Bangalore was really cold when I made this, and we all wanted something hot. Pav bhaji is so versatile, you can add any vegetables you like. I always cook it with butter, the taste is so much better.
I used a pressure pan, but a regular pressure cooker works just as well. It is faster and the masala mixes in beautifully. I used Tata Sampann pav bhaji masala and Britannia pav.
Butter Pav Bhaji
Serves: 4
Time: about 40 minutes
Diet: Vegetarian
Ingredients
For the bhaji
- 3 potatoes medium, pressure cooked
- 1 1/2 tablespoons unsalted butter 1 to start, 1/2 to finish
- 1 teaspoon jeera
- 1 bay leaf
- 2 inch ginger diced
- 2 green chillies slit
- 2 onions finely chopped
- 3 tomatoes diced
- 2 teaspoons salt plus more to taste
- 1 teaspoon hing
- 1/4 teaspoon turmeric
- 2 1/2 cups water 1 cup, then 1 1/2 cups
- 1 teaspoon red chilli powder
- 4 teaspoons pav bhaji masala I used Tata Sampann
- 2 carrots diced
- 250 g beans chopped
- 1/2 cup peas
- 1/2 tablespoon raw mango powder
- coriander chopped
To serve
- pav I used Britannia
- butter for toasting
- onion chopped
- lemon wedges
Instructions
- Cook the potatoes. Pressure cook the potatoes and keep aside.
- Temper. Heat 1 tablespoon of butter in a pressure pan. Add the jeera, bay leaf, ginger and green chillies, then the onions and 1 teaspoon of salt.
- Cook the tomatoes. Add the tomatoes, 1 teaspoon of salt, hing and turmeric. Add 1 cup of water and mash.
- Add the masala and vegetables. Add the chilli powder and pav bhaji masala. Add the carrots, beans and 1 1/2 cups of water. Pressure cook for 1 whistle.
- Mash. Mash, then add the cooked potatoes and mash again. Add the coriander, peas, more salt if needed and the raw mango powder. Finish with 1/2 tablespoon of butter.
- Serve. Toast the pav with butter and serve with the bhaji, chopped onion, coriander and lemon wedges.
Video
Tips for the Best Butter Pav Bhaji
- Mash the bhaji well after the vegetables cook so it turns thick and smooth.
- Add the raw mango powder at the end for a gentle tang.
- Finish with a little butter on top just before serving.
- Toast the pav in butter on a hot tawa until golden.
Storage
The bhaji keeps in the fridge for 2 days. Reheat with a splash of water and a little butter.
Frequently Asked Questions
Can I use a regular pressure cooker?
Yes. Follow the same steps and cook for 1 whistle.
Which vegetables can I add?
Cauliflower, capsicum and green peas all work well.
Make this on the next cold evening and send me a photo of your plate. Watch the recipe video on YouTube and follow @askdeepa_ on Instagram for more.
