Pav Bhaji – Mumbai Street-Style

1. Cook the Bhaji (Curry):

• Heat butter and oil in a pan. Add cumin seeds and let them splutter.
• Add chopped onions and sauté until golden brown.
• Add ginger-garlic paste and cook until the raw smell disappears.
• Stir in tomatoes and cook until they turn mushy.
• Add capsicum and cook for 2 minutes.
• Mix in turmeric, red chili powder, coriander powder, and pav bhaji masala.
• Add mashed potatoes, cauliflower, carrots, and green peas.
• Pour water and mash everything together until well combined.
• Sprinkle kasuri methi and lemon juice, then mix well.
• Simmer for 5 minutes until the bhaji thickens.

2. Toast the Pav:

• Heat butter on a tawa (flat pan).
• Sprinkle pav bhaji masala and toast the pav until golden brown on both sides.

3. Garnish & Serve:

• Serve hot bhaji with butter on top.
• Garnish with chopped onions, fresh coriander, and lemon wedges.
• Serve with toasted pav on the side.

Serving Suggestions

• Pair with extra butter for an authentic street-style experience.
• Serve with chilled buttermilk or a refreshing lassi.

Pro Tips

• Mash the vegetables well for a smooth texture.
• Use homemade pav bhaji masala for an authentic taste.
• For a smoky flavor, add a piece of burning charcoal in a small bowl inside the bhaji, cover for 2 minutes, and then remove.