Pav bhaji

By Vijaya Selvaraju
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  • 1 cup potatoes, peeled and chopped
  • 1 cup cauliflower, chopped
  • 1/2 cup green beans, chopped
  • 1/2 green pepper, finely chopped
  • 1 large tomato, chopped
  • 1/4 cup green peas
  • 1.5 cups water
  • 1/2 cup butter
  • 1/2 teaspoon turmeric
  • 1 teaspoon cayenne chilli powder
  • 1 tablespoon garam masala
  • 1 teaspoon amchur powder (dried green mango powder) or juice of 1/2 lemon
  • 1/2 teaspoon black salt
  • Salt, to taste
  • 1/2 small onion, finely chopped
  • 2 teaspoons ginger, minced
  • 2 teaspoons garlic, minced
  • 1/2 teaspoon Hing (Asafoetida)
  • 1/4 cup coriander, chopped
  • 1 tablespoon kasoori methi (dried fenugreek leaves)
  • Soft buns (brioche or burger)
  • Ghee


  • Coriander, chopped
  • Red onion, finely diced


  1. Boil potatoes, cauliflower and green beans for 15 minutes, or until very tender. Drain and set aside.
  2. Heat a large frying pan, and add green peppers and 1/2 cup of water, and  cook until tender. Then add tomatoes, boiled vegetables, green peas and a cup of water. Cook on medium high heat, mashing the vegetables until they form a paste (approx. 20 minutes).
  3. Add turmeric, chili powder, garam masala, amchur powder, black salt, salt to taste, and 1/4 cup butter. Continue to mash the vegetables, and cook for another ten minutes. If the mixture gets too thick, add some water to loosen the gravy.
  4. Form an empty space in the middle of the mixture and add remaining butter, onions, ginger, garlic, hing, coriander, and kasoori methi. Cook until onions are softened and golden. Then mix in with mashed vegetable mixture, adding more water if necessary to thin it out. Cook until mixture has slightly thickened.
  5. Butter buns on both sides with ghee. Toast on both sides until golden and crisp.
  6. Serve pav bhaji in a bowl/on a plate garnished with chopped red onions, coriander, and the hot toasted buns. Enjoy!

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