For 6 servings of bhaji
Potatoes, medium sized (7)
Tomatoes, bright red, medium sized (5)(chopped tomatoes 3 ½ cups)
Onions, chopped (2 cups)
Ginger-Garlic Paste (1 ½ tsp)
Butter (4 tbsp)
Water (310 ml, or as required)
Chopped Cauliflower (4 tbsp)
Chopped capsicum (Bell pepper) ( 2 tbsp)
Chopped carrots (2 tbsp)
Green Peas (2tbsp)
Cilantro Chopped, a handful
Spring onions, for garnishing
Salt (2 ½ tsp or as required)
Red Chili Powder (1/3 tsp)
Coriander Powder (1 tsp heaped)
Pav Bhaji Masala (1 ½ tbsp)
Kashmiri Red Chili (Kashmiri lal mirch) ( 1 tsp heaped)
- Set a big pan to heat at medium.
- Once the pan is warm, transfer 1 tbsp butter. Reduce heat to low.
- Melt butter at low heat.
- Add ginger garlic paste and sauté for few seconds.
- Add onions and sauté till pink (not brown)
- Add kashmiri lal mirch and fry at low heat.
- Add chopped carrots. Add 1 tbsp water. Cover with lid and cook at low-medium heat for 2 minutes.
- Add chopped cauliflower. Add 1 tbsp water. Cover with lid and cook at low-medium heat, till slightly tender (2-3 minutes)
- Add chopped capsicum. Add 1 tbsp water. Cover with lid and cook at low-medium heat, for a minute.
- Add green peas, and ½ tsp salt. Add 1 tbsp water. Cover with lid and cook at low-medium heat for 2 minutes.
- Mash the veggies lightly with a potato masher.
- Add chopped tomatoes, with ½ tsp salt. Add 2 tbsp water. Cover with lid and cook till tomatoes are tender (4-5 minutes)
- Mash nicely.
- Crush the potatoes in the pan over the veggies.
- Add remaining spices and ¾ tsp salt. Add ¾ cup water. Mix well. And cover with lid.
- Cook for a few minutes. Mash nicely while tossing frequently, till you see very tiny bits of veggies (do not make it like a paste).
- Add remaining butter, and more water if need to adjust consistency.
- If using salted butter, check for salt after melting the butter. Add more salt as required. (I added a total 2 ½ tsp salt)
- Add chopped cilantro leaves, and mix.
- Garnish bhaji with chopped cilantro leaves, spring onions, and lemon juice. Serve bhaji with pavs pan fried in butter and red chili.
NOTE : Apart from pavs, bhaji tastes good with sliced bread, burger buns, and dinner rolls as well.
Use could add small quantities of any seedless veggies to the bhaji, like cabbage, red, orange and yellow bell peppers, bottle gourd (lauki), pumpkin.