- 1 cup carrot (roughly chopped)
- 1 cup cauliflower (cut into florets)
- 1 cup cabbage (roughly chopped)
- 1 cup green peas (frozen or fresh)
- 1 small potato (diced)
- 3-4 large tomatoes (finely chopped)
- 1 cup or 1 small onion (finely chopped)
- 1 tablespoon grated ginger
- 2 green chillies or to taste (chopped )
- 100 gm butter or to taste
- ½ teaspoon cumin powder
- ½ teaspoon coriander powder
- ½ teaspoon turmeric powder
- ½ teaspoon red chilli powder
- 2-3 tablespoon Pav Bhaji masala(preferably MDH brand)
- ½ cup coriander leaves or to taste (finely chopped)
- Some water to boil the veggies
- Some Pav bread to serve along with Bhaji
- Lime or lemon wedges
- Some onion wedges
- Mint chutney
- In a pressure cooker or pot, add the cauliflower, cabbage, peas, carrot and potatoes, add enough water to soak the veggies.
- Then add some salt, a pinch of turmeric powder and 1 teaspoon of butter.
- Mix and boil the veggies until soft or if using a pressure cooker, allow 2-3 whistles and let the pressure diffuse on its own.
- In the meanwhile, work on the masala for the bhaji. In a pan or kadai, add 2 tbsp of butter, once it melts add chopped onion.
- Saute the onions for 5 minutes and then add the grated ginger and green chillies. Cook until onions develop a golden brown color.
- Then add the tomatoes and a pinch of turmeric powder, ½ tsp coriander powder, ½ tsp cumin powder, ½ tsp red chilli powder and some salt. (remember we already added some salt while boiling the veggies).
- Saute the tomatoes until the masala is dry and fully cooked.
- Strain the boiled veggies and reserve 1 cup of the vegetable broth to loosen the gravy.
- You can have the rest of the clear soup. Just add some black pepper,some chopped coriander leaves and little butter and enjoy hot!
- Once the masala is done, add the boiled veggies and 1 cup of vegetable broth. With the help of a potato masher, mash and mix the masala and veggies. Ensure that the bhaji is mashed really well.
- Then add 2 tbsp of butter and 2 tbsp of pav bhaji masala. Mix well, cover and cook for 5 minutes.
- Once done, give a taste and add more pav bhaji masala if needed and some more butter.
- Lastly add lots of chopped coriander leaves.
- Serve along with buttered pav, onion wedges, lime wedges, some mint chutney and top the bhaji with some more butter. Enjoy!
It’s been awhile since I’ve posted a recipe. A long winter road trip, catching up and seeing off some friends and then the flu. I took a break longer than I intended to. In the mean while we have also been trying some new cameras and video styles. Now finally we have our gear and shooting style figured out we are back in action! In fact we got a new 4k camera and we are loving it. Hope you all like the new videos just as much as we do 🙂
Starting off this year with one of my favorite street food recipes, Pav Bhaji. Its one of the most popular street food dishes from Mumbai and there is good reason why everyone loves it. Its tomatoey, buttery, spicy and absolutely yummm! I know there are a lot of recipes for pav bhaji out there but I have been using this recipe for many years now and it is always a hit. My friends and family love it and crave it! It’s a very simple recipe and the best part about the recipe is that you get a clear soup along with the bhaji. Arpan really loves clear soup and we like to drink it in a cup while making the bhaji. Bonus..yay!!
This is a great vegetarian dish and can be eaten at any time of the day, for breakfast, lunch, dinner or even as a snack. Its great for potlucks and parties too, always a crowd pleaser. The butter fearing folks can make a low fat version by cutting down on the butter which I many times do. Although I have to admit that the one without butter doesn’t taste as good :). So indulge every now and then and make the buttery version!
Do give this recipe a try, I’m sure you’ll love it and make it again and again 🙂 It’s the only recipe you’ll ever need to make pav bhaji. Trust me!