Family & Kids

Bhaji for Pav Bhaji - Recipe

Preparation & Cooking: 50-60 minutes, Serves 7-8
1 large carrot, grated or chopped
 2 potatoes, peeled, cubed
 1-2 medium sized capsicum, sliced chopped
 1/2 cup cauliflower florets, chopped
 10-15 french beans, stringed and chopped
 1/4 cup green peas, pressured cooked to two quick whistles and then opened
 2 onions, finely chopped, fried, strained
 2 green chillies, chopped
 2 tsp ginger-garlic paste
 1/4 tsp haldi
 1/2 tsp kutaa laal mircha
 1 1/2 tbsps Pav Bhaji Masala
 3/4 tsp sugar (optional)
 1 1/2 tsp salt, or to taste
 2 tomatoes, finely chopped or pureed
 1 tbsp lemon juice/vinegar/khatai
 3 tbsp ghee
 fresh coriander leaves for garnish
 1 1/2 tbsps oil
 16 pav toasted in butte/ghee

1. Pressure cook potatoes and cauliflower with 1/2 cup of water once. Then add beans, peas and carrots and pressure cook twice, or till soft. Keep aside. Mash the vegetables with a slotted spoon.
2. Heat oil in a vessel. Add the ginger-garlic paste and saute for a minute.
3. Add the dry spices. Combine well. Add the tomatoes and cook until soft, approx 5 mins.
4. Add the mashed vegetables and cook for 20 minutes on low flame.
5. Allow the gravy to thicken. Adjust the salt/spice if required. Turn off heat and add butter and lemon juice and combine.
6. Cook the chopped green chillies in ghee, add to the mix. Garnish with fresh coriander leaves.

Aaliya Khan

This article appeared in The Milli Gazette print issue of 16-31 December 2014 on page no. 22

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