Pav Bhaji
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Unrated
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Prep Time
40 mins
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Cook Time
40 mins
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Total Time
1 hr 25 mins
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Servings
8 people
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Calories
210 kcal
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Course
Main Course
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Cuisine
Indian
Pav Bhaji
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Pav bhaji is an Indian fast food curry from Maharashtra, with vegetables (bhaji) and served with a soft bun (pav).
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Ingredients
- 4 tablespoons vegetable oil (or coconut oil)
- 6 tablespoons butter
- 1 tablespoon cumin seeds
- 5 oz. green bell pepper , finely grated
- 3 oz. red bell pepper , finely grated
- 5 oz. White onions , finely grated
- 20 oz. roma tomatoes , peeled, seeded and chopped
- 6 teaspoons Pav Bhaji Masala , divided
- 2 teaspoons deggi mirch , Kashmir sweet red chili powder
- 3 teaspoons coriander powder
- ¾ teaspoon turmeric powder
- 3 tablespoons garlic paste
- 2 lb potatoes , boiled and mashed with a fork
- 5 cooked carrots , finely grated
- 1 small cooked beet , finely grated
- 5 oz. peas , cooked
- 1 tablespoon ground kasuri methi , dried fenugreek leaves
- 1 large lime , freshly squeezed
- 3 cups boiling water
- 5 tablespoons chopped cilantro leaves
- 5 tablespoons butter
- salt
To serve
- grated red onion
- lices lemon (or lime)
- 8 Pav , Indian buns
Equipment
- Dutch oven
- Potato masher
Instructions
- Heat the oil and 3 tablespoons of butter over medium heat in a large, heavy-bottomed Dutch oven.
- Add the cumin seeds and sauté them for a few seconds until they start popping.
- Add the bell peppers and sauté for 5 minutes over medium to high heat, stirring frequently.
- Add the onion and sauté over medium heat for 10 minutes without burning it (lower the heat if necessary).
- Add the tomatoes, 3 teaspoons of pav bhaji masala powder and 1 teaspoon of salt. Mix well.
- Cover and cook over low heat for 10 minutes.
- Add the deggi mirch (Kashmir red sweet chili powder), coriander powder, turmeric powder, and remaining pav bhaji masala powder, 2 tablespoons of garlic paste, and salt to taste. Mix well.
- Cover and cook over medium heat for 5 minutes.
- Add the mashed potatoes, grated carrots, grated beets and peas (keep a few for garnish). Stir well.
- Add 1½ cups (400 ml) of boiling water
- Boil covered for 10 minutes then, using a potato masher, mash everything together.
- Cover and cook again over medium heat, stirring frequently, until the sauce reduces.
- Once the water has been absorbed, add another 1½ cups (350 ml) of boiling water and salt to taste and cook again, covered, and over medium heat, until you obtain a kind of thick stew. Stir regularly.
- Add the remaining butter, remaining garlic paste, kasuri methi, and half of the cilantro leaves. Mix well.
- Cover and simmer for 2 minutes.
- Turn off the heat and add the lemon juice and the rest of the cilantro leaves. Mix together.
- Serve hot with chopped onions, lemon wedges and hot toasted pav.
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