Hariyali Pav Bhaji | हरियाली पाव भाजी | Chef Harpal Singh

Haryali pav bhaji is a delightful variation of the traditional pav bhaji, a popular Indian street food. Haryali, which translates to "greenery" in Hindi, refers to the green color imparted to the dish. This variation includes generous amounts of fresh green vegetables and herbs like spinach, coriander (cilantro), mint, and green peas. Haryali pav bhaji is not only delicious but also nutritious due to the abundance of green vegetables used. It's a favorite among those looking for a healthier twist on the classic street food.

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Ingredients Quantity
Oil 1 tbsp
Butter 1 tbsp
Garlic chopped 1 ½ tbsp
Green chilli chopped 1 tsp
French beans chopped 6-8 no
Onion chopped 1 no
Carrot grated ¼ cup
Green peas boiled ½ cup
Green capsicum chopped ¼ cup
Tomato puree 1 cup
Cauliflower grated 1 no
Pav bhaji masala 3 tbsp
Red chilli powder 2 tsp
Turmeric powder ¼ tsp
Garam masala 1 ½ tsp
Salt to taste
Potato boiled 3 no
Water as required
Spinach puree 2 cup
Butter 100 gm
Lemon juice ½ no
Pav 3 no
Butter for frying
Butter for garnish
Fresh coriander chopped for garnish

Method:-

1. Place a kadai on medium flame and heat oil & butter. Add chopped garlic and chopped green chilli sauté for 1 minutes.
2. Add chopped French beans, chopped onion and grated carrot sauté for 2 minutes.
3. Now add boiled green peas, chopped green capsicum, tomato puree and grated cauliflower mix well. Cook for 10 minutes cover with lid.
4. Add pav bhaji masala, red chilli powder, turmeric powder, garam masala and salt mix well. Cook until soft.
5. Add the mashed boiled potatoes and mix thoroughly mashed well.
6. Add water as needed to adjust the consistency.
7. Let it simmer on low heat for 8–10 minutes. Stir occasionally.
8. Now add spinach puree to it and mix well.
9. Add butter and mix well. Cook for a minute until medium thick consistency.
10. Finally, add lemon juice and mix well.
11. Now side out haryali bhaji in a serving bowl and place a frying pan on medium flame and fry the pav with some butter & bhaji masala.
12. Serve hot with butter-toasted pav, chopped onions, lemon wedges, and coriander on top.

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