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PAV BHAJI / SPICY MASHED VEGETABLES

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Pav Bhaji is one of the popular Indian street foods. This dish is so easy and versatile, you can basically add any vegetables of your choice and make this yummy and healthy one pot meal, for breakfast, lunch or dinner. Traditionally, bhaji is made of two parts. First the vegetables are boiled and then sauted with some onion, tomatoes, Indian spices and mashed well to get a rich and thick bhaji. Pav Bhaji is usually served with pav/dinner rolls. I make this recipe as a one pot meal, combining both the steps to make it a easy, anytime meal. I like to use vegetables such as, cauliflower, carrots, potatoes, green peas. Combination of root vegetables and simple vegetables gives this dish a great medley of flavors and texture.

PAV BHAJI / MIXED VEGETABLES CURRY

I like to serve PAV BHAJI with some PAV/ DINNER ROLLS, and some onion salad.

PAV BHAJI / MIXED VEGETABLES CURRY,
PAV / DINNER ROLLS

PAV BHAJI / SPICY MASHED VEGETABLES
Course: Main Course
Cuisine: Indian
Keyword: pav bhaji, spicy mashed vegetables
Diet: Vegetarian
Method: Instant Pot / Pressure Cooker / Stove Top
Servings:  8
Author: Jyoti Behrani

Prep Time
10 min
Cook Time
15 min
Total Time
25 min

Ingredients:

2 large onion, chopped

4-5 garlic cloves, chopped
2 cup cauliflower florets
2 medium potato, peeled and roughly chopped
2 medium carrots, peeled and roughly chopped
1/2 cup green peas
1/2 cup tomato sauce/puree (or 3 medium tomato, pureed)
2 TBSP pav bhaji masala (as per taste)
1/2 TBSP kashmiri red chili powder (optional)
1/2 TBSP lemon juice
1/2 – 1 cup water (as needed)
2 TBSP butter / oil
Salt to taste
Fresh cilantro for garnish

To serve with:
16 Pav / Dinner rolls
Butter (as needed)
Pav bhaji masala (optional)
Freshly squeezed lemon juice
chopped onion to serve on side

Instructions for Instant Pot Cooking:

Step: 1 Turn on Saute mode, add oil, onion, ginger, garlic, saute till onions are translucent, around 3-5 min.

Step 2: Add tomato sauce, pav bhaji masala, red chili powder (optional), saute till you see oil starts leaving the sides of the pot, around 3-5 min.
Step 3: Add root vegetables (potatoes, carrots) first, salt to taste, just enough water to cover the vegetables. I added around 3/4 cup of water. Mix well. Add the remaining vegetables. Switch to Manual mode for 5 min. Let pressure release naturally, around 10 min.
Step 4: Turn on Saute mode, mash the bhaji using a potato masher or you can also use hand blender/immersion blender to mash the vegetables. Cook till well combined. Pav Bhaji is ready to serve. Serve hot with pav/dinner rolls.

Instructions for Pressure Cooker Cooking:

Step: 1 Turn on heat, in a pressure cooker, add oil, onion, ginger, garlic, saute till onions are translucent, around 3-5 min.

Step 2: Add tomato sauce, pav bhaji masala, red chili powder (optional), saute till you see oil starts leaving the sides of the pot, around 3-5 min.
Step 3: Add root vegetables (potatoes, carrots) first, salt to taste, just enough water to cover the vegetables. I added around 3/4 cup of water. Mix well. Add the remaining vegetables. Close the pressure cooker, after the first whistle, lower the heat and cook for 5 min. Let pressure release naturally, around 10 min.
Step 4: Turn on heat, mash the bhaji using a potato masher or you can also use hand blender/immersion blender to mash the vegetables. Cook till well combined. Pav Bhaji is ready to serve. Serve hot with pav/dinner rolls.

Instructions for Stove Top Cooking:

Step: 1 Turn on heat, in a pot,  add oil, onion, ginger, garlic, saute till onions are translucent, around 3-5 min.

Step 2: Add tomato sauce, pav bhaji masala, red chili powder (optional), saute till you see oil starts leaving the sides of the pot, around 3-5 min.
Step 3: Add root vegetables (potatoes, carrots) first, salt to taste, just enough water to cover the vegetables. I added around 3/4 cup of water. Mix well. Cover and bring it to a boil. Once it starts to boil, lower the heat to medium and cook the vegetables till 50% done, around 6-8 min.
Step 4: Add the remaining vegetables. Cover and continue to cook for 7-8 min or until vegetables are soft.
Step 5: Mash the bhaji using a potato masher or you can also use hand blender/immersion blender to mash the vegetables. Cook till well combined. Pav Bhaji is ready to serve. Serve hot with pav/dinner rolls.

Serving Pav Bhaji:

Step 1: Heat a griddle, add about 1/2 TSP of butter, pinch of pav bhaji masala (optional) and place the pav on it and cook on both sides. Serve this with Bhaji. 

Step 2: Serve Pav Bhaji with a dollop of butter (optional), some freshly squeezed lemon juice and some chopped onion on side. Enjoy!!

Note(s):
  1. Vegetables such as sweet potatoes, pumpkin, green beans, eggplant, bell peppers (red, green) are also a great adds to this recipe.
  2. A vibrant red color is obtained due to kashmiri red chili powder. You can also add a pinch of red food color also to get the same result.
  3. I prefer Everest Pav Bhaji masala, it gives a balance of flavors to this dish.

Jyoti Behrani

Hello!! Welcome to my blog, my journey Living Smart and Healthy! Cook with me easy and authentic Indian food and around the globe. Will be sharing tips and tricks on easy authentic cooking, without spending hours in the kitchen or comprising on authentic flavors. Keeping things simple and healthy is what I am all about. Life is simple, so lets keep cooking simple too!!

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