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Pav Bhaji


  • 1½ to 2 cups potatoes, diced 
  • ½ to ¾ cup green peas
  • 1 cup cauliflower (florets, optional)
  • 1 cup carrot
  • 1½ cups water 
  • ¾ to 1 cup onions, finely chopped
  • 1 green chili, slit or chopped
  • 1 tablespoon ginger garlic paste
  • ½ cup capsicum, chopped
  • ¾ to 1 cup tomatoes, finely chopped
  • 1 tablespoon oil
  • 1 tablespoon butter
  • 1 to 1½ teaspoon Anoop Kashmiri Mirch powder 
  • 1 to 1½ tablespoon Anoop Pav Bhaji Masala (use more if needed)
  • ¾ tablespoon Anoop Kasuri Methi 
  • 1 teaspoon salt, adjust to taste



  1. Add cauliflower florets, cubed potatoes, carrots, and peas to a pressure cooker. Pour water and cook until soft or tender.
  2. Cook on a medium heat until you hear 2 whistles. When the pressure drops open the lid and mash them well.
  3. Add butter and oil to a pan and heat up on a medium flame. Add onions and sauté till they turn translucent.
  4. Stir in ginger garlic paste and green chili. Fry until fragrant.
  5. Next add in capsicum & cook for 3 to 4 minutes. Add tomatoes and salt. Cook until the tomatoes soften and become mushy.
  6. Stir in Anoop Kashmiri Mirch powder, and Anoop Pav Bhaji masala.
  7. Sauté the masala for another 2 minutes until the raw smell of the mixture goes away. 
  8. Add boiled and mashed veggies. Pour more water to get a thick consistency.
  9. Cook for 5minutes until the bhaji thickens. Taste and add more salt if needed.
  10. Add Anoop Kasuri Methi and cook till it reaches desired consistency.
  11. Garnish with chopped onions, butter, and coriander leaves. Squeeze some lemon juice and serve hot with pav toasted in butter.
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