MUMBAI PAV BHAJI

This recipe has a lot of nostalgia attached to it for me. As a child, I was a fussy eater. My mom used to make this recipe with all kinds of veggies in it (even the ones that don’t go in Pav Bhaji) and I used to love it. This is the reason my recipe still has beetroot in it.

INGREDIENTS

• For the Bhaji (Base)
• 4 Medium Size Potatoes
• 1 Medium Size Carrot
• 1 Small Cauliflower
• 1 Green Bell Pepper
• 1 Cup Peas
• 2 Medium Beetroot (For Color Optional)
• 1 Tsp Salt
• For the Tadka
• 1 Tsp Jeera
• 1 Tsp Oil
• 100g Salted Butter
• 4 Large Tomatoes
• 2 Medium Onions
• 1 Tbsp Ginger Garlic Paste
• 1 Tbsp Kashmiri Chili Powder
• 1 Tsp Turmeric Powder
• 3 Tbsp Pav Bhaji Masala
• Salt

PREPARATION

Prep: 15 minutes
Cooking: 40 minutes

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• Cut large pieces of potatoes, cauliflower, bell pepper, beetroot and carrots and add to a pressure cooker along with peas.
• Add water and salt to the vegetables and let it pressure cook. Switch off the flame after 4-5 whistles.
• Drain the excess water and mash the vegetables to a porridge consistency. Do not throw away the water.
• Add oil to a pan and add 3 cubes of butter. Add Jeera and ginger garlic paste to the pan.
• Now add finely chopped onions and stir it till it’s golden brown. Add finely chopped tomatoes to the mixture and stir it continuously for 4-5 minutes.
• Add Kashmiri Mirchi powder and mix well. Keep adding little water to get the mixture to a paste-like consistency.
• Once the mixture starts losing water, add a few more cubes of butter.
• Add turmeric powder, salt and half of the pav bhaji masala and mix well.
• Add the Vegetable mixture to the masala and mix well.
• Add the remaining Pav bhaji masala and check the consistency of your pav bhaji.
• Add the rest of the butter and the water we kept aside earlier and let it simmer for 5 minutes.
• Serve this bhaji with lightly butter Pav, raw onions and lemon.