Indian Favourite Pav Bhaji
Dive into the mouthwatering world of one of India’s most beloved street foods with this "Indian Favourite Pav Bhaji." This vibrant and flavorful dish brings together a medley of mashed vegetables like potatoes, cauliflower, carrots, and green peas, simmered in a rich blend of pav bhaji masala, tangy tomatoes, and warming spices. The bhaji, or vegetable curry, is perfectly complemented by golden, buttery pav (soft bread rolls) toasted to perfection. Ready in just under an hour, this quick and hearty recipe is perfect for family dinners or entertaining guests. Serve with a dollop of butter, a sprinkle of fresh coriander, and a squeeze of lemon for an irresistible burst of flavor. A wholesome, vegetarian comfort dish that’s easy to make and impossible to resist—your taste buds are in for a treat!
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Recipe Information
Ingredients
- 4 medium Potatoes
- 1 cup Cauliflower
- 1 cup Green Peas
- 1 large Carrot
- 2 medium Onions
- 4 large Tomatoes
- 1 medium Capsicum
- 4 tablespoons Butter
- 1 inch Ginger
- 5 units Garlic cloves
- 2 tablespoons Pav Bhaji Masala
- 1 teaspoon Red Chili Powder
- 0.5 teaspoon Turmeric Powder
- 1.5 teaspoons Salt
- 1 tablespoon Lemon Juice
- 2 tablespoons Fresh Coriander Leaves
- 8 pieces Pav (Soft Bread Rolls)
- 2 tablespoons Oil
Instructions
Boil the potatoes, cauliflower, green peas, and carrot in a pressure cooker with 2 cups of water for 3 whistles or until soft. Let the pressure release naturally.
Mash the cooked vegetables with a potato masher until combined. Set aside.
Heat 2 tablespoons of butter and 2 tablespoons of oil in a large pan over medium heat. Add finely chopped onions and sauté until golden brown.
Add finely minced ginger and garlic and sauté for 1-2 minutes until fragrant.
Add finely chopped tomatoes and cook until they turn soft and mushy, about 5 minutes.
Add chopped capsicum and sauté for 3-4 minutes until slightly softened.
Stir in pav bhaji masala, red chili powder, turmeric powder, and salt. Mix well and let the spices cook for 1 minute.
Add the mashed vegetables to the pan. Mix thoroughly and mash further with a masher till everything is well combined. Add 1 cup of water to adjust the consistency.
Simmer the bhaji on low heat for 10 minutes, stirring occasionally to avoid sticking.
Add lemon juice and chopped coriander leaves. Mix well and turn off the heat.
Slice the pav horizontally and toast with butter on a skillet until golden brown on both sides.
Serve the hot bhaji garnished with a dollop of butter, fresh coriander leaves, and lemon wedges, alongside the buttered pav.
Nutrition Facts
Calories |
3136 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 98.0 g | 126% | |
| Saturated Fat | 32.7 g | 164% | |
| Polyunsaturated Fat | 2.3 g | ||
| Cholesterol | 132 mg | 44% | |
| Sodium | 6069 mg | 264% | |
| Total Carbohydrate | 497.1 g | 181% | |
| Dietary Fiber | 56.8 g | 203% | |
| Total Sugars | 83.3 g | ||
| Protein | 75.2 g | 150% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 564 mg | 43% | |
| Iron | 26.0 mg | 144% | |
| Potassium | 8021 mg | 171% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
