PAV BHAJI - no saute, one pot

 

As far as I understand, pav bhaji is a popular street food in North India. "Pav" refers to bread, and "bhaji" is a thick vegetable curry. In a way, bhaji is a thick sambar originating from North India, made with leftover vegetables from the refrigerator, with a potato base. I have added this dish to my breakfast menu since it is my favorite and is easy to prepare in one pot. Additionally, the vegetables can be cut to any size, making it convenient. The only requirement is to soak the dried peas overnight. I simply use store-bought bread instead of the pav-shaped bread rolls.

   

Here are the ingredients:

1. 2 potatoes(200-300 gms. ) 
2. Onion (100 gms)
3. Cauliflower - 1 cup or 2 carrots(Cauliflower is the first choice,125 gms.)
4. half of a big beetroot , finely grated(optional, added for color)
5. Peas - 1/3 cup
6. 1 tomato
7. 1 green chili, seeds removed
8. 2 tsp coriander powder
9. 1 tsp chili powder(chili powder is always according to the tolerance level of the whole family)
10. 1 tsp cumin powder
11. 1/2 tsp garam masala
12. 1/4 tsp nutmeg powder
13. 1/2 tsp turmeric powder
14. 1/2 tsp black salt(optional, adds saltiness to the curry so be careful when you add salt)
15. Salt to taste - go easy on the salt; I like the sourness to stand out, so add as required later
16.  oil - 2 Tbsp
17. Coriander leaves - handful chopped
18. 1 Tbsp kasuri methi(optional)
19. Lemon juice -1 Tbsp or 2 Tbsp. amchur powder, add more as per taste
20. Water - 1 cup
21. Chopped onions for garnishing

Method

• Dump all the ingredients in the above list except lemon juice.

                               

        

• Close the pressure cooker and cook for one whistle on high and 5 minutes on medium-low heat. After the pressure releases naturally, open the cooker and mash the bhaji until the desired consistency. Check for salt, and then add lemon juice.

 

•  Add butter if needed.

 

• Bhaji is ready. Serve with pav o  bread or chappati.
  
  
  

• Sandwich the bhaji between bread and toast it with butter.
  
  
  
  
  
  

PAV BHAJI DOSA

• Use the bhaji masala on dosa instead of the traditional masala and make a bhaji dosa.

NOTES

• You can add any vegetable of your choice. Even the leftover vegetables in the fridge will do. I have tried it with mushrooms and cabbage. Works well, but potato should be the base.
• Tomato can be added but is not required.
• You can finish the curry with a squeeze of lemon juice and chopped coriander leaves.
• You don't have to buy pav for this; bread will do or better with chappati.
• I like more sourness to stand out than salt in the bhaji. 
• Can use up to one giant beetroot for bhaji. If you want more color, add a few tbsps. of extra grated beetroot after cooking when the curry is still hot. The beetroot gives a nice color, and when sandwiched between bread, it looks like jam, so this can be called a savory, mixed-vegetable jelly sandwich.