Green Pav Bhaji: A Bright, Spiced Vegetable Mash

Green pav bhaji is a fresh variation on Mumbai’s popular spiced vegetable mash, made green with spinach, peas, cilantro and green bell pepper. The vegetables cook until tender, then are mashed with pav bhaji masala and butter and served with toasted pav rolls, lemon and onion; the balance of greens and spices can vary to taste.

Ingredients

3 medium Yukon Gold or other waxy potatoes, peeled and cut into 1-inch cubes, about 12 oz (340 g)
1 cup (150 g) cauliflower florets
1 cup (150 g) green peas, fresh or frozen
1 medium green bell pepper, finely diced, about 1 cup (150 g)
1 medium yellow onion, finely diced, about 1 cup (150 g)
2 medium tomatoes, finely chopped, about 1½ cups (300 g)
4 packed cups (120 g) baby spinach, washed and roughly chopped
2 tablespoons (30 ml) neutral oil
3 tablespoons (42 g) unsalted butter, divided, plus more for serving if desired
1 tablespoon (15 g) ginger-garlic paste, or 2 teaspoons (10 g) finely grated ginger and 2 finely grated garlic cloves
2 tablespoons (15 g) pav bhaji masala
½ teaspoon (1 g) ground turmeric
½ teaspoon (1 g) Kashmiri chili powder, or to taste
1 teaspoon (6 g) fine salt, plus more to taste
½ cup (120 ml) water, plus a little more as needed
2 tablespoons (30 ml) lemon juice, plus lemon wedges for serving
¼ cup (10 g) chopped fresh cilantro
8 pav rolls, about 1 lb (450 g) total
½ small red onion, finely chopped, about ½ cup (75 g), for serving

Instructions

Boil the vegetables: Put the potatoes and cauliflower in a saucepan and add water to cover by about 1 inch (2.5 cm). Bring to a boil, then simmer for 10–12 minutes, until the potatoes are easily pierced with a fork. Add the peas for the final 2 minutes. Drain well and set aside.
Build the masala: While the vegetables cook, heat the oil and 1 tablespoon (14 g) butter in a wide skillet or heavy pot over medium heat. Add the onion and cook for 5–7 minutes, stirring often, until soft and beginning to turn golden. Stir in the ginger-garlic paste and cook for 30 seconds. Add the green bell pepper and cook for 3 minutes, until slightly softened.
Season the base: Stir in the pav bhaji masala, turmeric, chili powder and salt. Cook for 30 seconds, stirring, so the spices become fragrant without scorching. Add the tomatoes and cook for 5–7 minutes, stirring and pressing them occasionally, until they are soft and saucy.
Cook and mash: Add the spinach and ½ cup (120 ml) water. Stir for 2–3 minutes, until the spinach wilts. Add the drained potatoes, cauliflower and peas. Use a potato masher to crush the vegetables into a thick, mostly smooth mash, leaving a few small pieces for texture. Simmer uncovered for 5–7 minutes, stirring frequently and scraping the base so the mixture does not catch. Add water a tablespoon at a time if it becomes too thick.
Finish the bhaji: Stir in 1 tablespoon (14 g) butter, the lemon juice and cilantro. Taste and adjust salt, chili or lemon. The bhaji should be spoonable, not watery; simmer briefly if it needs thickening. Turn off the heat and keep it covered while you toast the rolls.
Toast the pav: Split the rolls. Heat a skillet over medium heat and melt the remaining 1 tablespoon (14 g) butter. Toast the cut sides in batches until golden, about 1–2 minutes per batch. Serve the hot bhaji with the toasted pav, chopped onion, lemon wedges and extra butter if desired.

Tips

Choose a masala you enjoy. Pav bhaji masala is a spice blend sold at Indian grocery stores and many supermarkets. Brands differ in heat and salt, so start with the listed amount and adjust at the end. If it is unavailable, use 1 tablespoon (8 g) garam masala plus 1 teaspoon (5 g) ground coriander and a pinch of extra chili; the flavor will be less specifically pav-bhaji-like.
Keep the green color fresh. Add spinach near the end rather than cooking it with the onions for a long time. A deep olive color is normal after simmering, but prolonged cooking dulls the greens further.
Control the texture. Mash gradually and add water in small amounts. Too much water makes the bhaji thin, while a very dry pan can scorch the vegetables; stir regularly and loosen it only as needed.
Adjust the heat thoughtfully. Kashmiri chili powder is used mainly for color and is generally mild. For more heat, add a little cayenne or finely chopped green chili; for less, reduce or omit the chili powder.

Serving Suggestions

Serve the bhaji piping hot in shallow bowls, with buttery pav for scooping. Set out lemon wedges and finely chopped red onion so everyone can add them to taste. A little extra cilantro and a pat of butter on the bhaji are common, while sliced cucumber or a simple crunchy salad makes a refreshing accompaniment. For a larger meal, serve alongside other Indian snacks, but keep the bread warm and toast it just before eating for the best texture.

Variations

For a greener, more herbaceous bhaji, stir in an additional ½ cup (20 g) chopped cilantro at the end. For a milder version, omit the chili powder and use a mild pav bhaji masala. You can replace the cauliflower with 1 cup (150 g) chopped green beans or add ½ cup (75 g) finely chopped cabbage; cook either with the potatoes until tender. For a dairy-free version, use plant-based butter or additional oil and check that the pav rolls contain no dairy. The result will be less buttery but still flavorful.

Storage and Reheating

Refrigerate leftover bhaji within 2 hours of cooking in a covered, shallow container; it keeps for 3–4 days. Store the pav separately so it does not become soggy. Reheat the bhaji in a saucepan over medium-low heat, stirring often and adding a splash of water if it has thickened. Alternatively, microwave it in a covered microwave-safe bowl, stirring halfway through. Reheat leftovers to 165°F (74°C), checking with a food thermometer. Toast fresh pav when ready to serve. The bhaji can be frozen in an airtight freezer-safe container for up to 2–3 months; thaw overnight in the refrigerator before reheating.

Frequently Asked Questions

Is green pav bhaji traditionally green?
Classic Mumbai-style pav bhaji is usually orange-red from tomatoes, butter and spices. Green pav bhaji is a variation that adds leafy greens and other green vegetables; recipes differ in how much spinach or cilantro they use.

Can I make the bhaji ahead?
Yes. Cook the bhaji up to 3 days ahead and refrigerate it promptly. Reheat it thoroughly, loosen with a little water if needed, and toast the pav just before serving.

Can I use frozen spinach or peas?
Frozen peas can go straight into the boiling vegetables. Frozen spinach also works: thaw it and squeeze out excess liquid first, then stir it in where the recipe adds fresh spinach. Its color and texture may be softer.

What if I do not have a potato masher?
Use the back of a sturdy spoon or a flat-bottomed cup to crush the vegetables in the pot. Avoid transferring hot vegetables to a blender unless you can safely vent it; blending can turn the bhaji pasty and hot contents can splatter.

Can I make this without pav?
Yes. Serve the bhaji with another soft bread, such as dinner rolls or toasted sandwich bread, or spoon it over rice. The name refers to the pav rolls traditionally served alongside the bhaji.

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