Simply put, Pav Bhaji is a sizzling medley of veggies, simmered in various spices, and dollops of butter! Bombay street Pav Bhaji is supposed to be the best of all! This is a recipe given by a friend who grew up in Bombay (now Mumbai, but am not changing the name of the recipe :)) .
Oh by the way, did you recognize the Pav in the picture? Yes, it’s none other than the dinner rolls I made 🙂
This is recipe 12 of 30 🙂
Am pasting the recipe as given by my friend, except for a few, minor changes. Try to keep the recipe as close to this to get the real Bombay Pav Bhaji taste. Please note that using tomato sauce, Badshah Pav Bhaji masala is the key here.
Recipe (severs 6-8 people):
Potatoes – 4
Cauliflower – 1/2
Bell pepper – 1
Onion – 1 1/2
Carrots – 3
Peas – 1 cup
Tomato sauce – 1 can (try not to replace it by paste)
Garlic – 4 flakes
Ginger – 3/4″
Cilantro – 1/2 cup
Pav bhaji masala – 2-3 teaspoon (Badshah brand preferable)
Chilli powder – 2 teaspoon (I use deggi mirch)
Butter – 3 tablespoons
- Boil all veggies except onions. Mash it.
- Shallow fry onions in butter, add garlic, ginger & cilantro for about 6-7 minutes.
- Add tomato sauce, saute until oil separates. Add Pav Bhaji masala and chilli powder Add mashed veggies. bring to a boil. You can add water depending upon the consistency you like.
- Toast the Pav (dinner rolls) either on a skillet or in a toaster oven, adding some butter
- Serve hot with a dollop of butter and Pav.