July 3, 2013

Paneer Pav Bhaji, with a healthy twist | Kid Friendly recipes

Combo Meals are my go-to dishes, especially for Kiddo's lunchboxes or even birthday parties. Made at home, with very little spice and oil, today's dish Paneer Pav bhaji is a twist and take on the famous Mumbai Pav Bhaji. As with most Paneer based dishes at home, this too was a hit... 

Essentially this dish is a paneer (cottage cheese) based tomato gravy with the goodness of peas, this totally eliminates the need for potato.. I used store bought store bought Pav (Dinner Rolls) Read on to find out what substitutes I have used in place of potato (which forms the base for the original Pav Bhaji recipe). Till then, this goes to Blogging Marathon # 30 , Kids Delight - Party Ideas at my blog, at my blog and also to Cook With Yellow And A Giveway

Prep time : 30 mins | Cook time : 15 mins | Serves : 4
  • Wholewheat Pav (Dinner rolls)- 8 pieces  (I used store bought ones)
  Bhaji (or gravy)
  • Kaddu / Pumpkin (Yellow Squash) - 2 cups (peeled and cubed)
  • Yellow Capsicum - 1 whole 
  • Onion - 1 no (minced)  - optional
  • Paneer / Cottage Cheese - 1 cup (or approx 100 gms)
  • Peas - 50 gms (I used frozen)
  • Ripe Tomatoes - 4 large
  • Salt - to taste
  • Oil - 2 TBSP
  • Butter - to grease the pav before grilling slightly - 1 TBSP (split use)
  • Coriander, chopped onion (1 tsp) and lemon wedges - for garnish
Dry Masala powders : 
  • Pav Bhaji Masala (2 TBSP), Turmeric (1 tsp), Garam Masala (1/2 tsp), Kashmiri / Deghi Chilli Powder (1 tsp)

1) Blanch and puree tomatoes - Sieve the mixture and keep ready. Slightly grill the yellow capsicum in an oven at 160 deg C. Cool and mash slightly.
2)Boil the peeled and cubed pumpkin (yellow squash) in 4 cups of boiling and slightly salted water for 10 mins till done but not mushy. Cool and puree. Do not strain
3) Crumble the paneer and keep aside
4) In a pan, heat oil. saute the onions till they turn pink. Add the frozen peas and saute well. Now add yellow capsicum , crumbled paneer and saute again for 2 mins.
5) Then add the tomato and pumpkin purees, the dry masala powders, salt and saute well on a low-medium flame for 8- 10 mins till oil slightly starts to leave the sides.
6) Check for salt and other spices. When the desired consistency is reached, switch off the stove.

To serve:
  Heat a tava / skillet / grill and apply butter on the top and bottom of the pav (make a slit  horizontally if you wish to apply butter there too). Grill for 1 mins till tops turn golden brown
  Serve a portion of the pav bhaji topped with chopped onions, lemon wedges and coriander !
Enjoy :-)


  1. This is a yummy twist! Love the natural sweetness of Kaddu and my kids love kaddu in any subzi or sambhar!

  2. that's a good one Kalyani..like all the substitutes..lovely color too.

  3. Thats a tremendous twist to Pav bhaji,lovely and very vibrant colour.Delicious dish.

  4. A good and healthy bhaji , looks great !

  5. Kaddu in bhaji interesting kalyani and what a color you got for the gravy superb.

  6. kaddu in bhaji is an interesting and deceiving way of adding this veggie... :) love the pav bhaji...

  7. Hey, thanks for linking this great healthy recipe at my event:)
    Please read the rules again and follow them :)
    Thanks again

  8. I would love to have this too..:)..very nice..

  9. Wowww.. Looks yummy!!

  10. yummy and healthy one.

  11. Very interesting twist to the bhaji, Kalyani. The dish looks wonderful and is perfect for parties...

  12. That is an excellent substitution! I have tried sweet potatoes and they taste yumm too!

  13. The color of the bhaji is so lovely Kalyani and looks delicious too..

  14. A yummy & flavorful paneer bhaji ! Looks delicious..

  15. Pav bhaji looks delicious and colorful.

  16. I love pumpkin..these must be so delicious

  17. Pav bhaji is very famous in mumbai, and people die to have it, color of the pav bhaji attract more and love to have it.Pepperoni pizza recipe


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