Updated: Jul 29, 2020
Pav bhaji is the quintessential Indian street food, commonly found at roadside stalls across the Mumbai. This spicy vegetable masala is served with warm, buttered pavs, give my Homemade Pavs a try it will cater to all your senses and can easily be made at home.
Bhaji Masala recipe
Prep time: 30 minutes
Cooking time: 20 minutes
Serving: 6 people
For the vegetables
Cauliflower: 1 medium to big-sized, cut into florets
Potato: 1 big or 2 medium-sized, diced
Carrot: 1 big, diced
Peas: 1-1/2 cups
For the gravy base
Onion: 2 medium-sized, chopped small
Tomato: 4 medium-sized, chopped small
Green capsicum: 1 chopped small
Ginger-garlic paste: 2 Tbsp
Coriander powder: 2 Tsp
Cumin powder: 1 Tsp
Turmeric: 1/2 Tsp
Red chilli powder: 2 Tsp
Pav Bhaji masala powder: 2-3 Tbsp
Salt: 1-1/2 Tsp
Coriander leaves: 1/2 cup, chopped fine
Juice of half a lemon
Oil: 2 Tbsp
Finely chopped onions, green chilies, coriander leaves
Butter cut into small cubes (optional)
Pressure cook all the vegetables together in a pressure cooker for one whistle and smash lightly using a vegetable smasher.
Add the oil into a thick bottomed pan. When it heats up, add the chopped onions and saute until light brown in color, then add the ginger-garlic paste and cook for 5-8 mins. Add the tomatoes and stir until the oil separates. Add in the masala powders and saute for a minute, stirring well so as not to burn.
Add the chopped capsicum and a half cup of water to cook, Gently stir in the smashed vegetables and mix well. Give it a taste adjust the seasoning as needed.
Once fully cooked through, add the chopped coriander leaves and lemon juice and turn off the heat.
To serve, cut the pav/buns horizontally, and toast them on a frying pan/tava with a cube of butter right before eating. Garnish the bhaji masala with chopped coriander leaves, onion, chilies, butter (optional) and lemon wedges and serve with the freshly toasted pavs.