MUMBAI PAV BHAJI | 2 VERSIONS | WITH & WITHOUT STORE BOUGHT MASALA

The quantity I made was good enough for 8 people. This was a thick gravy. So I could add water if I wanted to and increase the quantity further. So if you are planning to make a thinner consistency or for lesser people, reduce the quantity of ingredients accordingly. Also you can adjust the spices as per taste. The end result will turn out just fine once you cook and blend in the veggies well.

I’ve shared 2 recipes here. One with and one without store-bought Pav Bhaji Masala. The one without Pav Bhaji Masala has a taste similar to Mumbai’s Famous Sardar Pav Bhaji. Both variants are scrumptious, so do try them out and leave a comment! 🙂

INGREDIENTS | WITH PAV BHAJI MASALA:
2 Tbsp Ginger Garlic Green Paste
7 Tomatoes
2 Cups Cauliflower (Optional)
2 Onions
1 Capsicum (Optional)
1 Cup Frozen Green Peas
7 Potatoes
1/4 Cup Coriander Leaves
5 Tbsp Pav Bhaji Masala
2 Tbsp Kashmiri Red Chilli Powder
1 Tbsp Turmeric Powder
1/2 Tsp Asafoetida Powder (Hing)
1 Tbsp Kasoori Methi
Butter to Taste (Skip or use Vegan Butter if going Dairy Free or Lactose Intolerant)
Grated Cheese (Optional)
Salt to Taste
Water

METHOD:

• Boil Potatoes and keep aside. You can check the method to boil them in a Pressure Cooker here.
• In a deep pan, heat water and add washed and cleaned cauliflower florets for 5-10 minutes. Drain and reserve the water. Keep the Cauliflower aside to cool down.
• Also immerse Frozen Green Peas in water to get them to room temperature.
• In the meantime, wash all the other vegetables – Tomatoes, Onions & Capsicum and Chop them very fine. I used a chopper. You can use a knife or the mixer to coarsely grind into tiny bits.
• Once the Cauliflower florets cool down, chop them in a mixer/grater/chopper finely. It should look like Cauliflower rice.
• Now in the largest pan or wok that you have, heat Butter.
• Add Ginger Garlic Green Chilli Paste and sauté for a few seconds.
• Now we will add the finely chopped vegetables one at a time, starting with Onions.
• Sauté the Onions till they turn light brown and translucent.
• Now add the Tomatoes. Also add salt to soften them.
• Drain Frozen Green Peas and crush them slightly with your hands or with the help of a pestle. Add and mix well. You can add fresh peas but boil them separately before adding.
• Now add the Capsicum and sauté for a minute.
• Also add the boiled Cauliflower grains and mix.
• Cover and cook on a low flame for 4-5 minutes. Add water if needed and cover and cook.
• Now add the boiled and peeled potatoes to this and with the help of a Potato Masher mash the potatoes along with the other veggies and keep mashing and cooking simultaneously for 5 minutes or more until it looks all blended.
• Add the spice powders – Pav Bhaji Masala, Kashmiri Red Chilli Powder, Asafoetida Powder & Turmeric Powder. Adjust the spice level as per taste and consistency of the gravy. A thinner gravy may require more spice. Mash and mix for a few minutes.
• Add water, salt if required and cover and cook for a few more minutes.
• Crush Kasoori Methi in between your palms and add this to the gravy.
• Also add finely chopped Coriander Leaves and mix well.
• Garnish the Bhaji with some chopped onions, a dollop of butter or grated cheese and serve with hot Buttery Ladi Pav (Soft Dinner Rolls)!
• In the evening, I used the leftover gravy as a filling for leftover Pav and added a slice of cheese and some chilli sauce! Yummy Pav Bhaji Sammich!

INGREDIENTS| WITHOUT PAV BHAJI MASALA:
1 Tsp Cumin Seeds
3 Onions
4 Tomatoes
4 Potatoes
1/4 Cup Green Peas
1 Tbsp Garam Masala
1 Tbsp Cumin Seeds Powder
1 Tbsp Goda Masala/ Ghati Masala
2 Tsp Kashmiri Red Chilli Powder
1 Tbsp Chilli Garlic Chutney
1/4 Cup Coriander Leaves
Grated Cheese (Optional)
Water
Butter to taste (Skip or use Vegan Butter if going Dairy Free or Lactose Intolerant)
Salt to taste

METHOD:

• Boil Potatoes and keep aside. You can check the method to boil them in a Pressure Cooker here.
• Immerse frozen Green Peas to get them to room temperature. You can also use fresh peas after boiling them separately.
• In the meantime, wash and finely chop Tomatoes and Onions. I used a chopper. You can use a knife or the mixer to coarsely grind into tiny bits.
• Now in the largest pan or wok that you have, heat Butter.
• Add Cumin Seeds.
• Add and sauté Onions till they turn light brown and translucent.
• Now add the Tomatoes. Also add salt to soften them.
• Drain Frozen Green Peas and crush them slightly with your hands or with the help of a pestle. Add and mix well.
• Cover and cook on a low flame for 2 minutes. Add water if needed and cover and cook.
• Now add the boiled and peeled potatoes to this and with the help of a Potato Masher mash the potatoes along with the other veggies and keep mashing and cooking simultaneously for 5 minutes or more until it looks all blended.
• Add the spice powders – Garam Masala, Cumin Powder, Goda Masala and Kashmiri Red Chilli Powder.
• Also add Chilli Garlic Chutney. This is just soaked dry red chillies with garlic, ground into a smooth paste.
• Adjust the spice level as per taste and consistency of the gravy. A thinner gravy may require more spice. Mash and mix for a few minutes.
• Add water, salt if required and cover and cook for a few more minutes.
• Also add finely chopped Coriander Leaves and mix well
• Mash everything well until it all blends in and looks mushy and this is ready to be relished!
• Garnish the Bhaji with some chopped onions, a dollop of butter or grated cheese and serve with hot Buttery Ladi Pav (Soft Dinner Rolls)!
• In the evening, I used the leftover gravy as a filling between leftover Pav and added a slice of cheese with some Chilli Garlic Chutney! Pav Bhaji makes for an awesome evening Sammich!