Pav Bhaji – Indian Street Food

Step 1: Pressure Cook Vegetables

Add chopped potatoes, carrots, green peas, and cauliflower florets to a pressure cooker. Season with salt, turmeric powder, and Kashmiri red chili powder. Add 2 cups of water. Close the pressure cooker and cook for 4 to 5 whistles on medium flame until vegetables are soft.

Step 2: Mash Vegetables

Once the pressure is released, open the cooker and mash the cooked vegetables thoroughly with a potato masher. Set aside.

Step 3: Prepare Masala Base

Heat a large iron skillet (tava) on medium flame. Add 100 gms of unsalted butter and 2 tablespoons of oil. Add 1 teaspoon of cumin seeds and let them splutter. Add 3 finely chopped onions and sauté on high flame until they turn golden brown.

Step 4: Add Aromatics and Tomatoes

Add 3 chopped green chilies and 2 teaspoons of ginger-garlic paste. Cook for 3 minutes until the raw smell disappears. Add 5 finely chopped tomatoes and mix well.

Step 5: Add Spices

Season with 1 teaspoon of salt, 1/4 teaspoon of turmeric powder, 2 teaspoons of Kashmiri red chili powder, and 4 teaspoons of Pav Bhaji Masala. Mix all the spices thoroughly with the vegetables.

Step 6: Add Capsicum and Cook

Add 1 chopped capsicum and cook for 3 minutes, stirring occasionally.

Step 7: Combine with Mashed Vegetables

Add the cooked and mashed vegetables to the masala base. Mix everything well until fully combined. Add 1/2 cup of water and mix again.

Step 8: Mash and Simmer Bhaji

Mash the bhaji again with the potato masher to achieve a smooth consistency. Let it simmer for 5 minutes. Adjust seasoning if needed.

Step 9: Toast Pav Buns

Heat a separate tava and add some butter. Cut the pav buns in half. Place the pav buns on the tava, spread butter on top, and toast until golden brown on both sides.

Step 10: Serve Pav Bhaji

Serve the hot Pav Bhaji on a plate. Garnish with chopped coriander leaves, chopped onions, and a squeeze of fresh lime. Add a few cubes of butter on top of the bhaji for extra richness. Serve immediately with the toasted pav buns.

• If the bhaji becomes too thick, add a little hot water to adjust the consistency.

• For a rich red color, use Kashmiri red chili powder. Avoid artificial food coloring for healthier home cooking.

• Serve Pav Bhaji immediately with freshly toasted pav buns and fresh accompaniments like chopped onions, lime wedges, and extra butter.