Nutrition balance score
Good
Glycemic Index
46
Low
Glycemic Load
8
Low
Nutrition per serving
Calories169.7 kcal (8%)
Total Fat10.2 g (15%)
Carbs18.3 g (7%)
Sugars5.9 g (7%)
Protein3.3 g (7%)
Sodium180.3 mg (9%)
Fiber4.1 g (14%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
Vegetables and herbs

1carrot

10green beans

1potato

5florets cauliflower

1 cupcabbage
grated

2onions
big

2tomatoes
big

¼ cupgreen peas

coriander
chopped

4green chillies
as per required spice level

1 inchginger

6 clovesgarlic
small

1lemon
Spices and condiments
Other
Instructions
Ginger garlic chilli paste
Step 1

Add ginger, garlic and green chilli in a blender.



Step 2

Grind to a fine paste.
Veggies prep
Step 3

Chop onion, tomato, and coriander leaves and keep aside.



Step 4

Chop carrot, beans, cauliflower, cabbage, and potato and mix in a bowl.





Boiled veggies prep
Step 5

In a pressure cooker vessel, add all the chopped veggies, green peas, 1/2 tsp salt and 1/2 turmeric powder (haldi), or to taste.
Add water halfway in the vessel, and cook for 2 whistles in a pressure cooker. Let it cool.



Step 6

Mash the boiled vegetables.
For the bhaji
Step 7

In a kadhai, add 1 tbsp of oil and 1 tbsp of butter on a medium flame.


Step 8

Add the ginger garlic chilli paste and stir for half a minute. Make sure it does not turn red.
Step 9

Add the chopped onions and stir well for 2 mins. Ensure they don't turn golden.

Step 10

Add tomatoes and stir for 2 mins.

Step 11

Add pinch of turmeric powder (haldi), 2 tsp Kashmiri red chilli powder (or as per spice preference). Add 1 tsp of butter.



Step 12

Add 2 tbsp Everest Pav Bhaji masala (or any other pav bhaji masala).

Step 13

Fry for 1 min.
Step 14

Add the boiled vegetables. Mix well.
Step 15

Squeeze the juice of 1 lemon in the bhaji.

Step 16

Add 1 tbsp more of butter. If needed, adjust spice levels by adding more red chilli powder. Adjust for salt. Optionally, add some water for a thinner consistency. Mix well.
Step 17

Cover with a lid, keep the flame on, and let it cook for 5 mins. After that, the bhaji is ready to eat!
For the pav
Step 18

Spread some butter on both sides of a Bombay pav after slicing it in the middle. Place on a pan on low flame.
Step 19

(optional) For masala pav, add some bhaji to the pan, and spread it with the pav on the pan.
To serve
Step 20

Serve the pav with bhaji and lemon, coriander, and raw onion. Enjoy hot!
Notes
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Delicious
Special occasion
Spicy
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