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HUSBAND IN THE KITCHEN: PAV BHAAJI (Preparation time: 45 minutes; Serves:4-6

Guest Blooger: Amit Rajvanshy

I cook like once a year and most often, just to cajole her…like making up for something ‘terrible’ that she ‘thinks’ I did. This Sunday, The Mount Fuji in her was waiting to explode. I certainly thought she was overreacting to a couple of ‘things’, but I suggest you decide who was right

I desperately needed a peaceful Sunday and had to ‘reset’ her temperature. I cooked up this tried, tested, time perfected, master chef recommended, ‘guaranteed to please your wife/boss’ OR money back, recipe.

I am sharing this secret with you, my fellow brethren, to use this recipe in ONLY in the most TOUGH situations, like the one I was in. This is broadly the same recipe that is on the back of Badshah brand Pav Bhaji Masala pack. It yields a typical street food like taste; this recipe is a bit different from others, guess that is why it tastes better.   on’t get scared of the long list, most of the ingredients are commonly available in any Indian kitchen!!

1 cup cauliflower
2 carrots
½ cup french beans
1 cup cabbage
½ cup green peas
2 capsicum, finely chopped
2 potatoes (boiled)
2 onions, finely chopped
3 tomatoes, finely chopped
2 green chillies
1 garlic pod, finely chopped
1 inch ginger, finely chopped
¼ tsp (a pinch) asafoetida
3 tbsp pav bhaji masala (Badshah, as I mentioned earlier, lends the best taste)
½ turmeric powder
½ tsp chilli powder
½ garam masala
2 tsp coriander powder
½ tsp cumin
1 tsp amchur powder
Salt to taste
4 tbsp oil
2 tbsp butter
1 lemon’s juice
1 onion. finely chopped for garnish
A handful of coriander leaves, finely chopped

Boil all the vegetables  (except capsicum and potatoes) with adequate water in the pressure cooker; boil the two potatoes separately

Grind/ mash the vegetables (don’t mash them into a paste; let them remain granular for a better texture) – also if you discover that the water was excess, discard a bit  

Mash the potatoes and set aside

In a wok, heat oil, add asafoetida, cumin, and ginger-garlic paste, followed by finely chopped onions and capsicum. Once the onions turn translucent, add tomatoes and throw in all the spices  

Let the spices cook with the tomatoes for about ten minutes on medium low flame, stir occasionally

Now introduce the boiled vegetables (don’t add potato yet), and let it cook for another 6-8 minutes

Add mashed potatoes and cook for another 8-10 minutes, remove from heat and add lemon juice, mix, add a dollop of butter if you like

While serving add coriander leaves and finely chopped onion  

On a girdle (tawa), heat butter and heat the pav (cut them from center), facing inwards and turn them around in a minute and heat till golden brown

Steaming Hot Pav Bhaji on Tawa

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