Restaurant-Style Pav Bhaji: A Vibrant Mumbai Street Food Feast
1 hour 15 minutes
715 reads
About Restaurant-Style Pav Bhaji: A Vibrant Mumbai Street Food Feast
Craving a taste of Mumbai? This authentic Pav Bhaji recipe delivers the vibrant flavors of India's iconic street food, right to your kitchen. Imagine soft, spiced mashed vegetables simmered to perfection, served alongside buttery, toasted pav rolls.It's a symphony of textures, from the melt-in-your-mouth bhaji to the crisp, golden pav. This dish is a quick and satisfying weeknight meal, but also perfect for sharing with friends and family on the weekend.Get ready to be transported to the bustling streets of Mumbai with every delicious bite!
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Recipe Time & More
Prep30 minutes
Cook45 minutes
Total1 hour 15 minutes
Ingredients
Vegetables
- 1/2 cup Cauliflower
- 1/2 cup Cabbage
- 3-4 medium Potatoes
- 1 cup Carrot chopped
- 1/2 cup Bottle Gourd chopped
- 1 Bell Peppers chopped, green
- 1/4 Beetroot optional
Aromatics
- 2 tbsp Ginger-Garlic Paste
Tempering
- 1 tsp Garlic Paste
- 1/2 tsp Ginger Paste
- 2 Onions finely chopped
- 4 Tomatoes chopped
- 2-3 Chillies finely chopped, green
- 2 tbsp Oil or butter
Spices
- 1 tsp Chili Powder red
- 2 tsp Pav Bhaji Masala
- 1/4 tsp Turmeric Powder
- 1 tsp Coriander ground
- 1-2 tsp Salt or to taste
- 1 Lemon juiced, or 1/2 tsp mango powder
Instructions
- Wash and chop all the vegetables. Place them in a pressure cooker with 1 cup of water. Cook over medium heat until the cooker whistles 4-5 times. This ensures the vegetables are perfectly tender.
- Allow the pressure cooker to cool completely before opening. Once cooled, mash the cooked vegetables thoroughly using a potato masher.
- Heat the oil or butter in a large skillet or kadhai over medium heat. Add the chopped onions and sauté until they become translucent and softened. This builds a flavorful base for the bhaji.
- Add the ginger and garlic pastes to the skillet and sauté for about a minute until fragrant. Then, add the chopped tomatoes and green chilies. Mash these ingredients lightly with the potato masher to release their juices and create a coarse texture.
- Now, incorporate all the dry spices – red chili powder, Pav Bhaji masala, turmeric powder, ground coriander, and salt. Sauté for a few minutes until the spices are fragrant and the mixture starts to release oil. This blooming of spices enhances their flavor and creates a rich, vibrant color.
- Add the mashed vegetables to the skillet and mix well with the spice mixture. Sauté for 4-5 minutes, allowing the flavors to meld together. Finally, stir in the lemon juice or mango powder for a tangy kick.
- Garnish the Pav Bhaji with freshly chopped cilantro and lemon wedges. Serve hot with buttered and toasted pav rolls and a side of chopped onions for a truly authentic Mumbai street food experience.
Recipe Notes
Expert Tips
- For a richer flavor, consider using bone-in chicken thighs instead of boneless, skinless breasts.
- Adjust the spices to your preference. Add more chili powder for extra heat or more cumin for a smokier taste.
- Don't overcrowd the pan when browning the chicken. This will ensure the chicken cooks evenly and gets a nice crust.
Storage Instructions
- Store leftover chicken and sauce in an airtight container in the refrigerator for up to 4 days.
- Reheat gently on the stovetop or in the microwave.
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Recipe Nutrition
Calories: 291kcalCarbohydrates: 52gProtein: 7gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.03gSodium: 718mgPotassium: 1384mgFiber: 10gSugar: 12gVitamin A: 7485IUVitamin C: 121mgCalcium: 93mgIron: 3mg
Vimmi Bhatia
Articles: 12
3 Comments
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This is so inspiring! Can’t wait to cook it.
This is so tempting! Thank you.
Absolutely delicious! Thanks for sharing.