Pav-Bhaji is a fast food dish originating from Maharashtra. How many of you know that this was a quick lunch time meal for the textile mill workers in Mumbai back in 1850s? Yes! You read it right 🙂 Then later it became so famous that it was introduced in many restaurants and street food menus.
The thick vegetable curry is usually made using butter and served with pav(bread).
Pav-bhaji has many variations in ingredients and their garnishes. Like, Cheese pav bhaji, Paneer pav bhaji, Fried pav bhaji etc… But all the variations have one thing in common and that is the spice mix. This pav-bhaji spice mix is mixed with the mashed vegetables on a flat griddle and served hot with a dollop of butter and finely chopped onions and lemon wedges. Not to miss, with pav 🙂 We use a flat griddle because it helps us mash the vegetables easily and fast 🙂
If you would like to see my homemade pav bhaji masala mix click here
Pav Bhaji masala – 1tbsp
Potatoes – 1 medium (chopped into small chunks)
Carrots – 2 small (chopped into small cubes)
Beans – 4 ( Chopped thinly)
Onion – 1 medium (finely chopped)
Tomato- 1 medium (finely chopped)
Cabbage – 1/4 (shredded)
Red chilli powder – 1 tsp
Ginger garlic paste – 1 tsp
Butter – 1tbsp
Turmeric powder – 1/4tsp
Coriander leaves – finely chopped
Salt to taste
Pav – 4nos
- In a pressure cooker, mix potatoes, carrots, cabbage, beans and cook it till well done.
- Mash it with the help of a masher roughly and keep aside
- In a griddle, add butter a tsp of oil and allow to heat
- Add chopped onions and saute
- Add ginger garlic paste and saute further till the raw smell disappears.
- Add chopped tomatoes and a pinch of salt to make the cooking process faster.
- Once the tomatoes turn mushy, add red chilli powder, turmeric powder and pav bhaji masala powder and mix well.
- Now add the boiled and mashed veggies to this and mix well.
- Bring this mixture to a boil and adjust salt.
- Mash further with the help of a masher if required.
- Add a dollop of butter and mix thoroughly.
- Garnish with coriander leaves and serve hot with pav.
- Adjust the spice level accordingly. We all have different palate.
- Slightly roast the pav with butter before serving.
- Also provide finely chopped onions and lemon wedges as an accompaniment.
- Place a dollop of butter on the hot bhaji just before serving to enhance the taste.