Pav Bhaji Indian Curry Recipes

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PAV BHAJI RECIPE (MUMBAI STREET STYLE)



Pav Bhaji Recipe (Mumbai Street Style) image

Easy pav bhaji - A detailed recipe to make quick & delicious mumbai pav bhaji at home. Bhaji is a thick buttery mixed vegetable curry served with Indian buns - pav. Instructions included for stovetop & Instant pot

Provided by Swasthi

Categories     Main     Snack

Time 30m

Number Of Ingredients 23

1½ to 2 cup potatoes (diced (3 medium or 2 large) (300 grams))
½ to ¾ cup green peas ((75 grams matar))
1 cup cauliflower ((100 grams florets, optional))
½ cup carrot ((optional, 1 small, 75 grams))
½ cup capsicum ((bell pepper) chopped)
1 tablespoon oil
1 tablespoon butter
1 medium onion ((¾ to 1 cup finely chopped, 125 grams ))
1 tablespoon ginger garlic paste (or chopped)
1 green chili ((slit or chopped, optional))
2 medium tomatoes ((¾ to 1 cup finely chopped, 125 grams))
1 to 1½ teaspoon red chili powder ((less spicy kind or red chili paste from 10 red chilies))
¼ teaspoon turmeric
1 to 1½ tablespoon pavbhaji masala powder ((use more if needed))
¾ tablespoon kasuri methi ((dried fenugreek leaves, optional))
1 teaspoon salt
4 to 6 Pav (buns) ((dinner rolls))
1 tablespoon butter (for toasting pav)
½ teaspoon pav bhaji masala ( powder)
1 Lemon wedges
2 tablespoon onions (Chopped )
2 tablespoon Coriander leaves
2 tablespoon butter

Steps:

  • Add 1 cup cauliflower florets, 1½ to 2 cups cubed potatoes, carrots (optional) and ½ to ¾ cup peas to a pot or pressure cooker.
  • Pour 1½ cups water and cook until soft or tender.
  • If cooking in cooker, let it whistle twice. When the pressure releases open the lid and mash them well.
  • Add 1 tablespoon butter and 1 tablespoon oil to a pan and heat up.
  • Next add ¾ to 1 cup finely chopped onions and fry till they turn translucent.
  • Then add 1 tablespoon ginger garlic paste and 1 chopped green chili.
  • Fry till it becomes fragrant.
  • Next add ½ cup capsicums & saute for 3 to 4 minutes.
  • Add ¾ to 1 cup chopped tomato and 1 teaspoon salt.
  • Fry till tomatoes turn soft and mushy.
  • Next add 1 teaspoon chili powder,¼ teaspoon turmeric and 1 to 1½ tablespoon pav bhaji masala powder.
  • Mix and fry for another 2 minutes or until the raw smell of the mixture goes away.
  • Add boiled & mashed veggies.
  • Pour more water (½ to ¾ cup) just enough to bring to a thick consistency.
  • Cook for 3 to 5 mins until the bhaji thickens. Taste and add more salt if needed. If you want it more spicy, add another half tsp chilli powder and cook for 3 to 4 minutes.
  • Add ¾ tbsp kasuri methi if using and cook until it reaches a desired consistency.
  • Slit the pav buns horizontally leaving one edge intact.
  • Heat butter on a pan. Open the buns and sprinkle some pav bhaji masala on the butter.
  • Place the pav & toast them for a min or two.
  • Garnish with onions, butter and lemon wedges. Serve pav bhaji hot or warm.
  • Press SAUTE button on the instant pot. Pour 1 tablespoon oil and add 1 tablespoon butter to the steel insert.
  • Add ¾ to 1 cup onions and 1 slit green chilli. Saute until transparent.
  • Then stir in 1 tablespoon ginger garlic and fry for 30 seconds.
  • Add ¾ to 1 cup tomatoes, ½ cup chopped capsicum and sprinkle 1 teaspoon salt. Saute until the tomatoes turn soft and mushy.
  • Then add in 1 to 1½ pav bhaji masala, 1 teaspoon chilli powder and ¼ teaspoon turmeric.
  • Mix well and add all the veggies - 300 grams potatoes, 1 cup cauliflower florets, ½ cup carrots and ½ to ¾ cup green peas.
  • Pour 2 cups water and deglaze the pot by scrubbing the bottom with a wooden spatula.
  • Press CANCEL button and press PRESSURE COOK button with high pressure setting. Set the timer to 5 mins and position the steam release handle to sealing.
  • When the IP beeps, wait for 5 mins for natural pressure release. Gently release the rest of the pressure manually.
  • There will be lot of water when you open the lid. With a masher, mash all the veggies well, they will soak up the water.
  • Press SAUTE button. If needed add more salt, pav bhaji masala and more red chilli for a brighter color. I usually add ½ teaspoon more red chilli powder at this stage.
  • Let the bhaji simmer for 3 to 4 mins. It will thicken. Then add add crushed kasuri methi and mix. Press cancel. Sprinkle coriander leaves and 1 tablespoon butter.
  • Slit each bun to 2 horizontally. Heat a pan. Smear some butter and sprinkle pav bhaji masala over the butter. (check images above) Toast the pavs until lightly crisp.
  • Transfer bhaji to serving bowls. Top with butter & coriander leaves.
  • Serve alongside toasted buns and freshly cut onions.

