Bombay Pav Bhaji Recipe
How many recipes can you claim that you know are super healthy and lip-smacking delicious? Well, this post is about popular Indian street food, Pav Bhaji recipe. This dish is absolutely delicious, even by a kid’s palate and includes a bunch of vegetables rich in vital minerals and vitamins. This is my end-of-the-week clean the fridge Pav Bhaji recipe where I get to finish off the leftover vegetables. This bhaji is a completely gluten-free, paleo-friendly, keto diet-friendly and a vegetarian dish. You can make it vegan by avoiding butter and ghee and using EVOO instead.
Servings 2 People
Calories 262kcal
Equipment
- Pressure Cooker
- Stove Top
Ingredients
- 1 cup Potatoes – Cut in Cubes
- 1 cup Cauliflower – Cut in small florets
- 1 cup Onion – Cut in small cubes
- 1 cup Tomatoes – Cut in small cubes
- ¾ cup Capsicum – Cut in Small cubes
- ¼ cup Garlic – Chopped
- ½ cup Peas
- 2 tbsp Pav Bhaji Masala
- Salt To Taste
- 2 tbsp Butter
- ¼ cup Chopped Coriander Leaves
Instructions
- Pressure cook all the vegetables together along with some salt and water. Cook them till the potatoes and cauliflower are cooked till soft.
- Allow it to cool down on its own.
- Now, heat the butter in a kadhai or a non-stick pan and add the boiled vegetables. Fry these vegetables on medium-high heat till the water has been reduced completely.
- Now add the Pav Bhaji Masala and fry till it dries up completely. If you find it sticking to the bottom of the pan then add some water and allow it to simmer for 15-20 minutes with the lid on to the pan.
- After it has been cooked and the colour has changed to reddish brown, take it off the heat and garnish it with some chopped coriander leaves.
- Serve it with Pav buns slightly toasted with butter or slices of bread toasted again with some butter.
Notes
