Here’s how to make Mumbai street-style Pav Bhaji in under 30 minutes. This recipe serves 6 people.
Ingredients for Pav Bhaji
- 3 lbs tomatoes
- 3 medium-sized potatoes, peeled and cut into cubes
- 1 medium-sized bell pepper, finely chopped
- 1 red onion, finely chopped
- 2 cups green peas
- 2 tbsp freshly squeezed lemon juice
- 1 tbsp garam masala
- 2 tbsp chili powder
- 1 tbsp ground turmeric
- 2 tbsp cumin seeds
- ¼ cup coriander leaves, finely chopped
- ½ tsp salt
- 5 oz butter, cut into cubes
- 6 pieces ladi pav
How to Make Pav Bhaji
- Place potatoes, green peas, and tomatoes in a deep, non-stick skillet. Add ½ cup of water and bring it to a boil. Reduce the heat to minimum and simmer for 15 minutes, or until potatoes completely soften.
- Remove from the heat and mash with a potato masher. Set aside.
- Now, melt about three ounces of butter in a large skillet, over medium-high heat. Add onions and stir-fry until translucent. Season with chili powder, garam masala, turmeric, salt, and cumin seeds. Stir well and cook for one minute.
- Add chopped bell pepper to a frying skillet and give it a good stir. Continue to cook for three more minutes, stirring constantly. Remove from the heat.
- Combine the onion mixture with mashed vegetables and mix well. Transfer to a serving bowl and sprinkle with lemon juice. Top with chopped coriander leaves and optionally with some butter.
- Finally, prepare the pavs. Melt the remaining butter in a medium-sized skillet. Heat up over medium-high heat. Cut the pavs horizontally into halves. Briefly, fry both sides until light brown and crisp. Serve with bhaji.