PAV BHAJI | पाव भाजी | MUMBAI STYLE PAV BHAJI

Pav Bhaji, is a popular indian snack from Mumbai  where “Pav” means a soft dinner roll or as we call Bun roll and “Bhaji” refers to a mashed vegetable curry. The Bhaji is served with a generous amount of butter, which makes it even more delicious. In this curry,  vegetables are cooked with onions, tomatoes, pav bhaji masala and a few everyday spices. You can use many vegetables such as potato, cauliflower, capsicum, carrots, bottle gourd, peas etc.

This curry gets most of its flavor from “Pav Bhaji Masala”, which can be freshly prepared at home with whole spices. You can buy Pav Bhaji Masala, that is available under various brand names in the market. I personally like the Everest pav bhaji masala as it not too spicy but immensely flavorful.

Ever since I can remember, I have liked pav bhaji. It’s a common street food and can be found pretty much everywhere in India but if you want to taste the best pav bhaji, you have to try it in Mumbai. I still cannot forget the aroma that circulated around when I waited for my order and when I took my first bite, it was like a blast of flavors in my mouth.

I have been improvising my homemade pav bhaji recipe ever since to achieve that taste. And I must admit I have come pretty close. You know its good when my 65 year old father and 4 year son both  equally enjoy the dish. So lets begin this blissful and mellow cooking.

 

PAV BHAJI | पाव भाजी

Prep Time: 10 mins

Cook Time: 20 mins

Total Time: 30 mins

Servings: 4 people

 

INGREDIENTS

For the Bhaji

§  2 large potatoes, boiled

§  1/2 heads of cauliflower, boiled

§  1/2 of a large green pepper

§  1/2 cup frozen green peas boiled

§  1 tablespoon vegetable oil

§  3 tablespoons butter unsalted, divided

§  1 teaspoon cumin seeds

§  2 medium red onion, finely chopped

§  1 inch ginger, finely chopped

§  5 cloves garlic, finely chopped

§  2 green chilies finely chopped  (optional)

§  3 large tomatoes , finely chopped

§  1.25 teaspoon salt

§  1.5 cups water

§   2 teaspoon pav bhaji masala or to taste

§  1/2 teaspoon kashmiri red chili powder

§  1.5 teaspoons kasuri methi (dried fenugreek leaves)

§  3 tablespoons chopped coriander leaves/dhaniya

§  juice of 1 large lemon

For the Pav

·         12-14 pav eggless dinner rolls

·         butter to toast the pav

·         pav bhaji masala to sprinkle

 

How to make it on stove top

1- Boil the veggies first and keep them aside.

2- Heat 1 tablespoon of butter and oil each, in a large pot on medium heat. Once the butter melts and oil is hot, add the cumin seeds and let them sizzle.

3- Add the chopped onions and mix. Cook for 4 minutes until golden brown in color.

4- Add the finely chopped ginger, garlic and green chili. Cook for 1 minute till the raw smell goes away.

5- Add chopped tomatoes and mix well. Let the tomatoes soften for 2 minutes.

6- Now, add 1/2 cup water and 1/4 teaspoon salt. Cover the pan and let the tomato cook for 5 minutes. Add the finely chopped capsicum and mix well.

7- Add the pav bhaji masala, red chili powder and remaining 1 teaspoon of salt. You may also add 1/4 teaspoon of sugar here or 1 teaspoon of tomato ketchup (optional).

8- Mix well and then add in 1.5 teaspoons of kasuri methi. (Crush the dried leaves in the palm of your hand and then add, to enhance its flavor)

9- Stir in the boiled veggies and mix.

10- Using a potato masher or back of the spoon, mash the veggies until they are completely mixed with the masala.

11- Add the remaining  1 cup water and mix. Cover the pot and set heat to low. Let the bhaji simmer on low heat for 15 minutes.

12- Open the pot and add in the remaining 2 tablespoons of butter.

13- Add a generous amount of chopped fresh coriander leaves.

14- Then add in the  juice of 1 large lemon. Let the bhaji simmer for a minute more and then remove the pan from heat.

15- To toast the pav, melt butter on a pan. Sprinkle some pav bhaji masala on top of the butter and then place the buns on the pan. 

16- Press to toast the pav until crisp and golden brown from both sides.

  

How to make it in Instant Pot (Electric Pressure Cooker)

The instant pot method is very time convenient, easier to make and saves you from a lot of dish washing at the end of the cooking. So following my motto of hassle free mellow cooking, here is the instant pot method for making the bhaji and you could easily toast the bun on a pan as mentioned in the above method.

 

1.     Add butter and once the butter melts, add onion and ginger-garlic and cook until onion turns translucent.

2.      Add green chili and tomato and cook for another 2-3 minutes.

3.      Add the chopped veggies, red chili powder, pav bhaji masala, salt, and ½ cup water.

4.      Close the lid of the Instant Pot and press PRESSURE COOK.

5.     Set the timer to 10 minutes. Once the timer goes off, let the steam escape on its own.

6.      Open the lid of the pot and mash the veggies. Add lemon juice and fresh coriander.

7.      Press SAUTE and cook the bhaji for 8-10 minutes. Serve hot.

 

 

TIPS:

v You can use as many veggies as you want in the bhaji. But be careful. For example, if you add more carrots, the bhaji will have a mild sweeter taste. Also some may not like the taste of capsicum (green bell pepper), it can be skipped.

v  In the recipe I have used a pressure cooker for cooking the vegetables. You can also steam or cook them in a pan or in the Instant Pot.

v  If you don’t want to add butter, then you can also make the pav bhaji with just vegetable oil or a vegan butter.

 

SERVING RECOMMENDATION:

§  Bhaji is served with pav. Cubes of butter are also topped on the hot steaming bhaji while serving. A few coriander leaves are added as a garnish. As a side accompaniment, chopped onions and lemon wedges are also served.

 

§  Pav bhaji fondue – bhaji is served in a fondue bowl with pav. (Consistency of the bhaji needs to be adjusted. Pav is cut into small cubes & toast in butter)