Pav Bhaji Recipe | How to Make Pav Bhaji | Jayashree Recipes

HOW TO MAKE PAV BHAJI | 

JAYASHREE RECIPES

A yummy blend of mixed veggies cooked in lots of spices with loads of butter and it is served with "Pav" (white buns). There are lots of butter used in this dish, which leads a creamy and smooth paste. Pav bhaji is very popular among street foods in North India. This can be prepared in just one hour and perfect for evening snacks, potlucks and birthday parties. If you like this recipe, share it, tweet it and pin it. Please do try and post your comments.

RECIPE FOR PAV BHAJI

Coarse.     : Snack 

Cuisine     : Indian

Author      : Jayashree

Prep Time : 15 min

Cook Time : 40 min

INGREDIENTS

• 1/2 cup carrots - chopped
• 1/2 cup beans - chopped
• 1/2 cup peas - fresh/frozen
• 1 cup potato
• 1/2 cup cabbage - chopped
• 1.5 tbsp unsalted butter
• 1 tsp oil
• 1/2 tsp cumin seeds
• 1 large onion - chopped
• 1 tbsp ginger garlic paste
• 1 tsp green chilli - chopped
• 1 cup tomato - chopped
• 1 capsicum - chopped
• 1/4 tsp turmeric powder
• 1 tsp kashmiri red chilli powder
• 2.5 tbsp pav bhaji masala powder
• salt to taste
• 2 cup water
• 1/4 cup coriander leaves - chopped

Accompaniments

• 10 pavs for serving with bhaji
• 1 onion - finely chopped
• 1 lemon - sliced in wedges
• 1/4 cup coriander leaves - for garnish

PROCEDURE

• rinse, peel and chop the veggies (carrot, beans, potato, cabbage)
• add all the chopped veggies in a pressure cooked including peas
• add 2 cup water
• pressure cook the veggies for 6-7 whistle in medium flame
• open the cooker and mash the veggies using potato masher, then keep aside
• heat unsalted butter in a pan
• temper with cumin seeds
• add finely chopped onion
• saute well until it turns transparent
• add chopped green chilli and ginger garlic paste
• saute well until the raw smell goes
• add chopped tomato
• mix well and saute for few minutes or until the tomatoes become soft and mushy
• cook on low medium flame
• add chopped capsicum
• saute for 2-3 minutes
• add turmeric powder, Kashmiri red chilli powder and pav bhaji masala powder
• mix well and cook for 1 minute on medium flame
• add mashed veggies with all of the stock from the cooker
• add salt, 1 cup water and mix well
• cook on low flame for 10-15 minutes
• occasionally keep on stirring, otherwise the bhaji will stick to bottom of the pan
• consistency of the bhaji should not be too thick or thin, it should be semi gravy consistency
• once it reaches the desired consistency, switch off the flame
• garnish with chopped coriander leaves
• Delicious bhaji is ready to serve with pav

For Toasting Pav

• heat a tsp of butter in a pan
• when the butter starts to melt, place the pav or bun on the butter
• toast the pav on Both the sides and then serve

Serving Pav Bhaji

• take the bhaji in a plate, add a tsp of butter on top of the bhaji
• serve with lemon wedges, coriander leaves and finely chopped onions
• serve bhaji with toasted pav