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Quick Mumbai Pav Bhaji in under 30 minutes

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

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

Method
 

  1. To prepare the pav bhaji, start by prepping the vegetables. Peel the potato and carrot. Wash the cauliflower florets well.
  2. Slice up the potatoes and carrot. (if you have access to frozen chopped vegetables, use them here to speed up the process)
  3. 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.
  4. While the vegetables cook, using a food processor or a chopping board and knife, chop the onion and bell pepper finely.
  5. 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.
  6. To this, add the red chilli powder, pav bhaji masala and stir on low flame for 30 seconds.
  7. Add the tomato puree, 1/2 - 3/4tsp salt and bring to a simmer.
  8. 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.
  9. Remove from flame, garnish with coriander and lemon wedges and serve with buttered and toasted pav.