I always look forward to going to my bhabi’s house as she loves to experiment and makes the most delicious food. This time, she taught me how to make pav bhaji – a tasty and popular dish that consists of butter buns (pav) eaten with a thick and spicy potato based curry (bhaji). This fast food, that originated on the streets of Mumbai, is a quick and easy staple in Indian cuisine. A special thanks to bhabi for sending in this recipe!
What you need:
For the bhaji
1 cauliflower – chopped
4 carrots – peeled and chopped
5 potatoes (medium sized) – peeled and chopped
1/4 bottle gourd – peeled and chopped
1 green pepper – chopped
1 onion – grated
1 green chili pepper – chopped
1/2 tablespoon ginger garlic paste
3 tomatoes (2 pureed, 1 chopped)
1/4 cup fresh coriander leaves – chopped for garnish
1/2 onion – finely chopped for garnish
2 teaspoons of pav bhaji masala (easily available in Indian grocery stores)
salt (to taste)
1/2 tablespoon butter (more can be added for extra flavor)
1/2 teaspoon red chili powder
1 teaspoon chaat masala (easily available in Indian grocery stores)
1 teaspoon tomato ketchup (to taste)
For the Pav
12 pav/buns (easily available in Indian grocery stores)
Butter (as desired)
How to make:
For the Bhaji
1. Chop all the vegetables (except green pepper). Pressure cook them along with roughly 2 cups water (don’t add too much water, it should not cover the vegetables). The vegetables can be steamed or boiled as well. Cook the vegetables till they are soft. Once done, drain the excess water.
2. Heat oil in a pan and add onion along with the green chili pepper. Saute till the onion is light brown. Then add ginger garlic paste and saute for another 2 minutes.
3. To this mixture add the pureed tomatoes and pav bhaji masala. Saute till the oil separates. Then add the chopped tomatoes along with the chopped green pepper. Saute for another 2-3 minutes.
4. To this mixture add add all the vegetables and mash them well with a fork or a potato masher. Using a spatula, stir the whole mixture for 3 minutes.
5. Add salt, butter, chilli powder, and chaat masala to the vegetables and stir. You can adjust the flavor by adding a little tomato ketchup if you like it a bit sweet or more pav bhaji masala if you like it a bit spicy. Continue to stir for another 12-15 minutes and then turn off the heat.
6. Garnish with finely chopped coriander leaves and onions on top.
For the Pav
1. Horizontally slice each pav into 2 and then apply butter on both sides.
2. Heat a tava/skillet and then place the pav on it. Toast both sides till they are lightly brown. You can even toast the pav in a toaster and apply butter once they are lightly toasted.
Serve pav along with the bhaji and enjoy!