Pav Bhaji Bombay Street Food
A thick spicy vegetable stew, eaten on dinner rolls (pav).
Servings 8
Calories 254kcal
Equipment
- 1 Pressure Cooker
- 1 Kadai pan,
Ingredients
- 2 Potatoes Peeled and cubed
- ⅓ cup Peas More of less
- 1 cup Cauliflower Chopped
- 2 Carrots Peel and chopped
- 1 tbsp Butter
- 1 tbsp Ghee
- 1 Onion Finely chopped
- 2 tsp Ginger Fresh pressed or finely grated
- 2 tsp Garlic Fresh pressed
- 1 Green chilli Finely chopped
- 2 Tomatoes Chopped
- 1 tsp Kashmiri red chili powder
- ¼ tsp Turmeric powder
- 1 tbsp Pav bhaji powder
- 2 tsp Himalayan pink salt
- 1 tbsp Kasuri methi Crushed
- 1 Lemon Sliced into wedges
- ⅓ Cilantro Chopped
- 1 Onion Finely chopped
- 8 Pav rolls Dinner rolls
- 2 tbsp Butter
- 1 tbsp Pav bhaji masala
Instructions
Prepare Vegetables
- Add the peeled and chopped vegetables into a pressure cooker. Add 1.5 cups water, cover and cook for 2 whistles. Allow to cool and depressurize naturally. Remove the top and mash the vegetables and water.
Prepare the Pav Bhaji stew
- Heat 1 tablespoon of butter and 1 tablespoon of ghee in a kadai pan. Add the finely chopped onions and stir fry for several minutes until soft and transluscent. Add the green chili, garlic and ginger. Stir and cook for several more minutes.
- Add the chopped tomatoes, Kashmiri chilli powder, turmeric, pav bhaji masala and salt. Cook and stir untill the tomatoes are soft and mushy.
- Add the mashed vegetables. Stir and cook until thick. Remove from heat and mix in the crushed kasuri methi. Set aside and prepare the pav rolls.
Prepare the Rolls
- Split the rolls in half. Butter each half and sprinkle with a little bit of pav bhaji masala. Grill each roll on the buttered side. Serve with the pav bhaji stew and lemon wedges, chopped onion and chopped cilantro.