted pav cubes.

The original

416kcalsame

13 gproteinsame

5 gfibresame

50minutessame

Pav bhaji fondue.

Per serving, worked out from the ingredient table.

Ingredients

Potato2 medium, boiled

Cauliflower1 cup florets, boiled

Green peas½ cup, boiled

Capsicum (green capsicum, green bell pepper)1, finely chopped

Onion1, finely chopped

Tomato3, chopped

Ginger garlic paste1 tbsp

Butter4 tbsp

Pav bhaji masala1 tbsp

Kashmiri chilli powder1½ tsp

Processed cheese (american cheese)1 cup, grated

Fresh cream (thickened cream, heavy cream)¼ cup

Lemon juice2 tsp

Saltto taste

Coriander leaves (cilantro)2 tbsp, chopped

Pav (soft bread rolls, soft dinner rolls)8 pav, cubed and toasted

Method

5 steps

1Cook onion in 40 g butter until soft, add ginger garlic, capsicum and tomatoes and cook down.
2Add masala, chilli, salt and the boiled vegetables; mash well with a little water.
3Stir in cream and cheese on low heat until melted and smooth.
4Finish with lemon and coriander and pour into a warm fondue pot or bowl.
5Toss pav cubes in the remaining butter and toast until crisp; serve for dipping.

Serve it like this

Serve in a warm fondue pot or heavy bowl, a pat of butter melting on top, pav cubes and skewers around it. Keep it hot.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Mumbai

Pav bhaji fondue

Buttery bhaji melted with cheese, served for dunking toasted pav. Mumbai meets the Alps.

50 minTime

13 gProtein each

mediumSpice

Fondue, Mumbai style2 chapters · 1 min read

Make it your way

Grandma's wayPav bhaji fondue with toasted pav cubes.

The original

416kcalsame

13 gproteinsame

5 gfibresame

50minutessame

Pav bhaji fondue.

Per serving, worked out from the ingredient table.

Ingredients

Potato2 medium, boiled

Cauliflower1 cup florets, boiled

Green peas½ cup, boiled

Capsicum (green capsicum, green bell pepper)1, finely chopped

Onion1, finely chopped

Tomato3, chopped

Ginger garlic paste1 tbsp

Butter4 tbsp

Pav bhaji masala1 tbsp

Kashmiri chilli powder1½ tsp

Processed cheese (american cheese)1 cup, grated

Fresh cream (thickened cream, heavy cream)¼ cup

Lemon juice2 tsp

Saltto taste

Coriander leaves (cilantro)2 tbsp, chopped

Pav (soft bread rolls, soft dinner rolls)8 pav, cubed and toasted

Method

5 steps

1Cook onion in 40 g butter until soft, add ginger garlic, capsicum and tomatoes and cook down.
2Add masala, chilli, salt and the boiled vegetables; mash well with a little water.
3Stir in cream and cheese on low heat until melted and smooth.
4Finish with lemon and coriander and pour into a warm fondue pot or bowl.
5Toss pav cubes in the remaining butter and toast until crisp; serve for dipping.

Serve it like this

Serve in a warm fondue pot or heavy bowl, a pat of butter melting on top, pav cubes and skewers around it. Keep it hot.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Pav bhaji fondue

Make it your way

Ingredients

Method

Pav bhaji fondue

Make it your way

Ingredients

Method

Make it a meal