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nutritious pav bhaji

A flavoursome & hearty meal with a delicious blend of spicy mixed vegetables served alongside toasted dinner rolls.



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30 Mins

15 Ingredients

shyft recipe


High Fibre


6 pavs

20 grams butter + 2 tbsp butter

1 cup very finely chopped cabbage

1 cup very finely chopped carrot

1 cup very finely chopped beans

1 cup very finely chopped bottle gourd

1 cup boiled & mashed potato

2 finely chopped onions

2 cups finely chopped tomatoes

1 cup finely chopped beetroot

1.5 tsp ginger-garlic paste

2 tsp pav bhaji masala

1 lemon - diced into 8 cubes

2 tsp grated paneer (for garnishing)

salt to taste


Keep the chopped cabbage, carrot, beans, bottled gourd & beetroot to boil in a pressure cooker with 1/2 cup water & 1/2 tsp salt for 2-3 minutes after the first whistle.

Heat 2 Tbsps butter in a kadai, add the chopped onion, keep frying on medium flame till pink, then add ginger- garlic paste to it.

When the onion turns brown, add the tomatoes & 1/2 tsp salt & fry well until the tomatoes are very soft.

Add the pav bhaji masala & the mashed potatoes & mix thoroughly.

Add all the boiled vegetables along with water, if any. Mix thoroughly & fry till it is of the required consistency.

Cut the pavs into halves. Roast on the tawa with little butter until light brown.

Garnish with paneer & serve with lemon juice.

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