Maharashtra
Pav bhaji
Vegetables, mashed with enthusiasm and an alarming amount of butter. Mumbai does not apologise.
45 minTime
14 gProtein each
mediumSpice
Born for mill workers3 chapters · 2 min readMake it your way
Grandma's wayThe original. Handle with reverence.
The original549kcalsame
14 gproteinsame
11 gfibresame
45minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
6 steps- 1Pressure cook the potato, cauliflower and peas with a cup of water for 3 whistles. Let the pressure release naturally, then mash roughly.
- 2On a wide tawa or kadai, melt 3 tbsp butter. Cook half the onion until soft, then the ginger garlic paste and capsicum.
- 3Add tomato, chilli powder, turmeric and the pav bhaji masala. Cook until the tomato breaks down completely.
- 4Add the mashed vegetables and a cup of hot water. Mash everything together on the pan, then simmer.
- 5Finish with a spoon of butter, lemon and coriander. Salt to taste.
- 6Slit the pav, toast on the tawa with the remaining butter and a pinch of masala. Serve with the bhaji, chopped onion and lemon.
Serve it like this
Serve hot in a deep bowl with a swirl of ghee or a few coriander leaves on top, and rice or rotis on the side.