Pav Bhaji is the favourite street food of Bombay. It was a lunch delicacy developed for the then mill workers before it became famous and spread everywhere. Pav is bread and bhaji is vegetables. The bhaji is a mix of vegetables with spices. The original bhaji does not contain beetroot. It’s an addition to make it more nutritious.
Need –
- Potatoes – 2
- Onion – 1 – large
- Capsicum – 1
- Carrot – 1
- Cauliflower – 1
- Beetroot – 1
- Tomato – 4
- Green peas – 1 cup
- Butter – 6 tbsp or cubes
- Oil – 1 tsp
- Ginger garlic paste – 1 tsp
- Jeera/ Cumin seeds – 2 tsp
- Red chilli powder – 2 tsp
- Turmeric – 1/2 tsp
- Pav bhaji masala – 5 tsp (Substitute with garam masala ONLY if pav bhaji masala is not available)
- Salt
- Lemon
- Chopped onion – 1
- Coriander leaves – handful
Process –
- Peel potatoes , carrot ,beetroot and cube them. Clean the cauliflower and blanch it. Pressure cook all for 4 whistles. Cool and mash it
- In a pan take 2 tbsp butter and oil (oil prevents burning) and temper jeera. Add chopped onion and cook till translucent , add the ginger garlic paste. Cook till raw smell goes away. Add chopped tomatoes. Cook till tomatoes turn mushy and add chopped capsicum and saute it; keep it crunchy. Add the peas
- Add the red chilli powder , turmeric , half pav bhaji masala , salt. Add the mashed vegetables and mix. Add water to adjust the consistency. Add the remaining pav bhaji masala and switch off when you see a boil. Squeez half a lemon and add the remaining butter and coriander.
- Serve with butter toasted pav , chopped onions , lemon wedge.
TamarindtoAmchur 