How to Cook Tasty Pav Bhaji Recipe

Pav Bhaji Recipe. Free UK Delivery on Eligible Orders Looking For Pav Bhaji? To make pav bhaji, specifically the bhaji - onion, ginger-garlic paste, tomatoes, are sauteed in butter first. Later to which boiled and mashed vegetables are added followed by pav bhaji masala.

Pav Bhaji Masala Recipe: Pav Bhaji is one of the most popular Indian snacks, specially in Maharashtra. It is a delicious combination of different vegetables cooked and mashed together. This is one dish, loved by people of all ages and cooked with different variations in different households. You can cook Pav Bhaji Recipe using 15 ingredients and 13 steps. Here is how you cook it.

Ingredients of Pav Bhaji Recipe

1. You need 2 of onions finely chopped.
2. Prepare 2 of tomatoes peeled and finely chopped.
3. You need 2-3 of potatoes.
4. You need 1/4 kg of peas.
5. You need 1/4 kg of cauliflower.
6. You need 3 of green capsicum (shimla mirch).
7. It's 2-3 tbsp of pav bhaji masala.
8. Prepare 1/4 tsp of turmeric powder.
9. Prepare 1 tsp of kashmiri red chilli powder.
10. You need 3-4 tbsp of heaped butter.
11. It's 1 tsp of ginger garlic paste.
12. It's 4-5 tbsp of chopped coriander leaves for garnishing.
13. It's as needed of Cooking oil.
14. Prepare as needed of Lemon wedges.
15. You need to taste of Salt.

Pav Bhaji is a medley of mashed vegetables simmered in onion tomato gravy, pav bhaji masala powder, and lots of butter. Serve them with Ladi Pav Pav Bhaji bun, a dollop of salted butter on top of the Bhaji, along with chopped onions and lemon wedges. Some people call it as Pau Bhaji, Pav Baaji, Paav Bhaji, Paav Bhajji, Pav Bhaji Masala. Heat the oil in a wok over medium heat.

Pav Bhaji Recipe step by step

1. In a large bowl add salt and keep aside. Now chop all the cauliflower florets and drop into the salted water..
2. Peel all the green peas, wash and keep aside. Peel the potatoes, wash and keep aside. Wash and chop roughly shimla mircha and keep aside..
3. Now in a cooker add washed, drained green peas, potatoes chopped into thick pieces, shimla mirch chopped into thick pieces, and drained cauliflower florets. Add 1-2 cups of water with salt and 1/4 tsp turmeric powder. Close the lid and pressure it till 3-4 whistles on high flame or till the veggies are completely done..
4. Turn off the gas, once cool open the lid and check if the cauliflower’s florets, green peas and potatoes are completely done. (do not worry about green capsicum as it will be done in just one whistle itself). They should be such that if you press them they should mash up completely. Drain and keep aside the vegetables and vegetable stock (if any) both separately..
5. In a kadhai or huge tawa/ griddle drizzle 3-4 tbsp oil along with 1-2 tbsp butter (you can add more), add chopped onions and fry till the onions are translucent..
6. Add ginger garlic paste and fry till the raw smell disappears..
7. Add tomatoes and cook till the juice has dried up. Now add salt, a pinch of turmeric powder, bhaji pav masala and red chilli powder. Mix well and roast the masala..
8. Add little water say about 1/4 cup vegetable stalk which we preserved before, mix and roast the masala..
9. Add the vegetables, Mix well and keep mashing it with the help of bhaji pav masher or with the help of the spatula. (press the vegetables with the back of spatula, as they are so soft that they will be smashed quickly).
10. Roast and cook till the oil separates, adjust salt as per your taste and add 3-4 tbsp chopped coriander leaves. Off the gas..
11. Side by side in a pan add 1 tbsp butter and spread out 2 ladi pav sprinkle some bhaji pav masala (optional) and coriander leaves. Fry till it is a bit crisp, flip add 1-2 tbsp of melted butter again and fry till it is a bit crisp this side too. Repeat with all the pav’s and serve hot with bhaji..
12. In a small bowl, add finely chopped 1-2 onions and sprinkle some chopped coriander leaves. Keep aside..
13. Transfer the bhaji in a serving bowl or plate, sprinkle few chopped coriander leaves again, add a huge blob of butter and serve hot with lemon wedges, chopped onions and hot buttery pavs..

Add tomatoes, and cook until pasty. Stir and cook for a minute. Bring it to a boil and simmer for ten minutes, pressing with the back of the spoon a few times, till all the vegetables are completely mashed. Add pav bhajee masala, salt and the rest of the chopped tomatoes. Cook on medium heat for two minutes, stirring continuously.