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Pavbhaji recipe | Instant pavbhaji recipe | street style pavbhaji recipe

Author Nehas Cook Book
5 from 2 votes
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Main Course, Street Food
Cuisine Indian
Servings 5 servings

Ingredients
 

For chilli-garlic paste

  • 5-6 kashmir dry red chilli
  • 10-12 garlic cloves
  • ¼ cup water

For pavbhaji

  • 2 tbsp oil
  • 2 tbsp butter
  • ½ tsp cumin seeds
  • 1 cup chopped onion
  • Prepared chilli-garlic paste
  • 2 cup chopped tomatoes
  • Salt to taste
  • ½ tsp turmeric powder
  • 1 tbsp Kashmiri red chilli powder
  • 1 tbsp coriander powder
  • 1 tsp cumin powder
  • 2 tbsp pavbhaji masala
  • 1 tbsp kasuri methi
  • 400 grm or 4 medium size boiled potatoes
  • 2 cup hot water
  • 1 tsp lemon juice
  • butter
  • some coriander leaves

serve: butter roasted ladi pav and salad

Instructions

Making chili-garlic paste

  • in a mixture jar, add soaked dry red chilli, garlic cloves, and water. Grind it into a smooth paste. Keep it aside.

Making pavbhaji

  • in a pan, add oil and butter. Add cumin seeds and saute them.
  • now add chopped onion and saute till onion is slightly golden brown.
  • Add the prepared chili-garlic paste and saute till oil releases from its sides.
  • Now add chopped tomatoes and salt. cover and cook tomatoes till it become slightly soft and mash them into the gravy.
  • Then add turmeric powder, Kashmiri red chilli powder, coriander powder, cumin powder, pavbhaji masala and kasuri methi. saute it.
  • Now add grated boiled potatoes and mix well.
  • Then with pavbhaji masher, mash everything and mix well.
  • Now to adjust the gravy consistency, add 2 cups of hot water and mix well.
  • Cook pavbhaji on low flame for 5-7 minutes.
  • Now add lemon juice and mix well.
  • Switch off the gas and garnish it with butter and coriander leaves.
  • Serve hot pavbhaji with butter-roasted ladi pav and salad.

Notes

  • Soaked dry red chilli in hot water to decrease its spiciness and become soft.
  • Grind dry chilli and garlic into a smooth paste.
  • The proportion of tomatoes should be more than onions.
  • Cook tomatoes till they become slightly soft and mix them into gravy.
  • Mash gravy with pavbhaji masher for its perfect texture.
  • Add slightly hot water to the gravy to retain the color and flavor of the masala.
  • Pavbhaji tastes great when it serve hot with butter.