Pav Bhaji is a classic Indian street food loved by all age groups. This hearty and flavorful dish is a spicy vegetable mash (bhaji) served with soft butter-toasted buns (pav). It’s comforting, easy to prepare, and perfect for weekend meals, get-togethers, or just when you're craving something delicious and satisfying.
Ingredients:
- ½ bottle gourd (lauki), peeled and chopped
- 1 carrot, peeled and chopped
- 1 capsicum (bell pepper), chopped
- 2 medium potatoes, peeled and chopped
- ½ cup green peas (fresh or frozen)
- 1 small eggplant (baingan), chopped
- 1 cup finely chopped cabbage
- 6 ripe tomatoes, finely chopped
- 1 onion, finely chopped
- 1 green chili, finely chopped
- 1 small piece of ginger, grated
- 5 garlic cloves, minced
- ½ tsp turmeric powder
- ½ tsp red chili powder
- 1 tsp coriander powder
- 3 tsp pav bhaji masala
- 1 tsp cumin seeds
- 1 pinch of asafoetida (hing)
- 2 tbsp chopped coriander leaves
- Salt to taste
- 1 tbsp butter
- 1 tbsp water
For Serving:
- 8 pav buns
- Butter, for toasting pav
- Lemon wedges
- Extra chopped onions and coriander for garnish
Instructions:
- Wash, peel, and chop all vegetables as mentioned.
- Pressure cook the vegetables (except tomatoes, onions, and capsicum) with 1 cup water for 2-3 whistles. Let it cool.
- Once cooled, mash the vegetables using a masher or blender till smooth but slightly chunky.
- In a pan, heat butter. Add cumin seeds and let them splutter.
- Add asafoetida, then add onions and sauté until golden.
- Add green chili, ginger, garlic, and capsicum. Sauté for 2-3 minutes.
- Add chopped tomatoes and cook until they soften and oil separates.
- Add turmeric, red chili powder, coriander powder, pav bhaji masala, and 1 tbsp water. Roast the spices well.
- Mix the mashed vegetables into this masala. Add salt and simmer for 10–15 minutes, stirring occasionally. Add water if needed for consistency.
- Finish with chopped coriander and a blob of butter.
Nutritional Information (General):
- Calories: 290 kcal
- Carbohydrates: 40g
- Protein: 7g
- Fat: 12g
- Fiber: 6g
- Vitamin C: 20%
- Iron: 8%
- Calcium: 6%
Cooking Tips & Variations:
- You can use other veggies like pumpkin or cauliflower if desired.
- Add a small beetroot while boiling the veggies for a vibrant red color.
- For a spicier bhaji, add more green chilies or a pinch of garam masala.
- For a Jain version, skip onion and garlic.
Common Mistakes & Fixes:
- Mistake: Bhaji tastes bland.
Fix: Add more pav bhaji masala and adjust salt. Butter enhances flavor too. - Mistake: Bhaji is too watery.
Fix: Simmer it longer to thicken, mash more veggies. - Mistake: Pavs are soggy.
Fix: Toast pav on medium flame with butter until golden and slightly crisp.
Chef’s Tips & Tricks:
- Always mash the bhaji well to get a smooth, street-style texture.
- Use Amul or local salted butter for authentic flavor.
- Let the bhaji rest for 10 minutes before serving for better flavor.
Brand Suggestions:
- Pav Bhaji Masala: MDH, Everest (available at Tesco or Indian stores)
- Butter: Lurpak, Amul (in Indian grocery stores)
- Pav Buns: Kingsmill soft white rolls or homemade pav
- Spices: TRS or Natco brands
- Vegetables: Fresh from Tesco, Asda, or local Asian shops
Equipment & Tools:
- Pressure cooker or Instant Pot
- Masher or immersion blender
- Non-stick pan or kadai
- Spatula
- Grater and chopping board
Pairing Suggestions:
- Serve with toasted buttered pav, lemon wedges, and chopped onion.
- Pairs well with a glass of buttermilk (chaas) or masala chai.
- Add a side of fried green chilies for extra spice.
Allergen Information:
- Dairy: Contains butter – use plant-based butter for a vegan version.
- Gluten: Pav contains gluten – replace with gluten-free buns if needed.
- Nut-Free: This recipe is naturally nut-free.
Recipe Instructions Step by Step:
Step 1: Prep and Boil Veggies
Chop all vegetables and pressure cook them (except tomato, onion, capsicum) with a little water. Let cool and mash well.
Step 2: Prepare the Masala
Heat butter in a pan. Add cumin, then asafoetida, onions, and sauté until golden. Add green chili, garlic, ginger, and capsicum.
Step 3: Add Tomatoes & Spices
Add tomatoes and cook until soft. Then add turmeric, red chili, coriander powder, pav bhaji masala, and a splash of water. Sauté well.
Step 4: Combine & Cook Bhaji
Add mashed vegetables to the masala. Mix thoroughly. Adjust salt. Simmer for 10–15 mins until flavors blend.
Step 5: Toast the Pav
Slice pav buns and toast on a pan with butter till golden on both sides.
Step 6: Garnish & Serve
Garnish bhaji with butter and coriander. Serve hot with pav, onion, and lemon.