Paneer Pav Bhaji Recipe, How to make Paneer Pav Bhaji Recipe

Paneer pav bhaji recipe with step by step photos. Paneer pav bhaji is a popular variation of pav bhaji which is sold across Mumbai streets and joint’s. Now also is listed on the menu of five-star hotels and famous restaurant’s. This recipe is a treat for people who love paneer (cottage cheese). We love all kind of pav bhaji at home it just need’s to be tasty and flavorful.

For people who don’t know what is pav bhaji? pav is bread or buns and bhaji is mashed vegetables cooked  in Indian spices and pav bhaji masala. Then butter is added to the dish and served with buttered pav’s along with the salad. Mainly tomatoes, potatoes, onion, green peas and cauliflower goes in making this famous street food.

The recipe for paneer pav bhaji is exactly the same way made on the Mumbai street. You would require a special kind of masala called pav bhaji masala which you would easily get at any Asian or Indian store. I prefer Everest brand for pav bhaji masala. In fact, you could make the pav bhaji masala at home too.

In Mumbai you get a lot of types of pav bhaji like pav bhaji, cheese pav bhaji, paneer pav bhaji, jain pav bhaji and khada pav bhaji . Along with bhaji warm buttered pav’s are served along with chopped onion, lime wedges and butter.

Once you make pav bhaji your house would be fragrant and aromatic. Sooner you would start feeling hungry. Hmmm, I am hungry again just writing about it.

In this recipe paneer is grated and added lastly to the cooked pav bhaji. You could also add some more while bhaji is cooking. I prefer adding towards the end as it gives a nice cheesy taste to the bhaji.

How to make paneer pav bhaji recipe step by step:

1. Pressure cook the potatoes, green peas and cauliflower until soft and tender. Take a heavy bottomed pan place on high heat. Add little butter once the pan is hot add chopped capsicum to it.

2. Keep stirring once capsicum is softened add a little water to it.

3. Now mash them with the help of a masher.

4. Add chopped tomatoes and boiled veggies Keep stirring and allow them to cook for 2-3 mins.

5. Also, add ginger-garlic paste and a cup of water.

 6. Saute for 2 mins once tomatoes are cooked, mash all of them with the help of a masher.

7. Also, add a tbsp of butter. Cook until oil separates from the bhaji.

8. Take a different pan add 1 tbsp butter.

9. Add chopped onion and saute until it changes to pale brown color.

10. Now add the pav bhaji masala, kashmiri red chili powder, turmeric powder, garam masala powder, kasuri methi, a pinch of asafoetida (hing) and salt.

11. Saute for 2 to 3 mins.  Add a little water if the onions are getting too dry.

12. Transfer this mixture to the cooking bhaji.

 13. Now mix all nicely. Add black salt for seasoning. Check the consistency add water if required and alter any spices if required. Cook until bhaji bubbles switch off the gas.  I don’t have a pic of this one.

14. Squeeze some lime juice, chat masala, add some grated paneer (cottage cheese). Mix all nicely. I don’t have a pic of this one.

15. Serve cheese pav bhaji with a dollop of butter, chopped onion, coriander leaves, lemon wedges, top with grated paneer.  Also, don’t forget to serve the buttered masala pav’s.

If you love Mumbai street food then check ragda patties, pani poori recipe, sev puri, dahi puri, pav bhaji, chilli paneer, moong dal bhajiya, kanda bhajji, vada pav, cold coffee, cutting chai and dosa.

Paneer Pav bhaji recipe card below.

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Paneer Pav Bhaji Recipe

 

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Paneer Pav Bhaji Recipe is one of the most popular version of pav bhaji and hails from the streets of Mumbai.

Author: Maria@flavorsofmumbai.com

Recipe type: Snack, Side, Vegetarian

RecipeCuisine: Indian, Mumbai Streetfood

Serves: 5-6

recipeIngredient (used american measuring cup, 1 cup = 250 ml)

• 1 tbsp oil + 2 tbsp butter
• ½ cup grated paneer (cottage cheese) Or add more if you love paneer
• 1 big green capsicum diced into small cubes and de -seeded
• 1 cup water
• 4 medium sized tomatoes
• 4 medium sized potatoes boiled and mashed
• ½ cup green peas boiled
• 1 cup cauliflower florets boiled (optional)
• 1.5 tbsp ginger-garlic paste
• 2 onions finely chopped
• 2 tbsp pav bhaji masala powder
• 1 and ¼th tbsp kashmiri red chili powder or as required
• 1 tsp garam masala powder
• 1 tbsp chat masala
• a pinch of asafoetida (hing)
• 1 tsp turmeric powder
• few chopped coriander leaves
• 1 tbsp dried fenugreek leaves (kasuri methi)
• some lemon wedges for garnish
• some chopped onion for garnish
• black salt as per taste

How to make the recipe?

1. Pressure cook the potatoes, green peas and cauliflower until soft and tender.
2. Take a heavy bottomed pan place on high heat. Add little butter once the pan is hot add chopped capsicum to it.
3. Keep stirring once capsicum is softened add a little water to it.
4. Now mash them with the help of a masher.
5. Add chopped tomatoes and boiled veggies Keep stirring and allow them to cook for 2-3 mins.
6. Also, add ginger-garlic paste.
7. Saute for 2 mins once tomatoes are cooked, mash all of them with the help of a masher.
8. Also, add a tbsp of butter. Cook until oil separates from the bhaji.
9. Take a different pan add 1 tbsp butter.
10. Add chopped onion and saute until it changes to pale brown color.
11. Now add the pav bhaji masala, kashmiri red chili powder, turmeric powder, garam masala powder, kasuri methi, a pinch of asafoetida (hing) and salt.
12. Saute for 2 to 3 mins. Add a little water if the onions are getting too dry.
13. Transfer this mixture to the cooking bhaji.
14. Now mix all nicely. Add black salt for seasoning. Check the consistency add water if required and alter any spices if required. Cook until bhaji bubbles switch off the gas. Squeeze some lime juice, chat masala, add some grated paneer (cottage cheese). Mix all nicely.
15. Serve cheese pav bhaji with a dollop of butter, chopped onion, coriander leaves, lemon wedges, top with grated paneer . Also, don't forget to serve the buttered masala pav's

Notes

1. You could add as much cottage cheese you want.
2. Some veggies like cauliflower are optional.
3. If you are calorie conscious then don't add too much butter. Use oil instead.
4. Generally, pav bhaji has medium consistency nor too thick nor thin. So add water accordingly.
5. You could mash the veggies until mushy or leave some texture. Both would have a different taste but a good taste.
6. If you aren't fond of paneer add cheese instead or just eat the pav bhaji as it is.

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