This Pao bhaji is a take-off from the famous Sardar’s Pao Bhaji in Mumbai. The big difference is that Sardar's dish is full of Amul butter (salted butter) while this is a dieters’ paradise. However, butter is optional and you can add it as per your taste. I created this Pao Bhaji recipe using the knowledge of my Tamaatar Wale Aloo Matar ki Subzi and combined it with a Pao Bhaji's recipe. The final result is a fabulously delicious Pao Bhaji. It is better than what you get in food stalls. I do not add carrots to it because that makes it sweet. It is a quick preparation and a good way of feeding vegetables to my vege-averse family. I can also make a casserole kind of a dish out the Bhajji when entertaining guests. That recipe too I shall post one of these days.
- Vegetables required: -
- Potatoes - 4 medium
- Cabbage, smallest size - 1
- French beans - 50 grams
- Eggplant - 2 small
- Peas, shelled - 1/2 cup
- For gravy: -
- Onions - 2 medium
- Green chilies (optional) - 2 or as per your taste
- Ginger garlic paste - 1 1/2 tablespoon
- Tomatoes, to be boiled - 4 , medium
- Tomatoes, finely chopped - 3, medium
- Dabur's tomato puree - 1 tablespoon
- Spice mix: -
- Salt - 1+1 teaspoon or as per your taste
- Coriander powder - 1 teaspoon
- Turmeric powder - 1/4 teaspoon
- Everest pao bhaji masala - 1 1/2 tablespoon
- Water - 4 cups
- To be served with: -
- Onion, finely chopped - 1 large ot 2 medium
- Lemon wedges - 1
- Salted butter (optional) - As per your taste
Peel and chop the potatoes, roughly chop cabbage, eggplant and capsicum, keep aside. String and chop french beans and mix with the chopped vegetables along with peas.
Pressure cook them together with some water and a teaspoon of salt till tender and mash-able. Once the pressure cooked vegetables cool down, mash into a coarse puree using a potato masher.
Parallel to this, start gravy preparation. Begin with chopping the onions, green chilies and 3 tomatoes finely. Keep them separately to be used in the gravy.
Cut 4 tomatoes in half and boil in 1 cup of water till soft. Puree in a blender after they cool.
Heat a tablespoon of oil in a pan or a wok, add finely chopped onions and stir fry them, when they turn translucent add green chilies and continue to stir fry till the onions begin to turn brown. Add the ginger garlic paste and stir for 30 seconds. Add the finely chopped tomatoes, turmeric powder, salt and coriander powder. Cover and cook on medium flame till tomatoes are soft and mushy, stir a few times during the cooking process and add a few tablespoon of water if gravy begins to stick to the bottom of the pan.
Add the pureed tomatoes; let it all cook for 3 mins on a medium flame. Mix inpao bhaji masala and let it cook for another minute. Add in the mashed vegetables and cook on a low flame for 15 - 20 mins, stir it few times.
Serve it hot with toasted paos / bread, butter (optional), finely chopped onions and lemon wedges.