Bhaji Minestrone Soup by Chef Himanshu Saini | Tresind Dubai
- Serves: 2
Ingredients:
- 30g roasted vermicelli
- 2 tbsp butter
- 1 tbsp oil
- 1 tbsp cumin seeds
- 2 tbsp ginger & garlic paste
- ¾ cup finely chopped onions
- ½ cup chopped capsicum
- ½ tsp degi mirch powder
- 1 ½ cups finely chopped tomatoes
- 1 ½ tbsp pav bhaji masala
- 2 tsp chilli powder
- Salt to taste
- ½ cup boiled and lightly mashed green peas
- 1 ½ cups boiled, peeled and mashed potatoes
- ½ cup boiled mashed carrots and French beans
- 2 tbsp finely chopped coriander
- 1 tbsp cream cheese (for pav)
- Pav (white bread rolls)
Method:
For the pav- Cut pav lengthwise into slices like toasts.
- Heat a non-stick pan, add 2 tsp of butter and place pav toasts on it.
- Cook on a medium flame till they turn light brown and crisp on both sides.
- Mix chilli powder in cream cheese and spread it on the pav toasts, garnish with peas and chopped onion and coriander.
- Add a couple of pieces of feta if desired, as in the picture.
- Heat the butter and oil in a kadhai (cast iron wok) and add the cumin seeds.
- When the seeds crackle, add the ginger garlic paste and sauté on a medium flame for 1 to 2 minutes.
- Add the onions and sauté for 3 to 4 minutes, while stirring occasionally.
- Add the capsicum and mashed vegetables and sauté for 1 minute.
- Add the tomatoes and cook for 3 to 4 minutes, mash well using a potato masher.
- Add the salt, pav bhaji masala, chilli powder and cook for another 2 minutes.
- Add the green peas, potatoes, mix well and cook along with 2 cup of water for 1 to 2 minutes, while mashing it with the help of a masher.
- Add the coriander, mix well and cook for 1 minute.
- Strain the bhaji with a fine sieve to get a tomato soup-like consistency. Adjust the seasoning and serve with toasted vermicelli and the chili cheese pav toast.