Description
A vibrant and comforting dish of spiced vegetables served with soft, buttery bread rolls, originating from the streets of Mumbai.
Ingredients
Scale
- 3 tablespoons butter (Amul butter preferably, divided)
- 2 tablespoons oil
- 1 teaspoon cumin seeds
- 1 onion, finely chopped (approximately 1 cup chopped)
- 1 tablespoon ginger, minced
- 1.5 tablespoons garlic, minced
- 1 teaspoon green chili paste (adjust to taste)
- 1 green bell pepper, chopped (approximately 1 cup chopped)
- 3–4 Roma tomatoes (500gms, about 2.5 cups chopped)
- 1 cup cauliflower florets
- 3 potatoes (500gms, about 2.5 cups roughly chopped)
- 1/2 cup green peas
- 1/2 cup beetroot (peeled and grated, optional)
- 2 tablespoons tomato paste
- 2–3 tablespoons Pav Bhaji Masala (adjust to taste)
- 1/4 teaspoon turmeric powder
- 1 teaspoon Kashmiri red chili powder (optional and to taste)
- 1 teaspoon coriander powder
- 1 teaspoon Kasuri Methi (dry fenugreek leaves)
- 1.5 teaspoons salt (adjust to taste)
- 2 cups water (plus as required to adjust consistency)
- 12 Pav (dinner rolls)
- 6–8 tablespoons butter (for garnishing the Pav)
- 1–2 tablespoons Pav Bhaji Masala (optional, to sprinkle before serving)
- Some cilantro, for garnishing
- 1 medium red onion, finely chopped (for serving)
- 1–2 tablespoons butter (cut into cubes, for serving)
- 1/4 cup cilantro (for garnish)
- 1 lemon (cut into wedges or slices)
Instructions
- Sautéing the Aromatics: Start with a large pan or kadhai over medium heat. Add oil and butter. Once melted, toss in cumin seeds. Let them infuse for about 30 seconds. Add onion and sauté until golden brown—about 5-7 minutes.
- Add the Spices: Stir in ginger, garlic, and green chili paste. Cook for 2 more minutes, stirring continuously.
- Toss in the Veggies: Add bell pepper, tomatoes, cauliflower, potatoes, and peas. Stir to mix. Then add beetroot, tomato paste, Pav Bhaji Masala, turmeric, red chili powder, coriander powder, and salt.
- Add Water and Cook: Pour in water and mix. Cover the pan and let it simmer on low heat for 15-20 minutes.
- Mashing the Vegetables: Once tender, mash everything together in the pan until smooth. Add Kasuri Methi and simmer for another 5 minutes to meld flavors.
- Preparing the Pav: In a separate pan, melt butter over medium heat. Toast halved Pav rolls until golden brown.
- Plating and Serving: Serve the hot bhaji in a bowl, garnished with butter, cilantro, and optional Pav Bhaji Masala. Serve with chopped onion and lemon wedges on the side.
Notes
For a cheesy twist, add shredded cheese before serving. For a vegan version, swap butter for coconut oil.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 375
- Sugar: 6g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 11g
- Cholesterol: 35mg
Keywords: Pav Bhaji, Indian Street Food, Vegetarian Comfort Food