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Pav Bhaji Recipe

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.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
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.