Mumbai Pav Bhaji
Mumbai's beloved street food, pav bhaji, features mashed vegetables simmered in aromatic spices, best enjoyed with buttered pav.
- 1 small potato, cut in diced
- 1/4 cup cauliflower
- 1/4 cup green peas
- 1/4 cup chopped bell peppers (capsicum)
- 1 small carrot, cut in diced
- 1 Small onion, finely chopped
- 1 Small tomato, finely chopped
- 1 Green chili, finely chopped (optional)
- 2 Cloves garlic, minced
- 1/2 Inch piece of ginger, minced
- 1/2 teaspoon Cumin Seeds
- 1/2 teaspoon Turmeric powder
- 1 teaspoon Red chili powder (adjust to taste)
- 1 tablespoon pav bhaji masala
- Salt to taste
- 1 tablespoon butter
- Fresh coriander leaves, chopped (for garnish)
- pav (Indian bread rolls), lightly toasted with butter
- *Boil Vegetables:*
In a saucepan, add diced potato, cauliflower, peas, and carrot. Cover with water, add a pinch of salt, and boil until vegetables are tender. Drain and mash coarsely. Set aside.
- *Prepare Bhaji:*
In a large pan, heat butter over medium heat. Add cumin seeds and let them splutter. Add chopped onion and sauté until translucent.
- *Add Aromatics:*
Add minced garlic, ginger, and green chili (if using). Sauté for a minute until fragrant.
- *Add Tomatoes and Spices:*
Add chopped tomatoes and cook until they soften and turn mushy. Add turmeric powder, red chili powder, pav bhaji masala, and salt. Mix well and cook for 2-3 minutes.
- *Add Mashed Vegetables:*
Add the mashed vegetables to the pan. Mix everything together until well combined.
- *Simmer:*
Reduce heat to low and let the bhaji simmer for 5-7 minutes, stirring occasionally. Add a little water if the mixture is too dry, to achieve a thick consistency.
- *Finish:*
Taste and adjust seasoning if needed. Turn off the heat and stir in chopped coriander leaves.
- *Serve:*
Serve hot garnished with more butter, chopped coriander leaves, and accompanied by lightly toasted pav.