One Pot Pav Bhaji
Around the world there are several meals that started out as scraps and were turned into classics. American hot dogs, broken rice, and pav bhaji are essentially dishes produced from items that were deemed inferior or leftover from making other entreés. Pav Bhaji is a quick and easy meal for those on the go. I think I can make this in under 30 minutes with only one pot! There are several great recipes out there but I feel like this is the closest to that authentic Mumbai taste!
Ingredients:
- 1.5 onions, diced
- 1 stick or 1/2 c. of butter + additional for garnish (oil can be used if keeping this vegan)
- 2 tbsp. garlic paste
- 3 cups water
- 5 tomatoes, diced
- 4 medium russet potatoes, cubed
- 1 head of cauliflower florets
- 3 carrots, cut into 1 inch segments
- 2 cups of frozen peas
- 1/4 c. pav bhaji masala
- 1 tbsp lal mirch/chili powder
- 1 tbsp. turmeric (avej/haldi/hardar)
- 1 tbsp. salt
Bread
- Indian style pav or hamburger/hotdog buns
- 1/2 stick butter or vegan alternative
- 1 tbsp. pav bhaji masala
Method:
- Melt a 1/2 stick of butter on medium heat in a large pressure cooker or skillet, once melted add garlic. Cook garlic for 1-2 minutes and once the raw smell is gone, add tomatoes and onions and cook until soft and jammy.
- Add all of the dry spices to the tomato and onion mixture and cook down until all of the excess water has cooked off. Add all of the vegetables and water and mix thoroughly. Pressure cook for 8-10 minutes, or if you don’t have a pressure cooker, close the lid and simmer stirring occasionally until the vegetables are fully cooked through.
- Mash all of the cooked vegetables and if your bhaji is too wet then continue to cook until the excess water cooks off, if its too dry add water to get the desired consistency. A great hack I’ve learned is to use an immersion blender to mash up your veggies. Turn off the heat. Cut up the last 1/2 stick of butter into cubes and add it 5 minutes before serving and let the residual heat melt it off. For the bread, mix butter and pav bhaji masala and spread on the inside of the bun. Toast the buns on a hot griddle or frying pan until golden brown. Garnish with red onion, cilantro and limes.
One Pot Pav Bhaji
Around the world there are several meals that started out as scraps and were turned into classics. American hot dogs, broken rice, and pav bhaji are essentially dishes produced from items that were deemed inferior or leftover from making other entreés. Pav Bhaji is a quick and easy meal for those on the go. I think I can make this in under 30 minutes with only one pot! There are several great recipes out there but I feel like this is the closest to that authentic Mumbai taste!
Ingredients
- 5 tomatoes diced
- 4 medium russet potatoes cubed
- 3 carrots cut into 1 inch segments
- 3 cups water
- 2 cups of frozen peas
- 2 tbsp. garlic paste
- 1 stick or 1/2 c. of butter + additional for garnish oil can be used if keeping this vegan
- 1.5 onions diced
- 1 head of cauliflower florets
- 1/4 c. pav bhaji masala
- 1 tbsp lal mirch/chili powder
- 1 tbsp. turmeric avej/haldi/hardar
- 1 tbsp. salt
Bread Prep
- Indian style pav or hamburger/hotdog buns
- 1/2 stick butter or vegan alternative
- 1 tbsp. pav bhaji masala
Instructions
- Melt a 1/2 stick of butter on medium heat in a large pressure cooker or skillet, once melted add garlic. Cook garlic for 1-2 minutes and once the raw smell is gone, add tomatoes and onions and cook until soft and jammy.
- Add all of the dry spices to the tomato and onion mixture and cook down until all of the excess water has cooked off. Add all of the vegetables and water and mix thoroughly. Pressure cook for 8-10 minutes, or if you don’t have a pressure cooker, close the lid and simmer stirring occasionally until the vegetables are fully cooked through.
- Mash all of the cooked vegetables and if your bhaji is too wet then continue to cook until the excess water cooks off, if its too dry add water to get the desired consistency. A great hack I’ve learned is to use an immersion blender to mash up your veggies. Turn off the heat. Cut up the last 1/2 stick of butter into cubes and add it 5 minutes before serving and let the residual heat melt it off. For the bread, mix butter and pav bhaji masala and spread on the inside of the bun. Toast the buns on a hot griddle or frying pan until golden brown. Garnish with red onion, cilantro and limes.
