#PavBhaji is an Indian snack originating from the state of Maharashtra. It is a thick potato and mixed vegetable curry served with hot buttered 'pavs' (buns).
One of my favorite pav bhaji joints (way back in college when I could stomach a lot of fast food), was #sardarpavbhaji at #tardeo in #mumbai. I would frequent this restaurant and always be extremely please with the spicy curry and extra butter that they would add in. Given, I am now being very conscious of what we eat and prefer home cooked meals, I like to monitor the quantity of all ingredients that go into my cooking.
If you aren't petrified of using a pressure cooker (I have finally started using one), then this dish would take you barely 30 minutes to complete. It's an excellent option for a quick and wholesome dinner on a weekday because it's so simple to make!
Recipe for 30 minute pav bhaji
Step 1: Add 1 cup diced potatoes, 1/2 cup of green peas and 1 carrot to a pressure cooker. Add water and let it whistle 2/3 times and then release the pressure and mash well. You can also add cauliflower as an ingredient- I skipped it.
Step 2: Add 1 tsp of butter to a pan and let it heat. Then add in finely chopped onions (1 large onion). Once the onions start cooking well, add in 1 tsp ginger/ garlic paste, chopped green chilies and diced capsicum.
Step 3: Fry this for about 4 minutes and then add in tomato puree. Fry it for about 2 more minutes.
Step 4: Add in 1tsp chili powder, 1 tbsp pav bhaji powder (I used #everestpavbhajipowder), salt to taste and fry the mixture well.
Step 5: Add in the mashed boiled vegetables.
Step 6: Pour water and cook well till the curry thickens.
Step 7: Add some crushed kasuri methi and coriander powder and stir.
Plate up: Transfer the mixture to a bowl and then sprinkle some chopped onions, coriander leaves and grated cheese. Serve hot with buttered buns.
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