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How to make Mumbai-style Pav bhaji.

Pav Bhaji

2 white potatoes boiled and mashed

1-1/2 cups cauliflower florets, chopped small

2 carrots, peeled, finely diced

1/2 cup peas

unsalted butter + more for spreading or Ghee as needed

2 onions, finely chopped

4 cloves garlic, minced

2 tsp Ginger paste

4 tomatoes, chopped

Brar malai paneer grated 1/2 cup

1/2 tsp each: turmeric, black salt

4 whole red chilies

1 tbsp pav bhaji masala (powder) is very important, or Mix blend of spices(chili, dry mango, cardamom, fennel, ginger, star anise, and caraway)

Salt to taste

chopped Coriander leaves

8 soft white sandwich rolls or buns, halved

Unsalted butter for buns

Serve with two small onions sliced with salt, red chili powder, Lemon juice, and a dollop of butter.


In a small saucepan, cover potatoes with water. Bring to a boil over high heat. Cook until fork tender. Drain well. Mash lightly with a fork.

Meanwhile, in a medium pan with several inches of water, cook cauliflower, carrots, and peas for 4 minutes. Drain; reserve vegetables and cook liquid separately.

Meanwhile, melt butter or Ghee over medium in a large, deep skillet. Add onion and cook till it changes color... Add Peas. Add garlic and ginger paste. Cook 2 minutes. Stir in turmeric, black salt pav bhaji masala, and whole chilies. Now add tomatoes and cook for 10 minutes. Keep adding liquids to keep it moist. Stir in the potatoes and cauliflower mixture. Reduce heat to low. Add potatoes and boiled vegetables. Simmer until ready to serve. Sprinkle with cilantro and butter.

For bread, heat a griddle or heavy-bottomed skillet. Spread each piece of bread with butter. Place, buttered side down, and cook until crisp. Flip; heat briefly.

Serve bowls in a banana leaf ) of vegetable mixture with bread, butter, and raw onions on top. Top up with grated paneer.

You can also use good Organic frozen mixed vegetables if hard pressed for time.

Your Pav Bhaji is ready!!!!

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