Name: Mumbai Pav Bhaji recipe by Shaheen Ali at BetterButter
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Ingredients: Potatoes - 4 medium peeled & chopped; Cabbage - 1 cup chopped; Carrot - 4 peeled & chopped; Cauliflower - 1 cup cut into florets Capsicum - 2 diced; Cauliflower - 1 cup cut into florets Capsicum - 2 diced; Capsicum - 2 diced; Green peas - 1/2 cup; Ginger - 1 inch; Garlic - 5 pods; Green chili - 2; Onion - 2 chopped; Tomato - 2 big chopped; Pav Bhaji Masala - 2 1/2 tbsp; lemon juice - 1 tbsp; Butter - 1/2 cup; Salt - as needed; Coriander - to garnish

ABOUT Mumbai Pav Bhaji RECIPE

Pav bhaji is a fast food dish from Maharashtra, India, consisting of a vegetable curry served with a soft pull apart bread. The dish originated in the 1850s as a fast lunchtime dish for textile mill workers in Mumbai. Pav Bhaji was later served at Udupi restaurants throughout the city. Pav Bhaji is now offered at outlets from simple hand carts to formal restaurants in India and abroad. Pav Bhaji has many variations in ingredients and garnishes, but is essentially a spiced mixture of mashed vegetables in a thick gravy cooked on a flat griddle (tava) served hot with a buttered soft white bread roll.

Ingredients Serving: 4

Potatoes - 4 medium peeled & chopped
Cabbage - 1 cup chopped
Carrot - 4 peeled & chopped
Cauliflower - 1 cup cut into florets Capsicum - 2 diced
Cauliflower - 1 cup cut into florets Capsicum - 2 diced
Capsicum - 2 diced
Green peas - 1/2 cup
Ginger - 1 inch
Garlic - 5 pods
Green chili - 2
Onion - 2 chopped
Tomato - 2 big chopped
Pav Bhaji Masala - 2 1/2 tbsp
lemon juice - 1 tbsp
Butter - 1/2 cup
Salt - as needed
Coriander - to garnish

Instructions

Take potatoes, cabbage, carrots, cauliflower, capsicum and green chilies together and pressure cook them till the vegetables get cooked. This may take 2-3 whistles.
Turn off the gas, strain water from the boiled vegetables and keep aside to cool.
Heat half butter in a wok and add chopped ginger garlic and saute till golden in color.
Now add chopped onions and fry till the raw smell goes off.
Add chopped tomatoes and pav bhaji masala and fry till the butter starts leaving the sides.
While the masala is frying, take a vegetable masher and mash them together.
Add the mashed vegetables in the masala frying in the wok. Mix everything well such that the spice blend incorporates well with the vegetables.
While cooking you might notice the bhaji getting thick, this is when you can add little water.
Adjust salt and allow the bhaji to cook for some time with lid closed.
Once the bhaji is done and you have acquired the needed texture, add the left over butter on top and garnish it with chopped coriander.

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