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Pav Bhaaji (Spicy Medley Of Vegetables Served With Buns)
- 300gm cauliflower,
- 1 1/2 cups green peas,
- 3 medium sized potatoes,
- 6 red riped tomatoes,
- 4 big (or 10 small) garlic cloves,
- 1/2 inch gingerroot,
- 1 1/2 tbsp pav bhaaji masala
- green peppers 3 big (or 5 medium sized),
- chili powder as per your taste,
- salt to taste,
- red onion
- pav bhaaji buns,
- lots of butter,
- Finely chop all the vegetables except tomatoes. Combine cauliflower, peas, potatoes and some water.
- Pressure cook vegetables until soft and mushy.
- Purée tomatoes with half of the chili powder.
- Now crush ginger-garlic and boil them with 1 cup water. Strain the stock and dissolve chili powder and pav bhaaji masala into it. Set the stock aside. (instead of discarding the ginger-garlic, you may reuse them in other recipes like curries or dals)
Alternatively crushed ginger-garlic can be directly used in the recipe. However above mentioned method gives nice mild flavor of ginger-garlic to the curry.
- In a pan, melt 2 tbsp butter. Add finely chopped green peppers and sauté until peppers change color and turn soft. Then add boiled vegetables. Mash the vegetables with a masher until vegetables are completely blended yet the mixture remains coarse.
- Add tomato pureé, ginger-garlic stock and salt. Add water for desired consitency. Make sure that the curry is neither too watery nor too thick.
- Bring the curry to a boil, turn the heat to low and continue simmering for 15 minutes. (At this stage you may add more chili powder or pav bhaaji masala if needed).
- Add some butter again. (this step is optional)
- Meanwhile, give slits to the buns keeping the base intact. On a heated griddle, melt some butter. Arrange the buns on the griddle. Toast both the sides as well as the inner surfaces of buns with generous amount of butter.
- Serve curry and pavs (buns) with finely chopped red onion and chopped cilantro/coriander leaves on the side. Besides, don't forget a lemon wedge.
- Masala onion(optional): Heat some butter, Sprinkle a pinch of pav bhaaji masala and salt. Put the chopped onions, lemon juice and mix. Serve this masala onion with pav bhaaji.
- Masala pav (optional): Add some pav bhaaji masala, chili powder and salt to the softened butter and mix well. Heat the griddle and apply the butter all over. Toast buns from outer and inner sides in such a way that they get coated completely with the spiced butter. Serve them with hot bhaaji.
Tips and Variations:
1) Use butter generously in this recipe.
2) If you prefer the buns to be buttery and soft (restaurant style) but not crunchy, melt generous amount of butter on the heated griddle, just lightly rub the buns over hot griddle.
3) Add 1 tsp kasuri methi (dried fenugreek) to the curry for another interesting flavor.
4) Try finely chopped green beans in this recipe.
5) Lighter Version: Use 1 tbsp oil instead of butter while making the curry. Roast buns without addition of butter or simply heat them in a preheated oven until crisp. You may use any whole grain bread instead of the regular buns. Carb watchers may skip potatoes and green peas.