Pav Bhaji Recipe – Mumbai-Style Street Food

Ingredients

• 2 cups potatoes, peeled and cubed
• 1 whole red bell pepper, chopped
• 1/2 cup carrots, peeled and chopped
• 1.5 cups cauliflower florets
• 1 cup tomatoes, chopped
• 1 cup onion, chopped
• 1 teaspoon red chili powder
• 1/4 cup finely chopped raw onion for serving
• 1 green chili, chopped
• 3 cloves garlic
• Fresh ginger
• 1/4 teaspoon turmeric powder
• 2 heaping tablespoons pav bhaji masala
• 1 teaspoon dried fenugreek leaves (kasuri methi)
• Fresh coriander leaves
• Lemon juice
• Butter
• Salt to taste

Instructions

1. Rinse, peel, and cube the potatoes.
2. Clean the cauliflower florets and rinse the green peas. Add carrots if desired.
3. Chop the onion, tomatoes, bell pepper, and green chili.
4. Prepare ginger-garlic paste and set aside.
5. Add potatoes, cauliflower, peas, and carrots to a pressure cooker or Instant Pot. Add about 1.5 cups of water.
6. Cook the vegetables until completely tender, then mash them well.
7. Heat a non-stick pot and sauté the chopped onion until translucent.
8. Soak the chopped red bell pepper in hot water for about 10 minutes.
9. Blend the red bell pepper with garlic and ginger until smooth.
10. Add the green chili and red pepper puree to the pot. Cook until fragrant.
11. Add chili powder, turmeric powder, and pav bhaji masala. Mix well and cook for about 3 minutes.
12. Add the boiled and mashed vegetables. Add water as needed to reach your desired consistency.
13. Simmer the bhaji and adjust salt, chili powder, and pav bhaji masala to taste.
14. Add dried fenugreek leaves and chopped coriander. Turn off the heat and add lemon juice.
15. Slice the pav horizontally, leaving one edge intact.
16. Heat butter on a tawa and toast the pav until lightly crisp and golden.
17. Serve hot with chopped onions, lemon wedges, coriander, and additional butter if desired.