Pav Bhaji recipe: How to make Pav Bhaji

To make a perfect Pav Bhaji Recipe, first of all, we need to boil the vegetables so that they will get easily squished up with the bhaji masala which is the whole point of pav bhaji itself. Pav bhaji is known for its taste, proper use of vegetables and buttery texture.

Take all the vegetables and put them into a pressure cooker for 5-10 mins on medium flames. Drain excess water and mash all the veggies with help of wooden masher.

Now, take a kadhai, heat on a high flame. Add some butter and oil(it is up to you if you want to use butter or oil or both together).
Once it's heated well, throw in cumin seeds and chopped onions and allow them to get translucent in color.

After 5mins or so, add in ginger and garlic paste and mix well. Remember, you need to cook onions till all the raw smell is gone.

At this time, add chopped tomatoes in the kadhai and mix well. You can always add some amount of salt at this moment; it will allow it to cook well. Cook, till tomatoes, are done for about 10 minutes.

Now add all the powdered masala (salt, red chili powder, turmeric powder, coriander powder, pav bhaji masala) to the kadhai and mix properly.

You can always add a bit amount of water or vegetable stock in between so that the masala will not get burnt. Allow the masala to cook well for next 5-10minutes for a better recipe.

Now, add the mashed vegetables and mix well with the masala. Add some amount of water if need be and let it cook for 10 minutes by covering its lid.
Once the bhaji is done, add chopped coriander leaves and squeeze lemon juice. At the point, you can always add more butter to make the gravy smoother and tastier.

Take the pavs and heat them on a flat pan. Add some butter as well.
On a plate, add some bhaji on the side and pavs, garnish bhaji with chopped onions, onion rings, and half cut lemon on the sides. And your Pav Bhaji Recipe is now ready to serve.