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Pav Bhaji
By : Sadhana
Category : Vegetables, Punjabi, Party recipes
Servings : 4
Time Taken : 45-60 mins
Rating :
  1. Peel the potatoes. Pressure cook carrot, peas, cauliflower and potatoes together for 3-4 whistles.
  2. Take out from the cooker and strain the water and mash the vegetables well (Keep the vegetable water aside for pav bhaji).
  3. Heat two tablespoons of butter in a tava, temper the cumin.
  4. Once it starts crackling, add ginger paste, jalapenos and finely chopped capsicum and saute for a few more minutes.
  5. Add chilli powder and pav bhaji masala; saute for three minutes.
  6. Now add tomato puree and a little butter.
  7. Cook over medium-high heat until the oil begins to separate.
  8. Now add the mashed vegetables, vegetable water and the salt in it and mix it well.
  9. Very carefully, using a potato masher or the back of a ladle, mash the vegetables very well.
  10. Bring the mixture to a boil, turn down the heat, and simmer for another 20 minutes or until the vegetables are really tender.
  11. Be aware that the mixture can spurt up as it boils, so keep a lid on it while you are not actively stirring it.
  12. Simmer for 15-20 minutes to really get the flavours to melt together.
  13. Switch off the gas.
  14. Garnish with coriander leaves.
  15. Squeeze lime and add tiny bits of butter.
  16. Toast pav buns lightly with some butter and serve with bhaji.
3 - big potatoes
a handful - green peas
1 - grated carrot
1 - finely chopped/grated capsicum
2 - finely chopped jalapenos (optional)

Other ingredients:
3/4-1 tin - organic tomato sauce
2 tbsp - pav bhaji masala powder
1 tbsp - Kashmiri red chili powder
2 tbsp - butter
1 tsp - cumin
Salt to taste
Coriander leaves, to garnish
1 tbsp - lemon juice
Pav buns (sweet dinner rolls or Potato buns)
Butter - to toast the buns

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