Sailu’s Food recently posted this amazing recipe for Pav Bhaji, which she describes as “the quintessential Mumbai street food,” and I couldn’t wait to try it. After all, I love Indian food, and this recipe contains bunches of vegetables and lots of spiciness. So last night, while daughter E. (aka “the spice hater”) was off with friends, D. and I sat down to a great meal.
My version didn’t have quite as many vegetables as Sailu’s–I was missing beets, which gave hers such a beautiful, vibrant color. I also took out the oil and ghee, which are both traditional ingredients, but it still turned out delicious.
Pav Bhaji (Spicy Mixed Vegetable Sandwiches)
For another take on this delicious dish, check out my Dal Bhaji version.
Ingredients
- 1 large onion chopped finely
- 1 tsp ginger, minced
- 1 tsp minced garlic
- 2 green chillies, slit lengthwise
- 1 bell pepper, finely chopped
- 3 roma tomatoes, finely chopped
- 1 cup each of each of these vegetables, finely diced: green beans, carrots, cauliflower, cabbage
- 2 cups diced peeled potatoes
- 1/2 cup frozen green peas
- 3 tsps pav bhaji masala (spice mix available at Indian markets)
- 1 tsp red chili powder (powdered chili peppers, also available at Indian market)
- 1/4 tsp turmeric powder
- salt to taste
- 1/2 tsp lemon juice
- buns (called pavs), for serving (I used whole wheat hotdog buns, halved, but gluten-free bread can be used)
Instructions
- Cook the green beans, carrots, cauliflower, cabbage, and potatoes in water until soft. (I did this in the pressure cooker, with one cup of water at high pressure for 5 minutes.) When they’re soft, add the peas and mash the vegetables well, in the liquid.
- Heat a good non-stick wok or large pot. Add the onions and cook, adding a little water as necessary, until they begin to brown, about 4 minutes. Add the ginger, garlic, and green chillies and cook for another 2 minutes. Add the bell peppers, and cook for another 2 minutes.
- Stir in the pav bhaji masala, red chili powder, turmeric, and salt. Add the tomatoes, and cook until they start to break down, about 5 minutes. Add the mashed vegetables and 1/2 cup water and adjust salt. Cook on low for about 20 minutes. Add lemon juice and serve on toasted buns or other bread.
Preparation time: 15 minute(s) | Cooking time: 1 hour(s)
Number of servings (yield): 6
Nutrition Facts
Nutrition (per serving, without buns): 69 calories, 3 calories from fat, <1g total fat, 0mg cholesterol, 35mg sodium, 520.6mg potassium, 14.9g carbohydrates, 4g fiber, 5.4g sugar, 3.3g protein.
Though it wouldn’t be traditional, this is also excellent over rice, for those of us who want to avoid flour products. Be warned–it’s spicy! I cut down the amount of chili powder in the original recipe, but to an American tongue, it was still spicy. Fortunately, D. and I both love spicy foods, so this was a real winner. While the kid’s away, the parents can play! 😉
I served this along with another of Sailu’s recipes, but you’ll have to wait until tomorrow to find out what it was. Thanks, Sailu, for a wonderful meal!
Mahek
November 20, 2009 at 2:13 amhi
I discovered your blog today you have a great blog , will read the whole of it ..
Good to see that you try Indian recipes and also love them..
FatFreeVeganFan
November 23, 2010 at 8:10 pmI am SO happy to have found your site. I share the exact philosophy of the ideal diet of fat FREE and plant based. I imagine I’d feel happy to eat to my satisfaction and not feel any worries about giant fat molecules clogging my body. Do you find that this is the case? While I could spend my life cooking, my boyfriend pays the rent and buys groceries, loves to cook, so he calls the shots on cooking. He has the metabolism of an 18 year old boy so he can eat anything and so he is obsessed with starting every preparation with spoonfuls of oil, scoops of coconut oil, I want to cry because before any food is added to the ensemble, I see the meal tainted with polluting oil. Cooking without oil is PURE! Bless you. You’re a wonderful role model for your little girl! I hope she assumes your philosophy too.
sid
October 31, 2011 at 12:49 pmWow its a great recipe and to add a pinch of taste ..
Add low cal chips and small pieces of onions+cilantro to its and see the magic..
Emily
March 9, 2012 at 6:48 pmWhat brand of the pav bhaji masala spice to you use? I have nothing like an Indian grocery nearby so I’d like to try to find it online. Any recommendations?
Emily
March 12, 2012 at 11:10 pmI was looking online for a pav bhaji masala spice mix and saw they all have dried mang0–which sounds delicious but to which one of is allergic. I was wondering, if you were going to mix your own spices, which would you use and how much? (Granted, I expect you wouldn’t mix your own, but I trust your judgement better than my own. Thanks for your blog–my family is eating so much more healthfully.
Moi Contre La Vie
March 4, 2013 at 8:50 amYUM! This looks delicious. I think I’ll make it tonight when my dinner guest comes and serve it in purple cabbage cups! 🙂
CandyceJ
June 26, 2013 at 3:56 pmWe made this Pav Bhaji last night and it has gone to the list of my favorites. Many, many thanks for sharing this recipe.
Shweta
January 10, 2015 at 10:07 amI want to make this low-carb. I found a recipe using butternut squash in replacement of the potatos! can you try to make this 🙂
Shweta
January 10, 2015 at 10:08 amI want to make this low-carb. I found a recipe using butternut squash in replacement of the potatos! can you try to make this 🙂 I try to reduce carb as much as possible