Spicy Mumbai Pav Bhaji Masala is a popular street food of India, specifically, Mumbai. It is a spicy mashed potato masala gravy with lots of vegetables (called "bhaji" in Mumbai) and infused with a special masala powder called Pav Bhaji masala powder, served with pav, an Indian bread (introduced by the Portuguese; “pao” is bread in Portuguese).
On the streets of Mumbai (and now in all restaurants all over India and worldwide), this delectable dish is normally prepared on huge tawas or flat iron griddles!!! Even the pav or bread is toasted on the same tawa, soaking them in the butter and spices leftover on the hot tawa, after preparing the bhaji.
This amazing fast street food is supposed to have originated in Mumbai during the textile revolution there, to feed the large numbers of workers, with a quick, fast and filling meal.
It is served with butter toasted pav, which is the equivalent of a dinner roll, hence the name "Pav Bhaji". You could aslo enjoy with any buttered and toasted bread available.
But this delicious potato and veggie loaded mash is normally accompanied by a myriad of toppings, mainly finely chopped onions (preferably red onions), extra butter (yes, you need that) and a good squeeze of lemon/lime juice.
I like the crunch of the vegetables in my pav bhaji (in the traditional pav bhaji, the vegetables are mashed completely with the potatoes and spices), so I have not precooked the vegetables; instead, I have added them directly to the pan, after sauteing the onions and tomatoes, and this maintains the crunch in them!! This makes it a one-pot dish too!!
This amazing and tasty dish is relished very often in our house, especially during weekends, when everybody is at home and can enjoy this spicy street food at home, in a relaxed atmosphere. You will love it too!!!
Wanna try it in a fun way? Then do check out:
Lets make us some Mumbai Style Pav Bhaji shall we?
A spicy mashed potato masala gravy with lots of vegetables, and infused with a special masala powder called Pav Bhaji masala powder, served with pav, an Indian bread!
Ingredients
- For the bhaji:
- 2 large potatoes, boiled, peeled and mashed coarsely
- 1 medium red onion, chopped
- ½ inch piece ginger, grated
- 1 big or 2 medium cloves garlic, grated
- 1 green chili, finely chopped
- 2 medium tomatoes, chopped
- ½ cup carrots, peeled and cut into cubes
- ½ cup cauliflower flowerets
- ½ cup bell pepper or capsicum, chopped
- ½ teaspoon red chilli powder
- 2 teaspoons Pav Bhaji Masala Powder (I have used Everest brand)
- 2 tablespoons oil
- 1 tablespoon ghee
- 2 tablespoons butter
- Pinch of sugar
- Salt to taste
- Coriander leaves for garnishing
- SERVING SUGGESTIONS:
- Finely chopped red onions and lemon wedges.
Instructions
- Heat oil and ghee in a large kadai or deep saucepan and add the onions, ginger, garlic and green chilies and fry for about 5 minutes till the onions have turned soft and the raw smell of the ginger and garlic have gone.
- Add the chopped tomatoes and cook for another 3 to 4 minutes till they turn soft.
- Stir in the chilli and Pav Bhaji Masala powders and saute the mixture on medium heat till the oil and ghee separates from the masala.
- Add the vegetables (carrots, bell pepper and cauliflower) and keep cooking for about 2 more minutes. If needed, add a few tablespoons of water.
- Once the vegetables are slightly cooked, add the crumbled boiled potatoes, salt, pinch sugar and required water to make a semi-thick gravy.
- Bring the mixture to a boil and keep mashing the pav bhaji slightly to a medium-thick gravy, close the pan and simmer on low for about 10 minutes. Adjust the salt to taste. If the gravy becomes too thick, add some water to your desired consistency.
- Remove from flame, stir in the butter and garnish with coriander leaves.
- Serve hot with toasted pav, dinner rolls or toasted bread slices, wedge of lemon, chopped onions and extra butter!!!
Notes
You can add any vegetable to the bhaji like green peas, beetroot, beans etc.
If you do not have access to Pav Bhaji masala powder, you can use any garam masala powder you have.
You can make it totally vegan by avoiding the butter or ghee and using only oil.
Step-by-step method to make Mumbai Special Pav Bhaji:
Heat oil and ghee in a large kadai or deep saucepan and add the onions, ginger, garlic and green chilies and fry for about 5 minutes till the onions have turned soft and the raw smell of the ginger and garlic have gone.
Add the chopped tomatoes and cook for another 2 to 3 minutes till they turn soft.
Stir in the chilli and Pav Bhaji Masala powders (or pav bhaji and Kitchen King or garam masala)and saute the mixture on medium heat till the oil and ghee separate from the masala.
Add the vegetables (carrots, bell pepper and cauliflower) and keep cooking for about 2 more minutes. If needed, add a few tablespoons of water.
Once the vegetables are slightly cooked, add the crumbled boiled potatoes, salt, pinch sugar and required water to make a semi-thick gravy.
Bring the mixture to a boil and keep mashing the pav bhaji with a potato masher slightly, to a medium-thick gravy, close the pan and simmer on low for about 10 minutes. Adjust the salt to taste. If the gravy becomes too thick, add some water to your desired consistency.
Remove from flame, stir in the butter and garnish with coriander leaves.
Serve hot with toasted pav, dinner rolls or toasted bread slices, wedge of lemon, chopped onions and extra butter!!!
Enjoy this version of one-pot pav bhaji and please let me know!!! You can make it totally vegan, by avoiding butter and ghee.
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