Street style pav bhaji
Making Mumbai street-style pav bhaji at home is all about getting the perfect mash of vegetables and that rich, buttery finish. This iconic dish features a spicy vegetable gravy (bhaji) served with butter-toasted rolls (pav).
MIngredients
Vegetables for Mashing: 2-3 potatoes, 1 cup cauliflower florets, 1 medium carrot, 1/2 cup green peas, and 1/2 chopped beetroot for natural red colour.
Aromatics: 1 large onion, 2-3 tomatoes, 1 green capsicum (bell pepper), 1 tbsp ginger-garlic paste, and 2 green chillies.
Spices: 2 tbsp Everest Pav Bhaji Masala (or similar), 1 tsp Kashmiri red chilli powder, 1/2 tsp turmeric, and 1 tbsp crushed kasuri methi (dried fenugreek leaves).
Essentials: Salt to taste, lots of salted butter, oil, and fresh coriander for garnish.
Step-by-Step Instructions
Boil the Veggies: Place potatoes, cauliflower, carrots, peas, and beetroot in a pressure cooker with 1.5 cups of water and a pinch of salt. Cook for about 3 whistles until very soft, then mash thoroughly using a potato masher.
Prepare the Masala Base: Heat 2 tbsp butter and 1 tbsp oil in a wide pan or flat tawa. Add cumin seeds, then sauté finely chopped onions until translucent. Stir in ginger-garlic paste and green chillies.
Sauté Capsicum & Tomatoes: Add chopped capsicum and sauté for 2 minutes. Add tomatoes and cook until they turn soft and mushy.
Combine & Simmer: Stir in the pav bhaji masala, red chilli powder, turmeric, and kasuri methi. Add the mashed vegetables and 1/2 cup of hot water. Mash everything together in the pan to achieve a smooth consistency. Simmer for 10 minutes, adding more water if it gets too thick.
Final Touch: Add a massive dollop of butter, lemon juice, and plenty of chopped coriander.
Toast the Pav: Slit the buns horizontally. Melt butter on a tawa, sprinkle a pinch of pav bhaji masala or some prepared bhaji, and toast the buns until golden and slightly crisp.
Street-Style Pro Tips
Use a Flat Tawa: Using a wide cast-iron griddle allows for better mashing and "micro-browning" of the vegetables, which deepens the flavour.
The Beetroot Secret: A small piece of grated beetroot gives the bhaji that vibrant street-side red colour without needing artificial food colouring.
Butter is Key: For an authentic taste, use salted butter generously at every stage.
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