Pav Bhaji Recipe

Pav Bhaji Recipe (Mumbai Street Style)

Easy pav bhaji – A detailed recipe to make quick & delicious mumbai pav bhaji at home. Bhaji is a thick buttery mixed vegetable curry served with Indian buns – pav. Instructions included for stovetop & Instant pot

Prep: 15min

Total: 30min

Serving Size: 1 serving

Nutrition Facts: calories 321 kcal, Carbohydrate 42 g, Protein 8 g, Fat 13 g, Saturated Fat 7 g, Cholesterol 30 mg, Sodium 666 mg, Fiber 6 g, Sugar 8 g, servingSize 1 serving

Ingredients:

• 1½ to 2 cup potatoes (diced (3 medium or 2 large) (300 grams))
• ½ to ¾ cup green peas ((75 grams matar))
• 1 cup cauliflower ((100 grams florets, optional))
• ½ cup carrot ((optional, 1 small, 75 grams))
• ½ cup capsicum ((bell pepper) chopped)
• 1 tablespoon oil
• 1 tablespoon butter
• 1 medium onion ((¾ to 1 cup finely chopped, 125 grams ))
• 1 tablespoon ginger garlic paste (or chopped)
• 1 green chili ((slit or chopped, optional))
• 2 medium tomatoes ((¾ to 1 cup finely chopped, 125 grams))
• 1 to 1½ teaspoon red chili powder ((less spicy kind or red chili paste from 10 red chilies))
• ¼ teaspoon turmeric
• 1 to 1½ tablespoon pavbhaji masala powder ((use more if needed))
• ¾ tablespoon kasuri methi ((dried fenugreek leaves, optional))
• 1 teaspoon salt
• 4 to 6 Pav (buns) ((dinner rolls))
• 1 tablespoon butter (for toasting pav)
• ½ teaspoon pav bhaji masala ( powder)
• 1 Lemon wedges
• 2 tablespoon onions (Chopped )
• 2 tablespoon Coriander leaves
• 2 tablespoon butter

Instruction:

1. If cooking in cooker, let it whistle twice. When the pressure releases open the lid and mash them well.
2. Add ¾ tbsp kasuri methi if using and cook until it reaches a desired consistency.
3. Garnish with onions, butter and lemon wedges. Serve pav bhaji hot or warm.
4. Serve alongside toasted buns and freshly cut onions.

Pav Bhaji Recipe | Easy Mumbai Street Style Pav Bhaji Recipe

Easy pav bhaji recipe | easy mumbai style pav bhaji recipe

Prep: 10min

Total: 40min

Yield: 4

Ingredients:

• 1 tbsp + 1 tbsp butter
• 3 to mato (finely chopped)
• ¼ cup peas / matar
• ½ capsicum (finely chopped)
• 2 potato (boiled & mashed)
• 1 tsp salt
• 1 tsp + ¼ tsp kashmiri red chilli powder / lal mirch powder
• ¼ tsp turmeric / haldi
• 1 tsp + ½ tsp pav bhaji masala
• 1 tsp + 1 tsp kasuri methi / dry fenugreek leaves
• 2 tbsp + 1 tbsp coriander leaves (finely chop ped)
• 1 tsp ginger garlic paste
• 1 onion (finely chopped)
• ½ lemon juice
• 3 drops red food colour (optional)
• water to adjust consistency
• 8 pav / bread roll
• 4 tsp butter
• ½ tsp kashmiri red chilli powder / lal mirch powder
• ½ tsp pav bhaji masala
• 4 tsp coriander leaves (finely chopped)

Instruction:

1. firstly, in a large kadai heat 1 tbsp butter and add vegetables. cook and mash well.
2. now add 1 tsp chilli powder, ¼ tsp turmeric, 1 tsp pav bhaji masala, 1 tsp kasuri methi and 2 tbsp coriander leaves.
3. heat a tbsp of butter and add ¼ tsp chilli powder, ½ tsp pav bhaji masala, 1 tsp kasuri methi.
4. also add 1 tbsp coriander leaves, 1 tsp ginger garlic paste, 1 onion and ½ lemon juice. saute well.
5. now add 3 drops of red food colour and mix well.
6. boil and mash for 5 minutes adjusting consistency.
7. finally, serve pav and bhaji as pav bhaji.

Pav Bhaji Recipe (Super Delicious)

Pav Bhaji is a hearty, delightsome, flavorful meal of mashed vegetable gravy with fluffy soft buttery dinner rolls served with a side of crunchy piquant onions, tangy lemon and herby coriander. You will love this pav bhaji recipe for its Mumbai style flavors. I share the traditional method of making street style Pav Bhaji and a quick Instant Pot recipe.

