Get The Recipe
Rinse, peel and chop the vegetables. To know the list, swipe up!
Add the chopped vegetables and green peas in a pressure cooker.
Pour in water.
Pressure cook the vegetables for 5 to 6 whistles or 12 minutes on medium heat.
When the pressure settles down naturally, open and check if the vegetables are cooked well. To know more, swipe up!
Now, heat butter in a frying pan and let it melt.
Add cumin seeds to the melted butter.
Fry till the cumin seeds crackle and change color.
Add chopped onions.
Mix the onions with the butter and sauté on low to medium heat.
Sauté till the onions turn translucent.
Add ginger-garlic paste. To know more, swipe up!
Mix and sauté till the raw aroma of the ginger-garlic goes away.
Add chopped green chilies.
Give it a good mix.
Add finely chopped tomatoes. If you do not have fresh tomatoes, use canned tomatoes.
Mix the tomatoes well.
Begin to sauté the tomatoes on low to medium heat.
Sauté the tomatoes for 6 to 7 minutes on low to medium heat, or till they become soft and butter releases from the sides of the pan.
When the tomatoes soften, add finely chopped capsicum and sauté for 2 to 3 minutes.
Add turmeric powder and Kashmiri red chili powder.
Add pav bhaji masala powder. To know more, swipe up!
Give the mixture a good stir.
Add the cooked vegetables.
Stir well to mix.
Add water or stock in which the vegetables were cooked.
Mix thoroughly to combine.
Season the mixture with salt and mix well.
Carefully mash the vegetables with a masher.
Mash the vegetables less or more according to the consistency of the bhaji you want. To know more, swipe up!
Simmer the mashed vegetable gravy for 8 to 10 minutes on low heat. Stir occasionally.
If the bhaji looks dry, add some water. To know more, swipe up!
When the bhaji simmers to the desired consistency, check and adjust the spices and salt.
While the bhaji is simmering, prepare the pavs. To know more, swipe up!
Heat some butter on a tawa or skillet.
When the butter begins to melt, add pav bhaji masala powder.
Mix the pav bhaji masala powder well with the butter.
Place the pavs on the masala butter.
Press the pav with a spatula and rotate all over the masala butter so that the pav absorbs the butter.
Turn over the pav. Press gently and rotate them on the tawa so that the second side absorbs the masala butter.
Serve hot bhaji with the pan fried pavs. To know how to make an instant pot pav bhaji, swipe up!