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Recipe of Pav Bhaji
Pav Bhaji is a popular Indian street food dish that consists of a flavorful vegetable curry (bhaji) served with soft buttered buns (pav). It's a quick and easy dish to make, perfect for satisfying your street food cravings at home. This recipe serves four and can be customized with your favorite toppings.
Recipe Summary
Preparation
30 min
Servings
4
Difficulty
Easy
Ingredients
Instructions
1
Step 1
In a large pan, heat some butter. Add garlic and ginger, sauté until fragrant.
2
Step 2
Add chopped onions and cook until they turn translucent. Then, add tomatoes and cook until they turn soft and oil begins to separate.
3
Step 3
Add the pav bhaji masala, red chili powder, turmeric powder, and salt. Mix well and cook for a few minutes.
4
Step 4
Add the mixed vegetables and mashed potatoes. Mash everything together in the pan. Add a little water if needed to achieve the desired consistency.
5
Step 5
Cook the bhaji for about 10-15 minutes, stirring occasionally, until it thickens and the vegetables are well-cooked.
6
Step 6
Slice the pav buns in half, apply butter, and lightly toast them on a griddle until they turn golden.
7
Step 7
Serve the hot bhaji with toasted pav buns, garnish with fresh coriander leaves, and offer lemon wedges on the side. Enjoy your homemade Pav Bhaji!
Tips for this recipe
Here are some useful tips to perfectly prepare Pav Bhaji and get the best results.
- Always use fresh ingredients for the best flavor
- Prepare all ingredients before starting to cook
- Monitor temperature during cooking to prevent burning
Frequently Asked Questions
This recipe has a Easy difficulty level, which means it's accessible for cooks of all levels.
The preparation time is 30 minutes and the cooking time is minutes.
This recipe is designed for 4 servings.
Yes, many ingredients can be substituted with similar alternatives. We recommend checking the recipe variations.
Store the preparation in the refrigerator for up to 3 days in an airtight container. Some preparations can be frozen for up to 3 months.
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