Easy Pav Bhaji Recipe

This authentic pav bhaji recipe brings the famous Mumbai street food right to your kitchen. I’ve perfected this spicy vegetable curry over years of cooking, learning from street vendors during my visits to India.

Pav bhaji combines buttery spiced vegetables with soft dinner rolls. The dish originated in the 1800s when Mumbai’s cotton mill workers needed quick, filling meals.

Today, it remains one of India’s most beloved comfort foods.

What Makes Great Pav Bhaji

Mumbai style pav bhaji stands out because of three key elements. The special pav bhaji masala spice blend creates the signature flavor.

Generous amounts of butter make it rich and indulgent. The vegetables get mashed into a smooth, creamy texture.

The best versions I’ve tasted always include these components:

• Mixed vegetables mashed to perfection
• Aromatic spice blend with perfect heat balance
• Fresh butter melted on top
• Tangy lemon juice for brightness
• Crispy toasted pav bread

Essential Ingredients for Authentic Taste

Vegetable selection matters for the best pav bhaji. Traditional recipes use potatoes, cauliflower, green peppers, and peas as the base.

These vegetables create the perfect texture when mashed together:

• 2 large potatoes (boiled until soft)
• 1/2 small cauliflower head (boiled)
• 1/2 large green pepper (boiled)
• 1/2 cup green peas (boiled)

Your spice collection should include:

• Pav bhaji masala (store-bought or homemade)
• Kashmiri red chili powder for color
• Regular chili powder for heat
• Kasuri methi (dried fenugreek leaves)
• Cumin seeds for tempering

Fresh ingredients make a huge difference in flavor:

• 2 medium red onions (finely chopped)
• 2-inch piece fresh ginger (minced)
• 7 garlic cloves (minced)
• 2 green chilies (chopped)
• 3 large tomatoes (chopped)
• 1/3 cup tomato puree

Quality butter creates authentic taste. Amul butter works best. Indian grocery stores carry it, but any good quality unsalted butter works well.

Step-by-Step Cooking Instructions

Start by boiling your vegetables until they’re completely soft. I use a pressure cooker to save time.

Cook potatoes, cauliflower, green peppers, and peas together:

1. Boil vegetables until tender
2. Drain and set aside
3. Keep them ready for mashing

Heat butter and oil in a large, heavy-bottomed pot. Add cumin seeds and let them sizzle.

This creates the aromatic base for your bhaji.

Add finely chopped onions next:

• Cook them until golden brown (about 4 minutes)
• Chop onions very fine using a food processor
• This ensures the smoothest texture

Stir in ginger, garlic, and green chilies. Cook for one minute until fragrant.

These aromatics form the flavor foundation of authentic pav bhaji.

Add chopped tomatoes and cook for 2 minutes:

• Add tomato puree, water, and salt
• Cover and cook for 6 minutes
• Cook until tomatoes break down completely

Mix in all your spices now:

• Add pav bhaji masala
• Add Kashmiri chili powder
• Add regular chili powder and remaining salt
• Stir in kasuri methi for restaurant flavor

Add your boiled vegetables to the spice mixture:

• Mash everything together using a potato masher
• Keep mashing until vegetables blend completely
• The mixture should be smooth and well combined

Add water gradually to reach your desired consistency. Some people prefer chunky bhaji, while others like it smooth.

I use an immersion blender for restaurant-style smoothness.

Simmer the mixture on low heat for 15 minutes. This slow cooking allows all flavors to meld together perfectly.

Finish with remaining butter, fresh cilantro, and lemon juice. These final touches brighten the entire dish.

Perfect Pav Preparation Tips

Toasting the pav correctly transforms regular dinner rolls into street food magic. Melt butter in a pan and sprinkle pav bhaji masala into it.

This flavored butter makes all the difference:

• Use medium heat for even browning
• Add a pinch of kasuri methi to butter
• Don’t skip the spice seasoning step

Place the pav cut-side down in the flavored butter:

• Press gently and toast until golden brown
• Both sides should be evenly browned
• Crispy texture is the goal

If you cannot find pav at Indian stores, try these substitutes:

• Regular burger buns
• Hawaiian dinner rolls
• Any soft dinner rolls

Serving and Garnishing Like a Pro

Proper presentation makes homemade pav bhaji taste like restaurant quality. Serve the bhaji in a shallow bowl or plate.

Add a generous pat of butter on top that slowly melts into the hot vegetables.

Always serve with:

• Two toasted pav per person
• Finely chopped raw onions
• Fresh lemon wedges
• Extra butter for the pav

The raw onions add crunch and sharpness. They cut through the rich, spiced vegetables perfectly.

Fresh lemon juice brightens every bite.

Storage and Leftover Ideas

Indian street food bhaji keeps well in the refrigerator for up to 3 days. The flavors actually improve overnight.

