Thursday, October 6, 2011

Pav Bhaji

Pav Bhaji is a sinfully delicious street food famous in Bombay. I think I just love the concept so much that I have never met a Pav Bhaji I don't like. I have been making Pav Bhaji at home for all of dogs years ..I think it was one of the first foods that me and my sis took over making in the kitchen from the adults. So here goes my version of the famous Pav Bhaji

2-3 Cups Cabbage
1/2  Cup French Beans
3-4 Potatoes
2 Cups Cauliflower
1 Carrot
2 Capsicum / Green Pepper
3 Onions
4-5 Tomatoes
1 Cup Green Peas
2 inch piece Ginger
12 -14 Pods Garlic
3-4 Green Chillies * Optional
1tsp Cumin Seeds
A pinch of Asfoetida
2-3 tsp Corriander Powder
1 tsp Amchur Powder
1 tsp Garam Masala
2-3 Tbsp Pav Bhaji Masala * I use Badshah brand
2-3 tsp Red Chilli Powder
2-3 Tbsp Butter
1. Chop Cabbage, cauliflower, peel and cut potatoes in big chunks, peel and cut carrot, string and cut french beans. Rinse in running cold water.
2. In a pressure cooker, cook cauliflower, cabbage, carrot, potatoes, french beans with water and let it whistle for 3-4 times
3. In the meantime, chop onions, capsicum, tomatoes. Grind together ginger, garlic and green chillies.
4. In a wok, add 1 Tbsp Butter, add cumin seeds after they sputter add onions and saute till translucent. Now add capsicum saute for another few minutes. Now add ginger, green chilli and garlic paste and stir. Add tomatoes and cook till the tomatoes have wilted.
5. Add salt, spices and now add all the pressure cooked vegetables. Mix together and let the whole mixture come to a boil. Add the defrosted green peas.
6. Using a potato masher, mash the vegetables till they are all blended together as one red gravy and only a few green peas are visible.
7. Adjust the spices adding more of anything, add a dollop of butter and garnish with cut onions, lemon wedges and cilantro.
8. Enjoy hot with warm Pav slathered with butter and coated with chaat masala.


  1. Bombay must have some wonderful cooks if this is their street food! There is a lot of spicy ingredients in here-yum! It looks like a hearty and filling meal. Asfoetita and Amchur are two ingredients unknown to me-so will look these up to find out more about them. Thanks for sharing.

  2. I was not able to submit my comment in the morning for Pav. I wanted to say Your pav looked beautiful. That reminded me of my Bombay Trip, years ago. Just the name of pav bhaji makes me drool.

  3. Thanks Neetu and Tina for stopping by. Your words made my day :)

    Tina, Bombay does have awesome cooks you just need to know where to eat what. ;)
    Asafoetida is a fine powder containing 30% asafoetida resin, along with rice flour and gum arabic. It actually has a pungent, unpleasant smell when raw, but in cooked dishes, it delivers a smooth flavor, reminiscent of leeks. It is supposed to act as a digestive. You can omit it completely but I find that it helps in bringing out the flavors of Pav Bhaji.
    Amchur = Dried Mango Powder Raw Mango slices are sun dried and ground to a powder. This is available in Indian grocery stores, you can try using a little bit of Tamarind instead.
    Hope this helps


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