How to make Paneer Pav Bhaji
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How to make Paneer Pav Bhaji
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Paneer Pav Bhaji is a variation of the popular and classic pav bhaji made with paneer, mixed vegetables, pav bhaji masala and herbs.
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Ingredients
For Cooking Vegetables
- 2 medium size potatoes
- 1 cup chopped cauliflower
- 1 cup chopped carrot
- 1 cup peas - fresh or frozen
- ½ cup french beans, chopped - (optional)
- water as required for pressure cooking
Other Ingredients
- 3 tablespoon butter or preferably amul butter
- 1 teaspoon cumin seeds
- 1 large onion, finely chopped or ⅔ to ¾ cup
- 2 to 3 large tomatoes, finely chopped or 2 cups
- 1 small or medium sized capsicum (green bell pepper) or ⅓ to ½ cup
- 2 to 3 teaspoon ginger garlic paste
- 1 or 2 green chilies , chopped
- 2 tablespoon Pav Bhaji Masala
- 1 teaspoon kashmiri chilli powder or freshly pounded 1-2 dry deseeded red chilies – the latter works much better and imparts a beautiful orange color to the bhaji
- 1 teaspoon turmeric powder
- 1.5 cups water or the broth or stock of the cooked veggies, add a required
- salt as required
- 1 cup grated paneer or small paneer cubes (cottage cheese)
- ½ teaspoon garam masala (optional)
For toasting pav
- 12 pavs
- butter as required
For Garnish
- 2 to 3 tablespoons grated paneer
- 2 to 3 tablespoons chopped coriander leaves
Instructions
- Boil all the vegetables except onions, tomatoes and capsicum in a 3 litre pressure cooker adding water just about covering the veggies.
- When the pressure falls on its own in the cooker then only open the lid.
- Strain the water from the vegetables and reserve the vegetable stock or broth aside.
- Mash the vegetables lightly and keep aside. Don’t make a puree.
- Alternatively, you can also mash when making the bhaji.
- In a frying pan or kadai or a large tava/griddle or skillet, add butter.
- When the butter melts, add cumin seeds. When they splutter, add the chopped onions.
- Saute the onions stirring often till they soften.
- Now add the ginger-garlic paste. Saute for a few seconds or till the raw aroma of the ginger-garlic disappears.
- Add chopped green chilies and saute for a minute.
- Add the tomatoes and saute them stirring often till they become soft and mushy.
- Add the chopped capsicum. Now add the kashmiri chilli powder, turmeric powder and pav bhaji masala.
- Mix the spice powders well. Saute for few minutes till the capsicum becomes a little soft.
- You don’t need to make the capsicum very soft. A little crunch is alright.
- Now add the mashed vegetables.
- Combine the mashed vegetables well with the masala base.
- Add 1.5 cups of reserved vegetable stock or water. Mix well. Keep on stirring and let the bhaji gravy simmer for 7 to 8 minutes till it thickens to a medium consistency.
- If the gravy becomes too dry or thick and then add some water.
- Once you get the medium consistency, then add the grated or cubed paneer. Mix well and switch off the heat.
To make buttered pavs
- Slice the pavs. On a flat pan or skillet, heat some butter.
- When the butter melts, keep the pav on the melted butter so that it absorbs the butter and fry for a minute. Toast the second side and also pan fry for a minute.
- If you want to make the pav crisp, fry for a few more minutes both the sides. Serve the pavs hot with the bhaji.
Serving the bhaji
- When done, pour the hot bhaji in bowls or plates. Garnish with coriander leaves and grated paneer.
- You can top the bhaji with some butter, if you like it. In fact, with more butter, the bhaji tastes very good.
- Serve the paneer pav bhaji hot with the buttered pavs together with a side of finely chopped onions and chopped lime or lemon.
Notes
- The spice powders can be easily adjusted to suit your taste.
- If you don’t want to add butter, then you can also make the bhaji in oil.
- If you don’t have pav bhaji masala, then add garam masala. I have made bhaji with garam masala only and nobody could tell the difference. In this scenario, just add some dry mango powder/amchur to the bhaji to get that slightly sour taste.Quantity is 1 or 2 tsp garam masala with 1 tsp amchur/dry mango powder. If you are adding this then don’t add the ½ tsp garam masala mentioned above. That is only meant if you are using pav bhaji masala.
Nutrition Information
Show Details
Calories
567kcal
(28%)
Carbohydrates
66g
(22%)
Protein
18g
(36%)
Fat
27g
(42%)
Saturated Fat
14g
(70%)
Polyunsaturated Fat
2g
Monounsaturated Fat
5g
Trans Fat
1g
Cholesterol
54mg
(18%)
Sodium
773mg
(32%)
Potassium
756mg
(22%)
Fiber
10g
(40%)
Sugar
8g
(16%)
Vitamin A
4577IU
(92%)
Vitamin B1 (Thiamine)
1mg
Vitamin B2 (Riboflavin)
1mg
Vitamin B3 (Niacin)
5mg
Vitamin B6
1mg
Vitamin B12
1µg
Vitamin C
59mg
(66%)
Vitamin D
1µg
Vitamin E
1mg
Vitamin K
22µg
Calcium
402mg
(40%)
Vitamin B9 (Folate)
104µg
Iron
5mg
(28%)
Magnesium
73mg
Phosphorus
196mg
Zinc
2mg
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 567 kcal
% Daily Value*
| Calories | 567kcal | 28% |
| Carbohydrates | 66g | 22% |
| Protein | 18g | 36% |
| Fat | 27g | 42% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 54mg | 18% |
| Sodium | 773mg | 32% |
| Potassium | 756mg | 16% |
| Fiber | 10g | 40% |
| Sugar | 8g | 16% |
| Vitamin A | 4577IU | 92% |
| Vitamin B1 (Thiamine) | 1mg | |
| Vitamin B2 (Riboflavin) | 1mg | |
| Vitamin B3 (Niacin) | 5mg | |
| Vitamin B6 | 1mg | |
| Vitamin B12 | 1µg | 42% |
| Vitamin C | 59mg | 66% |
| Vitamin D | 1µg | 5% |
| Vitamin E | 1mg | |
| Vitamin K | 22µg | |
| Calcium | 402mg | 40% |
| Vitamin B9 (Folate) | 104µg | |
| Iron | 5mg | 28% |
| Magnesium | 73mg | 18% |
| Phosphorus | 196mg | |
| Zinc | 2mg |
* Percent Daily Values are based on a 2,000 calorie diet.
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4.3
9 reviews
Good
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