Pav Bhaji is a great example of a one pot meal since it is literally cooked in a single pot. Yeah..yeah..I know, we need to boil potatoes separately in another pot, but since (like most of you) I always have a store of boiled potatoes in my refrigerator, making pav bhaji is not a big deal for me.
When I first posted the pav bhaji recipe in Marathi, many people asked me about why cauliflower was missing from my recipe. I remember when we were young, our favorite roadside pav bhaji vendors used to add a lot of cauliflower to the bhaji. In recent times, good quality cauliflower has become quite costly, and cheap cauliflower usually has various insects or worms in it. As as a result, nowadays in Mumbai most pav bhaji vendors don’t use cauliflower. In fact, since tomato prices too have reached sky high, I have noticed that they have reduced the usage of tomatoes and are using masoor dal instead.
Here is the recipe of pav bhaji which you usually relish on the streets of Mumbai. Instead of dried peas, I am using fresh frozen ones. Wise advice: Please be careful about the amount of tasty pav bhaji that you eat from roadside vendors. Due to high prices, they unfortunately resort to using a lot of red colors, thickening agents, palm oil, margarine and other cheap raw materials and vegetables.
Equipment and Utensils
Frying pan (non-stick), with a lid
Flat wooden spoon
300 grams (3 medium) Potatoes boiled, peeled and mashed
300 grams (5-6 medium) Onions peeled and finely chopped
350 grams (5-6 medium) Tomatoes finely chopped
100 grams (½ cup) Peas Boiled or Frozen
100 grams (1 big) Green Bell Pepper finely chopped
20 grams (12-13 pods) Garlic crushed
1½ tablespoon Vegetable Oil
2 Green Chilies chopped
1 teaspoon Cumin Seeds
Juice of 2 Lemons
1 teaspoon Salt
2 tablespoon Butter
1 teaspoon Hot Chili Powder
1 teaspoon Kashmiri Red Chili Powder
2 teaspoons Pav Bhaji Masala
2 tablespoons Fresh Coriander finely chopped
1 Onion finely chopped
4-5 Lime Wedges
Take oil in a flat pan and keep the pan on medium flame.
When oil gets hot, add cumin seeds.
After crackling of cumin seeds, add onions.
Roast onions until they turn golden brown in color.
Now add crushed garlic and fry for 1-2 minutes till the raw smell disappears.
Add finely chopped tomatoes.
Stir for 4-5 minutes till the the mixture becomes mushy.
At this point, add green peppers.
Add some water, keep the lid on and cook for 4-5 minutes.
After 5 minutes, open the lid.
Add mashed boiled potatoes and some more water.
Now add salt and all dry spice powders.
Mix everything together and try to get everything mashed well with a potato masher.
Keep the lid on and let it cook for 5 mins more.
Open the lid, add frozen peas and butter. Let it boil for 2-3 minutes.
Taste at this point. and season well if needed.
Now take it off the flame and add finely chopped coriander.
Preparation Time: 30 minutes
Cooking Time: 40 minutes
Number of Servings: 4
Total Calories: 1035.06 Kcal
Fat: 42.84 gm
Protein: 21.35 gm
Carbohydrates: 151.79 gm
Iron: 7.97 m. gm