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Pav Bhaji

Pav bhaji is an Indian fast food curry from Maharashtra, with vegetables (bhaji) and served with a soft bun (pav).

Prep Time
40 mins
Cook Time
40 mins
Total Time
1 hr 25 mins
Servings: 8 people
Calories: 210 kcal
Course: Main Course
Cuisine: Indian

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

    Cup of Yum
  1. Heat the oil and 3 tablespoons of butter over medium heat in a large, heavy-bottomed Dutch oven.
  2. Add the cumin seeds and sauté them for a few seconds until they start popping.
  3. Add the bell peppers and sauté for 5 minutes over medium to high heat, stirring frequently.
  4. Add the onion and sauté over medium heat for 10 minutes without burning it (lower the heat if necessary).
  5. Add the tomatoes, 3 teaspoons of pav bhaji masala powder and 1 teaspoon of salt. Mix well.
  6. Cover and cook over low heat for 10 minutes.
  7. 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.
  8. Cover and cook over medium heat for 5 minutes.
  9. Add the mashed potatoes, grated carrots, grated beets and peas (keep a few for garnish). Stir well.
  10. Add 1½ cups (400 ml) of boiling water
  11. Boil covered for 10 minutes then, using a potato masher, mash everything together.
  12. Cover and cook again over medium heat, stirring frequently, until the sauce reduces.
  13. 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.
  14. Add the remaining butter, remaining garlic paste, kasuri methi, and half of the cilantro leaves. Mix well.
  15. Cover and simmer for 2 minutes.
  16. Turn off the heat and add the lemon juice and the rest of the cilantro leaves. Mix together.
  17. Serve hot with chopped onions, lemon wedges and hot toasted pav.