- Clean the beans, carrot, peas, and cauliflower and blanch them. Boil the veggies with a little water in the cooker and then drain to mash them. Pour oil in the pan and turn the flame on, adding ¾ of the onions. Sauté them till they turn golden.
- Add the ginger-garlic paste and green chilies in the pan. Sprinkle Pav Bhaji masala along and add the capsicum. Stir-fry for 1 minute.
- Chop the tomatoes finely or grate them after removing their skin. Cook the tomatoes over medium heat and add salt. Heat for approx. 4 minutes. Add the mashed veggies and potato along with 2 cups of water. Bring the mixture of the veggies to a boil and simmer for 10 minutes. Press with the rear side of the spoon for a few minutes. Make sure that the vegetables are completely mashed and mixed well.
- Take half of the butter and heat it on a tawa. Slice each pav into two and fry the horizontal slices with butter for a half a Do not forget to press multiple times to make sure that they are light brown and crisp. Garnish with the coriander leaves and serve the pav with lemon wedges and chopped onions.
The century-old dish, pav bhaji was first sold in the 1850s at the Cotton Exchange in Mumbai. The rest is history. It soon made its way to every household across the country and is now one of the most popular delicacies around the world. Interestingly enough, some people are of the opinion that the word ‘Pav’ traces its roots to the Portuguese ‘Pao’ for bread!