Spicy Mumbai Pav Bhaji Masala

pav bhaji masala

Spicy Mumbai Pav Bhaji Masala is a popular street food of India, specifically, Mumbai.  It is a spicy mashed potato masala gravy with lots of vegetables (called “bhaji” in Mumbai) and infused with a special masala powder called Pav Bhaji masala powder, served with pav, an Indian bread (introduced by the Portuguese; “pao” is bread in Portuguese).

On the streets of Mumbai (and now in all restaurants all over Indiaand), this delectable dish is normally prepared on huge tawas or flat iron griddles!!!  Even the pav or bread is toasted on the same tawa, soaking them in the butter and spices leftover on the hot tawa, after preparing the bhaji. This amazing fast street food is supposed to have originated in Mumbai during the textile revolution there, to feed the large numbers of workers, with a quick, fast and filling meal.

It is served with toasted (with butter) pavwhich is the equivalent of a dinner roll, hence the name “Pav Bhaji”, or any buttered and toasted bread available, and normally accompanied by toppings of finely chopped onions, extra butter and with a squeeze of lemon juice.

I like the crunch of the vegetables in my pav bhaji (in the traditional pav bhaji, the vegetables are mashed completely with the potatoes and spices), so I have not precooked the vegetables; instead, I have added them directly to the pan, after sautéing the onions and tomatoes, and this maintains the crunch in them!! This makes it a one-pot dish too!!

This amazing and tasty dish is relished very often in our house, especially during weekends, when everybody is at home and can enjoy this spicy street food at home, in a relaxed atmosphere. You will love it too!!!

Spicy Mumbai Pav Bhaji Masala
Serves 4
Pav Bhaji is a popular street food of India, specifically, Mumbai. It is a spicy mashed potato masala gravy with lots of vegetables, and infused with a special masala powder called "Pav Bhaji masala" powder, and served with pav or Indian bread roll.
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Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
397 calories
52 g
31 g
20 g
7 g
8 g
425 g
114 g
9 g
0 g
10 g
Nutrition Facts
Serving Size
425g
Servings
4
Amount Per Serving
Calories 397
Calories from Fat 173
% Daily Value *
Total Fat 20g
30%
Saturated Fat 8g
40%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 8g
Cholesterol 31mg
10%
Sodium 114mg
5%
Total Carbohydrates 52g
17%
Dietary Fiber 6g
26%
Sugars 9g
Protein 7g
Vitamin A
82%
Vitamin C
156%
Calcium
9%
Iron
15%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For the bhaji
  1. 2 large potatoes, boiled, peeled and mashed coarsely
  2. 1 medium red onion,chopped
  3. ½ inch piece ginger, grated
  4. 1 big or 2 medium cloves garlic, grated
  5. 1 green chilli, finely chopped
  6. 2 medium tomatoes, chopped
  7. ½ cup carrots, peeled and cut into fine cubes
  8. ½ cup cauliflower small flowerets
  9. ½ cup bell pepper or capsicum, finely chopped
  10. ½ to 1 teaspoon red chilli powder
  11. 2 teaspoons Pav Bhaji Masala Powder (I have used Everest brand) or 1 teaspoon each of Pav Bhaji masala and 1 teaspoon of Kitchen King masala or any garam masala
  12. 2 tablespoons oil
  13. 1 tablespoon ghee
  14. 2 tablespoons butter
  15. Pinch of sugar
  16. Salt to taste
  17. Coriander leaves for garnishing
To serve
  1. Pav bread or buns, slit in half
  2. Finely chopped red onions and lemon wedges
  3. Butter
Instructions
  1. Heat oil and ghee in a large kadai or deep saucepan and add the onions, ginger, garlic and green chillies and fry for about 5 minutes till the onions have turned soft and the raw smell of the ginger and garlic have gone.
  2. Add the chopped tomatoes and cook for another 2 to 3 minutes till they turn soft.
  3. Stir in the chilli and Pav Bhaji Masala powders and sauté the mixture on medium heat till the oil and ghee separate from the masala.
  4. Add the vegetables (carrots, bell pepper and cauliflower) and keep cooking for about 2 more minutes. If needed, add a few tablespoons of water.
  5. Once the vegetables are slightly cooked, add the crumbled boiled potatoes, salt, pinch sugar and required water to make a semi-thick gravy.
  6. Bring the mixture to a boil and keep mashing the pav bhaji slightly to a medium-thick gravy, close the pan and simmer on low for about 10 minutes. Adjust the salt to taste. If the gravy becomes too thick, add some water to your desired consistency.
  7. Remove from flame, stir in the butter and garnish with coriander leaves.
  8. Serve hot with toasted pav, dinner rolls or toasted bread slices, wedge of lemon, chopped onions and extra butter!!!
Note
  1. You can add any vegetable to the bhaji like green peas, beetroot, beans etc.
  2. If you do not have access to Pav Bhaji masala powder, you can use any garam masala powder you have.
  3. Adjust the amount of chilli powder to suit your taste.
beta
calories
397
fat
20g
protein
7g
carbs
52g
more
Curry and Vanilla http://www.curryandvanilla.com/
Step-by-step method:

Heat oil and ghee in a large kadai or deep saucepan and add the onions, ginger, garlic and green chillies and fry for about 5 minutes till the onions have turned soft and the raw smell of the ginger and garlic have gone.

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Add the chopped tomatoes and cook for another 2 to 3 minutes till they turn soft.

Stir in the chilli and Pav Bhaji Masala powders (or pav bhaji and Kitchen King or garam masala)and sauté the mixture on medium heat till the oil and ghee separate from the masala.

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Add the vegetables (carrots, bell pepper and cauliflower) and keep cooking for about 2 more minutes. If needed, add a few tablespoons of water.

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Once the vegetables are slightly cooked, add the crumbled boiled potatoes, salt, pinch sugar and required water to make a semi-thick gravy.

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Bring the mixture to a boil and keep mashing the pav bhaji with a potato masher slightly, to a medium-thick gravy, close the pan and simmer on low for about 10 minutes. Adjust the salt to taste. If the gravy becomes too thick, add some water to your desired consistency.

Remove from flame, stir in the butter and garnish with coriander leaves.

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Serve hot with toasted pav, dinner rolls or toasted bread slices, wedge of lemon, chopped onions and extra butter!!!

Enjoy this version of one-pot pav bhaji and please let me know!!! You can make it totally vegan, by avoiding butter and ghee.

 

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