Pav bhaji powered with boiled eggs. Here is a dish loved by people across India, and I decided to give it my twist. It is a vegetarian dish with potatoes and other veggies in tomato-based gravy eaten with toasted buns.
I adore the texture of pav bhaji. It’s curry-like and silky with the occasional chunks of potato. Boiled eggs mashed and chopped into the curry, take it a notch higher in terms of taste. We lapped it up in no time. I replaced half the quantity of regular potatoes with sweet potatoes. It makes this pav bhaji a tad bit more nutritious.
Butter slowly brings all the flavors together, and I recommend you add it.
Even the bread or pav is toasted in butter, but I skipped that and toasted them on a warm skillet. I have mentioned Pav bhaji masala in the recipe. I used one from the grocery store however, you can make some if you like.
This is a kind of comfort meal and is loved as street food in India. The soft buttery buns soak up the silky bhaji. Eggs make it more filling and delicious.
Do give it a try.
Preparation time: 15 minutes
Cooking time: 15-20 minutes
- Potato 1 small
- Sweet potato 1/2
- Onion 2
- Ginger garlic paste 1 tbsp
- Tomatoes 3
- Ketchup 1 tbsp
- Cumin seeds
- Cumin powder 1 tsp
- Pav bhaji masala 1 tsp
- Paprika 1 tbsp
- Green peas (blanched) 1/4 cup
- Carrots chopped (blanched) ¼ cup
- Coriander leaves
- Lemon juice
- Chili 1-2
- Butter 2 tbsp
- Eggs (Boiled) 2-3
- Heat oil in a pan and add cumin seeds. When they sizzle, add chopped onion.
- Once softened, add ginger garlic paste, paprika, ketchup, and cumin powder. Let it cook till the oil starts to leave the sides.
- Add the tomatoes, cook with the lid. When the tomatoes cook through, add the mashed potatoes and egg yolk.
- Mix till well combined. Add a little water if needed.
- Add the pav bhaji masala, carrots, and peas. Finish it off with a tablespoon of butter, chopped boiled eggs, and coriander. Turn off the heat
- Toast the bread/ pav and serve with hot bhaji. Top the hot bhaji with a dollop of butter, a squeeze of lemon, chopped onion, and coriander leaves.
What a beautiful platter of delights!
Thank you so much
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