Pav Bhaji – a fiery curry of blended vegetables (bhaji) cooked in an uncommon mix of flavors and served with delicate buttered pav (bread bun shallow fricasseed in butter), is an Indian nourishment lover’s dream. The bubbled and pounded veggies donate it a smooth but chunky surface whereas extraordinarily mixed Pav Bhaji Masala gives it a powerful, heavenly smell and taste – serve it with a piece of buttery shallow browned bun and voila! – it’s an idealized party nourishment that can be made in development. It’s also the best way to make your kids eat a few veggies as some of the time kids don’t like the taste of a specific veggie, but in pav bhaji, they wouldn’t indeed take note of any veggie and eat blissfully. Whether you need to engage visitors or nourish your kid, this recipe’s step-by-step photos, tips, and variations will offer assistance you make the best pav bhaji at domestic in a fair 40 minutes.
Preparation Time: 15 minutes
Cooking Time: 25 minutes
Serves: 3 servings
Ingredients:
| 2 medium Potatoes (approx. 1½ cups chopped) |
| 1/2 cup Green Peas (fresh or frozen) |
| 3/4 cup chopped Cauliflower (approx. 1/4 head of cauliflower) |
| 1/2 cup chopped Carrot (approx. 1 medium) |
| 1 huge Onion, chopped (approx. 3/4 cup) |
| 1 tablespoon Ginger Garlic Paste |
| 2 medium Tomatoes, chopped (approx. 1¼ cup) |
| 1/2 cup chopped Capsicum (approx. 1 small) |
| 1½ teaspoons Red Chilli Powder (or less) |
| 1/4 teaspoon Turmeric Powder |
| 1 teaspoon Cumin-Coriander Powder, optional |
| 1 teaspoon Readymade Pav Bhaji Masala Powder |
| 1 teaspoon Lemon Juice |
| Salt to taste |
| 2 tablespoons Oil + 2 tablespoons Butter |
| Butter for serving |
| 2 tablespoons finely chopped Coriander Leaves |
| 8 Pav Buns, for serving |
Directions:
1. Take all the vegetables recorded in the fixings. Wash them in running water and cut them into little pieces.
2. Exchange chopped potato, cauliflower, carrot, and green peas into a 2-3 liter capacity weight cooker. Include 1/2 container of water and salt to taste.
3. Near the weight cooker with a cover and cook over medium fire for 2 shrieks. Turn off the fire. Open the top after weight discharges actually; it will take around 5-7 minutes.
4. Squash the bubbled vegetables delicately with a potato masher or utilizing the posterior of an expansive spoon until a small chunky surface. You can squash cooked veggies into a surface you like – with little chunks or smooth with no chunks at all. The surface of your bhaji would depend on how you pounded the veggies.
5. Warm 2 tablespoons oil and 2 tablespoons butter together in a dish over medium fire. Include chopped onion and ginger-garlic glue. Sauté until the onion turns translucent.
6. Include chopped capsicum, chopped tomato, and salt.
7. Sauté until tomatoes and capsicum turn soft.
8. Include 1½ teaspoons ruddy chili powder, 1/4 teaspoon turmeric powder, 1 teaspoon cumin-coriander powder, and 1 teaspoon readymade pav bhaji masala powder.
9. Mix and cook for a minute.
10. Include 3/4 container water, blend well, and cook for 2-3 minutes.
11. Include bubbled and squashed vegetables and 1 teaspoon of lemon juice.
12. Blend well and cook for 4-5 minutes. Taste for the salt in this arrangement and include more if required. Turn off the fire. Include chopped coriander leaves and blend well. Bhaji is prepared for serving.
13. Cut the pav buns on a level plane into parts. Warm tava over medium fire. Include a tablespoon of butter and put split pav buns over it. Shallow sear both sides until light brown spots show up, it will take around 30 seconds for each side to turn light brown. Exchange to the plate. Shallow broil remaining pavs.
14. Exchange the arranged bhaji to a serving bowl and decorate it with a 3d shape of butter. Serve hot with butter-roasted pav, cut onion, and lemon wedges.
Tips and Variations:
- Add veggies like brinjal, broccoli, french beans, sweet corn, etc per your inclination for variety in taste and texture.
- Mash bubbled veggies until it has the surface that you lean toward (in step 4) for your bhaji to have – a small chunky or smooth paste.
- Add a little piece of beetroot along with vegetables while bubbling to get the profound ruddy color of bhaji. Furthermore, utilize Kashmiri ruddy chili powder instead of standard ruddy chili powder.
- Garnish hot bhaji with ground mozzarella cheese to make cheese pav bhaji.
- The taste of bhaji significantly depends on the butter, so don’t decrease its quantity.
- In this recipe we have utilized Badshah brand readymade pav bhaji masala but you can utilize any other brand’s masala.
Taste: Mild spicy
Serving Ideas: Serve bhaji with broiled pav buns, chopped onion, and cut the tomato for supper. It can be moreover served as a party snack.