Pav Bhaji Recipe

This delicious iresistable pav bhaji needs no introduction. Just talking about it is mouth watering :) 

Lets not waste much time and start preparing it !! I had earlier shared the recipe of Pav Bhaji Cooker Recipe. i.e. making bhaji in cooker. This is on pan version.

Preparation Time : 30-45 minutes
Cooking Time : 30 minutes
Serves : 3-4 people


Ingredients : 

• 5-6 boiled potatoes, 
• 8-10 florets of cauliflower, 
• 2 big onions diced  
• 3 tomatoes diced 
• 1 capsicum diced 
• 1 carrot diced 
• 1 cup green peas
• 2-3 garlic cloves 
• 3 tbsp of Pav Bhaji Masala (3 tablespoons)
• 4-5 tbsp of Butter. (more butter more better)... 
• 1/2 tsp of cumin seeds 
• 1 tbsp of red chili powder kashmiri
• 1/2 tsp of turmeric powder 
• salt to taste 
• lemon to squeeze 
• some corriander leaves 
• Pav 

Cut all the veggies in small pieces. Make sure you make the pieces as small as possible as this will make the bhaji more tasty and easy to crush. Wash the veggies and keep it aside.

Pressure cook cauliflower and potatoes for 3-4 whistles and once they are done smash it with pav bhaji smasher and keep it aside till you cook the rest veggies. 

Take a nonstick pan or a wok add butter to it and add cumin seeds. 
Add onions and saute till they turn little brown, add garlic cloves. 
You may use chilli and ginger paste at this stage (optional) - Note - I haven't used it so not adding in the ingredients. 

Add capsicum , carrot and saute again. Put the flame on medium high so it doesnt leave water, Add tomatoes and saute again. Now add little salt (only very little for vegetables to get cooked) and cover the lid and after 4-5 minutes check and mix it with spatula a little upside down so the vegetables dont stick to the bottom of the pan. Once the tomatoes are soft and mushy and vegetables are cooked nicely smash the vegetables with the help of bhaji smasher. 
Now add red chili powder, pav bhaji masala, less than 1/2 tsp of turmeric powder and mix everything nicely. Now add smashed cauliflower and potatoes and mix it till the masala is properly mixed to the vegetables. 
The bhaji should look brown / dark brown or golden in colour .. redish orange but not white. Reddish orange color comes with adding kashmiri red chilli powder. Potatoes should not look white. So it is necessary to mix everything nicely. Add more turmeric if required. 
Add salt, 1/2 glass of water and 2 tbsp of butter and let the bhaji simmer for 10-15 minutes on low flame till you see the butter starts seperating. 
Keep mixing it upside down to avoid sticking it to the bottom. 
Add lemon juice and decorate it with coriander. 
Serve hot with Pav, Onions and loads of butter. 
Yum ! Yum !