Pav Baji Masala Recipe | Mumbai Pav Bhaji Masala Recipe

5 from 1 vote

Pav Baji Masala Recipe | Mumbai Pav Bhaji Masala Recipe

Pav bhaji is a fast food dish from India consisting of a thick vegetable curry served with a soft bread roll. Served piping hot with a dollop of butter, diced red onions, cilantro, and a squeeze of lime.Learn here how to make this Pav Bhaji with step by step pictures and instructions!

Prep Time15

Cook Time15

Total Time30

Course: Chaat, Dinner, Veg Gravies

Cuisine: Indian Cuisine, Indian Recipes, Maharashtra Cuisine, Maharashtrian, North Indian

Servings: people

Calories: 200kcal

Author: Sowmya Venkatachalam

Equipment

Heavy Bottomed Pan
Mixer Grinder

Ingredients

For Pav Bhaji Masala

1 teaspoon Fennel Seeds
1 tablespoon Coriander seeds
4 nos Cardamom
2 inch Cinnamon Stick
2 teaspoon Cumin Seeds
1 teaspoon Fenugreek
2 tablespoon Peppercorns
2 nos Red Chili

For Bhaji

1 no Carrot Finely chopped
2 nos Onion Finely chopped
3 nos Potato
3 nos Tomato
½ Cup Green Peas
1 no Capsicum
1 Cup Cauliflower Florets
1 teaspoon Ginger Garlic Paste
2 teaspoon Pav Bhaji Masala
1 teaspoon Red Chili Powder
1½ teaspoon Salt Adjust as needed
2 tablespoon Coriander Leaves

Instructions

Preparing Pav Bhaji masala

Heat a pan, dry roast all the ingredients given under "Pav Bhaji Masala" table till they are hot and have a nice aroma. Allow it to cool and grind it to smooth powder. Store this Masala in an air-tight container.

Preparing Bhaji

Finely chop the onions and tomatoes and keep it aside. Finely chop carrots,potatoes, capsicum and cauliflower and keep it aside. To this add green peas. Pressure cook the chopped potatoes, capsicum, carrot and green peas
When the veggies are cooked completely mash it well with a veggie masher or using back of your spatula.
In a heavy bottomed pan, add oil / butter. Traditionally butter is used which gives a nice flavour to the dish. But you can also use oil. When the oil/butter is hot, add the chopped onion along with a pinch of salt and saute it till they are nicely soft and transparent.
Add chopped capsicum and saute them till they are soft and little crispy. Add ginger-garlic paste to the pan and mix well.
Add chopped tomatoes to the pan. I have used crushed tomatoes. Add Pav Bhaji masala, salt and red chilli powder to the pan and mix well.
When the tomatoes and onions are fully cooked, add mashed veggies to the pan and give a nice mix.
Add water to make the consistency little thinner. As we have mashed up all the veggies, the mashed veggies tend to absorb water quickly. So if you plan to serve immediately, we can make the consistency thicker. If you are making Bhaji much earlier to serving, then dilute it so that the consistency would get thicker upon cooling. Once the Pav Bhaji is in correct consistency and the masalas and veggies are blended together, add more butter and switch off the flame. Garnish with chopped coriander leaves and mix well.
Delicious PavBhaji is now ready to serve with Pav, Once you have taken the Bhaji in a serving bowl, do not clean the pan. In the same pan, slit the Pav and spread butter and slightly roast the Pav. In that way the pav would absorb the masala left in the pan.

Nutrition