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Pav Bhaji


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  • 1 Cup Very Finely Chopped Cauliflower or grated
  • 4 Medium Potatoes boiled and mashed
  • 1 Green capsicum finely chopped
  • 2 Onions Finely Chopped
  • 1 Carrots finely chopped
  • 4 Tomatoes finely chopped
  • 4 Tbsp Vegetable Oil
  • 1 Tbsp Finely chopped Ginger
  • 2 Tbsp Finely Chopped Garlic
  • 1 Tsp Jeera
  • 1/2 Tsp Hing
  • 1 Tsp Turmeric powder
  • 2 Tsp Kadipatta
  • 2 Tsp Saunf (not powdered)
  • Salt to Taste
  • 3-4 Tbsp Everest Pav Bhaji masala
  • 4 Tbsp Amul Butter
  • 1 Tsp Garam Masala
  • 1 tsp Amul butter + pinch of chili powder for pav
  • 2 Cups hot water (1 cup = 200ml)


Level of difficulty Average
Cost Average budget


Step 1

Take Kadipatta, Ginger, Garlic and Saunf in a blender add a little water, just enough to blend smoothly. Blend to a smooth paste and keep aside
Heat oil, add Jeera, hing and the blended paste. Saute and add onions, tomatoes, turmeric powder, a little salt and continue to saute till the tomatoes soften completely
Add in the carrots and capsicum saute for about 5 minutes. Add cauliflower, potatoes, pav bhaji masala, salt to taste and let the vegetables cook on a low flame for 10 minutes
With a potato masher, mash all the vegetables add 2 cups hot water adjust seasoning accordingly and continue cooking for another 5 minutes.
Add garam masala mix and let it cook for another minute. Turn off the heat and add butter.
To serve, slit the pav in center half way. On a tawa or pan, heat 1 tsp Amul butter, add a pinch of chili powder and place the slit side down and toast the pav for about half a minute on both sides
Serve hot with more butter, chopped onion and lemon wedge as garnish.
You may add chili powder for a spicy bhaji
For cheese Pav bhaji, grate and add Amul cheese cubes on top of the bhaji just before serving


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