Pav Bhaji is a spicy curry of mixed vegetables cooked in special blend of spices and served alongside butter laden pav/dinner rolls. This famous Mumbai street food is the most delicious and flavorful way of having all the healthy vegetables together without compromising on the taste. Everyone loves pav bhaji, even kids get excited when pav bhaji is on menu and they will eat all the vegetables without complaining!!
Here is a very simple recipe for you to cook this iconic dish at home!
Course: Main/Breakfast/snack Type: Vegetarian Serves: 4
Ingredients:
For Bhaji:
- Potatoes: 3 medium sized, diced into small pieces
- Carrot: 1 chopped finely
- Green pepper: 1 chopped finely
- Cauliflower: 1/4 head of a small cauliflower chopped
- Peas: 1/2 cup
- Onions: 2 medium sized chopped finely
- Green chillies: 2 chopped finely (or skip if making for kids )
- Ginger: 1 inch grated
- Garlic : 3 cloves grated
- Tomatoes: 3 pureed
- Tomato puree: 3 tbsp (Shop bought)
- Pav Bhaji Masala: 3 tbsp
- Kasoori Methi / dried fenugreek leaves: 1 tbsp
- Kashmiri red chilli powder: 1/2 tsp
- Turmeric: 1/2 tsp
- Coriander powder: 1 tsp
- Butter: 3 tbsp
- Oil: 2 tbsp
- salt : according to taste
- Green coriander: 1/3 cup chopped finely
For Pav
- Pav: 6-8 or as required
- Pav bhaji masala
- Butter
Method:
- Add the potatoes, cauliflower, pepper , carrots and peas in a pressure cooker with water just enough to cover the vegetables. Add 1 tbsp of pav bhaji masala and cook for 2 whistles on medium high flame. Once the steam in released, mash the vegetables with a potato masher.
- Now , heat 2 tbsp butter and 2 tbsp of oil together in a kadhai .
- Add onions and saute on medium high heat until soft and translucent.
- Add ginger, garlic and green chilli (optional) and fry for few seconds.
- Next, add tomato puree and some salt and mix .
- When tomatoes start to leave oil, add tomato paste, kashmiri red chilli powder , turmeric , coriander powder and 2 tbsp pav bhaji masala.
- Keep stirring on medium heat.
- When oil starts releasing from corners, add mashed vegetables. Cook for 2-3 minutes.
- Add 1 tsp of kasoori methi and juice of 1 lime.
- Cook for 3-4 minutes on low flame.
- Check for seasonings and adjust.
- Garnish with generous amount of chopped green coriander.
- Dont forget to top bhaji with finely chopped onion and a dollop of butter when serving.
- Enjoy!!
For street style: (Completely optional )
If you are making for kids you don’t want to add too much of spice, however for us grown ups, if you want to enjoy that spicy street style pav bhaji , then you just need to take few extra steps:
- Put some pav bhaji aside for kids.
- Next, add 1 tbsp of oil or butter in a pan, once hot add 2 sliced green chillies to it.
- Add 2 tbsp of store bought tomato puree , add 1 tbsp of pav bhaji masala and mix on low -medium flame .
- Once oil starts oozing out , add the remaining pav bhaji to it and mix nicely.
- The double tadka make it really delicious !
- Enjoy the spicy street style pav bhaji with a dollop of butter.
To Toast the Pav:
- Melt Butter in a frying pan, sprinke some pav bhaji masala on top of pav and toast the pav in frying pan from both sides until crisp and light brown.
Serve with Bhaji topped with chopped onion , a dollop of butter and a lemon wedge. Enjoy!!
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