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Breakfast/Brunch, Maharashtrian Cuisine

Paav Bhaaji [Veggie Purée With Bread]

Paav Bhaaji

Paav Bhaaji

Note: This recipe is divided into three steps, as a result it may appear lengthy but it is easier to make.

2 medium size onions – finely chopped
1 large size tomato – chopped
1 small size potato – boiled and mashed
1/2 medium size green bell pepper – diced
1/4 cup green peas

1 teaspoon minced garlic
2 teaspoons minced ginger

1/8 teaspoon turmeric
1/4 teaspoon red chili powder
1Tablespoon dry fenugreek leaves (Kasuri Methi)
1/16 teaspoon ground asafetida [optional]

1 teaspoon Salt
5 tablespoon unsalted butter

1 Tablespoon lemon juice
3 Tablespoon Cilantro – chopped
1/2 cup water

Paav-bhaji masala:
1/2 teaspoon coriander powder
1/2 teaspoon cumin powder
1/8 teaspoon cinnamon powder

Step 1: Vegetable Purée [Bhaaji]
Heat sauté pan over a medium high heat for about half a minute or till hot.
Add chopped green bell pepper to the sauté pan. Give a few stirs.
Add two Tablespoons of water, cover the pan, and cook for half a minute.
Add chopped tomato. Stir well.
Half a minute later add mashed potato, followed by green peas.
Stir for another minute and mix these ingredients well.

– 1 Tablespoon butter,
– 1 teaspoon ginger,
– 1/2 teaspoon garlic,
– 1/8 teaspoon turmeric,
– 1/4 teaspoon red chili powder.
Stir & mix well.
Half a minute later, add 1/4 cup water.
Continue to stir till the ingredients become very soft.
Mash and mix these ingredients in the same sauté pan, using hand held electric blender/masher.
Add two Table spoons of water and continue to heat the ingredients for another two minutes, bring the ingredients to boil.

– 1/2 teaspoon paav-bhaaji masala,
– 1/2 tablespoon Kasuri methi,
– 1 teaspoon salt,
Stir and mix well.
Add some water if necessary to keep paav-bhaji in a puree form.

Add two tablespoons of butter. Stir and mix it well.
Continue to cook the ingredients for another two minutes.
Add salt. Stir and mix. Remove the sauté pan. and go to the next step.

Step 2:
In another sauté pan, heat two Tablespoons of butter.
When hot, add:
– chopped onions
– 1 teaspoon ginger
– 1/2 teaspoon minced garlic,
– 1/4 teaspoon red chili powder
– 1 teaspoon paav-bhaaji masala,
– 1/2 tablespoon Kasuri methi,
– asafetida,
– 1/4 teaspoon salt.
Give a few good stirs.

Add two tablespoons chopped coriander leaves, followed by a lemon juice,
Stir for about two minutes and mix these ingredients well.

Add above ingredients (from the step #2) to the ingredients to the Vegetable Purée [Bhaaji] ingredients (step #1 ingredients). continue to cook for another two minutes.

Step 3: Prepare masala for “Paav” (Bread)
Mix melted butter, 1/16 teaspoon red chili powder, one Table spoon minced coriander leaves,. Stir and mix these ingredients well.

Prepare “Soft Toasts”:
Brush the mixture over bread slices and heat them up on the hot plate until the slices turn light brown.
Repeat the step #3 if more toasts are needed.

Serves: 4


About prabhatjadhav

I am a food enthusiast and I love to cook. It is a relaxing experience for me. I have created my own Spice Mixtures [Curry Powder] and have tried in my recipes to add tasty effect. I like to make an Indian cooking a simple, easy to prepare, fun but healthy and flavorful experience. Don't just take my word for it. I invite you to try my recipes and give me you honest feedback. I am always looking to improve my techniques. More to come...


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