Bombay Pav Bhaji

Pav Bhaji is the oxygen to thousands of Bombay commuters. It's very special to my heart since I grew up eating the famous one in Bombay, across Azad Maidan, getting to VT railway station (Victoria Terminus). For those who care, “Bombay Pav Bhaji” is a mix of certain veggies. For this one, I am a purist, no fusion for me.

I feel a certain loyalty to Pav Bhaji, hence the recipe below is focused on being authentic.

I‘ve used the IP to steam veggies and made the rest on the stovetop. You could do it all in one too. I find that I can prepare the tomato gravy in the time the IP takes to cook and cool veggies so time-wise both methods are about the same, for me.

The best pav bhaji is made from the best ripe tomatoes, mild onions, and authentic, ‘Kashmiri’ red chillies. The Bombay-style pav goes best, in the spirit of purism. You could use vegan butter if you want to do dairy-free. Street food at its best!

I hope you like it as much as we do. Do tag

#theflavorstation #crispy #creative #aromatic #plantbasedrecipes #fusionfood #healthyfood #instantpot #instantpotrecipes #easycooking #highprotein #vegetarian #vegetarianrecipes #vegan #veganrecipes

Ingredients

Bhaji

• 1/2 medium cauliflower

• 5-6 med white/gold potatoes

• 7-8 red ripe tomatoes

• 2 cups frozen green peas

• 1/2 green capsicum

• 1/2 bulb garlic

• 1/2 red onion

• 1 stick butter (classic/vegan)

• 3 TBSP red chili powder

• 3 TBSP pav bhaji masala

• 2 Tbsp coriander powder

• Salt to taste

Sides/topping

1/2 red onion, chopped

1 lime, sliced

fistful chopped cilantro

1 tsp butter

Pav

Indian Pav/white bun, toasted with butter of your choice, on an omelette pan.

Note that the pics below are without any filters. Meaning the red is truly bright red, as seen. This is purely the redness of tomatoes and Kashmiri red chillies.

Recipe

1. Peel potatoes and slice into half

2. Boil/steam cauliflower florets, peas and potatoes in the classic pressure cooker or in the IP (12 mins, NPR)

3. Slice tomatoes and puree, keep aside

4. Crush the boiled veggies and keep aside

5. Slice green capsicum, garlic and onion very finely.

6. In a heavy pan, heat the butter, and sauté finely chopped veggies

7. Add powdered spices

8. Add tomato puree

9. Let it simmer until sauce is bright red

10. Add crushed veggies

11. Let it simmer and become thick

12. Toast Pav with butter

13. Enjoy bhaji with sides and Pav!