Pav bhaji is another one of the famous street food in India, especially from Maharashtra. Pav means buns and bhaji is a mish mash of assorted vegetables cooked in a range of spices. Pav bhaji has many variations in ingredients and garnishes, all the taste and flavor depends on the vegetables and masala you use.
I love eating pav bhaji and I started enjoying this dish since my teens as my mom used to prepare toothsome pav bhaji at home for evening snacks or sometimes as brunch over the weekend and now I make it often at home. I always love experimenting street food. If you are looking for more street food or snacks recipe, do check my recipes of Veggie Grilled Cheese Sandwich, Veg Hakka Noodles, Bhature(All Purpose Flour Deep Fried Puffed Indian Bread Recipe)-Without Yeast, Veggie Chilli Cheese Toast, Paneer/Indian Cottage Cheese Grilled Sandwich, Kanda Batata Poha/Flattened Rice with Onions & Potatoes. Let’s start with the recipe of this dish.
Recipe Type: Street Food, Snacks
Prep Time: 15-20 mins
Cook Time: 30-40 mins
For Pressure Cooking Vegetable–
- Potatoes: 3 medium-sized
- Cauliflower: 1 cup, cut into big florets
- Carrots: 1/2 cup, roughly chopped
- Green peas: 1/2 cup (Fresh/Frozen)
- Beans: 1/3 cup, roughly chopped
- Cabbage: 1/2 cup,roughly chopped
- Green Bell pepper/Capsicum: 1/2 cup, roughly chopped
- 1 cup water
For Making Bhaji/Curry–
- Onion: 1 cup, finely chopped
- Tomato: 2 cup, finely chopped/puree
- Green Chili: 2, finely chopped
- Ginger-Garlic Paste: 2 tbsp
- Cumin Seeds: 1 tsp
- Butter: 2-3 tbsp
- Salt to taste
- Turmeric: 1/4 tsp
- Red Chili Powder: 1/2-1 tsp ( as per taste)
- Pav Bhaji Masala: 2 tbsp ( I have used Everest brand)
- Kasuri Methi/Dry Fenugreek Leaves: 1/2-1 tbsp
- Coriander/Cilantro: Finely chopped
- Water: 1.5-2 cup or add as required
- Rinse all the chopped vegetables well.
- Add the veggies in a pressure cooker along with water and little bit of salt and cover the lid. Turn on the heat on medium flame and let it cook for 3-4 whistles then switch off the gas. Once the pressure goes down by itself, then open the lid.
- Strain out the boiled vegetable in a colander. Let it cool for 10-15 minutes.
- Transfer all the boiled vegetables in a big bowl, mash them using a potato masher or any flat spatula. While mashing, keep in mind that veggies should not become puree.
- Take a wok, add butter, once hot add cumin seeds and let them sizzle.
- Add green chilies, onions and cook for 2 mins. Keep stirring in between.
- Add ginger-garlic paste and cook till onions are golden brown.
- Add tomato, mix well and let it cook for a minute.
- Once tomatoes are mushy, add turmeric powder,red chili powder, salt(adjust accordingly as we have put salt at the time of boiling as well), pav bhaji masala. Mix well and cook till you see fat releasing on the sides.
- Add mashed veggies, mix gently with masala.
- Add water and again mix well. Adjust the water quantity as per your preferred consistency.
- Let it simmer on low flame for 5-10 minutes. Keep stirring in between.
- Add 1 tbsp of butter, mix well and let butter gets melt.
- Add kasuri methi, mix well and let it cook for another 4-5 mins.
- Turn off the gas and garnish with fresh coriander leaves.
- On the other hand, put flat griddle/pan on medium heat.
- Slice the pav/bread rolls. Spread the butter on pav.
- Toast these pav on pan until golden in color.
- Now serve hot and scrumptious Pav bhaji with toasted pav/bread rolls along with chopped onions,lemon wedges, coriander leaves and a glob of butter on top of bhaji ;).
- Potato is the main base of the gravy, so use more potatoes as compared to other veggies.
- If you don’t have pav bhaji masala, you can garam masala powder and coriander powder.
- To make it healthy, you can skip the addition of butter or can use little oil and little butter while making curry.