Pav Bhaji
This vibrant and comforting Indian street food features a medley of mashed vegetables cooked in a rich, aromatic tomato-based gravy, served with buttered and lightly toasted bread rolls. It's a flavorful and hearty meal perfect for a family dinner.
An original recipe by Forkin
- Total time
- 1 hr
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 545 kcal
Allergen information: may contain gluten and milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Ingredients
- 2 pcspotato, peeled and diced
- 1 pcscarrot, peeled and diced
- 0.5 cupgreen pea, fresh or frozen
- 1 cupcauliflower, florets
- 4 tbspbutter, divided
- 1 pcsonion, finely chopped
- 1 tbspginger garlic paste
- 1 pcsgreen chili, minced
- 0.5 pcsbell pepper, finely chopped, any color
- 2 pcstomato, finely chopped
- 2 tbsppav bhaji masala
- 0.5 tspturmeric powder
- 1 tspkashmiri red chili powder
- 1 tspsalt, or to taste
- 1 cupwater
- 0.5 pcslemon, juiced
- 8 pcspav bread, or dinner rolls
garnish
- 2 tbspcoriander leaf, fresh, chopped
- 0.25 pcsonion, finely chopped
Equipment
large pan · griddle · pot · potato masher · kadai
The method
Step by step
- 1
Boil the potato, carrot, green peas, and cauliflower florets in a pot with enough water until they are very soft and easily mashable, about 15-20 minutes.
About 20 min
Cook’s note: You can also steam the vegetables or use a pressure cooker for faster cooking.
- 2
Drain the cooked vegetables and mash them thoroughly using a potato masher or the back of a spoon until smooth. Set aside.
About 5 min
Cook’s note: Ensure there are no large chunks for the best bhaji texture.
- 3
In a large pan or kadai, melt some butter over medium heat.
About 1 min
Cook’s note: Using a good quality butter enhances the flavor significantly.
- 4
Add the chopped onion and sauté until it turns translucent and lightly golden, about 5-7 minutes.
About 7 min
- 5
Stir in the ginger garlic paste and minced green chili. Cook for 1-2 minutes until fragrant.
About 2 min
Cook’s note: Be careful not to burn the ginger garlic paste.
- 6
Add the finely chopped bell pepper and cook for 3-4 minutes until softened.
About 4 min
- 7
Add the chopped tomato and cook until it breaks down and the oil starts to separate from the mixture, about 5-7 minutes.
About 7 min
Cook’s note: Mashing the tomatoes as they cook helps them break down faster.
- 8
Stir in the pav bhaji masala, turmeric powder, and kashmiri red chili powder. Cook for 1 minute, mixing well with the vegetable mixture.
About 1 min
Cook’s note: Cooking the spices briefly in butter helps release their aromas.
- 9
Add the mashed vegetables to the pan. Pour in the water and salt.
About 1 min
- 10
Mix everything thoroughly and continue to mash the vegetables with a masher directly in the pan as it cooks, ensuring a smooth consistency. Simmer for 5-7 minutes, allowing the flavors to meld.
About 7 min
Cook’s note: The continuous mashing is key to achieving the classic bhaji texture.
- 11
Stir in the lemon juice. Taste and adjust seasoning if needed.
About 1 min
Cook’s note: Lemon juice brightens the flavors of the bhaji.
- 12
For the pav (bread rolls), slice each pav bread horizontally. Heat a flat griddle or pan and melt some butter. Place the cut sides of the pav on the buttered griddle and toast until golden brown and slightly crispy.
About 5 min
Cook’s note: You can sprinkle a pinch of pav bhaji masala on the pav while toasting for extra flavor.
- 13
Serve the hot pav bhaji garnished with fresh chopped coriander leaves and finely chopped onion. Serve immediately with the buttered pav.
Per serving
Nutrition
- Calories
- 545.2kcal
- Protein
- 15.9g
- Carbs
- 81.3g
- Fat
- 18.5g
- Fibre
- 8.3g
- Sugar
- 13.1g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover pav bhaji in an airtight container in the refrigerator.
Reheat bhaji gently on the stovetop or in the microwave until warmed through. Toast fresh pav before serving.