Pav Bhaji Recipes

PAV BHAJI

Steps:

• Heat oil in a non-stick pan, add ¾ cup chopped onions and saute. When they turn golden add ginger-garlic paste and saute.
• Add cauliflower and saute. Add mashed potatoes and mix. Add fresh tomato puree and ready made tomato puree and mix well. Add ¾ cup water and mix and cook for 3-4 minutes.
• Add green capsicum and mix well. Cover and cook for 3-4 minutes.
• Add red chilli powder and lemon juice and mix. Add butter and mix.
• Chop coriander leaves and mix.
• Transfer into a serving bowl, garnish with remaining onion and a lemon slice and serve hot with pavs.

PAV BHAJI RECIPE (MUMBAI STREET STYLE)

Steps:

• Add 1 cup cauliflower florets, 1½ to 2 cups cubed potatoes, carrots (optional) and ½ to ¾ cup peas to a pot or pressure cooker.
• Pour 1½ cups water and cook until soft or tender.
• If cooking in cooker, let it whistle twice. When the pressure releases open the lid and mash them well.
• Add 1 tablespoon butter and 1 tablespoon oil to a pan and heat up.
• Next add ¾ to 1 cup finely chopped onions and fry till they turn translucent.
• Then add 1 tablespoon ginger garlic paste and 1 chopped green chili.
• Fry till it becomes fragrant.
• Next add ½ cup capsicums & saute for 3 to 4 minutes.
• Add ¾ to 1 cup chopped tomato and 1 teaspoon salt.
• Fry till tomatoes turn soft and mushy.
• Next add 1 teaspoon chili powder,¼ teaspoon turmeric and 1 to 1½ tablespoon pav bhaji masala powder.
• Mix and fry for another 2 minutes or until the raw smell of the mixture goes away.
• Add boiled & mashed veggies.
• Pour more water (½ to ¾ cup) just enough to bring to a thick consistency.
• Cook for 3 to 5 mins until the bhaji thickens. Taste and add more salt if needed. If you want it more spicy, add another half tsp chilli powder and cook for 3 to 4 minutes.
• Add ¾ tbsp kasuri methi if using and cook until it reaches a desired consistency.
• Slit the pav buns horizontally leaving one edge intact.
• Heat butter on a pan. Open the buns and sprinkle some pav bhaji masala on the butter.
• Place the pav & toast them for a min or two.
• Garnish with onions, butter and lemon wedges. Serve pav bhaji hot or warm.
• Press SAUTE button on the instant pot. Pour 1 tablespoon oil and add 1 tablespoon butter to the steel insert.
• Add ¾ to 1 cup onions and 1 slit green chilli. Saute until transparent.
• Then stir in 1 tablespoon ginger garlic and fry for 30 seconds.
• Add ¾ to 1 cup tomatoes, ½ cup chopped capsicum and sprinkle 1 teaspoon salt. Saute until the tomatoes turn soft and mushy.
• Then add in 1 to 1½ pav bhaji masala, 1 teaspoon chilli powder and ¼ teaspoon turmeric.
• Mix well and add all the veggies - 300 grams potatoes, 1 cup cauliflower florets, ½ cup carrots and ½ to ¾ cup green peas.
• Pour 2 cups water and deglaze the pot by scrubbing the bottom with a wooden spatula.
• Press CANCEL button and press PRESSURE COOK button with high pressure setting. Set the timer to 5 mins and position the steam release handle to sealing.
• When the IP beeps, wait for 5 mins for natural pressure release. Gently release the rest of the pressure manually.
• There will be lot of water when you open the lid. With a masher, mash all the veggies well, they will soak up the water.
• Press SAUTE button. If needed add more salt, pav bhaji masala and more red chilli for a brighter color. I usually add ½ teaspoon more red chilli powder at this stage.
• Let the bhaji simmer for 3 to 4 mins. It will thicken. Then add add crushed kasuri methi and mix. Press cancel. Sprinkle coriander leaves and 1 tablespoon butter.
• Slit each bun to 2 horizontally. Heat a pan. Smear some butter and sprinkle pav bhaji masala over the butter. (check images above) Toast the pavs until lightly crisp.
• Transfer bhaji to serving bowls. Top with butter & coriander leaves.
• Serve alongside toasted buns and freshly cut onions.

PAV BHAJI

Steps:

• Heat the oil in a wok over medium heat. Saute garlic and green chile for 30 seconds, then stir in onions and ginger. Cook until onions are brown. Add tomatoes, and cook until pasty. Stir in cauliflower, cabbage, peas, carrots and potatoes. Season with pav bhaji masala. Cover, and cook for 15 minutes, stirring occasionally. Season with salt, and stir in lemon juice.
• Toast the dinner rolls, and spread lightly with butter. Serve garnished with chopped onion, green chile and cilantro.

