Pav Bhaji (Mumbai Street Style)
By swasthi · indianhealthyrecipes.com
45 minServes 4
A spiced vegetable curry served with buttered, toasted bread rolls; potatoes, peas and cauliflower mashed into a thick, aromatic bhaji.
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| prepDice potatoes into 3 cm cubes | ||||||||
| prepChop onions finely | ||||||||
| prepChop capsicum into small pieces | ||||||||
| prepChop tomatoes finely | ||||||||
| prepChop coriander leaves | ||||||||
| prepSlice lemon | ||||||||
| 1½ to 300 g potatoes, diced | Pressure cook vegetables 2 whistles | Mash cooked vegetables well | Add mashed vegetables & water, simmer 3–5 min until thick | Stir in kasuri methi, cook to desired consistency | Scoop bhaji into bowls, top with butter, onions & coriander | Squeeze lemon, serve hot with toasted pav & onions | ||
| ½ to 75 g green peas | ||||||||
| 100 g cauliflower florets (optional) | ||||||||
| 75 g carrot, diced (optional) | ||||||||
| 1½ to 2 cups / 360–480 ml water (to pressure cook) | ||||||||
| ¾ to 125 g onions, finely chopped | Heat oil & butter, sauté onions until translucent | Stir in ginger-garlic & chili, sauté until fragrant | Add capsicum, sauté 3–4 min; add tomatoes & salt, cook until mushy | Stir in chili powder, turmeric & masala, sauté 2 min | ||||
| 1 green chili, slit or chopped (optional) | ||||||||
| 1 tablespoon ginger garlic paste | ||||||||
| 75 g capsicum, chopped | ||||||||
| ¾ to 125 g tomatoes, finely chopped | ||||||||
| 1 tablespoon oil | ||||||||
| 1 tablespoon butter (for cooking bhaji) | ||||||||
| 1 to 1½ teaspoon Kashmiri red chili powder | ||||||||
| ¼ teaspoon turmeric | ||||||||
| 1 to 1½ tablespoon pav bhaji masala powder | ||||||||
| ¾ tablespoon kasuri methi, dried (optional) | ||||||||
| 1 teaspoon salt | ||||||||
| ½ to ¾ cup / 120–180 ml water (to adjust consistency) | ||||||||
| 8 pav (dinner rolls) | Slit pav horizontally, leaving one edge intact | Heat butter on griddle, sprinkle masala, toast pav inner side 1–2 min | ||||||
| 1 tablespoon butter (to toast pav) | ||||||||
| ½ teaspoon pav bhaji masala powder (for toasting) | ||||||||
| 1 lemon, sliced | ||||||||
| 2 to 4 tablespoon onions, finely chopped (for garnish) | ||||||||
| 2 tablespoon coriander leaves | ||||||||
| 2 tablespoon butter (for serving, divided between bowls) | ||||||||
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