Mumbai Pav Bhaji Recipe | Vegan Pav Bhaji Recipe | How to Make Pau Bhaji | Best Mumbai Pav Bhaji

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier with better fats.

pav bread

🥗Healthier: whole wheat bread

💰Cheaper: regular bread

Whole wheat bread offers more fiber.

Cut up the cauliflower, carrot, pepper & potatoes into about 1 inch sized pieces and place them in a colander. Add the beans and peas and then rinse everything under running water. Let this drain.

Place the drained vegetables in a pressure cooker, your Instant Pot or in a pot ready for boiling. Add 1 tsp of salt and then pour over ¼ Cup water.

Pressure cook for 3 minutes in a pressure cooker, 4-5 minutes in the IP then let the pressure release naturally. If using the stove top, you may need to increase the water slightly and cook until the vegetables are cooked through and fairly soft.

Meanwhile, chop up the onions and tomatoes. Heat up oil in a large frying pan. Add the onions until they are nice & golden.

Add the ginger-garlic-chili paste, Pav Bhaji Masala and salt and fry this for about 1 minute. Add the chopped tomatoes. Fry this covered on a medium-low heat until the tomatoes are softened.

When the pressure on the pressure cooker has released, drain the vegetables, reserving the water in case it is needed. Return the vegetables to the pressure cooker and mash them with a potato masher.

Add this to the tomato mix once the tomatoes are softened and mix it in well. Cook this, covered, on a fairly low heat for 15-20 minutes, stirring frequently.

Turn off the heat. Let this curry/bhaji sit so the flavours can meld.

When ready to serve, reheat the curry uncovered for 5-8 minutes, stirring regularly. Some of the moisture will evaporate. Taste the bhaji (curry) and add salt, butter (optional) or more spice if desired.

Serve with buns cut in half and shallow-fried in butter or vegan spread. Serve the fried buns with the bhaji sprinkled with chopped onions, tomatoes, coriander and chilis and serve with a slice of lemon.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens