Ingredients

  • Serves 2 people
  • pav bhaji:

    3 potatoes (peeled and chopped)

  • 120 to 130 g cauliflower (chopped)

  • 100 g green peas (fresh or frozen)

  • 30 g salted butter 

  • 5 g cumin seeds

  • 1 white onion (finely-chopped)

  • 10 g ginger-garlic paste (5 g ginger + 5 g garlic) 

  • 1 or 2 green chilies (chopped)

  • 1 green bell pepper (finely-chopped)

  • 2 to 3 tomatoes (finely-chopped)

  • 3 g turmeric powder

  • 3 g red chili powder 

  • 5 g garam masala

  • 1 L water

  • 10 g salt

     

  • pav:

    4 pav (indian buns)

  • 20 g salted butter

     

  • garnish:

    few sprigs of coriander & 2 g of salted butter 

  • 1 lemon (cut into quarters)

Pav Bhaji
Recipe Courtesy of
Asian Food Network

Pav Bhaji

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A very popular Indian street food initially created for textile mill workers of Mumbai, this dish is predominantly made with mashed potatoes blended with a buttery tomato-based sauce. It is served with a side of buttery and pan-toasted Pav (Indian dinner roll).
  • Easy
  • 30 min
  • 30 min
  • 15 min
  • 4 steps
  • 19 Ingredients
  • Easy
  • 4 steps
  • 19 Ingredients
  • 30 min
  • 30 min
  • 15 min

Instructions

  1. Cook the vegetable

    • In a pressure cooker, add all the vegetables with 1 liter of water and cook for 3 whistles or for about 8 to 10 minutes. The vegetables should go completely soft. 
    • Alternatively, you can boil the vegetables in a large pot of salted water (approximately 10 g per litre of water) until they are completely cooked & soft in texture or for about 7 to 8 minutes.
    • Once cooked, drain the vegetables and set aside, but reserve the water used for boiling.
    Cook the vegetable


  2. Make the Masala

    • In a large and heavy bottom pan over medium heat, add the butter, followed by cumin seeds. Cook cumin seeds until they start sizzling in the pot or for about a minute.
    • Then, add the finely-chopped onions and cook on a low to medium flame till the onions are translucent or for about 3 to 4 minutes.
    • Add the ginger-garlic paste. Mix and cook till the raw aroma of both ginger and garlic disappears, or for about 2 to 3 minutes.
    • Add the chopped green chilies and mix well.
    • Now, add the finely-chopped tomatoes and mix them well. Cook the tomatoes until the tomatoes turn soft and let all the water disappear, or about 6 to 7 minutes.
    • When the tomatoes are completely cooked, add the finely-chopped green bell pepper and cook for 2-3 minutes. 
    • Add the turmeric powder and red chili powder, and Garam Masala. Cook well for 2 to 3 minutes.


  3. Combine ingredients and cook the Bhaji

    • Add the cooked vegetables to the same pot as the Masala and combine. Also, add some of the water (approximately 100 ml) from the boiling of the vegetables.
    • Season with salt and mix well.
    • With a potato masher or with a thick-wired whisk, begin to mash the vegetables directly in the pan.
    • While stirring occasionally, let the Bhaji simmer for 8 to 10 minutes.


  4. Toast the Pav

    • In a pan over medium heat, add some salted butter and let it melt completely.
    • Cut the Pav in half and toast in the butter until crispy on the outside, or for about 2 to 3 minutes, turning and flipping continuously.
    Toast the Pav


Plate and Serve!

Serve the Bhaji in a plate alongside the toasted buttery Pav. Garnish with few sprigs of fresh coriander & salted butter.

Plate and Serve!
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    Ingredients
    • Serves 2 people
    • pav bhaji:

      3 potatoes (peeled and chopped)

    • 120 to 130 g cauliflower (chopped)

    • 100 g green peas (fresh or frozen)

    • 30 g salted butter 

    • 5 g cumin seeds

    • 1 white onion (finely-chopped)

    • 10 g ginger-garlic paste (5 g ginger + 5 g garlic) 

    • 1 or 2 green chilies (chopped)

    • 1 green bell pepper (finely-chopped)

    • 2 to 3 tomatoes (finely-chopped)

    • 3 g turmeric powder

    • 3 g red chili powder 

    • 5 g garam masala

    • 1 L water

    • 10 g salt

       

    • pav:

      4 pav (indian buns)

    • 20 g salted butter

       

    • garnish:

      few sprigs of coriander & 2 g of salted butter 

    • 1 lemon (cut into quarters)

    Nutrition
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