Nutrition Facts : Calories 321 kcal, Carbohydrate 42 g, Protein 8 g, Fat 13 g, SaturatedFat 7 g, Cholesterol 30 mg, Sodium 666 mg, Fiber 6 g, Sugar 8 g, ServingSize 1 serving

PAV BHAJI (INDIAN CURRY)



Pav Bhaji (Indian Curry) image

I made this after trying different methods over a few years. It all came together so well. The flavor and texture was amazing. You really need to add water at the end and not be scared that it will ruin the dish, it will not! You need a fairly runny consistency for the best pav bhaji. Garnish with fresh chopped tomatoes, onions, and fresh cilantro if desired. Serve with toasted white bread or bread rolls.

Provided by Punkech Patel

Categories     Main Dish Recipes     Curries

Time 1h5m

Yield 4

Number Of Ingredients 14

2 tablespoons oil, divided
1 large onion, grated
¾ teaspoon salt, or as needed
5 cloves garlic, grated
1 ¼ cups water, or more as needed
2 teaspoons pav bhaji masala, divided
1 (14.5 ounce) can diced tomatoes
2 small potatoes, peeled and cut into small cubes
3 tablespoons canned sweet corn, drained
1 teaspoon mild chile powder
1 teaspoon ground coriander
1 pinch ground ginger
½ teaspoon lemon juice
1 tablespoon unsalted butter, or more to taste

Steps:

  • Heat 1 tablespoon oil in a saucepan over medium heat. Add onion and 1/4 teaspoon salt; fry until browned, 5 to 8 minutes. Add garlic; cook and stir for 4 minutes. Pour in 1 cup water. Add 1 teaspoon pav bhaji masala and 1/2 teaspoon salt. Bring to a boil. Reduce heat and simmer until flavors combine, about 10 minutes.
  • Add tomatoes, potatoes, and corn to the saucepan. Season with chile powder, coriander, and ginger. Bring to a boil. Reduce heat and simmer for 15 minutes. Mash curry gently with the back of a wooden spoon or spatula. Simmer for 10 minutes more. Taste and adjust salt. Add 1/2 teaspoon pav bhaji masala and lemon juice. Mash slightly again.
  • Add 1/4 to 1/2 cup water to give curry a runny consistency. Add remaining 1 tablespoon oil and butter; stir until butter is melted. Divide into serving bowls and sprinkle remaining pav bhaji masala on top.

Nutrition Facts : Calories 206.7 calories, Carbohydrate 25.7 g, Cholesterol 7.6 mg, Fat 10.2 g, Fiber 4 g, Protein 3.6 g, SaturatedFat 3 g, Sodium 640.9 mg, Sugar 5.4 g

PAV BHAJI



Pav Bhaji image

This is a very popular recipe in India, liked by almost everyone. You may have to go to a nearby Asian Indian store to get the 'Pav Bhaji Masala' that is the special spice to bring the flavor (Masala means spice). Pav is actually the buns. Bhaji is the vegetables cooked with spice.

Provided by Bongadi

Categories     World Cuisine Recipes     Asian     Indian

Time 50m

Yield 4

Number Of Ingredients 19

½ cup vegetable oil
2 teaspoons chopped garlic
1 teaspoon finely chopped green chile peppers
1 cup chopped onions
2 teaspoons grated fresh ginger
1 cup chopped roma (plum) tomatoes
2 cups cauliflower, finely chopped
1 cup chopped cabbage
1 cup green peas
1 cup grated carrots
4 potatoes, boiled and mashed
3 tablespoons pav bhaji masala
salt to taste
1 tablespoon lemon juice
8 (2 inch square) dinner rolls
½ tablespoon butter
¼ cup finely chopped onion
1 tablespoon finely chopped green chile peppers
¼ cup chopped fresh cilantro

Steps:

  • Heat the oil in a wok over medium heat. Saute garlic and green chile for 30 seconds, then stir in onions and ginger. Cook until onions are brown. Add tomatoes, and cook until pasty. Stir in cauliflower, cabbage, peas, carrots and potatoes. Season with pav bhaji masala. Cover, and cook for 15 minutes, stirring occasionally. Season with salt, and stir in lemon juice.
  • Toast the dinner rolls, and spread lightly with butter. Serve garnished with chopped onion, green chile and cilantro.

Nutrition Facts : Calories 651.8 calories, Carbohydrate 78.8 g, Cholesterol 6.1 mg, Fat 33.9 g, Fiber 10 g, Protein 13.4 g, SaturatedFat 6.3 g, Sodium 375.1 mg, Sugar 11.1 g

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