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Ingredients

• 2 medium Potatoes (approx. 1½ cups chopped)
• 1/2 cup Green Peas (fresh or frozen)
• 3/4 cup chopped Cauliflower (approx. 1/4 head of cauliflower)
• 1/2 cup chopped Carrot (approx. 1 medium)
• 1 large Onion, chopped (approx. 3/4 cup)
• 1 tablespoon Ginger Garlic Paste
• 2 medium Tomatoes, chopped (approx. 1¼ cup)
• 1/2 cup chopped Capsicum (approx. 1 small)
• 1½ teaspoons Red Chilli Powder (or less)
• 1/4 teaspoon Turmeric Powder
• 1 teaspoon Cumin-Coriander Powder,
• 1 teaspoon Nebula Care Pav Bhaji Masala Powder
• 1 teaspoon Lemon Juice
• Salt to taste
• 2 tablespoons Oil + 2 tablespoons Butter
• Butter for serving
• 2 tablespoons finely chopped Coriander Leaves
• 8 Pav Buns, for serving

Instructions

1. Take all the vegetables listed in the ingredients. Wash them in running water and cut them into small pieces.
2. Transfer chopped potato, cauliflower, carrot and green peas into a 2-3 liter capacity pressure cooker. Add 1/2 cup water and salt to taste.
3. Close the pressure cooker with a lid and cook over medium flame for 2-whistles. Turn off the flame. Open the lid after pressure releases naturally; it will take around 5-7 minutes.
4. Mash the boiled vegetables gently with potato masher or using the backside of a large spoon until little chunky texture. You can mash cooked veggies into a texture you like – with small chunks or smooth with no chunks at all. The texture of your bhaji would depend on how you mashed the veggies.
5. Heat 2-tablespoons oil and 2-tablespoons butter together in a pan over medium flame. Add chopped onion and ginger-garlic paste. Sauté until onion turns translucent.
6. Add chopped capsicum, chopped tomato and salt.
7. Sauté until tomatoes and capsicum turn soft.
8. Add 1½ teaspoons red chilli powder, 1/4 teaspoon turmeric powder, 1-teaspoon cumincoriander powder and 3-teaspoon Nebula Care pav bhaji masala powder.
9. Stir and cook for a minute.
10. Add 3/4 cup water, mix well and cook for 2-3 minutes.
11. Add boiled and mashed vegetables and 1-teaspoon lemon juice.
12. Mix well and cook for 4-5 minutes. Taste for the salt at this stage and add more if required. Turn off the flame. Add chopped coriander leaves and mix well. Bhaji is ready for serving.
13. Cut the pav buns horizontally into halves. Heat tava over medium flame. Add a tablespoon of butter and place halved pav buns over it. Shallow fry both sides until light brown spots appear, it will take around 30 seconds for each side to turn light brown. Transfer to the plate. Shallow fry remaining pavs.
14. Transfer prepared bhaji to a serving bowl and garnish with a cube of butter. Serve hot with butter roasted pav, sliced onion and lemon wedges.

Ingredients

• 500g Chicken
• 2.5- tbsp of oil/Ghee
• Ginger-Garlic paste
• 1 tsp coriander powder
• 0.5 tsp turmeric powder

Instructions

1. Cut 500gm chicken in 4-5 pieces and marinate with red chilli, ginger-garlic paste, lemon, curd & salt and keep for 45-60 min.
2. Heat 2.5- tbsp of oil/Ghee in a frying pan & fry 2 chopped onions till they are crispy golden.
3. Add chopped green chillies, garlic, sliced ginger,
4. Add 2tsp Nebula Care chicken masala
5. 1 tsp coriander powder
6. 0.5 tsp turmeric powder & fry for 2-3 min.
7. Add Chicken pieces fry for 10-15 min.
8. Add 2 chopped tomatoes and 1 tbsp of curd and cook for 15-20 min at low flame after covering the pan.
9. Garnish with Coriander leaves, lemon slice and serve hot with Rice/ Roti/ Bread.

Ingredients

• 1 Tablespoon oil
• 3-4 cloves
• 3/4 cup pureed onion from 2 small onions
• 2 Teaspoons ginger-garlic paste
• 2.5 cups pureed tomatoes from 4 medium tomatoes
• 3 Teaspoons Nebula Care Chole masala
• 1/2 Teaspoon Nebula Care red chili powder or to taste
• 1/2 Teaspoon paprika powder
• 3/4 Teaspoon cumin powder

Instructions

1. Soak the chickpeas overnight in enough water to cover them. In the morning, drain the water.
2. In a pressure cooker add the soaked and drained chickpeas, 2 tea bags, bay leaves, cardamom, cinnamon stick, salt and 4 to 5 cups water. Pressure cook at high flame till you get 1-2 whistles.
3. After that lower the flame to medium and let the chickpeas cook for another 10-12 minutes.
4. In a wok, heat 1 tablespoon of oil. Once hot, add cloves and grated onions. Fry the onions till the raw smell goes away and they are light golden brown in color.
5. Add ginger-garlic paste and cook for 3-4 minutes till the smell of ginger-garlic goes away.
6. Now add the tomato puree , stir and let it cook for 12-15 minutes on medium-low flame. Cover the pan to prevent the splash all around.
7. Add the Nebula Care's Chole masala, red chilli powder, paprika powder, cumin powder, salt and mix for a 1-2 minutes.
8. Add the chickpeas next and stir will all the chickpeas are coated with the spices, around 2 minutes.
9. Add water (which was used for boiling the chickpeas), cover the pan and let it simmer at medium-low flame for around 30 minutes. The gravy will thicken after 30 minutes so add water accordingly.
10. To temper, heat 1 tbsp of ghee in a pan and the ginger julienne to it. Fry till the juliennes are golden brown in color but do not burn them. Add to the chole curry, mix and switch off the flame.
11. Sprinkle some Nebula Care's garam masala, kasuri methi and garnish with chopped coriander leaves.

Serve with roti, paratha or plain rice.