बाजार जैसी पाव भाजी बनाने की रेसिपी

Ingredients

• 1 tsp Oil (neutral oil such as vegetable or canola)
• 1 tsp Cumin Seeds (whole seeds, toasted)
• 2 medium Potatoes (peeled and cut into 1‑inch cubes)
• 1 cup Cauliflower Florets (roughly chopped; optional)
• 1 medium Carrot (peeled and roughly chopped)
• 1 small Beetroot (peeled and roughly chopped; gives colour)
• 3 medium Tomatoes (roughly chopped; can increase to 4 for tangier taste)
• 1 tsp Salt (or to taste)
• 2 pieces Green Chilies (finely chopped; adjust to heat preference)
• 1 cup Frozen Peas (already blanched; added later)
• 2.5 cup Water (divided: 1.5‑2 cups for pressure cooking, rest for adjusting consistency)
• 6 tbsp Butter (unsalted, divided: 2 tbsp for base, 2 tbsp for topping, 2 tbsp for toasting pav)
• 1 large Onion (finely chopped)
• 1 medium Capsicum (green bell pepper, finely chopped)
• 1 tbsp Ginger‑Garlic Paste (store‑bought or homemade)
• 1 tsp Kashmiri Red Chili Powder (mild, gives colour)
• 2 tsp Pav Bhaji Masala (store‑bought blend)
• 1 tbsp Garlic Chutney (optional, adds depth; can substitute with Schezwan chutney)
• 1 tsp Dried Fenugreek Leaves (Kasuri Methi) (crushed between palms)
• 1 tbsp Lemon Juice (freshly squeezed)
• 2 tbsp Fresh Coriander Leaves (chopped for garnish)
• 6 pieces Pav (Indian Bread Rolls) (soft buns, sliced horizontally)

Instructions

1. Prepare Vegetables

   Peel and cube the potatoes, chop cauliflower florets, carrot, beetroot and tomatoes. Finely chop onion, capsicum, green chilies and coriander. Measure all spices and keep them ready.

   Time: PT10M

2. Pressure‑Cook the Veggies

   Heat 1 tsp oil in the pressure cooker, add 1 tsp cumin seeds and let them pop. Add the potatoes, cauliflower, carrot, beetroot, tomatoes, green chilies and 1‑2 tsp salt. Pour in 1.5‑2 cups water, close the lid and cook on high flame for 2‑3 whistles, then lower the flame and cook 2‑3 more minutes.

   Time: PT15M

   Temperature: high flame

3. Mash the Cooked Vegetables

   Release pressure safely, open the cooker and mash the vegetables with a masher until smooth. Set aside.

   Time: PT5M

4. Prepare the Bhaji Base

   In a large skillet, melt 2 tbsp butter with 1 tbsp oil. Add the chopped onion and sauté 2‑3 minutes until soft but not browned. Add capsicum and cook another 2‑3 minutes. Stir in 1 tbsp ginger‑garlic paste and cook 1 minute.

   Time: PT8M

   Temperature: medium flame

5. Add Spices and Flavorings

   Reduce flame to low. Add 1 tsp Kashmiri red chili powder, 2 tsp Pav Bhaji Masala, 1 tbsp garlic chutney (or Schezwan chutney), and 1 tsp crushed dried fenugreek leaves. Stir for 1‑2 minutes, then pour in ½‑1 cup water and cook another 1‑2 minutes.

   Time: PT4M

   Temperature: low flame

6. Combine Mash with Base

   Add the mashed vegetables to the spiced base, mix well, then add 1 cup frozen peas. Cook, stirring and mashing intermittently, for 5‑6 minutes until peas are heated through and the bhaji reaches a thick, glossy consistency. Adjust thickness with a little water if needed.

   Time: PT7M

   Temperature: medium flame

7. Finish with Lemon, Coriander & Butter

   Stir in 1 tbsp lemon juice, 2 tbsp chopped coriander and the remaining 2 tbsp butter. Cook for another minute until the butter melts and the bhaji shines.

   Time: PT2M

   Temperature: low flame

8. Toast the Pav

   Heat another skillet, melt 2 tbsp butter. Add the prepared bhaji to the pan, mix briefly, then place the sliced pav pieces on the buttered surface. Toast each side for 1‑2 minutes until golden and slightly crisp.

   Time: PT5M

   Temperature: medium flame

9. Plate and Serve

   Transfer bhaji to a serving bowl, garnish with a final drizzle of butter, extra coriander, chopped onions and lemon wedges. Serve hot with the toasted pav.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

8 g

Carbohydrates

55 g

Fat

12 g

Fiber

5 g