Recipe Yields: 4 Servings
Pav bhaji (also spelled as pao bhaji and pau bhaji) is very popular fast food in Mumbai. Pav in Marathi means bread (borrowed from Portuguese pão). Bhajiis means for a curry and vegetable dish. Pav bhaji consists of the bhaji (a potato-based curry) and the pav, garnished with coriander and chopped onions. It is normally served with heavy dose of butter, so it is not most healthy dish. So apart from guilt of having so much butter, this dish is amazing.
Pav Bhaji represents Mumbai on a plate, which has influences from all the people who have lived and loved the city. If you visit this beautiful city, you will see pav bhaji stalls a lot and you will hear sound of metal hitting the Iron Tava on which bhaji is cooked. It is a delight.
- 1 medium potato, boiled and peeled
- 1/2 cup cauliflower florets
- 1/2 cup green bell pepper, carrots and frozen peas
- 1 small white onion, chopped
- 3 garlic cloves, crushed
- 1 1/2 teaspoon ginger, grated
- 1/2 cup crushed tomatoes
- 2 green chillies, chopped
- 1 teaspoon red chilli powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon garam masala powder
- 2 tablespoon pav bhaji masala
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon oil
- 2 tablespoon butter
- salt to taste
- fresh coriander leaves, chopped
- Pav/buns for serving
- Heat oil in a large skillet, add chopped onions, garlic, ginger and green chillies and cook for 2-3 minutes.
- Add all the veggies, turmeric powder, red chilli powder, garam masala powder, coriander powder, pav bhaji masala and salt to taste and cover the pan and cook until the veggies are tender.
- Now add crushed tomatoes, boiled potatoes and some water and again cover the pan and cook for 4-5 minutes.
- Mash all the veggies with potatoes masher as fine as you can and add some water and cover the pan, simmer the gas and cook for 4-5 minutes more.
- Again mash the veggie and add 1 tablespoon of butter to it and simmer the gas and cook until the oil separates from the masala.
- You need a thick, mashed gravy with the veggies. So, you have to mash it at least 3-4 times and cook covering it with water.
- Once the masala is done, heat another pan with butter, slit the pav horizontally and toast slightly brown.
- Sprinkle fresh coriander leaves into the masala.
- Serve with some chopped red onion, green chillies, lemon wedges on side and top the masala with butter and enjoy it hot.