Pav Bhaji | Homemade Pav Bhaji | Easy Pav Bhaji Recipe
Learn how to make tasty and delicious Homemade Pav Bhaji with detailed step by step pictures. Easy Pav Bhaji recipe, Mumbai special Pav Bhaji recipe!
MEASUREMENT
1 cup = 250ml, 1 tablespoon = 15ml, 1 teaspoon = 5ml
Ingredients
- 2 Large Carrots
- 2 Large Potatoes
- 6-7 French Beans
- 10-12 Cauliflower Florets
- ½ cup Fresh Green Peas
- 1 Medium Green Capsicum
- 1 Large Onion Finely Chopped
- 2 Medium Tomatoes Finely Chopped
- 2 teaspoon Ginger Garlic Paste
- 1 teaspoon Cumin Seeds
- 1 tablespoon Butter/Oil
- 1 teaspoon Kashmiri Red Chilli Powder
- 2 teaspoon Pav Bhaji Masala Powder recipe link in notes
- ½ teaspoon Turmeric Powder
- ½ teaspoon Coriander Powder
- ½ teaspoon Cumin Powder
- ¼ teaspoon Garam Masala Powder optional
- Salt as required
- Water as required
- 2-3 tablespoon Coriander Leaves Finely Chopped
- Butter to add on top optional
Instructions
- In a pressure cooker, add roughly chopped carrots, potatoes, French beans and cauliflower. Add enough water to cover the vegetables and pressure cook for 2 whistles. Let the pressure drop, open the lid of the pressure cooker and mash the vegetables. Set aside.
- In a pan, heat butter or oil. Add cumin seeds. As they splutter, add finely chopped onions and fry until translucent. Add ginger garlic paste and fry for 2 mins until the raw smell is gone.
- Add finely chopped tomatoes and mix well. Add turmeric power and cook until tomatoes are mushy. Add finely chopped capsicum and cook for a couple of minutes.
- Add fresh green peas and stir fry for a minute. Add salt, turmeric power, Kashmiri red chilli powder, pav bhaji masala powder, coriander powder, cumin powder and garam masala powder. Cook for 4-5 mins until the fat is released from the sides of the masala.
- Add mashed vegetables. If required, add some water . Let the mixture slow cook and boil on low flame for 10-12 mins. Keep it closed as the mixture can splutter. When the bhaji is thick and well cooked, remove from flame and add finely chopped coriander.
- Serve hot with butter on top, along with pav buns or wheat bread and finely chopped onion, coriander leaves and lemon wedges on the side.
Notes
- Checkout Pav Bhaji Masala Powder recipe.
- There is no hard and fast rule on the choice of vegetables. All or some of the above vegetables can be used, depending on the availability.
- I always add additional chilli powder, if you prefer less spicy version – skip it. For spicier version, green chillies can be added too.
- Capsicum takes very little time to cook. Hence add it only after tomatoes are half cooked. Green peas take even lesser time, hence I add them towards the end.
Don’t mash the vegetables to a paste. They should be mashed up but not to a paste. - I used half-half butter and oil. Alternatively only butter or oil can be used.
- Stays well in the fridge for over 2 days. Goes well with rotis as well.
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