Bhaji Pav (Vegetable Curry With Bread), Gujarati Style Recipe
fromforkandsalt.comforkandsalt.com/recipes/gujarati/bhaji-pav
If you're searching for the best and most authentic way to enjoy a classic Indian street food, this Bhaji Pav recipe with a Gujarati twist is exactly what you need. Discover how to make this delicious and easy dish at home with simple ingredients and quick steps. Whether you're a beginner or a seasoned cook, our homemade version ensures a tasty and satisfying meal every time. Follow our tips for the perfect Bhaji Pav, and learn why this recipe stands out as the best choice for anyone craving a flavorful, comforting, and quick meal. Dive into the world of Gujarati flavors and enjoy a truly homemade experience!
Ingredients
Instructions
Cook Time: 45 minutes
Prep Time: 20 minutes
Yukon Gold potatoes - 1 lb, peeled and diced
Cauliflower florets - 1 cup
Carrots - 1/2 cup, diced
Green peas - 1/2 cup
Red onion - 1 large, finely chopped
Ripe tomatoes - 3 medium, finely chopped
Green bell pepper - 1/2 cup, diced
Fresh ginger - 1 tbsp, grated
Garlic cloves - 4, minced
Green chili - 1, finely chopped
Pav Bhaji masala - 2 tbsp (high-quality blend)
Turmeric powder - 1/2 tsp
Kashmiri red chili powder - 1 tsp
Unsalted butter - 4 tbsp (plus extra for toasting buns)
Sea salt - to taste
Fresh cilantro - 1/4 cup, finely chopped
Lemon - 1, cut into wedges
Soft dinner rolls (pav) - 8, sliced
Red onion - 1 small, finely diced (for garnish)
Heirloom tomato - 1, finely diced (for garnish)
Peel and dice the Yukon Gold potatoes into 1/2-inch cubes. Dice the carrots and cut the cauliflower into small florets.
In a large pot, add the potatoes, cauliflower florets, diced carrots, and green peas. Pour in enough water to cover the vegetables and add a pinch of sea salt.
Bring the pot to a boil over medium-high heat, then reduce to a simmer. Cook until all vegetables are fork-tender, about 12-15 minutes. Drain and set aside, reserving a little cooking water.
In a wide, heavy-bottomed pan, melt 2 tablespoons of unsalted butter over medium heat. Add the finely chopped red onion and sauté until translucent, about 3-4 minutes.
Add the grated ginger, minced garlic, and finely chopped green chili. Sauté for 1-2 minutes until fragrant.
Add the finely chopped tomatoes and diced green bell pepper. Cook, stirring often, until the tomatoes break down and the mixture becomes saucy, about 6-8 minutes.
Sprinkle in the Pav Bhaji masala, turmeric powder, Kashmiri red chili powder, and sea salt to taste. Mix well and cook for 2 minutes to bloom the spices.
Add the boiled vegetables to the pan. Use a potato masher to mash the vegetables into the tomato-onion mixture, leaving some texture. If the mixture is too thick, add a few tablespoons of reserved cooking water to reach a thick, spreadable consistency.
Add the remaining 2 tablespoons of unsalted butter and continue to cook the bhaji over medium-low heat, stirring frequently, for 8-10 minutes. Taste and adjust salt or masala as needed.
Heat a large skillet or griddle over medium heat. Slice the pav (dinner rolls) horizontally. Spread a little butter on the cut sides of each roll.
Place the buttered sides of the pav on the hot skillet. Toast until golden and crisp, about 1-2 minutes per side. Repeat with all rolls, adding more butter as needed.
Transfer the hot bhaji to a serving bowl. Garnish generously with finely chopped fresh cilantro, a handful of finely diced red onion, and a scattering of finely diced heirloom tomato.
Serve the bhaji hot with toasted pav on the side and lemon wedges for squeezing over the top just before eating.
Estimated Calories: 250, Servings: 4
Peel and dice the Yukon Gold potatoes into 1/2-inch cubes. Dice the carrots and cut the cauliflower into small florets.
In a large pot, add the potatoes, cauliflower florets, diced carrots, and green peas. Pour in enough water to cover the vegetables and add a pinch of sea salt.
Bring the pot to a boil over medium-high heat, then reduce to a simmer. Cook until all vegetables are fork-tender, about 12-15 minutes. Drain and set aside, reserving a little cooking water.
In a wide, heavy-bottomed pan, melt 2 tablespoons of unsalted butter over medium heat. Add the finely chopped red onion and sauté until translucent, about 3-4 minutes.
Add the grated ginger, minced garlic, and finely chopped green chili. Sauté for 1-2 minutes until fragrant.
Add the finely chopped tomatoes and diced green bell pepper. Cook, stirring often, until the tomatoes break down and the mixture becomes saucy, about 6-8 minutes.
Sprinkle in the Pav Bhaji masala, turmeric powder, Kashmiri red chili powder, and sea salt to taste. Mix well and cook for 2 minutes to bloom the spices.
Add the boiled vegetables to the pan. Use a potato masher to mash the vegetables into the tomato-onion mixture, leaving some texture. If the mixture is too thick, add a few tablespoons of reserved cooking water to reach a thick, spreadable consistency.
Add the remaining 2 tablespoons of unsalted butter and continue to cook the bhaji over medium-low heat, stirring frequently, for 8-10 minutes. Taste and adjust salt or masala as needed.
Heat a large skillet or griddle over medium heat. Slice the pav (dinner rolls) horizontally. Spread a little butter on the cut sides of each roll.
Place the buttered sides of the pav on the hot skillet. Toast until golden and crisp, about 1-2 minutes per side. Repeat with all rolls, adding more butter as needed.
Transfer the hot bhaji to a serving bowl. Garnish generously with finely chopped fresh cilantro, a handful of finely diced red onion, and a scattering of finely diced heirloom tomato.
Serve the bhaji hot with toasted pav on the side and lemon wedges for squeezing over the top just before eating.
