Follow these steps for perfect results
Green beans (French Beans)
finely chopped
Pav bhaji masala
Carrots (Gajjar)
finely chopped
Garlic
grated
Cauliflower (gobi)
cut into small florets
Cheese
grated
Ginger
grated
Red Chilli powder
Cabbage (Patta Gobi/ Muttaikose)
finely shredded
Coriander Powder (Dhania)
Salt
to taste
Onion
finely chopped
Tomatoes
finely chopped
Green peas (Matar)
Butter
Green Bell Pepper (Capsicum)
finely chopped
Potatoes (Aloo)
cubed
Heat butter in a pressure pan.
Add onions and sauté until translucent.
Add ginger-garlic paste and sauté until the raw smell goes away.
Add finely chopped capsicum and sauté until half done.
Add tomatoes and cook until soft.
Add cubed potatoes, beans, carrots, cabbage, and green peas; mix well.
Add red chilli, coriander, pav bhaji masala, and 2-3 cups of water; mix well.
Season with salt.
Pressure cook for 3 whistles on medium flame.
Release pressure and open the lid.
Mash the vegetables with a potato masher to desired consistency.
If too thick, add a cup of water and bring to a boil.
Grate cheese over the hot bhaji before serving.
Serve with butter-toasted pav, onion salad, and lemon wedges.
Expert advice for the best results
Adjust the amount of red chilli powder according to your spice preference.
For a richer flavor, add a dollop of butter while serving.
Ensure vegetables are properly mashed for a smooth consistency.
Everything you need to know before you start
15 mins
The bhaji can be made ahead of time and reheated.
Serve hot, garnished with grated cheese and a dollop of butter. Offer with buttered pav, chopped onions, and lemon wedges.
Serve hot with buttered pav (bread rolls)
Accompany with chopped onions and lemon wedges
Pair with a side salad for a balanced meal
Spiced Indian tea complements the flavors.
A refreshing beer cuts through the richness.
Discover the story behind this recipe
A popular street food dish enjoyed across India.
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