Who wants to eat pav bhaji?

U Vaidehi

U Vaidehi

As you lay the buttered pav and the crimson bhaji on your dining table, the thick aroma of buttered gravy along with the fragrant blend of savoury spices fills your nostrils. The bhaji glistens under the bright lights, as if inviting you to indulge in its thick flavour. It’s time for some pav bhaji! For more recipes, please visit our library.

A little history: – 

Pav bhaji is a fast-food dish that originated in the Indian state of Maharashtra in the late 1850s as a quick lunchtime dish for textile mill workers in Mumbai. Since the thick vegetable curry (aka bhaji) brings with it a plethora of nutritious vegetables, pav bhaji was the natural choice for textile mill workers who had to work long hours at the mill without breaks. 

pav bhaji

Ingredients: – 

For Bhaji
4 medium sized potatoes
1 medium sized carrot 
1 small cauliflower
1 green bell pepper
1 cup peas
2 medium beetroots for colour (optional)
1 tsp salt

For Tadka
1 tsp Jeera (cumin)
1 tsp oil
100g salted butter
4 large tomatoes
2 medium onions
1 tbsp ginger garlic paste
1 tbsp Kashmiri chilli powder
1 tsp turmeric powder
3 tbsp Pav Bhaji Masala

Please follow the below steps: –

– Cut large pieces of potatoes, cauliflower, bell pepper, beetroot and carrot and add to a pressure cooker along with peas.
– Add water and salt to the vegetables and let it pressure cook. 
– Switch off the flame after 4-5 whistles
– Drain the excess water and mash the vegetables to a porridge consistency. Do not throw away the water. 
– Add oil to a pan and add 3 cubes of butter.
– Add Jeera (cumin) and ginger garlic paste to the pan. 
– Now add finely chopped onions and stir it till it’s golden brown.
– Add finely chopped tomatoes to the mixture and stir it continuously for 4-5 minutes.
– Add Kashmiri mirchi power and mix well. Keep adding little water to get the mixture to a paste like consistency.
– Once the mixture starts losing water, add a few more cubes (2-3) of butter. 
– Add turmeric powder, salt and half of the pav bhaji masala and mix well. 
– add the Vegetables mixture to the masala and mix well. 
– Add the remaining Pav bhaji masala and check the consistency of your pav bhaji
– Add the rest of the butter and the water we kept aside earlier and let it simmer for 5 minutes.
– Serve this bhaji with lightly buttered Pav, raw onions and lemon

Bon appetit!

How did the pav bhaji turn out? Do share your experience below 🙂

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