Monsoon Special Butter Pav Bhaji
Spicy, buttery and tangy: this pav bhaji is rich, full of flavour and perfect for cosy, rainy days at home ♡
Disclosure: This post may contain affiliate links. I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website.
This pav bhaji is all about that buttery, spiced mash we all love. Potatoes, beetroot and carrots are pressure cooked until soft so the bhaji turns naturally creamy with the beetroot and carrots bringing a hint of sweetness. I don’t throw out the cooking water, just mash the vegetables right in. We cook onions and garlic till golden brown and then the tomatoes and green chillies until everything turns soft and mushy. Fold in some chopped capsicum, the mashed vegetables go straight into the pan and everything is mixed together to create an even base.
The best part about this bhaji is the spiced butter tempering: cashews are fried till golden, we turn off the heat and add our spices which bloom beautifully. All of it is poured straight into the bhaji, finish with fresh coriander and lemon juice and serve with my homemade pav which is made with just 5 ingredients with no oven, no airfyer and no microwave!
My Latest YouTube Video
More Monsoon Specials
Welcome to shivangi kooks! Here I share easy and delicious vegetarian recipes that’ll make you go: this is just so so goood!
More Recipes
Monsoon Special Butter Pav Bhaji
servings
4-5
prep time
20 min
cook time
40 min
Ingredients
To Boil:
- 5-6 potatoes, chopped
- 1 carrot, chopped
- 1/4 beetroot, chopped
- salt to taste
- water, enough to cover the vegetables
Base of Bhaji
- 2 tbsp oil
- 11 cloves garlic, chopped
- 2 red onion, chopped
- 4 tomato, chopped
- 3 green chilli, chopped
- 1/2 capsicum, chopped
- boiled vegetables, mashed
- salt to taste
Spiced Butter Tempering
- 3 tbsp butter
- 1/4 cup cashews
- 1 tsp turmeric
- 1 tbsp red chilli powder
- 2 tbsp pav bhaji masala
- 1/2 tsp mango powder (amchur)
Garnish
- fresh coriander
- juice of 2 lemons
Serve
- homemade pav toasted with butter
- slice of lemon, raw onions and coriander
Instructions:
- Cook the vegetables: In a pressure cooker, add chopped potatoes, beetroot and carrot. Add a pinch of salt and enough water to cover the vegetables. Pressure cook on low heat for 2–3 whistles or until the vegetables are completely soft.
- Prepare the base: In a large kadhai, heat some oil and sauté onions and garlic till golden brown. Add chopped tomatoes and green chillies and cook on medium heat until the tomatoes turn completely mushy, this takes 10–15 minutes. Add the chopped capsicum to the kadhai and mix it in.
- Mash and combine: Once the pressure in your cooker has released naturally, open it and mash the vegetables directly in the cooking water, no need to drain it. Add this mashed vegetable mixture to the kadhai and mix well. Cover and let it cook on low heat for about 10 minutes so the flavours combine.
- Make the spiced butter: In a separate small pan, melt a generous amount of butter. Add cashews and cook until golden brown. Turn off the heat and then quickly add turmeric, red chilli powder and pav bhaji masala to the hot butter. This blooms the spices in the residual heat, enhancing their flavour without overcooking or burning them.
- Bring it all together: Pour the spiced butter mixture into the kadhai with the bhaji. Mix well and then garnish with lots of fresh coriander and lemon juice.
- Servee: Toast pav in butter until golden. Serve the bhaji hot topped with more coriander, some finely chopped raw onions, a lemon wedge and a little extra butter.
Recipe Video
Leave a Comment
There are no reviews yet. Be the first one to write one.
