Pav Bhaji, a street food famous all over India, a very fun & delicious dish to eat. It is a dish loved by people of all ages. This dish tastes great when it is eaten in street shops, but it cannot be eaten regularly as the amount of butter/oil used really will not keep you healthy.
Since we all love it so much, we should be able to eat it more often. So here comes the home cooking part. We can cook it at home & make it super healthy with more veggies & delicious with real good spices. We also get to customize the flavor to our liking & definitely sounds great to all of us.
This is yet another family favourite at my home, is a big hit with children. We usually make to for birthday parties & kids love it. We are happy because the kids love it & it has good amount of veggies so they get all the nutrients required along with enjoying the food.
A fun dish to prepare with family & friends, you can eat to your heart’s content too. A crowd pleaser for sure. This dish when prepared does feed a lot of people & makes great leftovers too.
Do try this recipe. Your family will love you for preparing it.
- 1 ½ Cup – Cauliflower Florets
- 1 ½ Cup – Potatoes (diced to the same size as the cauliflower)
- ¼ Cup – Carrots (diced)
- 2 Small – Onions
- 2 Medium – Tomatoes
- 1 Tbsp – Grated Ginger& Garlic
- 2 Tsp – Oil
- 1 ½ Tsp – Butter
- Salt to taste
- ¼ Tsp – Turmeric Powder
- ½ Tsp – Kashmiri Red Chilli Powder
- 1 Tsp – Homemade Sambhar / Curry Powder (optional, you can skip it if you want)
- 2 Tbsp – Pav Bhaji Masala (I have used store bought branded pav bhaji masala powder)
- 1 Tsp – Lime/Lemon Juice
- ¼ Cup – Chopped Coriander/Dhania Leaves
- ¼ Tsp – Garam Masala (homemade)
- Pav or Buns as required
- 3 Tsp Butter – To fry the Pav/Buns
- We need to boil the veggies with 1 glass water & a Tsp of salt. (Plz keep heat on Medium). We add water upto half of the veggies, if we add more than half it may boil over the pan.
- We cook it in a heavy bottom pan, close the lid partially until it comes to a full boil. Once it comes to a full boil cover the lid.
- We cook it for 12-14 minutes until the veggies are cooked. Around 12 minutes open the lid & chk if the veggies are cooked.
- Once the veggies are cooked, drain the liquid (veg stock) & keep it aside.
- We take the veggies into a wide bowl & mash it with a potato masher or a fork. We prefer a chunky consistency, but if you like the curry to be smooth you can mash the veggies more. Set the mashed veggies aside.
- Heat a heavy bottom, wide pan add oil & butter. (plz keep heat on low).
- As the butter melts add the grated ginger & garlic. Sauté.
- Add salt & sauté well. (salt helps it to cook well).
- Add Onions & sauté well, we close the pan with a lid & let the onions cook.
- After a few minutes we open the pan & check if the onions have turned soft & translucent.
- Then we add the tomatoes & sauté.
- We cook the Tomatoes in the open for a few minutes & then cover with lid & cook for few more minutes until the Tomatoes turn soft.
- Then we add Turmeric powder, Kashmiri Red Chilli Powder & sauté well.
- Add Homemade Sambhar/curry powder & sauté well.
- We add Pav Bhaji Masala powder & Sauté. I have used Store Bought branded Pv Bhaji Masala Powder. (This quantity makes the curry a bit spicy, if you want a less spicy curry reduce the pav bhaji masala powder to 1 or 1 ½ tbsp).
- Then add the ½ glass veg stock we saved earlier from cooking the veggies. (Since it was salted, we need not add any more salt).
- Please increase the heat to medium high & mix well.
- We cover the pan with lid & let it cook for a few minutes.
- After a few minutes we open lid, mix. (plz reduce the heat to medium).
- We mash the curry with a potato masher.
- We add the mashed veggies & mix well. (plz keep heat on medium low).
- With a Potato masher mash the veggies into the masala nicely.
- Add 1 glass of water & mix well.
- Add garam masala, mix well & we cover with lid to let it cook.
- After a few minutes we open the lid, mix the curry & mash the veggies with a potato masher again.
- Then mix well & turn off heat.
- Add lime/lemon juice, fresh coriander/dhania leaves & mix well.
- Ready to serve
For the Pav:
- Heat a Tava/griddle. Add butter on the tava/griddle & spread it nicely.
- Once the butter has melted, place the pav on the melted butter & let them fry.
- We move the pav around the pan to make sure the pav absorbs all the melted butter.
- After a few minutes we melt more butter on the Tava/griddle & flip the pav & let it fry on the other side too.
- Once they turn golden brown we take it out & serve it.
Serve hot with a pat of butter on the bhaji.