Prep: 20min

Total: 40min

Serving Size: 1 serving

Nutrition Facts: calories 531 kcal, Carbohydrate 88 g, Protein 16 g, Fat 14 g, Saturated Fat 6 g, Cholesterol 18 mg, Sodium 896 mg, Fiber 13 g, Sugar 10 g, Trans Fat 1 g, servingSize 1 serving

Ingredients:

• 3 potatoes ((medium-sized) – 250 grams)
• 1 to 1.25 cups chopped cauliflower (- 120 to 130 grams)
• 1 cup chopped carrot
• 1 cup green peas (- fresh or frozen)
• ⅓ cup chopped french beans (- 12 to 14 french beans – optional)
• 2.25 to 2.5 cups water (- for pressure cooking veggies)
• 3 tablespoons Butter (- salted or unsalted)
• 1 teaspoon cumin seeds
• ½ cup finely chopped onion (or 1 medium to large onion)
• 2 teaspoons Ginger Garlic Paste (or 1.5 inch ginger & 5 to 6 medium garlic cloves crushed in a mortar)
• 1 teaspoon chopped green chilies (or serrano peppers or 1 to 2 green chilies)
• ½ cup finely chopped capsicum (or 1 medium sized capsicum (green bell pepper))
• 2 cups finely chopped tomatoes ((tightly packed) or about 2 to 3 large tomatoes)
• 1 teaspoon turmeric powder ((ground turmeric))
• 1 teaspoon kashmiri chilli powder (or freshly ground 3 to 4 soaked dry kashmiri red chilies)
• 2 to 3 tablespoons Pav Bhaji Masala (- add as required)
• 1.5 to 2 cups water (or the stock in which the veggies were cooked, add as needed)
• salt (as required)
• 2 to 3 tablespoons Butter ( – salted or unsalted)
• ½ teaspoon cumin seeds
• ½ cup finely chopped onions (or 1 medium to large onion – 50 to 60 grams)
• 2 teaspoons Ginger Garlic Paste (or 1.5 inch ginger and 5 to 6 medium garlic cloves crushed in a mortar)
• 1 teaspoon chopped green chilies (or serrano peppers or 1 to 2 green chillies)
• 2 cups chopped tomatoes ( or 3 large tomatoes – 300 grams)
• ⅓ cup chopped capsicum ((green bell pepper))
• 2 cups chopped potatoes ( or 3 medium or 2 large potatoes – 250 grams)
• ¾ to 1 cup chopped cauliflower (- 100 grams)
• ¾ cup chopped carrots ( or 1 medium to large carrot – 100 grams)
• ¼ cup chopped french beans (- optional)
• ½ cup green peas (- fresh or frozen)
• ½ teaspoon turmeric powder
• 1 to 1.5 teaspoons kashmiri red chilli powder (or ½ to 1 teaspoon cayenne pepper or paprika)
• 1.25 cups water
• salt (as required)
• 2 tablespoons Pav Bhaji Masala
• 1 to 2 tablespoons Butter (- to be added later)
• 2 tablespoons coriander leaves ((cilantro))
• 12 pav ((dinner rolls) or as required)
• 3 to 4 tablespoons Butter (- for roasting pav)
• 1 lemon (or lime, chopped in wedges)
• 1 onion (- medium to large, finely chopped)
• 3 to 4 tablespoons chopped coriander leaves (- for garnish)
• 2 to 3 tablespoons Butter (- for topping – add more for a richer version)

Instruction:

1. 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.
2. Then add chopped green chilies. Mix well.
3. 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.
4. Then add 2 to 3 tablespoons pav bhaji masala. mix very well.
5. When the bhaji is simmering, you can fry the pav so that you serve the pav with hot bhaji. Slice the pavs.
6. 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.
7. You can turn over and toast them more if required. Then remove in a plate and keep aside.
8. 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.
9. Reheat in a small pan. If the bhaji looks thick, mix in some water to loosen it a bit and reheat.

How To Make Pav Bhaji Recipe | Street Food | The Bombay Chef – Varun Inamdar

FAQ

What is pav bhaji pav made of?

Is pav bhaji healthy or unhealthy?

Which masala is best for pav bhaji?

• Tata Sampann Pav Bhaji Masala. …
• Pure and Sure Organic pav bhaji masala. …
• Vasant Pav Bhaji Masala. …
• DPS Pav Bhaji Masala. …
• Galaji Mumbai Pav Bhaji Masala. …
• Zoff pav bhaji masala. …
• Kohinoor Mumbai Pav Bhaji Masala. …
• Ciba Taaza Spices Pav Bhaji Masala Powder.

What is pav bhaji in english?