Paneer Beetroot Pav Bhaji

Paneer Pav Bhaji
Today again our lunch menu is decided by the rainy weather here. Last minute change of plans ...... a spicy delicacy which I am craving for. 
Here is a nutritious version of the famous Mumbai Pav Bhaji with protein rich Paneer and the bright red beetroot.

Onion - 1 big (about 1.5 cups)
Tomato - 1 medium
Canned Tomato Paste - 2 tbsp
Ginger Garlic Paste - 1 tbsp
Green Bell Pepper/Capsicum - 1 big (about 1.5 cups)
Boiled Potato - 1 medium
Green Peas/Matar - 1 cup
Green Beans - 1 cup
Beetroot - 3/4 cup
Green Raw Mango/Kaccha Aam - about 1/4 cup
Paneer/Indian Cottage Cheese - 3/4 cup
Pav Bhaji Masala - 1 tbsp
Garam Masala - 1/2 tsp
Red Chili Powder - 1/2 tsp
Oil - 1 tbsp
Unsalted Butter - 2 tbsp
Cilantro/Coriander Leaves
Pav or Sliced Bread
Raw Red Onions (finely chopped)
Lemon Wedges

How to cook Paneer Pav Bhaji with Beets:
  • Cut the green beans into one inch pieces. Peel the beetroot skin and dice it into bite size pieces. Pressure cook green peas, green beans, beetroot and raw mango chunks with little salt in a pressure cooker. You can add water if you like. I did not add water.
  • Alternately, you can cook the veggies in a pot with 1 - 2 cups water until soft. Save the water as well for later.
  • Finely chop onions, capsicum and tomatoes.
  • Grate or mash the potatoes. Mash the cooked veggies as well. Depending on how chunky or pureed you want your bhaji, mash the veggies.
  • Heat oil and butter in a pan. Add onions and saute until onions soften. Add capsicum and ginger garlic paste. Saute until capsicum turns slightly soft. Now add chopped tomatoes and canned tomato paste. Cook until tomatoes soften and all the softened veggies look mushy and glossy/oily.
  • Next, add all the spices - pav bhaji masala, garam masala, red chili powder and little salt. Saute for a minute or two.
  • Beet makes the bhaji slightly sweet. Plus Paneer needs a little more heat. Based on that, add more chili powder to suit your taste.
  • Add the mashed veggies, potato and 1 cup water. Stir well and cook for a couple minutes. Lastly, add grated paneer and cook it covered until it starts boiling. Cook it longer until you get the desired consistency. Garnish Paneer Pav Bhaji with cilantro.
  • Roast Pav (Indian Dinner Rolls) with butter until slightly brown. I used Whole Wheat Bread slices as I didn't have time to bake Pav. Serve Paneer Pav Bhaji with Pav, lemon wedges and red onions. Enjoy!