Bombay Style Pav Bhaji Recipe | Vegetables in Tomato & Butter Gravy

Bombay Style Pav Bhaji Recipe | Vegetables in Tomato & Butter Gravy

Bombay (or Mumbai as it is now called) is home to authentic Pav Bhaji and I was lucky enough to have this pav bhaji recipe handed to me by an authentic Mumbaikar, and it is absolutely delicious!

Pav is the bread that accompanies the bhaji. The bhaji is essentially a mashed vegetable mix on a tomato base topped with oodles of butter. I have not yet attempted to make the bread (pav) at home because the rolls from the supermarket come close enough for the moment.

I find pav bhaji to be quite comforting on a cold evening and will often make it as a quick snack or a light dinner. It is perfectly accompanied by some chopped onions and a slice of lemon.

You can adapt the ingredients to your taste and preferences. I have eaten pav bhaji without any root vegetables at all (a jain style Pav Bhaji) and also one variation in which the vegetables are not completely mashed together but left in larger chunks (called khada pav bhaji I believe).

Normally the pav or bread is lighted roasted on the pan and then soaked in butter, but I prefer a healthier version of this where I keep the amount of butter minimal. Toast the bread in a hot pan, then add just enough butter for the bread not to be dry.

In the Masala Pav (another authentic Bombay invention), the bread is sliced in half and stuffed with the vegetables. I might go for this version if making just for myself.

Even if you are not familiar with the Indian cooking, this is a foolproof pav bhaji recipe. You can easily find pav bhaji masala in the supermarkets, and adjust the chilli powder as per your taste. Do not skip the raw onions, they are the perfect garnish along with a squeeze of lemon juice.

 

AuthorAndreia Machado

Yields3 Servings
Prep Time10 minsCook Time35 minsTotal Time45 mins

 3 White bread rolls
 2 Medium potatoes chopped
 150 g Cauliflower in small florest
 30 g Peas or chopped french beans
 ½ Carrot diced
 4 Ripe Tomatoes diced
 ½ Green bell pepper diced
 2 1 Onion chopped for the gravy +1 onion finely chopped for garnish
 3 Garlic cloves minced
 1 Green chilli thinly sliced
 ½ Inch of ginger chopped
 2 tbsp Vegetable oil
 1 tbsp Pav Bhaji Masala Powder
 ½ tsp Red chilli powder
 1 tbsp Chopped coriander to garnish
 ½ Lemon to garnish
 50 g Butter

1

Heat up the oil and 10 g of the butter in a pan then add the ginger, garlic and chilli cook for 1 minute.

2

Add 1 chopped onion, fry until golden then add the peas and the green pepper cook for 3 minutes.

3

Add the chopped tomatoes, salt pav bhaji masala and chilli powder, cook on medium flame until tomatoes turn soft.

4

Add the chopped potatoes, carrot and the cauliflower florets, add a bit of water if required, cover and cook until vegetables are soft.

5

Mash all the vegetables, adjust seasoning, add 30 g of the butter and keep the flame very low while you toast the bread rolls.

6

Heat up a wide pan, slice the rolls in half and toast on each side until brown, then add the remaining butter to the pan and spread it on both sides of the bread.

7

Take the pav bhaji into individual serving bowls, top with finely chopped raw onions, fresh coriander and a squeeze of lemon juice, serve with the warm bread rolls.

Ingredients

 3 White bread rolls
 2 Medium potatoes chopped
 150 g Cauliflower in small florest
 30 g Peas or chopped french beans
 ½ Carrot diced
 4 Ripe Tomatoes diced
 ½ Green bell pepper diced
 2 1 Onion chopped for the gravy +1 onion finely chopped for garnish
 3 Garlic cloves minced
 1 Green chilli thinly sliced
 ½ Inch of ginger chopped
 2 tbsp Vegetable oil
 1 tbsp Pav Bhaji Masala Powder
 ½ tsp Red chilli powder
 1 tbsp Chopped coriander to garnish
 ½ Lemon to garnish
 50 g Butter

Directions

1

Heat up the oil and 10 g of the butter in a pan then add the ginger, garlic and chilli cook for 1 minute.

2

Add 1 chopped onion, fry until golden then add the peas and the green pepper cook for 3 minutes.

3

Add the chopped tomatoes, salt pav bhaji masala and chilli powder, cook on medium flame until tomatoes turn soft.

4

Add the chopped potatoes, carrot and the cauliflower florets, add a bit of water if required, cover and cook until vegetables are soft.

5

Mash all the vegetables, adjust seasoning, add 30 g of the butter and keep the flame very low while you toast the bread rolls.

6

Heat up a wide pan, slice the rolls in half and toast on each side until brown, then add the remaining butter to the pan and spread it on both sides of the bread.

7

Take the pav bhaji into individual serving bowls, top with finely chopped raw onions, fresh coriander and a squeeze of lemon juice, serve with the warm bread rolls.

Pav Bhaji | Mashed Vegetables in Spiced Tomato & Butter Gravy


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