Authentic Mumbai Pav Bhaji: A Step-by-Step Recipe
35 minutes
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About Authentic Mumbai Pav Bhaji: A Step-by-Step Recipe
Experience the vibrant flavors of Mumbai street food with this authentic Pav Bhaji recipe. This utterly buttery delight is surprisingly easy to make at home, bringing the taste of India's bustling city streets to your kitchen.I've perfected this recipe over time, ensuring a rich and flavorful bhaji that's both delicious and visually stunning. The secret? A touch of beetroot for that signature vibrant color and the perfect balance of spices.Get ready to impress your friends and family with this incredible dish! Whether you're a seasoned cook or a beginner, this recipe will guide you through each step for a truly unforgettable meal.
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Recipe Time & More
Prep20 minutes
Cook15 minutes
Total35 minutes
Ingredients
Vegetables
- 4 Potato medium size, peeled and diced
- 1 Bell Peppers capsicum, diced
- 1 cup Pea boiled, fresh or frozen
- 1 Carrot diced
- 1/4 Cauliflower diced
- 1/2 cup French bean diced
- 4 Tomato diced, medium size
- 2 Onion chopped
Spices & Aromatics
- 3 tbsp Ginger-garlic paste
- 2 Chili adjust to taste, chopped, green
- 1/4 Beetroot for color (optional), grated
- 1/4 cup Coriander chopped, for garnish
- 2 tsp Chili powder red
- 1 1/2 tsp Turmeric powder
- 2 tsp Coriander powder
- 1 tsp Pav bhaji masala or to taste
- 1 tsp Garam masala
- 1 1/2 tsp Salt to taste
Instructions
Prepare the Vegetables
- Pressure cook the diced potatoes, bell pepper, peas, carrots, cauliflower, and french beans with 1/2 teaspoon pav bhaji masala and 1/2 teaspoon salt until tender. Strain the vegetables, reserving the cooking liquid (vegetable stock).
Sauté Aromatics and Spices
- Heat 2 tablespoons of oil and 1 tablespoon of butter in a large pan or wok over medium heat. Add the chopped onions, ginger-garlic paste, and green chilies. Sauté until the onions are translucent and fragrant.
Cook the Tomato Base
- Add the red chili powder, turmeric powder, coriander powder, and the remaining 1 teaspoon of pav bhaji masala. Sauté for a few seconds. Add the diced tomatoes and cook until soft and mushy, mashing them occasionally with a potato masher to create a smooth gravy. If the gravy is too thick, add a little of the reserved vegetable stock.
Combine and Simmer
- Add the cooked vegetables to the tomato gravy. Gently mash everything together to achieve the desired pav bhaji consistency. Stir in the grated beetroot (if using).
Final Touches
- In a small bowl, whisk together the juice of half a lemon, a tablespoon of the vegetable stock, and 1 teaspoon pav bhaji masala. Add this mixture to the bhaji and stir well. Taste and adjust salt as needed.
Grill the Pav and Serve
- Lightly butter the pav rolls and grill them on a griddle or in a pan until lightly toasted. Serve the hot pav bhaji generously topped with butter and fresh coriander leaves.
Recipe Notes
Expert Tips for the Best Pav Bhaji
- For a richer flavor, use a mix of both butter and oil for cooking.
- Don't overcook the vegetables; they should be tender but not mushy.
- Adjust the amount of green chilies according to your spice preference.
- If you don't have pav rolls, you can serve the bhaji with naan bread or even rice.
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Recipe Nutrition
Calories: 476kcalCarbohydrates: 64gProtein: 10gFat: 22gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 54mgSodium: 885mgPotassium: 1687mgFiber: 14gSugar: 14gVitamin A: 5808IUVitamin C: 153mgCalcium: 104mgIron: 4mg
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Absolutely scrumptious! Thanks for the recipe.
Looks so good! Can’t wait to try it.
This looks divine! Can’t wait to make it.