A mixture of smashed vegetables with spices and herbs. Tastes best served with butter grilled bread and onion + tomato salad. This is an Indian street food favorite!
½cupchunk chopped, fresh carrots (red or purple will give off a darker end color)
2½cupschunk chopped, russet potatoes
1cupcauliflower florets
2-3cupswater, for steaming/boiling
1medium tomato, chunk chopped (about ½ cup)
Gravy/Sauce
1 ½cupyellow or red onion, finely diced/food processed (not pureed)
2½cuptomatoes, finely diced (use beefsteak or vine ripened)
1tablespoontomato paste mixed with 2 tablespoon of water
1teaspoonturmeric powder
1.5teaspoonfresh minced garlic
1teaspoonfresh grated ginger
2teaspoonpav bhaji masala (badshah brand bombay bhaji pav is my favorite)
½sticksalted butter
1cupfinely chopped cilantro + more for garnishment
red chili powder
very generous amount of peanut oil (corn oil can be a substitute)
salted butter as garnishment/topping
fresh chopped green garlic-optional
Instructions
STEAM AND MASH VEGETABLES
Place all of the vegetables in the "steam and mash vegetable" category in an Instant Pot. Close the lid, set the vent to sealing, and set it to 5 minutes high pressure.
Let the Instant Pot cool down completely before opening.
Mash the vegetables with a masher VERY slightly (do not puree).
NOTE: Feel free to use a traditional pressure cooker or a pot with water instead of an Instant Pot.
SPICED MASALA GRAVY
Heat a generous amount of oil in a pan on medium-high heat. (⅓ cup)
Add the finely diced onions and cook until golden brown.
Add the tomatoes and mix well. Cook for a minute or two.
Add ginger, garlic, turmeric, red chili powder, and ½ of the pav bhaji masala.
Mix well and lower the head to medium.
Add the tomato paste + water mixture and combine well.
Cook until the water from the tomatoes has completely evaporated (about 1-2 minutes)
Mix in the mashed vegetables, add extra water (if preferred) until it reaches a consistency you prefer and then let it come to a simmer.
Add ½ stick of salted butter and continue to let the bhaji simmer for another few minutes. This is a key step
Add the remainder of the pav bhaji masala and all of the cilantro.
Taste test and add salt accordingly.
Mix and plate it with a tablespoon cut/chunk of salted butter, more fresh cilantro, and optional fresh green garlic.
Serve it with warm butter grilled bread + onion and tomato salad.
Notes
Add salt at the very end since ingredients for pav bhaji masala, salted butter, and tomato paste can already have it as an ingredient.
Try not to puree the vegetable mix. Slightly mashing it works best.
Using a generous amount of oil will get you a real Indian street food taste.
Amul Butter can be added for a more Bombay authentic taste.
Add shredded paneer to the top of the pav bhaji for paneer pav bhaji