How to make Bhaji for Pav | Mashed Vegetable Curry
Let’s learn how to make bhaji for pav, a medley of mashed and spiced vegetables that pairs perfect with Pav.
Veggies for pressure cooking:
head of cauliflower
cut into big florets (2 cups)
peeled and cut into large chunks (4 Cups)
peeled and cut into large chunks (1 Cup)
water to cook veggies
Salt to taste
Other Ingredients for bhaji:
finely chopped garlic
chopped bell peppers
mix of Red and green bell pepper
finely chopped (3 cups)
homemade pav bhaji masala
or store bought
Kashmiri red chilli powder
1 to 1 ½
Salt to taste
Pressure cook cauliflower, potatoes, carrots and peas with 1 cup water, a little salt and cook for 2 whistles over medium heat.
Mash the cooked veggies and keep aside.
Heat a pan with 1 tablespoon each of oil and butter over medium heat.
Add cumin seeds.
Then add chopped onions and green chillies. Sauté till the onions turn translucent.
Add grated ginger and garlic.
Sauté till the raw smell goes off.
Add chopped bell peppers and mix.
After 2 minutes add chopped tomatoes. Cook till they become mushy.
Add red chilli powder and
pav bhaji masala powder
Add mashed veggies. Mix well.
Add required water and mix.
Simmer and cook for 15-20 minutes, stirring in between.
Finally add 1 tablespoon of butter and turn off the heat once it melts.
Add chopped coriander leaves, mix and serve with
Pav bhaji Masala
is quite spicy, so add 2 tablespoons initially, taste it
and then add the rest as per your liking later.
Butter is very important to Pav Bhaji but this recipe doesn’t call for much butter. You may add as less or as much as you like the taste will not be compromised.
If you are making bhaji in bulk, you can use a food processor for chopping some veggies. This make it easy and quick for you.
Include vegetables of your choice, but do not skip the main ones given in the recipe.
Potatoe is the base for the bhaji, so add more compared to other veggies. If you do not like to include a lot of potatoes, then add bottle gourd and squash, but do not skip potatoes completely.
The quality of
pav bhaji masala
is very important, try to make your own or use a good brand of readymade masala.
Kashmiri red chilli powder is to give the fiery red colour to the bhaji. You can also use regular red chilli powder but reduce the quantity.
Last but not the least, well baked pav buns are a must to enjoy this bhaji. Click
for the recipe.