Mumbai Pav Bhaji

Mumbai Pav Bhaji ingredients

• 2 medium Potatoes
• 1 cup Cauliflower
• 1/2 cup Green Peas
• 1/2 cup Carrots
• 4 tbsp Butter
• 1 tbsp Oil
• 1 large, finely chopped Onion
• 1 tbsp Ginger-Garlic Paste
• 2 medium, finely chopped Tomatoes
• 2 slit Green Chilies
• 2-3 tbsp Pav Bhaji Masala
• 1/2 tsp Turmeric Powder
• 1 tsp Red Chili Powder (Kashmiri)
• to taste Salt
• 1 cup Water
• 1 tbsp Lemon Juice
• 2 tbsp, chopped Fresh Coriander
• 8 Pav (Dinner Rolls)
• 4 tbsp Butter
• 1/4 cup, finely chopped Onion
• for serving Lemon Wedges

How to make Mumbai Pav Bhaji

1. **Cook the Vegetables:** In a pressure cooker or large pot, combine the 2 cubed medium potatoes, 1 cup cauliflower florets, 1/2 cup green peas, and 1/2 cup diced carrots with 1 cup of water and a pinch of salt. Pressure cook for 2-3 whistles or boil until the vegetables are very soft and easily mashable, about 15-20 minutes. Drain any excess water, reserving it for later, and roughly mash the vegetables.
2. **Sauté Aromatics:** Heat 2 tablespoons of butter and 1 tablespoon of oil in a large, wide pan or tawa over medium heat. Add the 1 finely chopped large onion and sauté until it turns translucent and light golden brown, about 6-8 minutes, stirring frequently.
3. **Build the Base:** Add 1 tablespoon of ginger-garlic paste and the 2 slit green chilies (if using). Sauté for 1-2 minutes until the raw aroma disappears. Then, add the 2 finely chopped medium tomatoes and cook, mashing them with the back of your spoon, until they soften and the oil starts to separate from the mixture, about 8-10 minutes.
4. **Add Spices:** Reduce the heat to low. Stir in 2-3 tablespoons of pav bhaji masala, 1/2 teaspoon of turmeric powder, 1 teaspoon of red chili powder, and salt to taste. Cook the spices for 1-2 minutes, stirring continuously, ensuring they don't burn.
5. **Combine and Mash:** Add the pre-mashed vegetables to the pan. Incorporate them thoroughly into the onion-tomato spice mixture. Gradually add about 1/2 to 1 cup of the reserved vegetable water or fresh hot water, a little at a time, to achieve the desired consistency.
6. **Intensive Mashing:** Using a potato masher, vigorously mash the entire mixture in the pan directly for 5-7 minutes. This step is crucial for achieving the smooth, homogeneous texture characteristic of authentic pav bhaji. Continue to cook and mash until the bhaji is thick, well combined, and bubbling gently.
7. **Finish the Bhaji:** Stir in 1 tablespoon of lemon juice and 2 tablespoons of fresh chopped coriander. Taste and adjust seasoning as needed. The bhaji should be thick but spreadable. Keep warm.
8. **Prepare the Pav:** Heat a tawa or flat griddle over medium heat. Melt 4 tablespoons of butter. Slice 8 pav (dinner rolls) horizontally without cutting all the way through. Place them cut-side down on the hot tawa, drizzle generously with melted butter, and toast for 1-2 minutes until golden brown and crisp. You can also sprinkle a little pav bhaji masala and coriander on the butter before toasting for extra flavor.
9. **Serve:** Ladle hot Pav Bhaji into individual serving plates. Garnish each serving with an extra dollop of butter, some finely chopped onion, and a sprinkle of fresh coriander. Serve immediately with the buttered pav and lemon wedges on the side.

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