That’s it, my friends. I hope you enjoy this pav bhaji recipe. Let me know if you make it. I’d love to hear how it turned out for you, and if you decided to spice it up! I love it! This particular dish is an enticing Indian curry made with mashed vegetables seasoned in curry spices. It’s called Pav Bhaji, and it is sure to satisfy your needs as a spicy food lover. The curry is typically served with soft, buttered buns, called “pav”, that are toasted until crispy and golden. You’ll usually find the dish topped with a generous dollop of butter, with fresh cilantro scattered over the top, with chopped onion and lemon or lime juice on the side. Pav bhaji is known for its tangy and spicy flavors and is usually served as a fast food or a snack, though you can enjoy it as a main course. It is a popular dish among vegetarians and is often eaten with gusto at street food stalls, restaurants, and homes throughout India. Let’s talk about how to make pav bhaji, shall we?
Butter. Or use vegetable oil. Onion. Fresh Green Chilies. Use mild or spicy, to your preference. Red Bell Pepper. Ginger-Garlic Paste. Or you can use a mixture of ginger and garlic. Tomatoes. Spices. Ground Kashmiri red chilies (or use other red chili powder), garam masala, turmeric, coriander, cumin, salt to taste. Chickpeas. Potatoes. Carrot. Cauliflower. Peas. For Serving. Dollops of butter, fresh chopped cilantro, chopped onion, soft bread rolls or buns and butter, lemon wedges.
Ginger-Garlic Paste. Add the ginger-garlic paste and cook for 30 seconds, stirring. You will be able to smell the garlic blooming. Tomatoes. Add the tomatoes and stir. Cook them down for 6-7 minutes, or until they start to soften up for you. Add Spices. Add the spices - ground Kashmiri red chilies (or use other red chili powder), garam masala, turmeric, coriander, cumin, salt, chickpeas, potatoes, cauliflower, carrots, and peas. Stir and cook them a few seconds to let the flavors bloom. The goal is to make all of the vegetables soft enough to mash with a fork. Garnish and Serve. Garnish with dollops of butter, chopped cilantro and onion with lemon wedges on the side. Squeeze on some fresh lemon juice. Highly recommended! Boom! Done! Your pav bhaji is ready to serve. Looks so good, doesn’t it? Don’t forget the buttered rolls! You can also freeze it for 3 months in vacuum sealed containers. Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
The Indian Cooking Course, by Monisha Bharadwaj (affiliate link, my friends!)
