Pav Bhaji Masala

Pav Bhaji

Recipe Details

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Ingredients

Main Ingredients

• Butter – 4 tsp, divided
• Asafoetida / Hing – 1/8 tsp
• Onions – 2 large, chopped
• Ginger-garlic paste – 1 1/2 tsp
• Tomatoes – 2, chopped
• Green capsicum / Bell pepper – 1/2, chopped
• Frozen green peas – 1/2 cup
• Pav Bhaji Masala – 2 tsp
• Coriander leaves – 10 tbsp, chopped
• Salt – to taste
• Pav or soft bread rolls – 4

To Pressure Cook

• Carrots – 2
• Beans – 10
• Cauliflower – 1/2 head
• Potatoes – 2 medium
• Water – as needed for pressure cooking

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Preparation

1. Peel and chop the carrots and potatoes.
2. Chop the beans and cauliflower into medium-sized pieces.
3. Add the carrots, beans, cauliflower, and potatoes to a pressure cooker with enough water for cooking.
4. Pressure cook for about 3 whistles, or until all the vegetables are very tender.
5. Allow the pressure to release naturally.
6. Drain any excessive liquid if necessary, then mash the cooked vegetables with a potato masher. Keep aside.
7. Chop the onions, tomatoes, capsicum, and coriander leaves.

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Cooking Instructions

1. Heat part of the measured butter in a wide pan over medium heat, reserving some for toasting the pav.
2. Add the asafoetida and chopped onions.
3. Sauté until the onions become soft and golden.
4. Add the ginger-garlic paste and cook until the raw aroma disappears.
5. Add the chopped tomatoes and cook until they become soft and pulpy.
6. Add the chopped capsicum and frozen green peas.
7. Cook for about 2 minutes.
8. Add the mashed vegetable mixture.
9. Add the Pav Bhaji Masala and salt to taste.
10. Mix thoroughly, mashing lightly as you stir so the vegetables blend together.
11. Cook over medium-low heat for about 10 minutes, stirring frequently.
12. If the bhaji becomes too thick, add a little hot water as needed to reach a soft, scoopable consistency.
13. Add the chopped coriander leaves at the end and mix well.
14. Taste and adjust the salt or Pav Bhaji Masala if needed.

Toast the Pav

1. Heat a dosa tawa or flat skillet over medium heat.
2. Slice the pav rolls horizontally without separating them completely if preferred.
3. Add some of the reserved butter to the pan.
4. Place the pav cut-side down and toast until lightly golden.
5. Turn briefly and toast the other side if desired.
6. Remove from the pan and serve immediately with the hot bhaji.

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Tips

Pav Bhaji Masala: This spice blend gives the bhaji its characteristic flavor. Different brands vary in strength, so adjust after tasting.

Potatoes: Avoid using too many potatoes, as they can overpower the flavor and make the bhaji overly starchy.

Green Peas: Frozen peas can be added directly. If using firm fresh peas, cook them until tender before adding them to the bhaji.

Mash While Cooking: Lightly mashing the vegetables as the bhaji simmers helps create the familiar soft and creamy texture.

Consistency: Pav Bhaji should be thick but not dry. Add a little hot water if needed while simmering.

Butter: Use the measured butter between the bhaji and toasted pav according to your preferred richness.

Serving Suggestion

Serve Pav Bhaji hot with butter-toasted pav, finely chopped raw onion, fresh lemon wedges, and extra coriander leaves if desired.