Pav Bhaji



  1. Potato – 2 large ( boil whole potatoes until they are cooked, peel the skin and smash)
  2. Green peas – ½ cup
  3. Cauliflower – 100 gms
  4. Carrot – 100 gms
  5. Cabbage – 100 gms
  6. Beans – 100 gms
  7. Capsicum – 1large
  8. Onion – 1 large
  9. Tomatoes – 2 large
  10. Ginger paste – 1 tsp
  11. Garlic paste – 1 tsp
  12. Pav bhaji masala powder – 4 tsps
  13. Lemon – 1
  14. Tomato sauce – 2 tbspoons
  15. Salt
  16. Ghee + Oil – 3 tbspoons
  17. Coriander leaves chopped – a few
  18. Grated cheese – 2 tbspoon
  19. Pav bun – 1 packet
  20. Butter – 1- tspoons  ( if you prefer, you may add more)


  1. Boil the whole potatoes until they are cooked well (the skin starts to break open), transfer them to cold water, once cold remove the skin mash into a powdery form. Keep aside.
  2. Cook pieces of cabbage, carrot, beans and peas in a cooker for a whistle. Once cold grate them together slightly and keep aside.
  3. Grate or finely chop the other vegetables (7-8) separately). Keep them aside.
  4. Puree tomato and keep aside.
  5. In a pan heat ghee and oil, add chopped onion and sauté until they become translucent. Add Ginger garlic paste sauté again for a few minutes.
  6. Add all the vegetables ( instruction2), tomato puree  salt and Pav bhaji masala. Mix well. Add 2 cups of water, cook on low flame until all the vegetables cooked and mashed well.
  7. Add mashed potato, grated capsicum and tomato sauce, adjust salt,mix well and cook until the gravy thickens.
  8.  Turn off the fire, add limen juice, mix well.
  9. Decorate with chopped coriander leaves and grated cheese.
  10. Cut the pav buns into halves. Heat a pan, spread butter in the pan, place pav in the pan and shallow fry both sides until light brown spots appear.
  11. Serve the hot buttered pan with bhaji.

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