indianMediumeggetariannut free

Pav Bhaji

Name: Pav Bhaji
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: indian
Ingredients: 300 g potato (peeled and cubed); 150 g cauliflower (cut into florets); 100 g green peas (fresh or frozen); 100 g carrot (peeled and chopped); 1 pcs bell pepper (medium, finely chopped); 2 pcs onion (medium, finely chopped); 4 pcs tomato (medium, finely chopped); 1 tbsp ginger-garlic paste; 2 pcs green chili (finely chopped); 2 tsp pav bhaji masala; 1 pinch red chili powder; 1 pinch turmeric powder; 0.5 tsp salt; 2 tbsp butter (divided); 1 tbsp oil; 2 cup water; 1 tbsp lemon juice; 2 tbsp cilantro (chopped); 8 pcs pav (split horizontally)

RATING

4.6/5(187)

TASTE SCORE

10/10

A Mumbai street food favorite with buttery mashed vegetables cooked on a spiced tomato base and served with toasted pav. It is rich, tangy, lightly spicy, and perfect as a small main dish in a larger meal.

PREP

20m

COOK

30m

SERVES

ONE SERVING IS APPROXIMATELY 1.5 CUPS OF BHAJI WITH 2 PAV BUNS.

577 cal

SERVINGS

METHOD · 9 STEPS

prep · ~10 min
Prep the vegetables.
1.Peel and cube the potato.
2.Cut the cauliflower into small florets.
3.Peel and chop the carrot.
4.Finely chop the onion, tomato, bell pepper, and green chili.
pressure cook · ~15 min
Cook the vegetables until soft.
Add potato, cauliflower, green peas, carrot, and 2 cups water to a pressure cooker. Cook for 3 whistles or until very soft, then let the pressure drop naturally.
TIPThe vegetables should mash easily. Slightly overcooked works better than firm for bhaji.
mix · ~3 min
Mash the cooked vegetables.
Open the cooker and mash the vegetables with their cooking liquid until mostly smooth with a little texture left.
saute · ~7 min
Cook the onion base.
1.Heat 2 tbsp butter and 1 tbsp oil on a wide pan over medium heat.
2.Add onion and bell pepper, then cook until soft (5-6 min).
3.Add green chili and ginger-garlic paste, then cook until fragrant (1 min).
saute · ~9 min
Cook the tomatoes and spices.
1.Add tomato and salt, then cook until soft and pulpy (6-8 min).
2.Add pav bhaji masala, red chili powder, and turmeric powder.
3.Mix well and cook the masala for 1 minute.
TIPMash the tomatoes with the spoon as they cook so the base turns smooth and jammy.
simmer · ~10 min
Cook the bhaji until thick and creamy.
Add the mashed vegetables to the pan and mix well. Add a splash of water if needed, then mash and simmer for 8 to 10 minutes, stirring often, until the bhaji is thick, smooth, and well blended.
TIPKeep mashing while it simmers for the classic street-style texture.
garnish · ~1 min
Finish the bhaji.
Stir in lemon juice and cilantro. Add the remaining 1 tbsp butter and mix until glossy.
saute · ~2 min
Toast the pav.
Heat 1 tbsp butter on a flat pan. Place the split pav cut side down and toast for 1 to 2 minutes until lightly golden.
serve
Serve the pav bhaji hot.
Serve one portion of bhaji with 2 toasted pav on the side.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Pressure-cook the vegetables until they mash effortlessly; firm pieces make the bhaji chunky instead of creamy.
2
Use a wide pan for the masala so the tomato base reduces quickly and develops that street-style jammy flavor.
3
Keep mashing while the bhaji simmers to blend the bell pepper and cauliflower smoothly into the potatoes.
4
If the bhaji gets too thick, loosen it with a small splash of hot water, not cold, to keep it silky.
5
Add the final butter off the heat or at very low heat so it emulsifies and turns the bhaji glossy.
6
Toast the pav only until light golden on the cut side; over-toasting makes them dry instead of soft and buttery.
7
This bhaji tastes even better after a short rest, so make it 30 minutes ahead and reheat gently before serving.