Indian
Pav Bhaji
A Mumbai-style pav bhaji with vegetables mashed into a buttery, spiced tomato base and finished with fresh coriander, onion, and lime. Serve it hot with pav toasted on a tawa until golden at the edges.
Ingredients
- Potatoes, peeled and diced2 medium
- Cauliflower florets1 cup
- Green peas1/2 cup
- Carrot, diced1 small
- Green capsicum, finely chopped1/2 medium
- Onion, finely chopped1 medium
- Tomatoes, finely chopped2 medium
- Ginger-garlic paste1 tbsp
- Green chilli, finely chopped1
- Pav bhaji masala2 tbsp
- Kashmiri red chilli powder1 tsp
- Turmeric powder1/4 tsp
- Cumin seeds1/2 tsp
- Butter3 tbsp
- Oil1 tbsp
- Saltto taste
- Water1 to 1 1/2 cups, as needed
- Fresh coriander, chopped2 tbsp
- Lime wedges2
- Pav buns4
- Finely chopped onion, for serving1/4 cup
Method
- Pressure cook the potatoes, cauliflower, peas, and carrot with 1/2 cup water and a pinch of salt for 3 whistles, then let the pressure release naturally.
- Mash the cooked vegetables roughly with a potato masher, keeping the mixture thick and slightly textured.
- Heat 1 tbsp butter and 1 tbsp oil in a wide kadai or heavy pan over medium heat, then add cumin seeds and let them splutter.
- Add the chopped onion and cook until soft and lightly golden.
- Stir in the ginger-garlic paste and green chilli, and cook for 1 minute until the raw smell fades.
- Add the chopped capsicum and cook for 3 to 4 minutes until it softens but still keeps some bite.
- Add the tomatoes, turmeric, Kashmiri chilli powder, pav bhaji masala, and salt, then cook until the tomatoes break down and the fat begins to separate.
- Add the mashed vegetables and 1/2 cup water, then mash everything together directly in the pan with a pav bhaji masher or potato masher.
- Simmer for 10 to 12 minutes, adding more water as needed, until the bhaji is glossy, thick, and well blended.
- Stir in 1 tbsp butter and chopped coriander, then taste and adjust salt or pav bhaji masala if needed.
- Slit the pav buns without cutting all the way through, spread the remaining butter on a hot tawa, and toast the pav on both sides until golden and crisp in spots.
- Serve the hot bhaji topped with a small knob of butter, chopped onion, coriander, and lime wedges, with the toasted pav alongside.
Common questions
Can I substitute or skip the cauliflower, peas, or carrot in pav bhaji?
Yes. Pav bhaji is flexible. You can increase potatoes if you’re missing some vegetables, or use beans, beetroot, or sweet corn in small amounts. Keep the total vegetable volume similar so the bhaji stays thick and balanced.
How long does pav bhaji take from start to finish?
With pressure cooking, it usually takes about 35 to 45 minutes total. Prep takes 10 to 15 minutes, pressure cooking 10 to 12 minutes, and the bhaji needs another 15 to 20 minutes for sautéing and simmering.
What are the most common mistakes when making pav bhaji?
The biggest mistakes are undercooking the onion-tomato masala, making the bhaji watery, and not mashing enough after adding vegetables. Also avoid too much turmeric or chilli powder; pav bhaji should be rich, not bitter or overly sharp.
How should I store leftover pav bhaji and reheat it?
Cool it completely, then refrigerate in an airtight container for up to 3 days. Reheat in a pan with a splash of water and a little butter. It also freezes well for about 1 month, though texture softens slightly.
What’s the best way to serve pav bhaji?
Serve it hot with butter-toasted pav, sliced onion, lemon wedges, and chopped coriander. You can also add extra butter on top for a richer street-style finish. A side of pickled onions or salad works well too.