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Mumbai Pav bhaji is one super delicious wholesome meal made with very little efforts. A very popular Mumbai Street Food you can call this one a combo dish served with lip smacking bhaji along with butter coated super soft pav. Its my favorite weekday meal after running home from that super hectic day. Quick and Healthy are the best terms that can describe this beauty so apt.
Quick as we really do not need to follow any specific proportion for vegetables going in this dish. Just chop all those vegetables randomly and boil (Pressure Cook for even quick result). Mash them, add some spices and tada! the dish is all set to serve.
Healthy as there goes many vegetables which are mashed, cooked in tomato base alongwith some goodness of spices.
Super Popular in party menus as it does not ask for much efforts and still can be served as one filling main course.
Ingredients
Vegetables : Cauliflower, Green Capsicum, Carrots, Potatoes, Tomatoes, Onion are the veggies I have used in this recipe. Along with these you can go ahead and add Green Peas and Beetroots.
Butter
Ginger Garlic Paste 1 tsp
Pav Bhaji Masala (I have used store bought one - now they are easily available in any grocery store)
Red chili Powder,
Salt
Tomato puree
Paav (Best to use bun paav or as we call them as Laadi Pav in Mumbai, straight from bakery)
While Serving : we will need bit of Finely chopped onion, some finely chopped fresh coriander leaves (Cilantro as they call it in many parts of the world), Couple of lemon wedges.
Let's begin
Chop Cauliflower, Green Capsicum, Carrots, Potatoes and Pressure cook them till 4 to 5 whistles by adding a glass of water so they become completely soft and easy to mash. The best part is we dont need to chop them fine or something. Just random cuts will do. I have taken one small Cauliflower, one Green Capsicum, One Carrot peeled and then diced, 3 Potatoes. After 4-5 whistles, switch off the gas and let the pressure release. Open the lid and mash the vegetables. do not throw away the extra water used to pressure cook these veggies as veggies have left lots of goodness to that water and we can surely use it later to adjust the consistency of our bhaji.
Randomly chop one Onion and 2 tomatoes. Put them together in mixer grinder jar and make fine paste.
In a deep bottom kadai, add some oil. Once oil is hot, add Onion Tomato puree. Cook a little. Add ginger garlic paste and some Store Bought Tomato puree for that extra tanginess and color. Saute till the mixture is completely cooked.
Add mashed vegetables and give a good mix. Add 1 tsp of Red Chili Powder, Salt and 2 tsp of Pav Bhaji Masala. Mix well. Cover with lid ass Bhaaji may splatter everywhere while cooking. Cook for 5 mins on low flame.
Open the lid. Taste the bhaaji and adjust the spices as per your own liking. Add 1 tbsp of Butter, half a glass of water in which veggies were boiled (you can adjust the water quantity but make sure that our bhaji does not become too runny later) and give a nice stir.
Add some butter on the pan and roast pav in them to eat with Bhaji.
Serve the Bhaaji in a bowl, mix some finely chopped Onion, fresh coriander leaves, a lemon wedge squeezed in bhaji with buttered pav for side.
Generally this Mumbai Paav Bhaji they make on big Tava (A flat iron pan) with all the spices thrown in centre with all boiled veggies mashed in them. Having all boiled veggies ready, the process is so quick by them that they literally can serve multiple plates within 10 minutes.
Other ways to Serve
Sometimes I like to cut the paav open and slide some bhaaji in the middle, bhaji topped with finely chopped onion, fresh coriander leaves and a dash of lemon juice and eat it as Pav bhaji burger.
Now a days we get Pav Bhaji fondues in many restaurants were they give you piping hot bhaaji with paav chopped in bite sized cubes and onion, coriander leaves as sides to put on every bite.
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