Pav Bhaji

The method

Step by step

Written for first-time cooks — every quantity, timing and cue is spelled out.

1. 01

   Prepare Vegetables and Tools

   First, get all your tools ready: pressure cooker, large kadhai/wok, potato masher, chopping board, knife, measuring cups and spoons. Peel and cube the potatoes into 1.5 cm pieces. Separate cauliflower into 2 cm florets. Finely chop the onion, capsicum, and tomatoes. Keep the green peas ready.

2. 02

   Boil Vegetables

   Place the cubed potatoes, cauliflower florets, and green peas into the pressure cooker. Add 1 cup of water and 0.5 teaspoon of salt. Close the lid and cook on medium-high flame for 2 whistles. Once done, turn off the flame and let the pressure release naturally for about 5 minutes, then carefully open the lid.

3. 03

   Mash Boiled Vegetables

   Carefully drain any excess water from the boiled vegetables, keeping the water aside. Using a potato masher, mash the boiled potatoes, cauliflower, and peas directly in the pressure cooker or transfer them to a mixing bowl. Mash them until they are mostly smooth with a few small lumps, like a thick baby food consistency.

4. 04

   Sauté Onions and Capsicum

   Heat 2 tablespoons of butter in the large kadhai/wok on medium flame. Once the butter melts and starts to bubble, add the finely chopped onions. Sauté for 4-5 minutes, stirring often, until the onions turn translucent and light golden brown at the edges. Add the finely chopped capsicum and cook for another 3 minutes until it softens slightly.

5. 05

   Add Ginger-Garlic and Tomatoes

   Add 1 tablespoon of ginger-garlic paste to the kadhai. Sauté for 1 minute until the raw smell disappears. Now, add the finely chopped tomatoes and 0.5 teaspoon of salt. Cook on medium flame for about 5-7 minutes, stirring occasionally, until the tomatoes soften completely and the mixture starts to leave the sides of the kadhai, forming a thick paste.

6. 06

   Add Spices

   Reduce the flame to low. Add 2 tablespoons of pav bhaji masala, 0.5 teaspoon of turmeric powder, and 1 teaspoon of red chilli powder to the tomato-onion mixture. Mix well and cook for 1 minute, stirring constantly, until the spices are fragrant. Be careful not to burn them.

7. 07

   Combine and Simmer Bhaji

   Add the mashed vegetables to the kadhai. Mix everything thoroughly with the spice mixture. Add 1 cup of water (or the reserved water from boiling vegetables) to achieve a thick, gravy-like consistency. If it's too thick, add a little more water, a tablespoon at a time. Bring to a simmer on medium flame.

8. 08

   Final Bhaji Adjustments

   Continue to mash the bhaji with the potato masher directly in the kadhai as it simmers for about 5-7 minutes. This helps to make it smoother and blend the flavors. Taste and add the remaining 0.5 teaspoon of salt if needed. Squeeze in juice from half a lemon and mix well. The bhaji should be thick enough to scoop easily but not dry.

9. 09

   Prepare Pav (Dinner Rolls)

   Heat the tawa/flat griddle on medium flame. Slice each pav horizontally through the middle, but not all the way through, so it opens like a book. Spread 0.5 tablespoon of butter on one side of a pav. Place the buttered side down on the hot tawa.

10. 10

    Toast Pav

    Spread another 0.5 tablespoon of butter on the top side of the pav. Toast for 1-2 minutes per side, until golden brown and slightly crispy. You can sprinkle a pinch of pav bhaji masala or chopped coriander on the buttered side before toasting for extra flavor. Repeat for all 8 pavs.

11. 11

    Serve

    Ladle a generous portion of hot pav bhaji into a serving bowl. Garnish with 1 tablespoon of finely chopped fresh coriander leaves and a small cube of butter on top. Serve immediately with the toasted pav, a wedge of lemon, and finely chopped raw onion on the side. Enjoy your homemade Pav Bhaji!