Meena’s Special Desi Butter-Loaded Punjabi Pav Bhaji
Meena’s Special Desi Butter-Loaded Punjabi Pav Bhaji
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Sat Sri Akal ji! Welcome to Meena’s Kitchen, where we bring you the ultimate desi soul food. Get ready to experience a heavenly Punjabi twist on the classic Mumbai street food with Meena’s Special Desi Butter-Loaded Punjabi Pav Bhaji! Loaded with fresh, wholesome vegetables, cooked to perfection in pure, rich dollops of desi butter (makkhan maar ke!), and seasoned with aromatic spices, this recipe hits all the right spots. Served piping hot with golden-toasted buttery pav, zesty chopped onions, tangy lemon wedges, and our signature spicy green and red garlic chutneys, this dish is pure comfort food made with love straight from a Punjabi kitchen. Grab a plate and dig into the richness!
prep time 20 Mins
cook time 30 Mins
chefMeena Ahuja
Step 1
1. Boil and Mash the Vegetables: In a pressure cooker, boil the potatoes, cauliflower, carrots, and green peas with a little water and salt for 3-4 whistles. Mash them thoroughly until smooth.
Step 2
2. Prepare the Punjabi Tadka: Heat a generous amount of butter and oil in a large pan or tawa. Add finely chopped onions and sauté until golden brown, then add ginger-garlic paste.
Step 3
3. Add Veggies and Spices: Toss in the chopped capsicum and tomatoes until soft and mushy. Add pav bhaji masala, red chili powder, turmeric, and salt.
Step 4
4. Combine and Simmer: Mix in the mashed vegetables with a little water. Let it simmer on medium heat for 10-15 minutes, mashing occasionally with a spatula.
Step 5
5. The Finishing Touch (Makkhan Maar Ke!): Add an extra dollop of butter, lemon juice, and fresh coriander leaves, then turn off the heat.
Step 6
6. Toast the Pav: Slice the pav, melt butter on a tawa with a pinch of pav bhaji masala, and toast the pav until golden and buttery.
Step 7
7. Serve: Serve Meena’s special hot buttery bhaji with toasted pav, chopped onions, and lemon wedges. Sat Sri Akal!
Step 8
1. Boil and Mash the Vegetables: In a pressure cooker, boil the potatoes, cauliflower, carrots, and green peas with a little water and salt for 3-4 whistles. Mash them thoroughly until smooth.
Step 9
2. Prepare the Punjabi Tadka: Heat a generous amount of butter and oil in a large pan or tawa. Add finely chopped onions and sauté until golden brown, then add ginger-garlic paste.
Step 10
3. Add Veggies and Spices: Toss in the chopped capsicum and tomatoes until soft and mushy. Add pav bhaji masala, red chili powder, turmeric, and salt.
Step 11
4. Combine and Simmer: Mix in the mashed vegetables with a little water. Let it simmer on medium heat for 10-15 minutes, mashing occasionally with a spatula.
Step 12
5. The Finishing Touch (Makkhan Maar Ke!): Add an extra dollop of butter, lemon juice, and fresh coriander leaves, then turn off the heat.
Step 13
6. Toast the Pav: Slice the pav, melt butter on a tawa with a pinch of pav bhaji masala, and toast the pav until golden and buttery.
Step 14
7. Serve: Serve Meena’s special hot buttery bhaji with toasted pav, chopped onions, and lemon wedges. Sat Sri Akal!
