Authentic Mumbai Pav Bhaji: A Spicy Vegetarian Street Food Delight
40 minutes
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About Authentic Mumbai Pav Bhaji: A Spicy Vegetarian Street Food Delight
Craving an explosion of Mumbai street food flavor? This authentic Pav Bhaji recipe delivers a symphony of spices and textures that will transport you straight to India's bustling streets.Imagine a medley of mashed vegetables simmered in a rich, tomato-based gravy, fragrant with aromatic spices, and crowned with a melting pat of butter. Served with soft, buttery pav (dinner rolls), each bite is pure comfort.This vibrant vegetarian dish is a true culinary adventure, surprisingly easy to recreate in your own kitchen. Get ready to tantalize your taste buds!
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Recipe Time & More
Prep15 minutes
Cook25 minutes
Total40 minutes
Ingredients
Bhaji Vegetables
- 1 cup Potato peeled and chopped
- 1/2 cup Carrot peeled and chopped
- 1/2 cup Cauliflower chopped
- 1/2 cup Bell Peppers chopped, green
- 1/2 cup Peas fresh or frozen, green
Bhaji Gravy/Paste
- 1/2 cup Tomato chopped
- 1/2 cup Onion chopped
- 1 tbsp Garlic Paste
- 1 tbsp Ginger Paste
- 1 tbsp Chilies finely chopped, green
- 1 tsp Kashmiri Chili Powder red
- 1 tsp Pav Bhaji Masala available at indian grocery stores
- 5 tbsp Butter
- 1-2 tsp Salt or to taste
Garnish
- 1 Onion sliced or finely chopped
- 1/4 cup Coriander Leaves chopped
- 4 wedges Lemon
Serve With
- 12 Pav indian dinner rolls
Instructions
Cook the Bhaji Vegetables
- In a pressure cooker, combine all the bhaji vegetables with 3 cups of water.
- Pressure cook for 3 whistles or 10 minutes. This ensures the vegetables are perfectly tender.
- Allow the pressure to release naturally, then open the cooker and check the vegetables. They should be easily mashed.
Prepare the Bhaji Gravy/Paste
- In a large saucepan or pot, melt 1 1/2 tablespoons of butter or oil over medium heat. Add the chopped onions and sauté until translucent.
- Add the ginger and garlic pastes and cook until fragrant and lightly browned.
- Add the chopped tomatoes and cook until they soften and break down, about 8-10 minutes. Covering the pot will help speed up the process.
- Stir in the chopped green chilies (optional, omit for less heat).
- Add the chopped green bell pepper and sauté for a few minutes until slightly softened but still retaining some crunch.
- Using a potato masher or a sturdy spoon, coarsely mash the tomato-onion mixture.
- Drain the cooked vegetables, reserving the cooking liquid. Add the vegetables to the saucepan and mash them coarsely into the tomato-onion mixture.
- Stir in the pav bhaji masala and salt. Add about 1/2 cup of the reserved vegetable cooking liquid. Simmer for 2-3 minutes, allowing the flavors to meld.
- Adjust the consistency of the bhaji by adding more of the reserved cooking liquid if needed. For a thicker bhaji, omit the extra liquid.
- In a separate small pan, melt the remaining 1/2 tablespoon of butter. Add the Kashmiri red chili powder and cook briefly to create a flavorful seasoning.
- Pour the chili-infused butter over the bhaji and stir well to combine. Cover and remove from heat.
- To serve, slice the pav rolls in half. Melt butter on a griddle or tawa. Toast the pav until golden brown and buttery.
- Serve the hot bhaji topped with chopped onions, fresh coriander leaves, and a lemon wedge, alongside the buttered pav.
Recipe Notes
Good To Know
- This recipe was shared by home chef Geeta Biswas, an experienced homemaker who enjoys creating innovative Indian recipes.
Expert Tips
- Adjust the spice level to your preference by adding more or less chili powder.
- For a crispier texture, shallow fry the dish for a longer time.
- Serve hot with your favorite chutney or sauce for dipping.
Storage Instructions
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat before serving.
Also See
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Recipe Nutrition
Calories: 1045kcalCarbohydrates: 145gProtein: 23gFat: 43gSaturated Fat: 5gPolyunsaturated Fat: 20gMonounsaturated Fat: 8gTrans Fat: 0.2gSodium: 1258mgPotassium: 1151mgFiber: 18gSugar: 27gVitamin A: 7055IUVitamin C: 116mgCalcium: 248mgIron: 8mg
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3 Comments
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Looks incredible! Thanks for the details.
This looks so tasty! Thank you.
This is so tempting! Thank you.