To start making Pav Bhaji recipe, we first cook the potatoes, carrots, cauliflower and cabbage in a pressure cooker with 1/2 cup water until very soft and mushy.
You can also cook vegetables in a pan. Once the vegetables of pav bhaji are cooked, mash the vegetables well and it will look almost smooth and creamy.
Heat a tablespoon of oil in a heavy-bottomed pot; add onions, peppers, garlic, and ginger and sauté over low heat until soft. Add tomatoes and sauté until soft. This takes approximately 5 minutes.
Next add the pav bhaji masala, chaat masala and garam masala and fry for a few minutes until it gets a roasted aroma.
Finally add the pav bhaji vegetable puree, salt, butter and lemon juice. Stir the pav bhaji until well mixed. Be careful when adding salt as all masalas contain some amount of salt.
Reduce the heat to low, add two tablespoons of butter and cook the pav bhaji masala for about 10 minutes, stirring occasionally.
Remove from heat and stir in chopped coriander leaves and steamed peas. Check the spices and adjust to your taste.
Place the pav on the frying pan, smear with butter, toast and serve.
Compare Pav Bhaji with Darhi Vada or a Padichat Have a weekend dinner or a chat party at home. Your friends and family are sure to love this dish.
*Alternative delicious tips
This Pav bhaji can be spread on wheat bread to make a healthy and delicious school snack for kids or a packed work lunch
Place the bhaji in crispy puri (for pani puri); sprinkle with some sif and onions as appetizer/appetizer
