Pav bhaji originated in mumbai as a quick lunch option for textile mill workers. gradually this dish become so popular that now it is served as a street food as well as in restaurants in mumbai and the rest of india.

Ingredients for making Pav bhaji

1 and 1/2 cup Cauliflower Cut into small pieces

1 cup Cabbage Chopped

1 and 1/2 cup Capsicum Chopped

1 and 1/2 cup Carrot Chopped

1 cup Peas

1 cup Potato Peeled and chopped

6 tbsp Butter

1 and 1/2 cup Onion Chopped

2 tsp Ginger Paste

2 tsp Garlic Paste

2 cups Tomato Chopped

2 tsp Green Chilli Chopped

2 tsp Kashmiri Red Chilli Powder

5 tbsp Pav Bhaji Masala

1/2 cup Paneer Grated

2 tbsp Lemon Juice

Salt to taste

2 tbsp Fresh Coriander Chopped

Instructions for making Pav bhaji

Wash the vegetables and add them in a pressure cooker.

Add a cup of water and pressure cook for 1 whistle on high heat.

Simmer the heat and cook for another whistle.

Remove the pressure cooker from heat and let the pressure release and keep aside.

Heat butter in a pan.

Add onion, ginger paste and garlic paste and fry till onion turns translucent and the raw smell of ginger and garlic is gone.

Add green chillies and tomatoes and ½ cup of water and cook for 2-3 minutes.

Now add red chilli powder and Pav bhaji masala and cook for a minute.

Add the cooked vegetables in the pan and mix well.

Mash the Pav Bhaji using a potato masher till it is all mushy and mixed very well.

Keep adding little water if the Pav Bhaji thickens and cook for 10-12 minutes on medium low heat.

Add paneer, lemon juice, salt and coriander and mix well.

Garnish with fresh coriander and dollop of butter.

Serve hot with a dollop of butter, chopped onions and slightly toasted and buttered Pav.

Tips to Make the Best Pav Bhaji Recipe!
✓ use lots of butter and kasuri methi
✓ a generous squeeze of lemon juice is must before serving
✓ garnish with lots of cilantro
✓ use fresh ginger and garlic, the store bought ginger-garlic paste won’t give the same flavor
✓ when toasting the pav/bun, add a pinch of pav bhaji masala and kasuri methi to the butter and then toast the pav
✓ don’t forget the chopped onions while serving the pav bhaji!