Pav Bhaji Recipe

INGREDIENTS For cooking the veggies: 3 medium sized Potatoes, peeled and chopped 1 cup chopped Cauliflower 1 cup chopped Carrot 1 cup fresh green Peas 1/3 cup chopped French beans - Optional 2.25 cups water for pressure cooking Other Ingredients for Pav Bhaji: 3 tbsps Amul butter, butter is also added later while serving. 1 tsp Cumin seeds (jeera) 1 large Onion, finely chopped 2 tsps Ginger-garlic paste 1 or 2 green Chillies, chopped 1/2 cup finely chopped Capsicum 2 cups finely chopped Tomatoes 1 tsp Turmeric powder (haldi) 1 tsp Kashmiri Mirch powder 2 or 3 tbsps Catch Pav Bhaji masala 1.5 to 2 cups Water or the stock in which the veggies are cooked Salt as per your palette Accompaniments with the Pav Bhaji: 12 Pavs to serve with the bhaji 1 medium Onion, finely chopped 1 Lemon or lime chopped into wedges 3 to 4 tbsps chopped Coriander leaves, for garnish

For the bhaji:

    1. Rinse, peel and chop the veggies. You will require 1 cup chopped cauliflower, 1 cup chopped carrot, 3 medium sized potatoes (chopped) and 1/3 cup chopped French beans. You can also add other veggies of your choice on this step.
    2. Add all the veggies listed above in a 2-litre pressure cooker including 1 cup green peas.
    3. Add 2.25 cups of water.
    4. Pressure cook the veggies for 5-6 whistles, which is around 12 minutes on medium flame.
    5. Keep the veggies aside and cover it with a lid.
    6. Heat a pan or kadai. Add 2-3 tbsps butter.
    7. As soon as the butter melts, add 1 tsp cumin seeds.
    8. Let the cumin seeds crackle and change their colour.
    9. Then add 1/2 finely chopped onions.
    10. Mix onions with the butter and sauté on a low- medium flame till the onions translucent.
    11. Now, add 2 tsps ginger-garlic paste. You can also crush 1.5 inch ginger and 5-6 garlic cloves.
    12. Mix and sauté till the aroma of the garlic and ginger goes away.
    13. Then add chopped green chillies and mix it well.
    14. Add 2 cups finely chopped tomatoes. Continue mixing it well.
    15. Begin to sauté tomatoes on a low- medium flame till they are soft and mushy.
    16. You will see butter releasing from the sides after 6-7 minutes.
    17. Add 1/2 cup finely chopped capsicum and sauté them for 2-3 minutes. If the mixture sticks to the pan, sprinkle some water.
    18. Put in 1 tsp turmeric powder and 1 tsp Kashmiri Mirch powder.
    19. Then add 2-3 tbsps Catch Pav Bhaji Masala. Mix well.
    20. Add the cooked veggies and all the stock from the pressure cooker. Mix well.
    21. Add salt as per your taste.
    22. With a masher, mash the veggies in the pan till it reaches the consistency you like.
    23. Stir occasionally and let the bhaji simmer for 8-10 minutes. If the bhaji becomes dry, add some water. The consistency shouldn't be very thick or thin.
    24. Check the taste. Add salt, butter, Catch Pav Bhaji masala and Kashmiri Mirch powder is required.
    25. While the bhaji is simmering, you can fry the pav side by side, so that it is hot in time.
For frying the pavs:
    1. Heat a tawa or shallow frying pan. Keep the flame low and add some butter.
    2. When the butter melts, add a bit of Catch Pav Bhaji masala. Mix very well.
    3. Place the pav on the butter.
    4. Flip the pav all over the melted butter, so that the butter is absorbed properly.
    5. Toast them if you like them toasted.
    6. Remove them onto a plate and keep aside.
Recipe Notes/Suggestions:
    1. You can serve it on a plate or bowl. Top it up with 1-2 cubes of butter.
    2. Place finely chopped onions, lemon wedges and finely chopped coriander leaves on the sides.
    3. If you don't want to add butter, then you can cook it in oil.
    4. Pav Bhaji is suitable to be had as a meal for lunch, dinner or a snack.
It’s time to enjoy Mumbai’s street food!


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