🍛 Pav Bhaji Recipe

🔸 Ingredients

For the Bhaji (Vegetable Mash):

  • 2 large potatoes, peeled and chopped
  • 1 cup cauliflower florets
  • 1 cup green peas (fresh or frozen)
  • 1 large carrot, chopped
  • 1 large onion, finely chopped
  • 2 large tomatoes, finely chopped
  • 1 green bell pepper (capsicum), finely chopped
  • 2–3 green chilies, finely chopped (adjust to taste)
  • 1 tbsp ginger-garlic paste
  • 3 tbsp pav bhaji masala (available in stores)
  • 1 tsp red chili powder (adjust to taste)
  • ½ tsp turmeric powder
  • 2 tbsp butter (plus extra for toasting pav)
  • 2 tbsp oil
  • Salt to taste
  • Fresh coriander, chopped (for garnish)
  • 1 lemon, cut into wedges (for serving)
  • Water as needed

For the Pav (Bread):

  • 8 pav buns (soft bread rolls)
  • Butter for toasting

🔸 Instructions

1. Cook the Vegetables:

  • Boil potatoes, cauliflower, peas, and carrots together in water until soft (about 15–20 minutes).
  • Drain and mash roughly. Keep aside.

2. Prepare the Bhaji Base:

  • Heat oil and 2 tbsp butter in a large pan.
  • Add chopped onions and sauté until golden.
  • Add ginger-garlic paste and green chilies; sauté for 2 minutes.
  • Add chopped tomatoes and cook until soft and mushy.

3. Add Capsicum & Spices:

  • Add chopped bell pepper, turmeric, red chili powder, and pav bhaji masala.
  • Cook for 5 minutes until the capsicum softens.

4. Combine Veggies and Mash:

  • Add the mashed vegetable mix to the pan.
  • Add salt and about ½ cup water to adjust consistency.
  • Mix well and mash with a potato masher to get a smooth, thick curry.
  • Cook on low heat for 8–10 minutes, stirring frequently.
  • Add remaining butter on top and mix.

5. Toast the Pav:

  • Heat a flat pan or tawa.
  • Slice pav buns horizontally (but keep them intact).
  • Spread butter generously on the cut sides.
  • Toast until golden and crisp.

🔸 Serve:

  • Serve hot bhaji garnished with fresh coriander.
  • Place buttered toasted pav on the side.
  • Add lemon wedges and chopped onions on the side.