Paneer Pav Bhaji
A rich and protein-packed twist on the classic Mumbai street food, featuring mashed vegetables and crumbled paneer in a spiced tomato gravy.
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Ingredients
- 2 large Potatoes, boiled and peeled
- 1 cup Cauliflower florets, steamed
- 1/2 cup Green peas, boiled
- 200 grams Paneer, crumbled or finely diced
- 3 tablespoons Butter, unsalted
- 2 medium Onions, finely chopped
- 3 medium Tomatoes, finely chopped
- 1 tablespoon Ginger-garlic paste
- 2 tablespoons Pav Bhaji Masala
- 1 teaspoon Kashmiri Red Chili Powder
- 1/4 cup Fresh Cilantro, chopped
- 8 pieces Pav (Bread rolls)
Instructions
- 1
Mash the boiled potatoes, cauliflower, and peas together into a smooth paste using a potato masher.
- 2
Heat 2 tablespoons of butter in a large flat pan or kadai; add onions and sauté until translucent.
- 3
Add the ginger-garlic paste and sauté for a minute, then add tomatoes and cook until they turn soft and mushy.
- 4
Stir in the Pav Bhaji masala, red chili powder, and salt; cook until the oil starts to separate from the spices.
- 5
Add the mashed vegetable mixture and half a cup of water; mix thoroughly and simmer for 5-7 minutes while mashing occasionally.
- 6
Fold in the crumbled paneer and half of the cilantro, cooking for another 3 minutes to let the paneer absorb the flavors.
- 7
Adjust consistency with a little hot water if needed and finish with a dollop of butter and remaining cilantro.
- 8
Slit the pav rolls, toast them on a griddle with butter and a pinch of masala, and serve hot with the bhaji, lemon wedges, and chopped onions.
Nutrition per Serving
485
Calories
18g
Protein
52g
Carbs
24g
Fat
7g
Fiber
9g
Sugar
850mg
Sodium
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