Buttery Pav Bhaji
Bring on the Bhaji!
Nothing beats the buttery spiciness of a mound of flavourful ‘bhaji’ sitting atop a soft ‘pav’, aimed straight at the mouth! Make a bowlful of this Mumbaiya street food and don’t forget the extra pat of Verka Butter!
- 1½ peeled and diced potatoes
- 1 cup each chopped onion, cabbage, carrots, and capsicum
- 1 cup shelled peas
- ½ a head of a medium-sized cauliflower, broken into small florets
- 1 tbsp ginger and garlic paste
- 1¾ cup chopped tomatoes
- Salt, ‘deggi mirch’,chopped green chilli (1 or 2), lemon juice, and fresh coriander to taste
- 6-7 tbsp Verka Butter
- 4-5 tbsp ‘pav bhaji’ masala
- Pressure cook the potatoes, cabbage, carrot, cauliflower, capsicum and peas with 1 cup of water and a little salt.
- Heat 4 tbsp Verka Butter in a wide pan, then saute the onions till brown.
- Add ginger-garlic paste, chopped green chilies, and tomatoes.
- Cook for a few minutes, and add red chilli powder and ‘pav bhaji’ masala.
- Tip in the cooked veggies with only some of the water from the cooker. Mix well and mash.
- Check the seasoning, then add lemon juice and chopped coriander leaves.
- Serve hot with lightly toasted, buttered ‘pavs’ and heaps of minced onion.
Note: Contrary to the above recipe, I don’t pressure cook my capsicum. I prefer to add it along with the onions. That way, they get tender enough yet retain some of their bright green colour and texture. Add more water during mashing the bhaji only if needed. You can elevate this recipe further by topping it with half a cup of grated Verka Paneer.