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Pav Bhaji

Authentic Pav Bhaji—creamy mashed vegetables cooked with spices, butter, garlic chutney, and served with toasted pav buns. A bold, street-style Indian dish ready in under an hour.

Ingredients

For the Garlic-Chili Paste

  • 7 large garlic cloves about 30g
  • 2 tablespoons Kashmiri red chili powder do not substitute

Vegetables (Bhaji Base)

  • 2 cups 250g potatoes, peeled and cubed
  • 1 cup 120g cauliflower florets
  • 2 cups finely chopped tomatoes
  • 1 cup finely chopped onion
  • 1 cup finely chopped bell pepper capsicum
  • ¼ cup dried green peas or ½ cup fresh/frozen peas

Salt to taste

  • ½ teaspoon turmeric powder
  • 1 tablespoon + ½ teaspoon pav bhaji masala
  • ¼ cup finely chopped cilantro
  • 2 tablespoons butter salted
  • 1 tablespoon oil
  • 1 teaspoon kasuri methi
  • 2 teaspoons lime juice

For Serving

  • 8 ladi pav / buns
  • Butter
  • Finely chopped onion
  • Extra cilantro
  • Lemon wedges

Instructions

Step 1: Soak and Prepare Peas (Skip if using fresh or frozen)

  • Rinse dried green peas 2–3 times under cold water.
  • Soak in 1½ cups water overnight or at least 8 hours.
  • Drain before using.

Step 2: Cook the Vegetables

  • Place soaked peas in a bowl with ¾ cup water and cover.
  • Add cauliflower and potatoes to another bowl; add ½ teaspoon pav bhaji masala and 1 cup water.
  • In a pressure cooker, add 2 cups water. Place the bowl of vegetables inside and then place the bowl of peas on top.
  • Close and cook for 7–8 whistles until completely soft.
  • Mash both peas and vegetables together well and set aside.

Step 3: Make the Garlic-Chili Chutney

  • Blend garlic and Kashmiri chili powder with ¼ cup water into a smooth paste. Set aside.

Step 4: Cook the Pav Bhaji

  • Heat 1½ tablespoons butter and 1 tablespoon oil in a large pan.
  • Add garlic-chili paste and sauté for 1 minute.
  • Add onions and sauté 1 minute.
  • Add tomatoes, bell peppers, and salt.
  • Cover and cook for 4–5 minutes, stirring occasionally.
  • Mash the mixture lightly with a potato masher.
  • Add 1 cup water, remaining pav bhaji masala, and turmeric. Mix well.
  • Cook covered for 6–7 minutes.
  • Add ¾ cup more water and mix.
  • Add mashed veggies and peas. Mix thoroughly.
  • Let simmer for 5 minutes on medium-low heat.
  • Add kasuri methi, cilantro, and ½ tablespoon butter. Cook 1 minute and turn off heat.
  • Add lime juice and stir.

Step 5: Toast the Pav

  • Melt butter on a skillet over medium heat.
  • Sprinkle some pav bhaji masala and cilantro over the butter.
  • Slice pav in half and place onto the pan.
  • Toast until golden brown and crisp on both sides.

Step 6: Serve

  • Serve hot bhaji with buttered pav, chopped onions, cilantro, and lemon wedges.

Notes

Use only Kashmiri chili powder: It gives bright red color without too much heat.
Mash Well: The smoother the bhaji, the more authentic the texture.
Add More Veggies: Carrots, beetroot, or pumpkin can be added for extra nutrition.
Butter is Key: Authentic pav bhaji is generously buttery—don’t skip it.
Street-Style Taste: Add a pat of butter on top of the bhaji just before serving.
Storage
Refrigerator: Store bhaji in an airtight container for 3–4 days.
Freezer: Freeze bhaji (without garnishes) for up to 1 month.
Reheat: Warm on stovetop with a splash of water to adjust consistency.
FAQs
Can I make pav bhaji vegan?
Yes—use oil instead of butter.
Can I use sweet potatoes?
Yes, but the flavor will be slightly sweeter.
What if I don’t have pav bhaji masala?
A mix of garam masala + chili powder + coriander powder can work, but authentic masala gives the best flavor.