Name: Restaurant Style Veg Tawa Masala
Prep time: 20 min
Cook time: 30 min
Total time: 70 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 1 cup Mixed Vegetables, carrots, beans, cauliflower, parboiled; ¼ cup Baby Corn, slit lengthwise, parboiled; ¼ cup Mushroom, thickly sliced; ½ Green Bell Pepper, sliced thickly; 1 Onion, finely chopped; 1½ Tomato, finely chopped or pureed; ½ tbsp Ginger-Garlic Paste; 1 tbsp Pav Bhaji Masala, essential for the street style flavor; 1½ tbsp Cooking Oil; 1 tbsp Coriander Leaves, finely chopped; ¾ tsp Salt

1 hr 10 mintotal

50 min hands-on20 min hands-off

Prep 20 min · Cook 30 min

Serves: 2
Difficulty: Medium
Spice: High

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Method

Heat a portion of oil on a large flat Tawa. Sear the parboiled vegetables, corn, mushrooms, and capsicum over high heat for 3-4 minutes to seal their texture. Extract and reserve.
3–4 min
Warm the remaining oil on the Tawa. Sauté the onions until they soften and reach a golden hue.
Clear the center of the Tawa. Introduce the ginger-garlic paste and cook until aromatic.
Add the tomatoes and pav bhaji masala. Mash the tomatoes into the onion with a spatula until you have a thick, heavily flavoured masala.
Once the oil breaks from the masala, return the seared vegetables to the center. Season with salt and toss with high energy to coat every piece uniformly.
Cook for 2 minutes on medium heat, finishing with a lush garnish of fresh coriander before serving straight from the Tawa.
2 min

How to tell it's done

A completely dry preparation where vibrant, crunchy vegetables are heavily crusted with a dark, spicy, and tangy masala paste.

Getting it right

Tip

The defining trade secret here is the substitution of Pav Bhaji Masala for traditional spices; this provides the hallmark tangy, street-food profile characteristic of elite restaurant Tawa preparations.

What to serve it with

Demand presentation alongside butter-soaked Roomali Roti, crisp Tandoori Naan, or buttery layered Lachha Parathas.

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Ingredients