Pav Bhaji
I don’t even know where to begin from to explain my love for this Indian dish. This is one of the most popular Indian staple dishes. A versatile dish that is made with whatever veggies are available and aromatic spices and served with buttered toasted dinner rolls. A side of chopped onions and lemon wedge are a must with it. The extra butter on top is absolutely non-negotiable 😂.
This is one great way to hide all kind of vegetables. I like to include onions, tomatoes, potatoes, bottle gourd, cauliflower, carrots, green peas, capsicum, beetroot and more. It totally depends on availability of seasonal and local produce. Rather I substitute quite a bit of potatoes as otherwise it should contain, with bottle gourd.
This is then accompanied with toasted whole wheat dinner rolls/buns, crunch of raw onions and the a squeeze of lemon. Again, I like to make it a bit hot and spicy but the heat levels could be modified based on personal preferences.
How to make bhaji?
Boil 3-4 potatoes, peel, mash and keep aside. Heat 1 tbsp butter and 1 tbsp oil in a pan and sauté 1/2 cup finely chopped onions until it turns brownish. Add in 1 tsp ginger paste. Mix in a tbsp of garlic and red chilli paste (red chillies soaked in hot water for 15 mins and ground along with garlic). Let it all cook for a couple minutes. Add 1/3 cup crushed tomatoes and 1/4 cup tomato paste. Cook until the sides releases oil and tomatoes are mushy.
Add in 2 cups mixed veggies – grated carrots, grated bottle gourd, green peas, capsicum, cauliflower or whatever you are using. Mix them all well and let it cook for a few minutes. Tip in salt, 1 tsp red chilli powder, 1 tsp coriander powder, 1/4 tsp turmeric powder, 2 tsp store bought pav bhaji masala powder. Mix everything well and add the mashed potatoes. Mix in 2 cups water, cover and cook it on low flame for 15-20 mins. Once the veggies look mush, use a potato masher and mash the vegetables. Cook until it reaches the desired thick consistency. Add in chopped coriander leaves and a pinch of kasuri methi. Switch off the flame. Garnish with more coriander leaves, chopped raw onions and a blob of butter.
Toast the dinner rolls with butter and a pinch of pav bhaji masala on a griddle. Serve with a lemon wedge on the side. Enjoy!!!
If you like this Pav Bhaji recipe, or have questions about it, do let me know in the comments below. You can also connect with me on my Instagram and Facebook handles.
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Pav Bhaji
Ingredients
- 3-4 Pcs Potatoes - medium sized
- 2 Cups Mixed vegetables - Grated carrots, grated bottle gourd, green peas, capsicum, cauliflower.
- 1/2 Cup Onions Finely chopped
- 1/3 Cup Crushed tomatoes
- 1/4 Cup Tomato paste
- 1 Tsp Ginger paste
- 1 Tbsp Garlic and red chilli paste
- 1 Tbsp Butter
- 1 Tbsp Oil
- Salt to taste
- 1 Tsp Red chilli powder
- 1 Tsp Coriander powder
- 1/4 Tsp Turmeric powder
- 2 Tsp Pav bhaji masala - store bought
- 2 Cups Water
- 1/4 Cup Cilantro Chopped
- 1/4 Tsp Kasuri methi Optional
To serve -
- Cilantro - chopped
- Onions - chopped
- Lemon wedges
- Dinner rolls
- Butter
Instructions
- Boil 3-4 potatoes, peel, mash and keep aside.
- Heat 2 tbsps butter and 1 tbsp oil in a pan and sauté 1/2 cup finely chopped onions until it turns brownish. Add in 1 tsp ginger paste. Mix in a tbsp of garlic and red chilli paste (red chillies soaked in hot water for 15 mins and ground along with garlic). Let it all cook for a couple minutes. Add 1/3 cup crushed tomatoes and 1/4 cup tomato paste. Cook until the sides releases oil and tomatoes are mushy.
- Add in 2 cups mixed veggies - grated carrots, grated bottle gourd, green peas, capsicum, cauliflower or whatever you are using. Mix them all well and let it cook for a few minutes.
- Tip in salt, 1 tsp red chilli powder, 1 tsp coriander powder, 1/4 tsp turmeric powder, 2 tsp store bought pav bhaji masala powder. Mix everything well and add the mashed potatoes.
- Mix in 2 cups water, cover and cook it on low flame for 15-20 mins. Once the veggies look mush, use a potato masher and mash the vegetables. Cook until it reaches the desired thick consistency. Add in chopped coriander leaves and a pinch of kasuri methi. Switch off the flame.
- Garnish with more coriander leaves, chopped raw onions and a blob of butter.
- Toast the dinner rolls with butter and a pinch of pav bhaji masala on a griddle. Serve with a lemon wedge on the side. Enjoy!!!
