Pav Bhaji

🧂 Ingredients

• 500 g Mixed vegetables
• 2 tbsp Pav bhaji masala
• 100 g Unsalted butter
• 8 Pav buns
• 2 medium Onions
• 3 medium Tomatoes
• 1 medium Green bell pepper (capsicum)
• 1 tbsp Ginger-garlic paste
• 0.5 tsp Turmeric powder
• 1 tsp Red chili powder
• to taste Salt
• as needed Water
• 2 tbsp Fresh cilantro
• 4 Lemon wedges
• 1 small Raw onion

👨‍🍳 Instructions

1. 1

   Prepare the vegetables: Wash and chop the mixed vegetables into roughly equal-sized pieces. Add them to a pressure cooker with about 1 cup of water and a pinch of salt. Cook for 4-5 whistles on medium heat, or until the vegetables are very tender. Let the pressure release naturally. Drain any excess water and set aside.

   ⏱️ 20 minutes (including pressure cooking and natural release)
2. 2

   Mash the cooked vegetables thoroughly using a potato masher or the back of a ladle until they form a coarse paste. Ensure there are no large chunks.

   ⏱️ 5 minutes
3. 3

   Prepare the bhaji base: In a large pan or kadai, melt 50g of butter over medium heat. Add the finely chopped onions and sauté until they turn translucent and slightly golden, about 5-7 minutes. Add the ginger-garlic paste and sauté for another minute until fragrant.

   ⏱️ 8 minutes
4. 4

   Add the finely chopped tomatoes and green bell pepper to the pan. Cook until the tomatoes soften and the oil begins to separate from the mixture, indicating the masala is well-cooked, about 5-7 minutes.

   ⏱️ 7 minutes
5. 5

   Stir in the turmeric powder, red chili powder, pav bhaji masala, and salt. Cook for 1-2 minutes, stirring continuously, until the spices are fragrant.

   ⏱️ 2 minutes
6. 6

   Add the mashed vegetables to the pan. Mix everything well. Add about 1 to 1.5 cups of water (or as needed) to achieve your desired bhaji consistency – it should be thick but pourable. Bring the mixture to a simmer.

   ⏱️ 5 minutes
7. 7

   Cook the bhaji: Cover the pan and let it simmer on low heat for at least 10-15 minutes, stirring occasionally, to allow the flavors to meld. Mash the vegetables further as it cooks for a smoother texture. Taste and adjust salt or masala if needed. Stir in the remaining 25g of butter and chopped cilantro just before serving.

   ⏱️ 15 minutes
8. 8

   Prepare the pav: Slit the pav buns horizontally, but not all the way through. Spread a generous amount of butter on the cut sides. Heat a tawa (griddle) or a non-stick pan over medium heat. Toast the pav buns on both sides until golden brown and slightly crisp. You can also spread some bhaji masala and butter on the cut sides before toasting for extra flavor.

   ⏱️ 5 minutes
9. 9

   Serve hot: Ladle the prepared bhaji into serving bowls. Garnish with a dollop of butter, chopped raw onions, and a squeeze of fresh lime juice. Serve immediately with the butter-toasted pav buns on the side.

   ⏱️ 2 minutes

💡 Pro Tips

• ✓For a smoother bhaji, you can blend the cooked vegetables slightly before adding them to the masala.
• ✓Don't skimp on the butter; it's crucial for the authentic flavor and richness of pav bhaji.
• ✓A cast-iron tawa provides the best heat distribution for toasting the pav.
• ✓Adjust the spice level by increasing or decreasing the red chili powder and pav bhaji masala.
• ✓Serve the bhaji piping hot for the best taste experience.

🔄 Variations

• Cheese Pav Bhaji: Grate some cheese over the bhaji before serving.
• Paneer Pav Bhaji: Add crumbled paneer to the bhaji during the last few minutes of cooking.
• Spicy Pav Bhaji: Add finely chopped green chilies along with the onions for extra heat.
• Jain Pav Bhaji: Omit onions and garlic; use ginger and green chilies instead.

🥗 Nutrition

Per serving