Pav Bhaji
Dive into the bold and irresistible flavors of Pav Bhaji, a beloved Indian street food that brings together a medley of wholesome vegetables simmered in a fragrant blend of spices. This quick and easy recipe combines mashed potatoes, cauliflower, carrots, green peas, and capsicum, all cooked to perfection with tangy tomatoes, ginger-garlic paste, and the signature Pav Bhaji Masala for a mouthwatering twist. Served alongside buttery, golden-toasted pav (soft bread rolls) and garnished with fresh coriander and lemon juice, this dish is the ultimate comfort food for lunch, dinner, or casual gatherings. Discover how to recreate this rich and vibrant street-style classic at home, perfect for your next indulgent meal! Keywords: Pav Bhaji Recipe, Indian Street Food, Vegetable Curry, Easy Dinner Ideas, Butter Toasted Pav.
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Recipe Information
Ingredients
- 3 medium potatoes
- 200 grams cauliflower
- 100 grams green peas
- 2 medium carrots
- 1 medium capsicum
- 2 medium onions
- 3 medium tomatoes
- 2 tablespoons ginger-garlic paste
- 2 tablespoons pav bhaji masala
- 1 teaspoon red chili powder
- 0.5 teaspoon turmeric powder
- 4 tablespoons butter
- 1 to taste salt
- 1 large lemon
- 2 tablespoons fresh coriander leaves
- 8 pieces pav (bread rolls)
Instructions
Peel and chop the potatoes and carrots into small cubes. Cut the cauliflower into small florets.
In a large pot, add the potatoes, cauliflower, green peas, and carrots. Add enough water to cover the vegetables, and boil until they are tender.
Drain the boiled vegetables and set aside. Mash them using a potato masher or fork.
Finely chop the onions, tomatoes, and capsicum.
Heat 2 tablespoons of butter in a large pan over medium heat. Add the onions and sauté until golden brown.
Add the ginger-garlic paste and sauté for another 2-3 minutes until the raw smell disappears.
Add the tomatoes and cook until they become soft and mushy.
Add the chopped capsicum, pav bhaji masala, red chili powder, turmeric powder, and salt. Cook the spices with the vegetables for about 5 minutes until the oil starts to separate.
Add the mashed vegetables to the pan and mix well with the spice mixture. Cook for another 10-15 minutes, adding little water if necessary to achieve a thick curry consistency.
Add the juice of half a lemon and adjust the salt to taste. Garnish with fresh coriander leaves.
In another pan, heat the remaining butter and lightly toast the pav (bread rolls) until they are golden crispy on both sides.
Serve the bhaji hot, garnished with a knob of butter and chopped coriander, accompanied by the toasted pav and lemon wedges on the side.
Nutrition Facts
Calories |
540 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.1 g | 21% | |
| Saturated Fat | 8.1 g | 40% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 31 mg | 10% | |
| Sodium | 1025 mg | 45% | |
| Total Carbohydrate | 90.3 g | 33% | |
| Dietary Fiber | 11.5 g | 41% | |
| Total Sugars | 17.3 g | ||
| Protein | 14.4 g | 29% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 114 mg | 9% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 1353 mg | 29% | |
*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.