PAV BHAJI RECIPE (STOVETOP & INSTANT POT)

Steps:

• Rinse, peel and chop the veggies. You will need 1 cup chopped cauliflower, 1 cup chopped carrot, 3 medium sized potatoes (chopped) and ⅓ cup chopped french beans. You can also add veggies of your choice.
• Add all the above chopped veggies in a 2 litre pressure cooker. Also add 1 cup green peas (fresh or frozen).
• Add 2.25 to 2.5 cups water.
• Pressure cook the veggies for 5 to 6 whistles or for about 12 minutes on medium flame.
• When the pressure settles down on its own, open the cooker and check if the veggies are cooked well. You can even steam or cook the veggies in a pan. The vegetables have be to cooked completely.
• Heat a pan or kadai. You can also use a large tawa. Add 2 to 3 tablespoons butter. You can use amul butter or any brand of butter. Butter can be salted or unsalted.
• As soon as the butter melts, add 1 teaspoon cumin seeds.
• Let the cumin seeds crackle and change their color.
• Then add ½ cup finely chopped onions.
• Mix onions with the butter and saute on a low to medium flame till the onions translucent.
• Then add 2 teaspoons ginger-garlic paste. You can also crush 1.5 inch ginger and 5 to 6 medium garlic cloves in a mortar-pestle.
• Mix and saute till the raw aroma of both ginger and garlic goes away.
• Then add chopped green chilies. Mix well.
• Now add 2 cups finely chopped tomatoes. Mix very well.
• Then begin to sauté tomatoes on a low to medium heat.
• Saute till the tomatoes become soft and mushy and you see butter releasing from the sides. This takes about 6 to 7 minutes on a low to medium flame. If the tomatoes start sticking to the pan, then sprinkle some water and mix well.
• When the tomatoes have softened, then add ½ cup finely chopped capsicum (green bell pepper). Sauté for 2 to 3 minutes. If the mixture starts sticking to the pan, then you can sprinkle some water. You don't need to cook the capsicum till very soft. A little crunch is alright.
• Add 1 teaspoon turmeric powder and 1 teaspoon kashmiri red chilli powder.
• Then add 2 to 3 tablespoons pav bhaji masala. mix very well.
• Add the cooked veggies. Add all of the stock or water from the pressure cooker in which the veggies were cooked. Mix very well.
• Then season with salt as per taste.
• With a potato masher, begin to mash the veggies directly in the pan.
• You can mash the veggies less or more according to the consistency you want. For a smooth mixture mash more. For a chunky pav bhaji, mash less.
• Keep on stirring occasionally and let the bhaji simmer for 8 to 10 minutes.
• If the bhaji looks dry and then add some more water. The consistency is neither very thick nor thin.
• Do stir often so that the bhaji does not stick to the pan. When the pav bhaji simmers to the desired consistency, check the taste. Add salt, pav bhaji masala, red chili powder or butter if required.
• When the bhaji is simmering, you can fry the pav so that you serve the pav with hot bhaji. Slice the pavs.
• Switch on the instant pot. Press the sauté button on less mode. Add 2 tablespoons butter in the ip steel insert.
• When the butter melts, add cumin seeds and let them splutter and change color. Then add finely chopped onions and sauté onions till they soften.
• Next add the ginger-garlic paste and green chillies. Mix and sauté for a few seconds till the raw aroma of ginger-garlic goes away.
• Then add chopped tomatoes and chopped capsicum. Sauté for 1 to 2 minutes.Add the chopped veggies and green peas.
• Add ½ teaspoon turmeric powder and 1 to 1.5 teaspoons kashmiri red chilli powder. If using any other red chili powder or cayenne pepper, then you can add less of it. Also, add salt as per taste.
• Mix everything very well. Add water and stir.
• Press the cancel button. Now press the pressure cooker/manual button and set time to 7 minutes on high pressure.
• When the beep sound is heard and the pressure cooking is complete, do a quick pressure release (qpr). When all the pressure is released, open the lid.
• Using a napkin or oven mittens, remove the steel insert from the instant pot. Place it on your kitchen counter.
• With a potato masher, begin to mash the cooked vegetables. Mash very well. You can even use an immersion blender and puree the veggies. Just make a semi-fine puree.
• Now add 2 tablespoons pav bhaji masala and 1 to 2 tablespoons butter. You can skip the butter if you want. Mix very well.
• Place the steel insert pan in the IP. Press the cancel button and then press the sauté button on normal mode. Set the timer to 3 to 5 minutes or more.
• Simmer the bhaji for a few minutes, till it thickens a bit and you get the desired consistency. Stir often, so that the bhaji does not stick to the bottom. If the bhaji looks very thick, then add some water.
• Sprinkle 2 tablespoons chopped coriander leaves. Mix very well. Do check the taste and add salt, butter, kashmiri red chili powder or pav bhaji masala if required. Cancel and keep the IP on warm mode.
• Heat a skillet or a shallow frying pan. Keep the flame to a low and then add butter.
• When the butter begins to melt, add a bit of pav bhaji masala. You can skip pav bhaji masala if you want.
• Mix the pav bhaji masala very well with a spoon or spatula.
• Then place the pav on the butter.
• Rotate the pav all over the melted butter so that the pav absorbs the butter.
• Now turn over the pav and rotate them on the tawa so that the second side absorbs the butter. Add more butter if required.
• You can turn over and toast them more if required. Then remove in a plate and keep aside.
• Take the bhaji in a serving plate or a bowl. Top it up with one to two cubes of butter. You can add more butter, if you like.
• Place a side of finely chopped onions, lemon wedges and finely chopped coriander leaves. Or you can sprinkle onions, coriander leaves and lemon juice directly on the bhaji.
• Serve bhaji with the lightly pan fried and buttered pav. Pav bhaji is topped with chopped onions, coriander leaves and the lime or lemon juice is squeezed on the bhaji while eating.
• Refrigerate only the bhaji (vegetable gravy without any toppings of onions, coriander and lemon juice) in the refrigerator for 1 to 2 days.
• Reheat in a small pan. If the bhaji looks thick, mix in some water to loosen it a bit and reheat.

