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Pav Bhaji (2 Buns) Recipe

Name: Masala Indian Kitchen - Novis Pav Bhaji (2 Buns) Recipe
Cook time: 50 min
Total time: 50 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 2 cups potato, medium, peeled and cut into chunks; 1 cups cauliflower florets, small; 1 cups green peas (fresh or frozen); 0.5 cups carrot, peeled and chopped; 0.5 cups green bell pepper, finely chopped; 1 cups tomatoes, ripe, roughly chopped; 0.75 cups onion, finely chopped; 1 tbs ginger-garlic paste; 2 tsp pav bhaji masala; 0.25 tsp turmeric powder; 0.5 tsp red chili powder (adjust to taste); 0.5 tsp coriander powder; 1.25 tsp salt; 1 cups water; 3 tbs unsalted butter (divided); 1 tbs vegetable oil; 2 tbs fresh cilantro, chopped; 1 each lemon, cut into wedges; 2 each pav buns; 2 tbs unsalted butter for toasting buns; 2 tsp finely chopped onion (for garnish, optional); 0.5 tsp extra pav bhaji masala (optional)

Inspired by Masala Indian Kitchen - Novi

Time50m

Serves2

Mumbai specialty, Pav Bhaji is a medley of vegetables, slow-cooked to perfection with a blend of aromatic spices, and served with buttered pav buns. This rich and flavorful curry is a true comfort food, guaranteed to satisfy your cravings. Don't forget to squeeze a dash of lemon and enjoy the symphony of flavors.

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Ingredients

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Bhaji (vegetable curry)

2 cups potato, medium, peeled and cut into chunks

1 cups cauliflower florets, small

1 cups green peas (fresh or frozen)

1/2 cups carrot, peeled and chopped

1/2 cups green bell pepper, finely chopped

1 cups tomatoes, ripe, roughly chopped

3/4 cups Onion, finely chopped

1 tbs ginger-garlic paste

2 tsp pav bhaji masala

1/4 tsp turmeric powder

1/2 tsp red chili powder (adjust to taste)

1/2 tsp Coriander powder

1 1/4 tsp Celtic sea salt

1 cups water

3 tbs unsalted butter (divided)

1 tbs Tuscany sunflower oil

2 tbs Fresh cilantro, chopped

1 each lemon, cut into wedges

Tadka / finishing & serving

2 each pav buns

2 tbs unsalted butter for toasting buns

2 tsp finely chopped onion (for garnish, optional)

1/2 tsp extra pav bhaji masala (optional)

Method

Bhaji (vegetable curry)

Prep vegetables

Wash, peel and chop potatoes into medium chunks. Break cauliflower into small florets. Peel and chop carrot and bell pepper. Roughly chop tomatoes and finely chop onion. Measure peas.

Cook vegetables

Place potatoes, cauliflower, carrots and peas in a medium saucepan or pressure cooker with 1/2 tsp salt and 1/2 cup water. If using a pressure cooker, cook 3 whistles then let pressure release; if using a pot, simmer covered until vegetables are very tender, about 20–25 minutes. Drain any excess water but reserve 1/4 cup of the cooking liquid.

Mash vegetables

When vegetables are tender, mash them coarsely with a potato masher or back of a spoon. Aim for a slightly chunky texture (not perfectly smooth). Set aside.

Make masala base

Heat 1 tbs butter + 1 tbs oil in a wide skillet or heavy-bottomed pan over medium heat. Add chopped onion and sauté until translucent and beginning to brown at the edges, about 5–7 minutes. Add ginger-garlic paste and sauté 1 minute until fragrant.

Add tomatoes and peppers

Add chopped tomatoes and chopped green bell pepper to the pan. Cook until tomatoes break down and oil begins to separate, about 6–8 minutes, stirring occasionally. If mixture becomes very dry, add 1–2 tbs reserved cooking liquid or water.

Spice it

Lower heat slightly and add turmeric, red chili powder, coriander powder and pav bhaji masala. Stir and cook the spices for 1 minute to bloom their flavors.

Combine and simmer

Add the mashed vegetables to the pan along with remaining 1/2 cup water (adjust to desired consistency) and remaining 1/2 tsp salt (or to taste). Stir thoroughly to combine. Simmer gently for 8–10 minutes, mashing and stirring with the back of a spoon to incorporate and develop a smooth, cohesive curry. Add reserved cooking liquid if needed to loosen the bhaji.

Finish with butter and cilantro

Towards the end of simmering, stir in remaining 1 tbs butter and chopped cilantro. Adjust salt and spice; add a pinch of extra pav bhaji masala if you like a stronger flavor. Keep bhaji hot on very low heat while you toast the pav.

Tadka / finishing & serving

Toast the pav buns

Slice each pav bun horizontally, keeping the halves attached if you prefer. Heat a flat pan or griddle over medium heat. Add 1 tbs butter and once melted, place pav cut-side down. Toast until golden and slightly crisp, about 1–2 minutes. Flip and toast the outer side for another 30–45 seconds with remaining 1 tbs butter. Remove and keep warm.

Plate and garnish

Spoon 1 generous cup of hot bhaji onto a plate (divide evenly for 2 buns). Top with a small knob (about 1 tsp) of butter on each portion if desired. Sprinkle chopped onion and cilantro alongside. Serve each buttered pav beside the bhaji with a lemon wedge to squeeze over before eating.

Serving suggestions

For authentic experience, spread extra butter on the toasted pav and dip into the bhaji. Serve immediately while bhaji and pav are hot.