Pav Bhaji is a beloved Indian street food from Mumbai: a spiced, buttery vegetable mash (bhaji) served with soft, toasted bread rolls (pav). This recipe focuses on the vegetable mixture itself, which is the heart of the dish. It works because the vegetables are cooked down until tender and then mashed into a thick, flavorful curry that soaks up the pav perfectly.
Ingredients
- 3 tablespoons (45 g) butter, plus more for toasting pav
- 1 tablespoon (15 ml) oil
- 2 medium onions, finely chopped (about 1½ cups / 190 g)
- 2 teaspoons grated fresh ginger
- 2 teaspoons minced garlic
- 2 green chilies, finely chopped (adjust to taste)
- 2 large tomatoes, finely chopped (about 2 cups / 350 g)
- 1 medium potato, peeled and cubed (about 1 cup / 150 g)
- 1 cup (150 g) green peas (fresh or frozen)
- 1 small cauliflower, cut into small florets (about 3 cups / 300 g)
- 1 medium carrot, peeled and cubed (about ½ cup / 60 g)
- 1 bell pepper (capsicum), finely chopped (about 1 cup / 120 g)
- 2 tablespoons (20 g) pav bhaji masala (see note)
- 1 teaspoon red chili powder (adjust to taste)
- ½ teaspoon turmeric powder
- 1 teaspoon salt, or to taste
- 1 cup (240 ml) water, plus more if needed
- 2 tablespoons (30 g) butter, for finishing
- Fresh cilantro (coriander leaves), chopped, for garnish
- 1 lemon, cut into wedges, for serving
- 12 pav (bread rolls), for serving
Note: Pav bhaji masala is a spice blend available at Indian grocery stores. If you don’t have it, substitute with a mix of 1 teaspoon ground cumin, 1 teaspoon ground coriander, ½ teaspoon garam masala, and a pinch of amchur (dry mango powder) or a squeeze of lemon juice.
Instructions
- Heat the 3 tablespoons (45 g) butter and oil in a large, heavy-bottomed pan or Dutch oven over medium heat. Add the chopped onions and sauté until they turn translucent, about 4-5 minutes.
- Add the ginger, garlic, and green chilies. Cook for another minute until fragrant.
- Add the chopped tomatoes and cook until they soften and become pulpy, about 5-6 minutes.
- Add the potato, peas, cauliflower, carrot, and bell pepper. Stir well to combine with the tomato-onion mixture.
- Add the pav bhaji masala, red chili powder, turmeric, and salt. Stir to coat the vegetables evenly.
- Pour in the water, bring to a boil, then reduce the heat to low. Cover and simmer for 15-20 minutes, or until all the vegetables are fork-tender.
- Using a potato masher or the back of a large spoon, mash the vegetables directly in the pan. Mash until the mixture is thick and almost smooth, with a few small chunks for texture. If it’s too thick, add a little more hot water to reach a consistency like thick porridge.
- Simmer the bhaji uncovered for another 5-10 minutes, stirring occasionally, to thicken and allow the flavors to meld. The bhaji should be thick enough to hold its shape on a spoon.
- Just before serving, stir in the 2 tablespoons (30 g) butter and mix until melted and glossy. Taste and adjust salt and spice.
- To toast the pav: heat a griddle or skillet over medium heat. Melt a little extra butter on the griddle. Slice the pav rolls in half horizontally and place them cut-side down on the hot griddle. Toast until golden and crisp, about 1-2 minutes.
- Serve the hot bhaji garnished with fresh cilantro and a squeeze of lemon juice, alongside the toasted pav.
Tips
- Mash well: The texture of pav bhaji is key—it should be a soft, homogenous mash, not chunky. Take your time mashing thoroughly.
- Butter is essential: Don’t skimp on the butter; it adds richness and authentic flavor. You can also add a small pat of butter on top of each serving.
- Adjust spice: The heat level is easily adjustable. Start with less green chili and red chili powder, and add more to taste.
- Make ahead: The bhaji tastes even better the next day as the flavors develop. Store it in the refrigerator and reheat gently.
Serving Suggestions
Serve pav bhaji hot with toasted pav rolls. Traditionally, it’s garnished with a dollop of butter, chopped onions, and fresh cilantro. A squeeze of lemon juice brightens the flavors. It’s a complete meal in itself, but you can also serve it with a side of roasted papad or a simple salad.
Variations
- Cheese Pav Bhaji: Top the bhaji with grated cheese (like cheddar or processed cheese) before serving, and let it melt.
- Jain Pav Bhaji: Omit the onion, garlic, and carrot. Use more bell pepper and add a bit of extra tomato to compensate for flavor.
- Paneer Pav Bhaji: Add ½ cup (100 g) of crumbled paneer (Indian cottage cheese) along with the spices for a richer version.
- Dry Bhaji: If you prefer a drier bhaji (for sandwiches or rolls), cook it longer to evaporate more liquid, or reduce the water to ½ cup (120 ml).
Storage and Reheating
Refrigerate leftover bhaji in an airtight container for up to 4 days. It also freezes well for up to 2 months. To reheat, thaw overnight in the refrigerator if frozen, then warm in a saucepan over medium-low heat, adding a splash of water if it’s too thick. Reheat until piping hot (165°F / 74°C). The pav are best eaten fresh, but you can reheat them in a toaster or on a hot griddle.
Frequently Asked Questions
Can I use frozen mixed vegetables? Yes, you can use a bag of frozen mixed vegetables (potatoes, peas, carrots, green beans) to save time. Just adjust the cooking time—they may cook faster than fresh ones. Add them in step 4 and simmer until tender.
What is pav bhaji masala? It’s a ready-made spice blend specifically for this dish, containing coriander, cumin, dried mango, black salt, and other spices. It’s available at Indian grocery stores or online. If you can’t find it, the substitute listed in the ingredients works well.
My bhaji is too watery. How do I fix it? If your bhaji is too thin, simply simmer it uncovered for longer to evaporate excess liquid. You can also mash in a few boiled potato pieces to help thicken it.
Can I make this without a pressure cooker? Absolutely! This recipe is made entirely in a regular pot on the stovetop. It just takes a bit longer for the vegetables to become tender—about 20 minutes of simmering.
Is pav bhaji healthy? It’s a vegetable-rich dish, but it does contain a good amount of butter and oil. You can reduce the butter to 2 tablespoons total for a lighter version, but the flavor will be less rich.
Can I use a regular bread instead of pav? Yes, you can use any soft bread roll, like brioche or dinner rolls, or even thick slices of white bread. Toast them with butter for the best result.
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