Pav Bhaji

• 2 cups mixed vegetables (potatoes, cauliflower, peas), diced
• 1 medium onion, finely chopped
• 1 medium tomato, finely chopped
• 2 tbsp ginger-garlic paste
• 1 tbsp pav bhaji masala
• 1 tsp cumin seeds
• 1 tsp turmeric powder
• Salt to taste
• 2 tbsp oil
• 1/2 cup water
• 4 pav buns, split
• 2 tbsp butter
• Fresh cilantro, chopped

Steps

1. 1 Heat oil in a large pan over medium heat. Add cumin seeds and let them sizzle.
2. 2 Add ginger-garlic paste and sauté until fragrant.
3. 3 Stir in onions and cook until softened.
4. 4 Add tomatoes, mixed vegetables, turmeric, pav bhaji masala, and salt. Cook until vegetables are tender.
5. 5 Add water and mash the mixture to your desired consistency.
6. 6 Meanwhile, toast pav buns in a separate pan with butter until golden and crispy.
7. 7 Serve the bhaji hot with the toasted pav buns.
8. 8 Garnish with fresh cilantro.

Equipment

• Large pan
• Spatula
• Potato masher

Variations

• Add paneer cubes for a high-protein twist.
• Include bell peppers for extra sweetness and color.

Substitutions

• Use store-bought pav bhaji masala if making from scratch is daunting.
• Substitute pav buns with hamburger buns if pav is unavailable.

Pairings

• Mint chutney
• Papadums

Nutrition

Tips

• For a smoother bhaji, use a potato masher to break down the vegetables further.
• Adjust the pav bhaji masala according to your spice preference.

Storage

Store in an airtight container in the refrigerator for up to 2 days. Reheat with a splash of water to maintain moisture.

Freezing: Freezes well for up to a month. Thaw overnight in the fridge and reheat with a bit of water.

Serving Suggestions

• Serve with a side of cooling cucumber raita.
• Perfect with a squeeze of lemon and a sprinkle of chaat masala.

FAQ