Ingredients
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6 soaked Kashmiri Red Chillies
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6-7 Garlic cloves
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Salt as per taste
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Cauliflower, cut into small florets Approx 150 gm
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1 small Carrot, cut into pieces
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1/2 Beetroot, cut into pieces
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3 medium size Potatoes, cut into cubes
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1/2 cup Green Peas
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1/2 tsp Pav Bhaji Masala
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1 cup + more Water
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1 tbsp + more Butter
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1 tsp Oil
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1 tsp Cumin Seeds (Jeera)
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1 tsp Kasuri Methi
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2 medium sized finely chopped Onions
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1 medium sized finely chopped Capsicum
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1/2 tsp Turmeric Powder
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1/2 tsp Red Chilli Powder
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1.5 tsp Coriander Seeds Powder
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1 tsp Pav Bhaji Masala
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4 medium sized chopped Tomatoes
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1/2 cup Water
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Finely chopped Coriander & Onion (to garnish)
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1 Lemon Juice
About
Pav bhaji is a popular Indian street food originating from Mumbai. It consists of a spicy vegetable mash (bhaji) made from potatoes, tomatoes, peas, and spices, served with buttered, toasted bread rolls (pav). The dish is often garnished with chopped onions, coriander, and a squeeze of lemon. It’s typically enjoyed as a hearty and flavorful snack or meal. Pav bhaji is renowned for its vibrant flavors and is a favorite comfort food across India.
Steps
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1
Done
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SOAK 6 KASHMIRI RED CHILLIES IN WARM WATER FOR 3 HOURS. AFTER SOAKING, ADD A LITTLE WATER, 6-7 GARLIC CLOVES, AND SALT TO TASTE. COARSELY GRIND THE MIXTURE TO MAKE A CHUTNEY. SET ASIDE. |
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2
Done
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IN A PRESSURE COOKER, ADD 150 GM CAULIFLOWER FLORETS, 1 SMALL CARROT PIECES, 1/2 BEETROOT PIECES, 3 MEDIUM-SIZED POTATOES CUBES, 1/2 CUP GREEN PEAS, 1/2 TSP PAV BHAJI MASALA, AND SALT TO TASTE. |
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3
Done
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ADD 1 CUP WATER AND COOK FOR 3-4 WHISTLES. ONCE DONE, ALLOW THE PRESSURE TO RELEASE. |
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4
Done
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IN A PAN, HEAT 1 TBSP BUTTER AND 1 TSP OIL. ADD 1 TSP CUMIN SEEDS AND 1 TSP KASURI METHI. LET THEM SIZZLE. ADD 2 FINELY CHOPPED ONIONS AND FRY UNTIL GOLDEN BROWN. ADD 1 FINELY CHOPPED CAPSICUM AND SAUTÉ FOR A COUPLE OF MINUTES. |
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5
Done
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MIX IN 1/2 TSP TURMERIC POWDER, 1 TSP RED CHILLI POWDER, 1.5 TSP CORIANDER SEEDS POWDER, 1 TSP PAV BHAJI MASALA, AND SALT. STIR WELL. |
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6
Done
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ADD 4 CHOPPED TOMATOES AND COOK UNTIL THEY SOFTEN AND THE OIL SEPARATES. STIR IN THE PREPARED MIRCHI CHUTNEY. |
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7
Done
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MASH THE COOKED VEGETABLES FROM THE PRESSURE COOKER AND ADD THEM TO THE PAN. MIX THOROUGHLY. |
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8
Done
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ADD 1/2 CUP WATER TO ACHIEVE THE DESIRED CONSISTENCY. COOK ON MEDIUM HEAT FOR 5 MINUTES. ADD FINELY CHOPPED CORIANDER AND SQUEEZE 1 LEMON OVER THE BHAJI. MIX WELL. |
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9
Done
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HEAT SOME BUTTER ON A PAN. SPRINKLE A LITTLE PAV BHAJI MASALA. PLACE THE CUT PAV ON THE PAN AND TOAST UNTIL GOLDEN BROWN, SPRINKLING SOME CHOPPED CORIANDER ON TOP. |
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10
Done
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TRANSFER THE PAV BHAJI TO A SERVING PLATE. SERVE WITH CHOPPED ONIONS AND CORIANDER. |
