Mumbai Pav Pulao

By The AllVeggie Kitchen

Mumbai Pav Pulao - vegetarian recipe

This Mumbai Pav Pulao is a quick and satisfying meal, perfect for when you want something flavorful but easy. It uses leftover pav buns cooked with vegetables and spices.

Cook: 25 min · Serves 4 · Difficulty: Easy · Categories: Indian, Quick Meal

Why this is good to eat

It's a great way to use up leftover pav bread, turning it into a hearty dish. This recipe is packed with vegetables, offering good fiber and essential nutrients. It's also a flavorful and complete vegetarian meal.

Ingredients

  • 4 large pav buns
  • 2 tablespoons unsalted butter
  • 1 tablespoon vegetable oil
  • 1 teaspoon cumin seeds
  • 0.5 teaspoon asafoetida
  • 1 medium onion
  • 1 medium green bell pepper
  • 1 medium tomato
  • 2 cloves garlic
  • 0.5 inch ginger
  • 0.5 teaspoon turmeric powder
  • 1 teaspoon red chili powder
  • 1 teaspoon pav bhaji masala
  • 0.5 teaspoon garam masala
  • 0.25 cup green peas
  • 0.5 cup water
  • 0.5 teaspoon salt
  • 0.25 cup fresh cilantro leaves
  • 1 lemon

Instructions

  1. Cut 4 large pav buns into 1-inch cubes. Keep them aside.
  2. Peel and finely chop 1 medium onion. Wash and finely dice 1 medium green bell pepper. Wash and finely dice 1 medium tomato. Peel and finely chop 2 cloves garlic. Peel and finely grate 0.5 inch ginger.
  3. Heat 2 tablespoons unsalted butter and 1 tablespoon vegetable oil in a large pan or kadai over medium heat.
  4. Add 1 teaspoon cumin seeds and 0.5 teaspoon asafoetida. Let the cumin seeds crackle, about 30 seconds.
  5. Add the finely chopped 1 medium onion and cook for 3-4 minutes until it turns translucent, stirring occasionally.
  6. Add the finely chopped 2 cloves garlic and finely grated 0.5 inch ginger. Cook for 1 minute until fragrant.
  7. Add the finely diced 1 medium green bell pepper. Cook for 2-3 minutes until it softens slightly.
  8. Stir in 0.5 teaspoon turmeric powder, 1 teaspoon red chili powder, 1 teaspoon pav bhaji masala, and 0.5 teaspoon garam masala. Cook for 30 seconds, stirring constantly, to toast the spices.
  9. Add the finely diced 1 medium tomato and 0.25 cup green peas. Cook for 5-7 minutes, mashing the tomatoes occasionally, until they break down and the mixture thickens.
  10. Pour in 0.5 cup water and add 0.5 teaspoon salt. Mix well and bring the mixture to a simmer. Let it cook for 2 minutes to allow flavors to meld.
  11. Add the cubed 4 large pav buns to the pan. Gently toss everything together until the pav pieces are well coated with the masala. Cook for 2-3 minutes, stirring gently, until the pav is heated through and slightly softened.
  12. Wash and finely chop 0.25 cup fresh cilantro leaves. Cut 1 lemon into wedges.
  13. Transfer the Mumbai Pav Pulao to serving plates. Garnish generously with the chopped 0.25 cup fresh cilantro leaves and serve immediately with 1 lemon wedge on the side for squeezing.

Frequently Asked Questions

How do I make Mumbai Pav Pulao?

You start by cubing pav buns and chopping vegetables. Then, sauté onions, ginger, garlic, and bell pepper with spices like turmeric, chili powder, pav bhaji masala, and garam masala. Add tomatoes and peas, simmer with water, then mix in the pav cubes until coated and heated through. Finish with fresh cilantro and a squeeze of lemon.

How long does it take to make this recipe?

This recipe is quite quick, taking about 25 minutes of active cooking time. The preparation involves chopping vegetables, which adds a few extra minutes, making it a fast meal for busy days.

How many servings does this recipe make?

This recipe is designed to make 4 servings, using 4 large pav buns. You can easily adjust the ingredient quantities proportionally if you need to serve more or fewer people.

Is this recipe vegetarian?

Yes, this Mumbai Pav Pulao recipe is 100% vegetarian. It uses pav buns, butter, oil, various vegetables like onion, bell pepper, tomato, and green peas, along with aromatic spices, without any meat, fish, or eggs.

Can I make this ahead of time?

Pav Pulao is best enjoyed fresh, as the pav can become soggy if left to sit for too long. However, you can prepare the vegetable masala mixture a day in advance and store it in the refrigerator. When ready to serve, reheat the masala and then add the pav cubes.

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