MDH Pav Bhaji Masala

TASTING NOTES FROM THE CURATOR

A balanced mix of coriander seeds, red chillies, dried mango, cumin, iodized salt, fennel seeds, cassia, dried ginger, black pepper, cardamom, cloves, star anise, nutmeg, and mace made specifically for the popular vegetable curry.

This specialized Pav Bhaji masala will make your Bhaji-pav extra flavorful and spicy.

PREPARATION AND PAIRINGS

Pav Bhaji is a thick vegetable curry that originated in Mumbai as a quick lunchtime dish for textile mill workers. It’s now a popular Indian street food. It consists of mashed vegetables that are spiced and cooked in a thick gravy, usually in a flat griddle.

To make your own authentic Pav Bhaji, you’ll need to:

• Peel, dice and boil some potatoes. Then chop and boil some carrots, cauliflower, peas, and green peppers. Set aside.
• In a deep frying pan, sauté your finely chopped onions with butter.
• Add your chopped tomatoes, some salt, and the MDH Pav Bhaji masala.
• Put in the boiled vegetables into the pan, plus a half cup of water.
• On high heat, mix and mash your Pav Bhaji for about ten minutes, until curry-like.
• Serve with freshly toasted bread rolls smeared with butter.

A SPICE EMPIRE

Mahashian Di Hatti, or MDH Spices, is the second largest leader in the Indian spice market, producing and selling ready-to-use spice blends.

It began as a small store set up in 1919 by Mahashay Chunnilal Gulati in Sialbat, British India (now Pakistan), and continued and expanded to what it is today by his son, Mahashay Dharampal Gulati.

Presently, MDH Spices has five state of the art plants across the country to meet the ever-growing demand, and has a range of over 62 products.

Storage Instructions

Keep your spices tightly covered and store them in a cool, dry place. Whole spices stay fresh for up to 2 years while ground spices have a 6-month shelf life. Pro tip: red spices such as paprika and red pepper can be stored in the refrigerator to hold their color and keep their flavor longer. Keep away from sunlight and heat.