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Pav Bhaji
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Pav Bhaji

Nothing beats the taste of authentic street food, but with this recipe you can now make and enjoy street-style Pav Bhaji at the comfort of your home. The combination of spicy mashed vegetables with soft, buttery dinner rolls is one that will surely keep you craving for more.
Course: Appetizer, Side Dish, Snack
Cuisine: Indian
Servings: 6

Ingredients

  • 3 potatoes (around 2 cups chopped)
  • ½ cup peas (I used frozen green peas)
  • ½ cup carrot (chopped)
  • ½ cup beetroot (chopped)
  • 1 cup cauliflower (grated)
  • 2 tomatoes (around 1½ cups chopped)
  • 1 cup onion (chopped)
  • ½ cup bell pepper or capsicum (chopped)
  • 1 tsp pav bhaji masala (for sautéing with tomatoes initially)
  • 1 tbsp pav bhaji masala (for sautéing along with the onions)
  • 2 tsp Kasimiri red chili masala (adjust to taste)
  • 1 tsp coriander powder
  • ¼ tsp turmeric powder
  • ½ tsp cumin seeds
  • 2 tsp ginger garlic paste
  • 2 green chilies (finely chopped) (adjust to taste)
  • 2 tsp Kasuri methi
  • 2 tbsp coriander leaves (chopped)
  • 5 tbsp oil
  • 2 tbsp butter
  • 1-2 cups water
  • salt to taste

Instructions

  • Add 2 tbsp oil to a pressure cooker. Once hot, add cumin seeds.
  • Once aromatic, add tomatoes and sauté for 1 minute.
  • Mix in 1 tsp pav bhaji masala, 1 tsp red chili powder, and turmeric powder. Sauté for a minute.
  • Now, add peas, carrots, beetroot and potatoes to the cooker. Sauté for 2 minutes.
  • Add 1 cup of water and salt, as needed, to the cooker. Pressure cook for 2 whistles.
  • Once the pressure has released, open the pressure cooker and mash the vegetables using a masher. Set aside.
  • Add 3 tbsp oil and 1 tbsp butter to a pan. Once hot, add chopped onions, bell peppers, and ginger garlic paste. Sauté on high heat for 2 minutes.
  • Next, add the grated cauliflower. Mix well and cook for 1 minute.
  • Then, add 1 tbsp of pav bhaji masala, kasmiri chilli powder and coriander powder. Sauté for 2 mins.
  • Add the mashed vegetables and cook for 3-4 minutes. Mix in Kasuri methi and salt. If the gravy is too thick, adjust the consistency by adding water as needed.
  • Now, top with chopped cilantro and cook for 1 minute. Serve hot with butter on top.
  • To toast the buns, add 1 tbsp of butter, some masala, and cilantro to a hot pan.
  • Split the buns in half and place on top of the masala. Gently press and toast the buns.
  • Flip the buns over and add some butter to the other side. Toast until golden brown.
  • Serve the buns (pav) with the masala (bhaji) along with chopped cilantro, chopped onions, and a lime wedge. You can also squeeze the lime over the masala for more flavor.