Ingredients
Scale
- 2 cups mixed vegetables (potatoes, cauliflower, carrots, peas)
- 1 large onion, finely chopped
- 2 tomatoes, pureed
- 2 green chilies, chopped
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 2 tablespoons pav bhaji masala
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- Salt to taste
- 4 tablespoons butter
- Fresh cilantro, chopped
- 8 pav buns
- Additional butter for pav
Instructions
- Begin by boiling the assorted vegetables until soft. Mash them thoroughly to create a smooth base.
- In a skillet, heat 2 tablespoons of butter. Sauté onions, garlic, and ginger until onions are translucent.
- Add pureed tomatoes and green chilies. Cook until oil separates, then stir in spices and cook for a couple of minutes.
- Add mashed vegetables to the spice mixture, mix well, and simmer on low heat for 10-15 minutes.
- Slice the pav buns and toast in a separate pan with some butter until golden brown.
- Serve hot in a bowl, garnished with cilantro, with the toasted pav on the side and a small dollop of butter on top.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Reheat on the stovetop, adding water or butter to restore texture.
- Serve with chopped onions, lemon wedges, and chutneys for an authentic experience.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl with 2 pav
- Calories: 420 Kcal
- Sugar: 6g
- Sodium: 550mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 9g
- Cholesterol: 40mg