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Print Recipe
 MUMBAI PAV BHAJI
Course brunch
Cuisine maharashtrian
Prep Time 		20 minutes

Cook Time 		10 minutes
Servings
serving
Ingredients
Course brunch
Cuisine maharashtrian
Prep Time 20 minutes
Cook Time 10 minutes
Servings
serving
Ingredients
Instructions
  1. Take potatoes, cabbage, carrots, cauliflower, capsicum and green chilies together and pressure cook them till the vegetables get cooked. This may take 2-3 whistles.
  2. Turn off the gas, strain water from the boiled vegetables and keep aside to cool.
  3. Heat half butter in a wok and add chopped ginger garlic and saute till golden in color.
  4. Now add chopped onions and fry till the raw smell goes off.
  5. Add chopped tomatoes and pav bhaji masala and fry till the butter starts leaving the sides.
  6. While the masala is frying, take a vegetable masher and mash them together.
  7. Add the mashed vegetables in the masala frying in the wok. Mix everything well such that the spice blend incorporates well with the vegetables.
  8. While cooking you might notice the bhaji getting thick, this is when you can add little water.
  9. Adjust salt and allow the bhaji to cook for some time with lid closed.
  10. Once the bhaji is done and you have acquired the needed texture, add the left over butter on top and garnish it with chopped coriander. Serve hot with butter roasted pav along with some chopped onion and a dash of lemon juice. Everytime you have it, you can add a dice of butter on top … they say, the more, the tastier ! :p
Recipe Notes

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Love : Shaheen!

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