Fast cuisine known as pav bhaji is mostly popular in Maharashtra, particularly in Mumbai and Pune. Bhaji is the name for a curry and vegetable meal, and pav is the word for bread in Marathi. On the streets, it is typically sold from carts. We don’t have this in Andhra Pradesh, therefore my mother used to prepare it at home. I adore her recipe, which is this one. You may always add whatever vegetables you may have on hand, such as cauliflower and cabbage. This is a delicious supper or a healthy snack. Serve hot with bread or pav that has been lightly toasted.
| Prep Time: | 20 mins |
| Cook Time: | 25 mins |
| Additional Time: | 10 mins |
| Total Time: | 55 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 2 cups water, plus more as needed
- 3 medium potatoes
- 1 medium carrot, halved
- 1 cup green peas
- ½ tablespoon ginger-garlic paste
- 2 large green chile peppers, chopped
- 2 teaspoons vegetable oil
- 1 teaspoon cumin seeds
- 1 large onion, finely chopped
- 1 large green bell pepper, finely chopped
- 2 medium tomatoes, finely chopped
- 1 teaspoon pav bhaji masala, or to taste
- ½ teaspoon chili powder, or to taste
- salt to taste
- 1 tablespoon chopped fresh cilantro for garnish
Instructions
- Pour 2 cups water into the bottom of a pressure cooker. Place a trivet into the pressure cooker and turn the heat on high. Add potatoes, carrot, and green peas in a single layer in the pressure cooker and lock the lid.
- Cook over high heat until the pressure regulator reaches 15 psi, 5 to 10 minutes. Remove from heat. Allow pressure to drop naturally, 10 minutes. Unlock and remove lid. Remove vegetables and smash.
- Meanwhile, grind ginger-garlic paste and green chile peppers together in a mortar and pestle until well mashed together.
- Heat oil in a skillet over medium heat and fry cumin seeds until fragrant, about 1 minute. Add garlic-chili paste and saute for 1 to 2 minutes. Add finely chopped onions and cook until soft and lightly browned, 3 to 5 minutes. Add green pepper, cover, and cook until soft, stirring occasionally, about 5 minutes. Add tomatoes and a little water.
- Simmer over low heat until mixture thickens, 5 to 10 minutes. Season with pav bhaji masala and a little chili powder.
- Stir in boiled smashed vegetables and simmer until flavors meld, about 10 minutes. Season with salt to taste and serve sprinkled with fresh cilantro.
Reviews
This was a delicious recipe with mildly spicy and rich flavors. I didn’t have the bhaji masala spice on hand so i had to make it before hand, luckily I had ever spice needed (minus the amchur, which i was able to order online). Definitely have a new recipe to add to my collection of favorites. It was easy to make and pairs well with veggies and a variety of meats.