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Quick Mumbai Pav Bhaji in under 30 minutes

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course
Cuisine Indian

Ingredients
  

  • 2 potatoes medium
  • 1 carrot medium
  • 1/2 cup green peas frozen or fresh
  • 1 cup cauliflower florets
  • 4 cloves garlic
  • 1 onion medium
  • 1 green capsicum bell pepper small /
  • 2 tbsps cooking oil
  • 1 tsp red chilli powder
  • 2 tsps pav masala bhaji
  • 400 ml tomato puree tetrapack

for garnish

  • 3 - 4 tsps coriander fresh
  • wedges lemon of

to serve

  • pav or dinner rolls
  • butter pav to toast the

Instructions
 

  • To prepare the pav bhaji, start by prepping the vegetables. Peel the potato and carrot. Wash the cauliflower florets well.
  • Slice up the potatoes and carrot. (if you have access to frozen chopped vegetables, use them here to speed up the process)
  • In a pressure pan, place sliced potatoes, carrots, cauliflower florets, frozen peas and garlic cloves. Add 1/2 tsp salt and 1 cup water. Pressure cook for 2 whistles and keep on sim for 5-6 minutes. Once you are able to open the cooker, open the lid and using a wooden masher or a potato masher, mash the cooked veggies to get a coarse puree.
  • While the vegetables cook, using a food processor or a chopping board and knife, chop the onion and bell pepper finely.
  • Heat the oil in a heavy bottomed pan. Add the finely chopped onion and bell pepper, and saute on medium flame until they are softened, around 5 minutes.
  • To this, add the red chilli powder, pav bhaji masala and stir on low flame for 30 seconds.
  • Add the tomato puree, 1/2 - 3/4tsp salt and bring to a simmer.
  • Add the mashed vegetables to this and thin with a a few spoons of water if required. Allow this to simmer for 3-4 minutes.
  • Remove from flame, garnish with coriander and lemon wedges and serve with buttered and toasted pav.