Here’s the easiest pav bhaji recipe for y’all. I enjoy cooking. My husband expects me to do traditional style cooking – like he’ll give me a hard time about using vegetable choppers or kitchen gadgets or taking a vacation or not currently “working” or not keeping the house clean or… sorry, got carried away there :p
Coming back to my love for cooking, I also am all for looking hacks and ways and what not here and there to make it faster, more modern and what not. Pav bhaji or actually just bhaji, here is a kind of mashed vegetable porridge-y slushy mush (a-la sloppy joes) that doesn’t sound appetizing as I’m trying to describe it, but trust me, once you take a bite, those lovely flavours and spices dancing in your mouth will make you fall in love with it.
While Magimix Cook Expert does a great job from chopping up onions to cooking them right in it, to then adding the assortment of vegetables to cook it up and then mash it up giving you your much loved bhaji at the click of buttons, here’s another hack if you haven’t invested money in that fancy gadget.
Magimix wins over Instapot in that it does the cooking + chopping + mashing, eliminating the need to use another kitchen device like a hand blender or masher. But, I find the oven the deliver better results than the pot when it comes to foods that don’t necessarily require pressure cooking.
The traditional method of making a bhaji, as the roadside vendors do is sautee onions and garlic in tonnes of butter, add tomatoes and cook it nicely, proceed to add boiled potatoes, capsicums / bell peppers, finish off with some peas. It’s then garnished with fresh green coriander, raw finely chopped onions and lots of lemon juice and as much butter your heart and health can take. Doesn’t sound that complicated, but here is an even easier way to prepare it.
Lay out your vegetables on an oven-proof tray, sprinkle it with butter, masalas. Bake it at 400 Fahrenheit for 30 minutes, add chopped tomatoes and peas, another 10 minutes and you’re almost done. Add water to get your desired consistency as you mash them up, another five minutes and done. You could add water along with the tomatoes and peas to save on any step.
I’m quite certain lining all the vegetables together, including tomatoes on the side will work just as fine. Which makes you cook it all in one go. And I’ve tried doing it at 425 Fahrenheit for 20 minutes and even that resulted in equally good and cooked bhaji.
No stirring / sauteeing the onions, garlic and tomatoes. And no compromise on the taste.
I didn’t have fresh coriander or lime / lemon on hand, so I’ll definitely update this post with a nicely plated dish later.
A year or so ago, I wouldn’t have used oil and bhaji in the same post, because it’s all about butter, but in a bid to try going vegan, I used olive oil. I generously poured some coconut oil on the child’s bhaji – my substitue to ghee or butter, and it didn’t taste bad.