मुंबई पाव भाजी का आसान तरीका मसाले के साथ

Ingredients

• 5 large Potatoes (peeled and quartered)
• 1 cup Cauliflower (cut into small florets)
• 1 cup Carrot (diced)
• 1/2 cup Green Peas (frozen or fresh)
• 1 medium Capsicum (Bell Pepper) (seeded and chopped)
• 2 large Onion (finely chopped)
• 4 large Tomatoes (chopped; half pureed)
• 2 tablespoons Ginger Garlic Paste (store‑bought or homemade)
• 4 tablespoons Butter (unsalted, cut into cubes)
• 2 tablespoons Vegetable Oil (high‑smoke‑point oil)
• 2 tablespoons Pav Bhaji Masala (store‑bought blend)
• 1 teaspoon Dry Mango Powder (Amchur) (adds tanginess)
• 1 teaspoon Sugar (balances acidity)
• to taste Salt (adjust because masala and butter contain salt)
• 1 large Fresh Lemon (cut into wedges for serving)
• 1/4 cup Cilantro (Coriander Leaves) (roughly chopped)
• 8 pieces Pav (Indian Bread Rolls) (soft rolls, sliced horizontally)
• 2 cups Water (enough to cover vegetables while cooking)

Instructions

1. Prepare Vegetables

   Peel and quarter the potatoes, cut cauliflower into small florets, dice carrot, measure peas, chop capsicum, finely chop onions, and chop tomatoes. Set aside half of the chopped tomatoes for later pureeing.

   Time: PT10M

2. Boil Vegetables

   In a large pot add the potatoes, cauliflower, carrot, peas, capsicum, onions, and the raw tomato pieces. Add enough water to just cover the vegetables (about 2 cups). Bring to a boil, then reduce to a simmer and cook until all vegetables are very soft and start to break apart (about 15 minutes).

   Time: PT15M

   Temperature: 200°C

3. Puree Tomatoes

   While the vegetables are cooking, blend the reserved tomato pieces into a smooth puree. No need to strain unless you prefer a very fine texture.

   Time: PT5M

4. Mash the Cooked Vegetables

   Drain most of the cooking water, leaving about 1/4 cup in the pot. Using a potato masher, mash the vegetables until they become a thick, pulpy mixture. Over‑cook the mash so it is very soft; this is essential for authentic texture.

   Time: PT5M

5. Temper Butter and Oil

   Heat the large tawa over medium‑high heat. Add 2 tbsp butter and 1 tbsp oil. When the butter foams, add the ginger‑garlic paste and sauté for 1 minute, being careful not to brown it.

   Time: PT2M

   Temperature: 180°C

6. Add Onion and Tomato Puree

   Add the chopped onions to the tawa and stir for 2 minutes until they soften. Then pour in the tomato puree, stir, and cook for another 2 minutes. Season with a pinch of salt (remember the masala and butter also contain salt).

   Time: PT4M

   Temperature: 180°C

7. Combine Mash with Tempered Base

   Transfer the mashed vegetable mixture onto the tawa, mixing it with the onion‑tomato base. Add the remaining 2 tbsp butter and 1 tbsp oil, then stir continuously for 3–4 minutes so the butter is fully absorbed.

   Time: PT4M

   Temperature: 180°C

8. Season the Bhaji

   Add 2 tbsp pav bhaji masala, 1 tsp dry mango powder, 1 tsp sugar, and red chili powder to taste. Stir well and let the spices cook for 2 minutes. Adjust salt if needed.

   Time: PT3M

   Temperature: 180°C

9. Adjust Consistency

   If the bhaji looks too thick, splash a little more water (about 1/4 cup) and stir until it reaches a sloppy, spreadable consistency. It should not hold its shape.

   Time: PT2M

10. Finish with Fresh Herbs

    Stir in the chopped cilantro and squeeze half a lemon into the bhaji. Turn off the heat and cover the tawa to keep it warm.

    Time: PT2M

11. Toast the Pav

    Slice the pav horizontally. In a separate small skillet, melt 1 tbsp butter, add a pinch of red chili powder, and toast each side of the pav until golden and slightly crisp.

    Time: PT5M

    Temperature: 180°C

12. Serve

    Serve the hot bhaji in a bowl, topped with a dollop of butter if desired, alongside the toasted pav, lemon wedges, and extra cilantro.

    Time: PT0M

Nutrition Facts

Calories

350

Protein

8 g

Carbohydrates

45 g

Fat

15 g

Fiber

6 g