Spices continue to blend as it sits:

• Reheat gently on the stove
• Add a splash of water if needed
• Add fresh butter and cilantro before serving

You can freeze the bhaji for up to one month:

• Thaw completely before reheating
• Refresh with butter and lemon juice
• Taste and adjust seasonings

Why This Recipe Works Every Time

My pav bhaji recipe succeeds because it follows traditional techniques. It remains simple enough for home cooking.

The key lies in proper spice layering and generous butter use.

Taking time to cook onions until golden develops deep flavors. Letting the bhaji simmer slowly creates complex taste.

The combination of fresh and dried spices creates authentic flavor. This makes Mumbai street food so addictive.

This recipe serves 4-5 people generously. It takes about 45 minutes from start to finish.

Easy Pav Bhaji Recipe

This authentic pav bhaji recipe brings the famous Mumbai street food right to your kitchen. A medley of spicy mashed vegetables topped with lots of butter, cilantro, and lemon juice, served with toasted dinner rolls. Perfect for a hearty meal that’s bursting with Indian flavors.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 5 servings

Course: Main Course

Cuisine: Indian, Mumbai Street Food

Calories: 424

Ingredients Equipment Method Notes

Ingredients

  

For the Bhaji

• 2 large potatoes 385 grams, boiled until soft
• 1/2 head small cauliflower 215 grams, boiled
• 1/2 large green bell pepper 135 grams, boiled
• 1/2 cup frozen green peas boiled
• 1 tablespoon vegetable oil
• 3 tablespoons unsalted butter divided
• 1 teaspoon cumin seeds
• 2 medium red onions 230 grams, finely chopped
• 2 inch fresh ginger 24 grams, finely chopped
• 7 cloves garlic 20 grams, finely chopped
• 2 green chilies finely chopped, adjust to taste
• 3 large tomatoes 425 grams, finely chopped
• 1/3 cup tomato puree store bought
• 1.25 teaspoons salt divided
• 1.25 cups water divided
• 1 tablespoon + 1 teaspoon pav bhaji masala or to taste
• 2 teaspoons Kashmiri red chili powder not hot, used mainly for color
• 1/2 teaspoon red chili powder or to taste
• 2 teaspoons kasuri methi dried fenugreek leaves
• 3 tablespoons fresh cilantro chopped
• 1 large lemon juiced

For the Pav

• 12-14 pav eggless dinner rolls
• butter to toast the pav
• pav bhaji masala to sprinkle

Equipment

• Pressure Cooker
• Large Heavy-Bottomed Pot
• Potato masher
• Immersion blender
• Food Processor
• Skillet or Pan

Method

 

1. Prepare the Vegetables: Boil potatoes, cauliflower, green bell pepper, and peas in a pressure cooker until soft and tender. Drain and set aside.
2. Start the Base: Heat 1 tablespoon butter and 1 tablespoon oil in a large heavy-bottomed pot over medium heat. Add cumin seeds and let them sizzle for 30 seconds.
3. Cook the Onions: Add finely chopped onions and cook for 4 minutes until golden brown, stirring occasionally.
4. Add Aromatics: Stir in ginger, garlic, and green chilies. Cook for 1 minute until fragrant.
5. Cook Tomatoes: Add chopped tomatoes and cook for 2 minutes. Then add tomato puree, 1/4 cup water, and 1/4 teaspoon salt. Cover and cook for 6 minutes until tomatoes are completely soft.
6. Add Spices: Mix in pav bhaji masala, Kashmiri red chili powder, red chili powder, and remaining 1 teaspoon salt. Stir in kasuri methi.
7. Mash Vegetables: Add the boiled vegetables to the spice mixture. Using a potato masher, mash everything together until vegetables are completely blended with the masala.
8. Adjust Consistency: Add remaining 3/4 to 1 cup water and mix. Use an immersion blender for smoother consistency if desired. Cover and simmer on low heat for 15 minutes.
9. Finish the Bhaji: Stir in remaining 2 tablespoons butter, chopped cilantro, and fresh lemon juice. Simmer for 2 more minutes, then remove from heat.
10. Toast the Pav: Melt butter in a pan over medium heat. Sprinkle pav bhaji masala into the butter. Place pav cut-side down and press gently to toast until golden brown on both sides.
11. Serve: Place a ladle full of bhaji on a plate, top with a pat of butter. Serve with 2 toasted pavs, chopped onions, and lemon wedges.

Notes

Tips for Best Results:

• Use lots of butter and kasuri methi for authentic flavor
• A generous squeeze of lemon juice is essential before serving
• Use fresh ginger and garlic instead of paste for better taste
• Add pav bhaji masala to butter when toasting pav
• Always serve with chopped raw onions

Substitutions: If pav is unavailable, use burger buns or Hawaiian dinner rolls. To make vegan, replace butter with vegan butter.

Storage: Bhaji keeps in refrigerator for 3 days and can be frozen for 1 month.