Pav bhaji is a Maharashtrian fast food spicy dish that originated in Mumbai cuisine. It is native to Mumbai and has now become popular in most metropolitan areas in India. Pav originates from the Portuguese Pao, which means bread. Bhaji in Marathi means vegetable dish. Pav bhaji consists of bhaji (a thick potato-based curry) garnished with coriander, chopped onion, and a dash of lemon and lightly toasted pav. The origin of this dish is traced to textile mill workers in Mumbai in the 1850s. The mill workers used to have lunch breaks too short for a full meal, and a light lunch was preferred to a heavy one, as the employees had to return to strenuous physical labor after lunch. A vendor created this dish using items or parts of other dishes available on the menu. Roti or rice was replaced with pav and the curries that usually go with Indian bread or rice were amalgamated into just one spicy concoction, the 'bhaji'.
3 cups Cauliflower florets
2 med. Potatoes (boiled & mashed)
1 cup Green Peas (fresh or frozen)
2 med. Capsicum (diced)
3 cups. Tomatoes (chopped)
2 cups Onions (chopped)
2 tsps. Garlic paste
1 tsp. Ginger paste
4 tbsps. Pav Bhaji Masala Pwd (I use Everest)
1 tsp. Red Chilli Pwd.
1 tsp. Garam Masala Pwd.
½ tsp. Chaat Masala pwd.
¼ tsp. Turmeric Pwd.
1 tbsp.Vegetable Oil
4 tbsp. Butter
Salt to taste
¼ cup fresh Coriander leaves (chopped)
2 Limes (cut in quarters)
Wash & boil potatoes in their jackets till soft.
Peel the potatoes & mash them so that there are no lumps.
In a pan sauté onions with vegetable oil on med. heat till soft.
Add ginger garlic paste, chopped tomatoes & sauté.
Add capsicum, cauliflower ¼ cup green peas, sauté & cook till tender.
Cool the mix & blend in the blender till smooth.
Then heat 2 tbsps. butter in a pan on med. heat.
Pour the mix from the blender & sauté.
To this add chilli pwd., turmeric pwd., pav bhaji masala, garam masala pwd., chaat masala pwd., salt to taste & stir well.
Then add mashed potato; keep sautéing & mashing it together till it is a smooth mixture adding water as required.(Be alert as the mixture can spurt while it boils).
Now add the remaining peas & some chopped coriander, 2 tbsps. of butter & sauté further for another 20 mins. till all the flavours are well blended.
Serve hot topped with a dollop of butter & garnished with chopped coriander leaves.
Also serve some chopped or sliced onions & wedges of lime.
Enjoy with buttered & toasted pav or masala pav.