Pav Bhaji
Serves: 3-4
  • 3 medium size potatoes, boiled and peeled
  • 1 medium carrot, boiled
  • ¼ cup peas, thawed if frozen
  • 3 tomatoes, pureed
  • 1½ tsp butter plus more for buns
  • 1 tsp cumin seeds
  • ¾ cup onions, finely chopped
  • 1 tsp green chili paste or to taste
  • 1 tsp ginger paste
  • 2 tsp garlic paste
  • 1 tsp turmeric powder
  • Salt to taste
  • 2 tsp chaat masala (Can be easily found in Indian stores)
  • 1 tsp Khatai or amchoor (dry mango powder)
  • 2 tbsp pav bhaji masala (Can be easily found in Indian stores)
  • Lemon juice (optional)
  1. Get all the vegetables ready. In a bowl, mash the potatoes, peas and carrots by hand or by a masher. Take a heavy deep skillet. Add butter. Add cumin seeds and let them splutter. Add onions and saute them for 3-5 minutes till soft and golden. Add garlic, ginger and grenn chili paste and mix it all for a minute. Add tomato puree along with all the spices : turmeric, salt, chaat masala, khatai, pav bhaji masala and cook till fragrant for about 10-12 minutes. Add water when it starts to become dry. Add the vegetables from the bowl and stir to coat all with the gravy. Add more water around 1 cup and let it simmer for 15-20 minutes. Using a masher or back of spatula, break all the big vegetable pieces if any. The gravy should have a consistency of a thick soup. Taste and adjust the spices. Add lemon juice if desired. You can add more water if you feel it is too thick. Before serving, garnish with chopped onions, cilantro, butter as desired.
  2. You can use burger buns or hot dog buns. Coat them with butter and cook them on a hot skillet till golden brown. Serve them hot with gravy.
Recipe by Naive Cook Cooks at