Paav- Bhaji

Nothing like classic Indian street food isn’t it? This morning my home made pav buns were waiting to be eaten. And what better way, than to pair them up with this delicious bhaji.


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Paav- Bhaji
Nothing like classic Indian street food isn't it? This morning my home made pav buns were waiting to be eaten. And what better way, than to pair them up with this delicious bhaji.
Cuisine indian
Prep Time 10 minutes
Cook Time 20 minutes
Servings
Ingredients
Cuisine indian
Prep Time 10 minutes
Cook Time 20 minutes
Servings
Ingredients
Instructions
  1. Wash and chop the potatoes, carrots and beans.
  2. Take about 1 and 1/2 cups of water in a pressure cooker and add the chopped veggies [from step 1] , the cauliflower florets and the green peas. Pressure cook for 2 whistles.
  3. Drain and store the excess water. Mash the cooked veggies well.
  4. In a thick bottomed pan or kadhai, heat the oil.
  5. Add finely chopped onions, green chilli and ginger garlic paste. Saute for 2 minutes.
  6. Add the chopped tomatoes along with turmeric powder, cumin powder, coriander powder and red chilli powder.
  7. Cook until the mixture starts to leave oil.
  8. Add the chopped capsicums and saute for 3-4 minutes.
  9. Add the mashed veggies and mix well.
  10. Add the vegetable stock [ from step 3] to adjust the consistency of the bhaji.
  11. Add the salt and garam masala. Close with a lid and allow to simmer, on a low flame for 3-4 minutes.
  12. Use the masher to mash the bhaji well/ you can also use the back of a large ladle to do this. This step is important, to get all the flavour of the veggies and spices together.
  13. Turn off the heat and add the butter. Garnish with finely chopped fresh coriander leaves.
  14. Serve hot with butter toasted pav buns, chopped onions and lemon slices.
Recipe Notes

Notes-

The choice and variety of veggies, is completely yours.

Do take care not to add the bell peppers in the pressure cooker. I have done that once, and pressure cooked capsicums taste awful. Also they lose their crunch.

I sometimes use the store bought ' pav bhaji masala' too. If you are using that, you can skip adding the other spices. Or alternately you can add a bit of pav- bhaji masala and reduce the amount of other spices.

Kashmiri lal mirch is brilliant to give a lovely red-orange colour, without making the bhaji too spicy. But you can use regular red chilli powder too.

I have posted the recipe of home made pav buns too [ in the bread section]. I am sure you would love to give it a shot and serve it along with this yummy bhaji.

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