Mumbai Pav Bhaji Recipe

By Swasthi's Recipes · 45 min

Ingredients

Instructions

1. Put the cauliflower, potatoes, carrots and peas in a pot or pressure cooker with water and cook until tender. In a pot, add more water; in a pressure cooker, cook on medium heat until 2 whistles, release the pressure, open and mash well.
2. In a pan over medium heat, melt the butter in the oil. Sauté the onions until translucent, then add the ginger garlic paste and green chili and sauté until fragrant.
3. Add the capsicum and sauté 3–4 minutes. Add the tomato and salt and sauté until soft and mushy.
4. Stir in the chili powder, turmeric and pav bhaji masala and sauté 2 minutes, until the raw smell goes.
5. Add the mashed vegetables and pour in ½ to ¾ cup water, just enough for a thick consistency. Cook 3–5 minutes until thickened. Add more salt to taste. For more heat, add ½ teaspoon chili powder and cook 3–4 minutes more.
6. Stir in the crushed kasuri methi and cook until thick yet pourable. Serve the bhaji with the buns, garnished with onions, butter and coriander, and lemon juice squeezed over.
7. For pav: slit each bun horizontally, keeping one edge intact. Melt butter on a low-medium pan, sprinkle with pav bhaji masala, and toast the buns cut side down for a minute or two.

Summarized from Swasthi's Recipes's video. Watch it for the details.

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