Cheese Pav Bhaji with The Britannia Laughing Cow Cheese
How to Make
- 1.
Boil potatoes, cauliflower, and green peas in a pressure cooker (2 whistles should do it). Mash them slightly once cooked.
- 2.
In a large pan, heat butter. Add chopped onions and sauté till golden.
- 3.
Stir in ginger-garlic paste. Let it cook for a minute, then add capsicum and cook till soft.
- 4.
Add tomatoes, pav bhaji masala, red chilli powder, and salt. Cook until tomatoes are mushy.
- 5.
Add the boiled veggies and water. Let everything simmer and mash it all together. Let the bhaji get thick and glossy.
- 6.
Add the Laughing Cow Cheese cubes and stir till they melt into the bhaji, making it rich, creamy, and irresistibly cheesy.
- 7.
Toast pav buns with a dab of butter.
- 8.
Serve hot bhaji with buns, a dollop of butter, coriander on top, and lemon + onion on the side.
Facts About Cheesy Street Style Pav Bhaji
- Pav bhaji was born in the 1850s in Mumbai as a quick, hot lunch for mill workers. Fast-forward to today, and it’s a beloved street food across India.
- The name "pav" comes from the Portuguese word for bread (pão), and "bhaji" means vegetables, so it’s literally bread and veggies made iconic!
- Pav bhaji was originally made using leftover vegetables from other dishes, making it one of India’s earliest “zero waste” meals! Today, we call it comfort food with a cause.