Pav Bhaji

An ultimate street food from Mumbai - a medley of veggies, spices, and butter....to be eaten with soft pav (bread roll). So many memories associated with this dish...whether it was my grandpa telling me "hey, here's Sadguru's (restaurant in Chembur) phone number, order a couple pav-bhajis for dinner today" or my grandma taking her three grandkids to Shabari (restaurant in Santacruz) or my mother making it for our birthdays..this dish reminds us of home - Bombay. After many trials, we've perfected this recipe that brings back every memory associated with it after one bite..scroll down to learn how to make this spicy, buttery dish that hopefully reminds you of your home and or transports you to our hometown....

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Prep Time: 20 minutes Cook Time: 20 minutes

Ingredients (serves 5-6)

Gravy:

1 1/2 large or 3-4 small onions

3-4 chillies chopped

1 tbsp ginger paste.

1 tbsp garlic paste.

2 1/2 tsp coriander powder

2 1/2 tsp cumin powder

2 1/2 tsp garam masala

1 1/2 tbsp chilly powder

1/4 tsp turmeric powder

2 tbsp pav bhaji masala

2 1/2 medium or 3 small tomatoes

1 large or 2 small boiled potatoes

1 tbsp beet puree (optional)

1 cup boiled peas

2-4 tbsp butter plus 4 tbsp for garnishing

1/2 cup coriander/cilantro for garnishing

1/2 - 1 cup water

Salt to taste

Accompaniments:

1 onion

1 lemon cut into wedges

12 pavs (link to recipe)

Butter for toasting

How to make?

Step 1:

Peel onions, cut into quarters and blend into smooth puree. Set aside.

Step 2:

Cut tomatoes into quarters and blend into smooth puree. Set aside.

Step 3:

Heat 2-4 tbsp butter in a pan. Add chopped chillies and onion puree to the pan. Saute for approximately 5-6 minutes or until onions turn translucent on medium heat.

Step 4:

Add ginger - garlic paste. Mix and saute for 5-6 minutes till the raw aroma of ginger and garlic disappears.

Step 5:

Add tomato puree and beet puree, mix and saute well periodically for 8-10 minutes on low-flame. Partially cover the pan while the tomatoes cook. In the meanwhile, using a potato masher, mash your potatoes to ensure there are no lumps and keep aside.

Step 6:

Once majority of the water from the puree has evaporated, add all the dry ingredients - coriander powder, cumin powder, pav bhaji masala, garam masala, chilly powder, and turmeric powder. Mix well and cook for 2-3 minutes.

Step 7:

Add the mashed potatoes to the bhaji (gravy), followed by 1/2 cup water. Mix well and let it simmer for 8-10 minutes. If the bhaji seems too dry, add another 1/2 cup water. Stir occasionally to ensure it doesn't stick to the pan. The gravy should not to be too thick or too thin in consistency.

Step 8:

Add the other veggies, beet puree and salt as required and 4 tbsp of butter. Mix well. Garnish with chopped coriander.

Step 9:

Melt butter in another pan on low-medium heat and sprinkle some pav bhaji masala on top. Slice pavs in the center and toast on each side till they are crisp and turn golden-brown in color.

Once the pav bhaji is ready, place a ladle of bhaji in a plate, add a dollop of butter on top and serve it with 2 pavs, chopped onions, and wedge of lemon on the side! Enjoy and do let us know which is your favorite pav-bhaji joint!

A quick reel to see how to make the bhaji! https://www.instagram.com/reel/CDrux8sFqVV/?igshid=1abwu7vam193s