Mumbai Pav Bhaji Butter Street Cart Classic

Method

1. 1

   Boil all vegetables: Boil cauliflower, peas and capsicum together until very soft. Drain. Mash together with the already-mashed potato. The bhaji uses 4 to 5 vegetables mashed together — the specific mix creates the characteristic indistinct thick texture.

2. 2

   Heat butter: Heat 3 tbsp butter in a wide, heavy pan. Butter, not oil, is mandatory.

3. 3

   Cook chopped onion: Add finely chopped onion. Cook 10 minutes until very soft and golden.

4. 4

   Add ginger and garlic: Add ginger paste and garlic paste. Cook 2 minutes.

5. 5

   Add tomatoes: Add finely chopped tomatoes. Cook 6 to 8 minutes until completely soft and the butter separates.

6. 6

   Add the pav bhaji masala: Add pav bhaji masala and turmeric. Stir 2 minutes on low heat.

7. 7

   Add the mashed vegetables: Add all the mashed vegetables. Mix vigorously using a potato masher — press and mash continuously for 3 minutes as the vegetables blend into the tomato-masala base.

8. 8

   Simmer and add water: The bhaji should be thick but not dry — add 1/4 cup water if too stiff. Cook on medium heat stirring every minute for 8 minutes.

9. 9

   Add more butter: Add 2 more tbsp butter directly onto the bhaji in the pan. Stir in. Taste and adjust salt. The bhaji should be intensely flavoured, bright red-orange and very buttery.

10. 10

    Toast the pav: Slice each roll. Spread 1 tsp butter on each cut surface. Toast on a flat griddle until golden. Serve the hot bhaji garnished with raw chopped onion, coriander and a lime wedge, alongside the toasted buttered rolls.

11. 11

    Note: Pav Bhaji was invented in Mumbai in the 1850s as a quick, filling meal for textile mill workers who had short lunch breaks. A street vendor near the Mumbai textile mills is credited with combining leftover vegetables, mashing them together and serving with bread. Today it is the most sold street food at Mumbai's beaches and markets. The quantity of butter used is not modest — Mumbai pav bhaji stalls apply butter with theatrical generosity.