Pav Bhaji: 30-Min Recipe

Chef Mushtaq, of the former Khau Galli eatery, offers an earthy street recipe for this comforting and totally Mumbai meal, served with lotsa makhan!

Ingredients

• 8-10 pav
• 5-8 tbsp butter
• 1 tsp jeera or cumin seeds

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• 2-3 tbsp garlic paste
• 3 tsp salt
• 3 onions, finely chopped + 2 extra onions, finely chopped for serving

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• ½ head of a medium cauliflower, cut into florets, par-boiled
• 1 green Shimla mirchi or capsicum, chopped
• 3 tomatoes, chopped + an extra tomato chopped to add before serving 

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• 1 cup green peas, boiled, mashed
• 4 large potatoes, boiled, peeled, mashed
• 1 tbsp pav bhaji masala powder

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• 2 tsp chilly powder
• Water
• Large handful fresh green dhania or coriander leaves or cilantro, chopped, for garnish

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• 1 tbsp oil
• 2-3 limes, quartered, for serving

Method

For the bhaji:

• Heat the oil, 1 tbsp of the butter, over medium heat, in a large saucepan, and add the cumin seeds and fry till they crackle.
  Add the chopped onions and fry till translucent.

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• Add in the garlic paste, some water, tomatoes, boiled cauliflower, capsicum, boiled peas, tomatoes, mashed potatoes.
  Stir in the pav bhaji masala, chilly powder, salt and mash well.
  Cook for 15 minutes or till the veggies are well incorporated and become a semi-solid spicy mash.

Method, continued

• Roast the pav on a tava, in the remaining butter, warmed as per taste -- some like it crispy, others don't.
• Serve up the pav with the bhaji, garnished with onions, tomatoes, coriander, lemons; Serves 4-5.