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Pav Bhaji being served in a white bowl. Seen along side are some pav.

No Onion No Garlic Pav Bhaji

No Onion No Garlic Pav Bhaji is a famous Street Food from Mumbai. A finger-licking, yummy, delicious and favourite party meal of all ages.
5 from 4 votes
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Course: Main Course, Snacks
Cuisine: Indian, Maharashtrian
Keyword: Mixed Vegetables, No Onion No Garlic, Potato
Prep Time: 15 minutes
Cook Time: 45 minutes
Author: Renu Agrawal-Dongre

Ingredients

  • 2 medium-size Potatoes cut into bite size pieces
  • 3 cups of Cauliflower florets
  • 4 medium-size tomatoes cut into quarters
  • 1 Big Capsicum cut into bite-size pieces -I use green, red and yellow all – So I take parts from all and approximate it to 1 big capsicum
  • 1 cup green peas
  • 6 tablespoons of butter
  • 2 tablespoon pav bhaji masala -as per taste
  • 1 teaspoon red chilli powder -optional and as per taste
  • 1/2 teaspoon turmeric powder
  • 3-4 green chillies or as per taste
  • salt to taste

Instructions

  • Pressure cook the potatoes, green peas and cauliflower. Just add enough water to pressure cook. Do not discard the water.
  • Once cooled. Remove the excess water in a glass.
    Boiled Vegetables
  • Mash the potatoes, green peas and cauliflower. The mashing should be as per requirement. I mash it completely. Some people like some pieces, or as called in Mumbai language, khada bhaji.
  • Puree the tomatoes, capsicum and green chilly in a blender
    Pureeing tomato, capscum and green chilli
  • In a big pot or wok, add 2 tablespoon butter.
  • Once hot add the tomatoes, capsicum and green chilly puree.
    Tomato & Capsicum Puree added
  • Let it cook for at least 5-8 minutes on medium stirring in between.
  • Now add the mashed vegetables.
  • Add the Pav bhaji masala, turmeric powder, red chilly powder, salt and mix well.
  • Adjust the consistency by adding the water you removed from the bhaji. (The consistency depends on you, but generally, it is semi-thick).
    Pav Bhaji being cooked
  • Let it cook for 5 minutes on medium.
  • Reduce to slow, add 4 tablespoons of butter and let it simmer for 10-15 minutes.
    Ready Pav Bhaji
  • While cooking, cover it with a lid, or you will have the bhaji splatter all over.
  • Garnish it with coriander and butter and serve hot with homemade Pav.

Notes

  • Standard US Size Cups Used
  • If you are using onion and garlic after butter, add onion and garlic and saute until the onion is done. Then proceed with the remaining steps.
  • I like to add less potato and more cauliflower in my bhaji. But feel free to add more The quantity of ingredient is just a guide. One can add more or less as per preference.
 
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Tried this recipe?Share your feedback @cookwithrenu or tag #cookwithrenu