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Pav bhaji
Pav bhaji with onion and lemon

Once a fast lunchtime dish for textile mill workers in Mumbai and later turned in to a dish in restaurants. It is still a favourite and fast snack. This dish is popular among roadside small shops as well as famous restaurants in India as well as abroad.

Invented in Maharastra, the dish is so popular all over India. Food is one important connecting point to the country they belong to. When living outside of India, some foods and celebrations bring out the home feel. This is one of that kind of food.

Pav Bhaji Recipe is a great option to be made for dinner or for small kiddy parties.

Buttery bun and pav masala will trigger the taste buds. When going for a healthier version, butter can be substituted to oil. Vegetable can be used purely based on the individual’s preference.

Pressure cooker is used in this recipe to ease the workload. Pav Bhaji masala is available in Indian grocery stores.

Ingredients

  • Chopped carrot-1(big)
  • Chopped Potato-2(big)
  • Chopped cauliflower-1/2 head of cauliflower
  • Chopped beans-1/4 cup
  • Fresh/frozen peas-1/4 cup
  • Pav Bhaji masala-3 tsp
  • Chopped tomato-1(big)
  • Chopped onion-1(big)
  • Ginger-garlic paste-1 1/2 tsp
  • Cumin seed-1/2 tsp
  • Chopped capsicum(optional)-1/4 of a capsicum
  • Dried fenugreek leaves-1 tsp
  • Cilantro leaves
  • Salt
  • Oil/Butter

Method

  • Pressure cook with enough water to cover all the vegetables mentioned except fresh peas.
  • In a hot pan, add Butter/Oil. First, add cumin seed and wait till it splutters.
  • Add onion and fry till it gets a nice golden colour.
  • Now, add ginger-garlic paste. Cook till the raw smell goes off.
  • Next, add tomat and season with enough salt to speed up the cooking process. Cook till the tomato becomes mushy.
  • After that add Pav Bhaji masala and cook till the masala blends with onion and tomato.
  • Now add the cooked vegetables along with the water(stock). Add fenugreek leaves.
  • Cook covered in medium heat for 10 more minutes.
  • Add chopped cilantro and cook till the oil separates on top.
  • Serve hot with Pav Bun.

Notes

  • Store-bought Pav Bhaji masala is used in this recipe. Homemade masala works well with this recipe too. Adjust the masala when adding based on the strength and spiciness.
  • Toast the Pav Bun with butter in Tava to enhance the taste.
  • Serve the Pav Bhaji masala along with butter toasted Pav Bun, fresh chopped onion, a wedge of lime.
  • Add chilli if you prefer more spiciness.
  • Add grated paneer in the final stage of the recipe to garnish if you like paneer.
  • If you don’t have fresh peas, soak the dried one and cook before adding it.
  • Add the paste of 1/4 beetroot to get the nice red colour.

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