Naan Bhaji

Ingredients:

For 2 (For 4)

Dhana Jeeru: 1 pod (2 pods)

Carrot: 2 (4)

Raw Mango: 1 (2)

Lemon: ½ (1)

Onion: 1 (2)

Potato: 2 (4)

Cumin Seeds: 1 pod (2 pods)

Peas: 1 pack (2 packs)

Crushed Garlic: 1 sachet (2 sachets)

Crushed Ginger: 1 sachet (2 sachets)

Pav Bhaji Masala: 1 pod (2 pods)

Ground Turmeric: 1 pod (2 pods)

Kashmiri Red Chilli Powder: 1 pod (2 pods)

Sautéed Tomato Paste: 2 sachet (4 sachets)

Naan Breads: 4 packs (8 packs)

Pav: 4 (8)

Coriander: 1 bunch (2 bunches)

Nutritional Information:

Per serving: Energy (kcal) 1038 kcal Fat 63g of which saturates 18g Carbohydrates 150g of which sugars 14g Protein 13g Salt 2.82g


Recipe Description:

Mumbai is India’s version of a city that never sleeps, a bustling metropolis that has changed over the past century from the center of the cotton industry to the financial capital of India. Street food unites Mumbaikars of all ages and social classes; more than any restaurant or cafe, it’s the small vendors that have innovated and developed Mumbai’s food culture. Originally a convenient, filling lunch served to cotton mill workers, the thick, buttery vegetable curry called bhaji is now enjoyed all over Mumbai at any hour of the day. Often served in bread rolls for on-the-go eating, we like the luxury of fluffy toasted naan with a sit-down bhaji.

  • Preparation time:

    For 2 - 45 minsFor 4 - 75 mins
  • Cooking time:

    For 2 - 60 minsFor 4 - 90 mins