The famous Mumbai street food. Now an easy and healthy recipe to make it right at home. Have you heard that making pav bhaji is tedious? It requires a lot of advance preparation? Cut several vegetables, boil/blanch them, then cook them and again mash them? You might be right. Does this recipe also require all that effort? I can’t believe you are really asking that question. You are reading the blog of a person who believes in shortcut and fuss free cooking as much as possible. Not that I don’t cook elaborate stuff, I do. I even make my own bread and pasta and biryani. But there are so many times when you don’t want to put in so much effort and still want something delicious. This is one of those times. I call this recipe ‘Instant Pav Bhaji’ because it really gets ready in a jiffy.
You will need:
4 boiled, grated and mashed potatoes (it might seem like three steps but this actually makes mashing potatoes so very easy plus you don’t need any special equipment to do this)
2 capsicum, finely chopped (I have a wonder chopper, I ll soon share it with you. It has a place of pride in my kitchen)
4 tomatoes, chopped
3 onions, chopped
1 tbsp oil
1 tsp butter to garnish (optional)
2 tsp ginger paste
2 tsp garlic paste
4 tsp deggi mirch powder (paprika)
1 tsp red chilli powder (optional, I like my pav bhaji spicy hot)
2 tsp pav bhaji masala (store bought)
Salt to taste
1 tsp sugar (optional)
In a deep pan, heat the oil and add the ginger and garlic paste and the onions till they soften. Add salt at this stage so that the onions cook faster. Add deggi mirch powder and chilli powder to the softened onions and saute till the onions become dark brown. I usually just spread the onions in pan, keep the heat on medium and thats that- go about other work. In the process if the onions caramelize a little more, no harm done, we do want them to caramelize.
Next add the tomatoes and again saute till the tomatoes become shrunk, soft, cooked and squishy (I don’t like this word! ugh!). Now this onion tomato mix would be almost homogenized, its time to add the capsicum and cover and cook for about two mins.
Keep the mashed potatoes ready. Add them to the pan once the capsicum becomes a little soft and mix it well with the rest of the vegetables. Add about 2 to 3 cups of water to the vegetables to make them of the consistency you like. Adding water will also help you mix the vegetables thoroughly. Mix the vegetables in a lazy mashing action so that you do really feel like you are making pav bhaji. 🙂
Lastly add the pav bhaji masala and the sugar and mix mix mix. Cover and cook for 2 mins. Toast the pav on a tawa if you want. You might want to slather it with butter…or may be not!
Serve the pav bhaji hot with a butter and some coriander to garnish.
P.S.: Posting this recipe on an empty stomach was a really big big mistake for me. My tummy is actually growling by now. Adios!