Quick Pav Bhaji
A beloved Mumbai street food classic made incredibly easy. By using frozen mixed vegetables and a quick blend after cooking, you get that perfectly smooth, buttery vegetable mash served at the best street stalls—all in half the time.
Ingredients
Instructions
- 1
Pressure cook or boil the frozen vegetables and potatoes with enough water until they are very soft. Drain and set aside.
- 2
In a large pan or kadai, melt 2 tablespoons of butter. Add the chopped onions and sauté until translucent.
- 3
Add the ginger-garlic paste and sauté for a minute until the raw smell disappears.
- 4
Add the chopped tomatoes and cook until they become soft and mushy.
- 5
Stir in the Pav Bhaji masala, red chili powder, turmeric, and salt. Cook for 2 minutes until the butter starts to separate.
- 6
Add the boiled vegetables and potatoes to the pan. Mix well and cook for 5 minutes to let the flavors meld.
- 7
Use an immersion blender directly in the pan (or transfer to a regular blender) and blend the entire mixture until it is completely smooth and thick.
- 8
Simmer on low heat for another 2-3 minutes. If it's too thick, add a splash of water and stir.
- 9
Stir in a generous dollop of butter and fresh coriander. Keep warm.
- 10
Slit the pav buns horizontally. Melt butter on a tawa (griddle) and toast the buns until golden and slightly crisp.
- 11
Serve the hot, smooth bhaji in a plate, topped with more butter, with toasted pav, sliced onions, and lemon wedges on the side.
Tips, Variations and Storage
Nutrition Information
Frequently Asked Questions
Can I use fresh vegetables?
Absolutely! Just increase the boiling time. Frozen vegetables are used here for a quicker, 'hack' version.
What if I don't have Pav Bhaji masala?
It's hard to replicate the exact flavor, but a mix of garam masala, amchur (dried mango powder), and coriander powder can be a substitute in a pinch.