Pav Bhaji

BM#102: Week 2, Day 2
Theme : 
Restaurant recipes

Pav bhaji is an easy recipe to make and it’s always a crowd favorite. This and Chole bhature were my son’s regular orders at Indian restaurants when he was younger. He has started sampling more dishes now, but this is still a strong favorite.

I make pav bhaji for weekend dinners every now and then. I usually buy bread from the stores, but the batch you see here is served with homemade bread. My bread baking skills are mediocre at best, so the fact that bread come out nice and soft is a great achievement for me.

The main vegetables in this dish are cauliflower and potatoes, but you can add a lot more veggies too. Sometimes I add a pack of frozen veggies to make it more nutritious. I use readymade Pav bhaji powder for the masala which is readily available in Indian stores. The bhaji is topped with some chopped onions and a squirt of lemon right before eating, this elevates the taste of the dish a lot. The bread is used to scoop up the curry.

Read on for the recipe.

Serves :4-6

Ingredients:

  • 4 medium potatoes, peeled and diced
  • 1 carrot, diced
  • 3/4 cup frozen peas
  • 2 cups cauliflower florets
  • 1 small green capsicum, diced
  • 1 medium red onion, chopped
  • 1 teaspoon ginger garlic paste
  • 1 medium tomato, chopped
  • 1/2 teaspoon turmeric powder
  • 2 tablespoons readymade pav bhaji masala
  • 1 teaspoon chili powder, optional
  • Salt as needed
  • 1 tablespoon each of Oil and butter
  • Chopped onions and lemon wedges, for serving

Method:

  1. Pressure cook potatoes, peas, cauliflower and carrots with water to partially cover it. Cook for 2 whistles or until the vegetables are done. Set aside.
  2. Heat oil and butter in a pan, add the sliced onions and capsicum and sautĂ© for a few minutes until the onions are pink. Add ginger garlic paste. Add the tomatoes and cook. Once the tomatoes are done and soft, add turmeric powder, pav bhaji masala and salt. Mix well. Add 1/2 – 1 teaspoon of chili powder if you want to increase the spice level more.
  3. Add the cooked vegetables along with 3/4th of the water in which it’s cooked. Reserve the rest of the water. Using a potato masher, mash the vegetables roughly. I like it a little chunky, so I mash it too much. Bring it to a boil and simmer and Cook until the desired consistency is reached. If the curry is dry, add the reserved water. Taste test and adjust the seasonings.
  4. Serve with pav (bread) and chopped onions and lemon wedges.

Check out the Blogging Marathon page for the recipe from other Blogging Marathoners.

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