Pav Bhaji or Pao Bhaji is a traditional Maharashtrian street style fast food. It is basically is a mixture of boiled & mashed vegetable sauted in spicy onion and tomatoes gravy with a heavy dollop of butter. Pav Bhaji is not famous only in Mumbai but it is served across India and it varies in taste too from region to region. Below is the recipe of Pav Bhaji which is inspired by my visit to a very famous Pav Bhaji Restaurant in Mumbai called "Sardar Restaurant" which only & only sells Pav Bhaji and is one of the famous destination of Pav Bhaji lovers.
Click the PLAY BUTTON below to view the video recipe of Mumbai's Pav Bhaji Recipe:
INGREDIENTS:
3 medium sized potatoes - roughly chopped
1/2 small sized cabbage - roughly chopped
1/4 small sized cauliflower - roughly chopped
1 medium sized capsicum - roughly chopped
2 medium sized onion paste
7-8 garlic cloves paste
5-6 red juicy tomatoes paste
2-3 green chillies paste
1/4 cup peas
2-3 tbsp freshly chopped coriander leaves
1 lemon juice
5 tbsp cooking oil/butter
1 tsp cumin seeds (jeera)
1/2 tsp asafoetida (hing)
2 tsp red chilli powder
2 tsp coriander powder (dhaniya)
4 tsp pav bhaji masala (easily available in market)
pinch of turmeric powder
salt to taste
1 cup water
For Serving:
4 Pav/Bun split into half
Butter for garnish
SERVES: 2-3 persons
PREPARATION TIME: 15 Min
COOKING TIME: 30 Min
TOTAL TIME: 45 Min
* 1 CUP = 237 ML
METHOD:
1. In a pressure cooker, add potatoes, cabbage, cauliflower, capsicum & peas.
2. Add water and close the pressure cooker lid and cook it for 6-7 whistles. Turn off the gas.
3. Allow the pressure cooker to cool on its own.
4. Using a vegetable masher, mash cooked vegetables to a coarse paste.
5. In a separate deep pan, heat oil & add cumin seeds to it. Allow it to crackle.
6. Add asafoetida.
7. Add onion & garlic paste. Cook on medium flame till onion & garlic mixture is cooked to a light brown color.
8. Once the paste is cooked well, add tomatoes & green chillies paste.
9. Add dry spices - red chilli powder, coriander powder, turmeric, pav bhaji masala & salt to taste. Mix well.
10. Cover with a lid and cook till oil separates on low flame.
11. Add boiled & mashed vegetables to the cooked gravy & mix.
12. Cover with lid & allow it cook on low flame for 6-7 minutes.
13. Now add lemon juice & coriander leaves.
14. Cover with lid & cook for another 2-3 minutes.
15. Bhaji is ready.
16. On a flat pan, lightly toast pav/bun using oil or butter.
17. Add a dash of butter to Bhaji before serving. Serve hot with Pav.
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