Classic Mumbai Pav Bhaji
A spicy, buttery mashed vegetable curry served with toasted dinner rolls, originating from the street food stalls of Mumbai.
Ready to Cook?
Hands-free mode with voice commands & timers
Ingredients
- 3 medium Potatoes, peeled and cubed
- 1 cup Cauliflower florets
- 1/2 cup Green peas
- 4 tablespoons Unsalted Butter
- 2 medium Red Onions, finely chopped
- 3 medium Tomatoes, finely chopped
- 1 tablespoon Ginger-Garlic Paste
- 2 tablespoons Pav Bhaji Masala
- 1 teaspoon Kashmiri Red Chili Powder
- 1 tablespoon Dried Fenugreek Leaves (Kasuri Methi)
- 1/4 cup Fresh Cilantro, chopped
- 8 pieces Pav (Dinner Rolls)
Instructions
- 1
Pressure cook or boil the potatoes, cauliflower, and peas in water until very soft, then drain the excess water.
- 2
Mash the boiled vegetables thoroughly using a potato masher until a smooth consistency is reached.
- 3
In a large flat pan or tawa, melt 2 tablespoons of butter and sauté the onions until translucent.
- 4
Add the ginger-garlic paste and chopped tomatoes, cooking until the tomatoes turn mushy and the oil starts to separate.
- 5
Stir in the Pav Bhaji masala, chili powder, and salt; add a splash of water to prevent the spices from burning.
- 6
Add the mashed vegetables to the pan, mix well with the masala, and add water to adjust the consistency while mashing further on the heat.
- 7
Finish the bhaji by stirring in the remaining butter, kasuri methi, and fresh cilantro.
- 8
Slice the pav rolls in half, toast them on a hot griddle with butter and a pinch of masala, and serve hot with lemon wedges and raw onions.
Nutrition per Serving
420
Calories
9g
Protein
58g
Carbs
18g
Fat
7g
Fiber
6g
Sugar
850mg
Sodium
Ratings & Reviews
No ratings yet
