Mumbai Pav Bhaji

Method

1. 01

   Pressure-cook the vegetables

   Add potatoes, cauliflower, peas, pepper, 350 ml water, and 4 g salt to a pressure cooker. Cook high pressure 5 minutes and quick-release carefully; vegetables should be completely soft.

   

2. 02

   Mash to a coarse puree

   Mash hot vegetables in the cooker until no piece exceeds 1 cm, leaving some fine texture. Reserve with all liquid; do not blend smooth like soup.

   

3. 03

   Brown onion in butter

   Melt 35 g butter on a wide tawa or pan over medium. Add 220 g onion and cook 8–10 minutes until soft and pale gold; add ginger-garlic for 60 seconds.

   

4. 04

   Reduce tomato and masala

   Add tomato, pav bhaji masala, chile, and 3 g salt. Cook 12–15 minutes, mashing constantly, until thick, brick-red, and butter glistens at the edge.

   

5. 05

   Mash vegetables into the masala

   Add cooked vegetables and liquid in three additions, mashing and folding. Simmer 10–12 minutes until cohesive and spoonable; add hot water only if the bhaji becomes pasty.

   

6. 06

   Finish the bhaji

   Stir in 15 g butter, remaining salt, and half the cilantro. Simmer 2 minutes, then hold over the lowest heat; the surface should stay glossy, not oily.

   

7. 07

   Toast pav and plate

   Split pav and toast cut sides in remaining butter for 60–90 seconds until golden. Serve two rolls with hot bhaji, raw onion, remaining cilantro, and lemon; let diners add lemon themselves.