Pav Bhaji is considered Indian fast food, but if cooked at home, the way I do, It is a very wholesome meal. ‘Pav’ means bread in Hindi and Marathi, while ‘bhaji’ means a vegetable-based dish. I cook Pav Bhaji very often because I want my family to eat all the vegetables. Pav Bhaji is my Secret weapon to tackle fussy eaters. If you have been following the blog, you know that I am a big supporter of one-pot dishes and healthy cooking ideas. Pav Bhaji is a quick one pot dish that is healthy and serves the secret purpose I just mentioned. You can skip the Torai, Ghiya and Brinjals if you are going to cook this for some guests. In this article, I am sharing with you Pav Bhaji Recipe.
Ingredients for Pav Bhaji Recipe
- Potatoes 3 medium-sized (Peeled and chopped in big chunks)
- Carrots 2 medium-sized (Peeled and roughly chopped)
- Snake Gourd / Lauki- Chopped (1 cup)
- Beans 12-15 – Chopped
- Brinjal – Chopped (1 cup)
- Green Peas (Fresh or Frozen) – ½ Cup
- Cauliflower smaller florets (1 cup)
- Turai / Ram Tori / Ghiya Tori (1/2 cup)
- Onion – 1 medium finely chopped
- Tomatoes 1 cup finely chopped
- Ginger Garlic Paste -1 tablespoon
- 1 green chilly finely chopped
- MDH Pav Bhaji masala
- Paprika or Red Chili Powder (Optional)
- Heat some oil in a pressure cooker; add the finely chopped onion and ginger-garlic paste. Saute until the onion turns translucent.
- Add the finely chopped green chili and cook for a while.
- Add the tomatoes. Cook them till they are mushy and soft.
- Add around 1 ½ Table Spoon Pav Bhaji Masala Powder and mix well. Add salt and Red chili powder or Paprika powder if you like the Bhaji to have a red color.
- You can add a little bit of water to deglaze the pan.
- Add all the vegetables to the pressure cooker and mix well. Add 1½ cup of water. The water should cover the vegetables partially.
- Pressure cook on a medium flame for 1-2 whistles. When the pressure releases, open the lid. Veggies should be soft, and you have to mash them with a ladle or masher
- Add ½ cup of water and bring it to a consistency that you like by simmering with an open lid.
- Taste and see if you want to add more salt. Add fresh coriander leaves to garnish, and add some lemon juice before serving.
- I also like adding some butter before I serve. It would be best if you served this with Lemon wedges.
Toasting the Pav
- Slit the Pav horizontally.
- On a low flame, heat one teaspoon butter on a Tawa.
- Place the Pav on the butter and toast for 1 to 2 minutes, until slightly crisp.
- You can toast the Pav on both sides.
Here’s a Tip: You can also add some left-over vegetable curry or mixed vegetables to the pav bhaji and mash, as well as cook with the rest of the ingredients. You can substitute Pav with whole wheat or multi-grain bread too.
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