PAV BHAJI (INDIAN CURRY)

Steps:

• Heat 1 tablespoon oil in a saucepan over medium heat. Add onion and 1/4 teaspoon salt; fry until browned, 5 to 8 minutes. Add garlic; cook and stir for 4 minutes. Pour in 1 cup water. Add 1 teaspoon pav bhaji masala and 1/2 teaspoon salt. Bring to a boil. Reduce heat and simmer until flavors combine, about 10 minutes.
• Add tomatoes, potatoes, and corn to the saucepan. Season with chile powder, coriander, and ginger. Bring to a boil. Reduce heat and simmer for 15 minutes. Mash curry gently with the back of a wooden spoon or spatula. Simmer for 10 minutes more. Taste and adjust salt. Add 1/2 teaspoon pav bhaji masala and lemon juice. Mash slightly again.
• Add 1/4 to 1/2 cup water to give curry a runny consistency. Add remaining 1 tablespoon oil and butter; stir until butter is melted. Divide into serving bowls and sprinkle remaining pav bhaji masala on top.

PAV BHAJI RECIPE BY TASTY

Steps:

• Make the pav bhaji masala: Add the coriander seeds, cumin seeds, cloves, cinnamon stick, peppercorns, fennel seeds, and cardamom pods to a medium skillet. Turn the heat to medium and toast the spices for 3-5 minutes, stirring frequently, until fragrant. Remove from the pan and set aside to cool for 10 minutes.
• Transfer the toasted spices to a spice grinder and grind into a fine powder. Alternatively, use a mortar and pestle to grind the spices. Transfer the masala to an airtight container. It will keep for up to 6 months in a cool, dark place.
• Make the pav bhaji: In a small bowl, mix together the ginger and garlic.
• In a large pot or Dutch oven, combine the potatoes, tomatoes, peas, the ginger-garlic paste, 1½ tablespoons pav bhaji masala, the turmeric, 1 tablespoon chile powder, ½ cup (120 ml) water, and 1 teaspoon salt and stir well. Add the paprika and cayenne and stir to combine. Turn the head to medium and cover the pot. Cook for 25-30 minutes, until the potatoes are tender.
• Uncover the pan and use a potato masher to mash the vegetables into a paste. The mixture will not be completely smooth, but all of the vegetables should be broken down as much as possible. Transfer the mixture to a medium bowl and set aside.
• Melt the butter in the same pot (no need to wipe out). Add the red onion, jalapeños, the tomato paste, cilantro, ½ tablespoon pav bhaji masala, remaining ½ tablespoon chile powder, and remaining ½ teaspoon salt. Cook for 5-8 minutes, until the onion is translucent and spices are fragrant.
• Return the potato mixture to the pot and stir well to combine. Continue mashing, adding the remaining ½ cup water, plus more as needed, until the mixture is thick, but pourable. Season with more salt to taste.
• Serve the pav bhaji with buttered, toasted buns, minced red onion, minced cilantro, lemon wedges, and more butter on top.
• Enjoy!