Pav bhaji recipe | How to make delicious buttery pav bhaji

Pav bhaji the mouthwatering dish invented in Mumbai in the 1850s, where this dish took as a fast launch meal by the textile mill workers in Mumbai at that time. Pav bhaji was famous between normal public to mill workers so it served in restaurants throughout the city. Now Pav bhaji is famous in abroad also. So today I will tell you the recipe for delicious buttery Pav bhaji here.

Pav bhaji
Shreya13jain, CC BY-SA 4.0 <https://creativecommons.org/licenses/by-sa/4.0>, via Wikimedia Commons


Cooking time: 40minute


Serve portion: 2 portion




Ingredients:


Bread loaf - 4 pieces

Oil -  2tbsp

Whole Cumin - 2 tbsp

Coriander powder - 2tbsp

Pav bhaji masala - 2tbsp

Sugar - 1tbsp

Tomato - 4 pieces

Potato - 3 pieces

Carrot - 2 pieces

Beet - 1/2 piece

Green peas - 20gm

Salt - to taste

Water - 500ml

Butter - 5 cubes(50gm)

Capsicum - 1 piece

Onion - 3 pieces

Red chilli powder - 5gm

Kasoori methi - 1tbsp

Green chilli - 3 pieces

Ginger paste - 1tbsp

Garlic paste - 1 tbsp

Lemon juice - 3m


Fresh coriander leaves - 10gm


Cooking Method:



  • Heat up the oil, put whole cumin into Kadai, or pan wait for the crackling sound. Now add the Pav bhaji masala in the oil sauté for a second, now put cut tomatoes in the pan.



  • Now add all the vegetables written in the ingredient section. The potato beetroot, green peas, carrot into small dices. Add salt and do saute well.



  • Now transfer all vegetables in the pressure cooker cook until 2 whistles come. Then move away from the flame and keep aside, just do not open the lid of the cooker.


  • Take a Kadai or big saute pan heat the pan add 2tbsp oil and 3 cubes of butter together, melt the butter now put capsicum and onion into the Kadai or pan and do saute for 4 minutes at high flame. 



  • After that add salt, pav bhaji masala, red chili powder, kasoori methi, slit green chili, ginger&garlic paste coriander powder, sugar, freshly chopped coriander leaves. Now saute them until the raw flavor of spices goes away,



  • Now add lemon juice and give it a nice mix.

  • Add some water then mix the spices together.

  • Now open the cooker and pour the cooked vegetables into the Kadai masala, now mix them well, and do smash all the vegetables in the Kadai or pan with a potato smasher.

  • while you see oil leaves from Kadai vegetables and it becomes thick to medium consistency now your bhaji masala is absolutely ready.



  • Now ready your pav by melting the butter in a Tawa add with fresh coriander leaves and few drops of masala spice gravy mix and put slited bread loaf, on the hot melted butter, toast a little bit.



  • All things are done now serve hot the buttery toasted pav with masala spice gravy with chopped onion along with fresh coriander leaves, put one butter cube on the side of the gravy.


Hope this recipe you will like, please make and feel the taste of buttery gravy with butter toasted pav bread. Any questions about the recipe please let me know in the comment section below.