1. Recipes

How to Make My Pav Bhaji - A Step-by-Step Guide

Pav Bhaji is a popular street food from India, and my version of the dish is a go-to recipe for me whenever I want to indulge in something flavorful and comforting. This dish originates from the state of Maharashtra, but it is enjoyed all over the country and even globally. It is a medley of mashed vegetables cooked in a blend of aromatic spices and served with buttered pav (dinner rolls). The combination of creamy, spicy vegetable curry and soft, buttery pav makes for a truly satisfying meal...

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Ingredients

  • 2 cups water, plus more as needed
  • 3 medium potatoes
  • 1 medium carrot, halved
  • 1 cup green peas
  • ½ tablespoon ginger-garlic paste
  • 2 large green chile peppers, chopped
  • 2 teaspoons vegetable oil
  • 1 teaspoon cumin seeds
  • 1 large onion, finely chopped
  • 1 large green bell pepper, finely chopped
  • 2 medium tomatoes, finely chopped
  • 1 teaspoon pav bhaji masala, or to taste
  • ½ teaspoon chili powder, or to taste
  • salt to taste
  • 1 tablespoon chopped fresh cilantro for garnish

Information

  • Prep Time: 20 mins
  • Cook Time: 25 mins
  • Additional Time: 10 mins
  • Total Time: 55 mins
  • Servings: 4
  • Yield: 4 servings

  • Pour 2 cups water into the bottom of a pressure cooker. Place a trivet into the pressure cooker and turn the heat on high. Add potatoes, carrot, and green peas in a single layer in the pressure cooker and lock the lid.
  • Cook over high heat until the pressure regulator reaches 15 psi, 5 to 10 minutes. Remove from heat. Allow pressure to drop naturally, 10 minutes. Unlock and remove lid. Remove vegetables and smash.
  • Meanwhile, grind ginger-garlic paste and green chile peppers together in a mortar and pestle until well mashed together.
  • Heat oil in a skillet over medium heat and fry cumin seeds until fragrant, about 1 minute. Add garlic-chili paste and saute for 1 to 2 minutes. Add finely chopped onions and cook until soft and lightly browned, 3 to 5 minutes. Add green pepper, cover, and cook until soft, stirring occasionally, about 5 minutes. Add tomatoes and a little water.
  • Simmer over low heat until mixture thickens, 5 to 10 minutes. Season with pav bhaji masala and a little chili powder.
  • Stir in boiled smashed vegetables and simmer until flavors meld, about 10 minutes. Season with salt to taste and serve sprinkled with fresh cilantro.

    • Nutrition

    231 cal.

    • Total Fat: 3g
    • Saturated Fat: 1g
    • Sodium: 101mg
    • Total Carbohydrate: 45g
    • Dietary Fiber: 9g
    • Total Sugars: 8g
    • Protein: 7g
    • Vitamin C: 146mg
    • Calcium: 69mg
    • Iron: 3mg
    • Potassium: 1185mg

    Categories

    Spicy recipes
    Vegetarian recipes
    Indian recipes
    Street food recipes
    Appetizer recipes