The best part about making One-Pot dishes is that they are super easy and quick to prepare. Vegetables are such a rich source of easily digestible proteins, vitamins, and minerals. When I think of making one-pot dishes, the first recipe that comes to my mind is Pav Bhaji. Pav Bhaji is a popular Indian street food of Mumbai. Its made out of veggies mashed together with a copious amount of butter in it, buns, and raw onions with chilies on the side. Check out my recipe for another street food – Bread Pakoras made healthy.
Pav Bhaji is super famous in Delhi, too, and very readily available, especially during winters. However, eating this hot steamy dish by the cool side of Chowpatty beach is so very mesmerizing. Also, if you are a true Delhite, like me, then you must have tasted it for sure. My favorite is Maan Singh Caterer’s famous Pav Bhaji. One can spot it at a big fat Indian wedding or Ram Lila Ground during Dushera celebrations.
But if you haven’t, then you always have that option of making it yourself at home. Thanks to modern age search engines, we can all now easily access the recipe for this lip-smacking dish. The most useful thing about this dish is that picky eaters, aka kids, can be easily tricked into eating their vegetables. The vegetables are coarsely mashed and makes it easy for little mouths to devour. So mommies, come on and put on your aprons. Let’s get our little tots to eat their veggies.
Special considerations while making Pav Bhaji:
- If you have an instant pot, then consider using it to pressure cook all your veggies. The good thing about using an instant pot is that it keeps the cooked veggies warm. This helps to retain the nutrition since you don’t have to reheat the veggies while tempering.
- You can use readymade Pav Bhaji Masala or make one yourself at home. I love using MDH Masalas for almost all my recipes. However, you can use your preferred brand.
- Pay extra attention if making for kids especially. Because readymade masalas have a higher amount of chili spice making it unfit for kids. So I always separate the cooked veggies and temper that part without many spices. But if your kids are okay with spicy taste, then skip this step.
- Pav Bhaji tastes even better when you add extra butter on top. But you can avoid doing so. Completely up to you how you want to top your Bhaji. I love topping it with freshly chopped coriander, some raw onions, grated radish and few drops of lime juice.
- 600 g Cauliflower
- 220 g Carrots
- 220 g Frozen/Fresh Peas
- 220 g Red/White Onion
- 230 g Tomato
- 3-4 Boiled Potatoes
- 3-4 tsp/1 tbsp Ghee
- 1 tsp Ginger-Garlic Paste
- 1 tsp Cumin Powder
- 1 tbsp Tomato Puree
- 1-2 tsp Pav Bhaji Masala
- 1 tsp Coriander Powder
- 1/2 tsp Turmeric Powder
- 1 tsp Kashmiri Red Chilli Powder
- 1/2 tsp Garam Masala
- 1/2 tsp Black Pepper Powder
- As per taste salt
- 1-2 tsp Tomato Ketchup
- 35 g Chopped Coriander Leaves
- 30 g Paneer or Cottage Cheese
- 1 Lemon
- 1-2 (optional) Green Chili
- Add cauliflower, carrots, peas, and 1-2 tablespoon of water in a pressure cooker. Cook till 2-3 whistles come and then keep it aside. The veggies will cook in its own steam until you open the lid.
- In a hot pan, add ghee and then add cumin powder once the ghee warms up a bit. Then add chopped onions and keep stirring till onions get golden brown. Then add chopped tomatoes, ginger-garlic paste and tomato puree. Give a good stir.
- Add spices like coriander powder, pav bhaji masala, turmeric powder, black pepper powder, garam masala, and salt. Also, add tomato ketchup while adding spices only. Add 3/4 tablespoon water and mix everything nicely.
- When onions and tomatoes are semi-cooked, add boiled potatoes, and mash them all together. The mashing in the pan itself will help mix everything properly. When potatoes are thoroughly mashed, add little water to adjust the consistency.
- Open the lid of a pressure cooker and roughly mash the cooked veggies in it. Then add these veggies to the potato-tomato-onion mixture in the pan. Keep the heat at low to medium setting.
- Mash the whole mixture thoroughly and steadily. The texture of this dish is supposed to be neither coarse nor fine. But you can mash the mixture according to your liking. Just try using a masher and not a blender for this work. Remember, we don't want to puree it.
- Add chopped coriander leaves and paneer or cottage cheese (grated/crumbled) to the mixture in pan. Now keep mashing and mixing. Add little water in between if the mixture starts drying up.
- Once the mixture is thoroughly mixed and reached to the desired consistency, add fresh lime juice and, also, a little sprinkle of chaat masala and chopped green chilies (optional). Give a stir, and your dish is ready to be served with some slightly golden brown buns that have been warmed up in butter.
- This dish is known for the content of butter in it. So if you want, you can top it up with a mini slice of butter. ENJOY!!
- Keep the consistency a bit thick when mashing vegetables in pan, because you will get actual texture after adding pressure cooked veggies.
- The consistency of this dish shouldn't be too thick. It tastes best when it's runny but not too watery also. So make sure to add water in batches to keep the consistency at par.