RECIPES
Crafting Future Structures with a Taste of Goldiee
Mumbai Special Pav Bhaji
- (0 reviews)
For the boiled vegetable mash, pressure cook potatoes, cauliflower florets, carrots, and green peas with water and salt until entirely tender. Drain the excess water (reserve for later) and use a potato masher to mash the vegetables into a uniform consistency.
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings
4
Diet
veg
Cuisine
Mumbai Street Food
Ingredients
- Mashed boiled vegetables (potatoes, cauliflower, peas, carrots)
- 4 tbsp Butter
- Chopped onion and capsicum + tomato puree
- 2 ½ tbsp pav bhaji masala
- 1 tsp kashmiri red chilli powder
- Salt to taste
- 1 cup reserved vegetable broth
List of Ingredients for tempering
1 tbsp butter, 1 tsp pav bhaji masala, chopped coriander (for toasting the pav buns)
List of Ingredients for Garnish
A melting block of butter in the center, finely chopped raw onions, and lemon wedges
Instructions
- Pressure cook the potatoes, cauliflower, carrots, and peas with salt and water for 3 whistles until completely soft. Drain the water, keeping the broth aside, and mash the vegetables until smooth.
- Melt 2 tablespoons of butter in a large wide skillet. Add the chopped onions and capsicum and sauté on medium heat until they soften.
- Pour in the tomato puree and cook for 3-4 minutes. Stir in the pav bhaji masala, kashmiri red chilli powder, and salt. Cook until the butter separates.
- Add the mashed vegetable mixture along with the reserved vegetable broth. Mix everything together thoroughly.
- Using a flat potato masher, continuously mash the bhaji directly in the pan while it simmers on medium-low heat for 8-10 minutes to develop its signature street-style texture. Adjust consistency with water if it gets too thick.
- Melt a tablespoon of butter on a separate flat tawa, sprinkle a pinch of pav bhaji masala and coriander, slice the pav buns in half, and toast them on both sides until warm and soft. Serve hot with the bhaji, raw onions, and lemon.
15 Mins
