Pav Bhaji

Name: Pav Bhaji
Prep time: 30 min
Total time: 1 h
Yield: 4
Ingredients: 500 g floury potatoes, peeled and cut into 3 cm cubes; 250 g cauliflower florets (about 1/2 small head); 100 g green peas (fresh or frozen); 100 g French beans, cut into 1 cm pieces; 1 medium carrot (~100 g), diced; 100 g unsalted butter (yes — that much, this is street-vendor butter quantities) — divided; 2 large red onions (~300 g) — one finely diced for the bhaji, one finely diced raw for the garnish; 1 large green bell pepper or capsicum (~150 g), finely diced; 4 ripe tomatoes (~500 g), pureed in a blender; 1 tbsp ginger-garlic paste (or 3 cm ginger + 4 garlic cloves, grated together); 2 tbsp pav bhaji masala (Everest or MDH brand) — the specific spice blend, do not substitute with garam masala; 1 tsp Kashmiri red chili powder (for the iconic red color, mild heat); 0.5 tsp turmeric + 1.5 tsp salt + 0.5 tsp ground black pepper; 1 lemon, cut into 4 wedges + chopped fresh coriander (cilantro), generously; 8 small soft pav buns (Mumbai-style ladi pav, or substitute with brioche slider buns); 50 g unsalted butter for toasting the pav + extra red chili powder for sprinkling; To serve: extra raw red onion, fresh coriander, lemon wedges, 1 small green chili finely chopped (optional)

Pav bhaji is the emblematic street food of Mumbai — a thick, spiced mash of butter-cooked vegetables (potatoes, cauliflower, peas, bell pepper) served with soft butter-toasted buns (pav). The bhaji is cooked on a large flat griddle in full view, crushed and mixed in front of customers with generous butter and pav bhaji masala. Pav bhaji emerged in the 1850s in Mumbai's textile markets as fast food for mill workers, combining leftover vegetables into one hearty and filling dish. Today it is one of India's most recognisable street foods, from Chowpatty Beach to every city corner.

Total time1h

Active time30m

Servings4

DifficultyEasy

Cost$

Add to my meal plan

🌿

Rich in vitamins

Fresh and healthy

⭐

Traditional recipe

Authentic taste

Ingredients 4 servings

500 g floury potatoes, peeled and cut into 3 cm cubes
250 g cauliflower florets (about 1/2 small head)
100 g green peas (fresh or frozen)
100 g French beans, cut into 1 cm pieces
1 medium carrot (~100 g), diced
100 g unsalted butter (yes — that much, this is street-vendor butter quantities) — divided
2 large red onions (~300 g) — one finely diced for the bhaji, one finely diced raw for the garnish
1 large green bell pepper or capsicum (~150 g), finely diced
4 ripe tomatoes (~500 g), pureed in a blender
1 tbsp ginger-garlic paste (or 3 cm ginger + 4 garlic cloves, grated together)
2 tbsp pav bhaji masala (Everest or MDH brand) — the specific spice blend, do not substitute with garam masala
1 tsp Kashmiri red chili powder (for the iconic red color, mild heat)
0.5 tsp turmeric + 1.5 tsp salt + 0.5 tsp ground black pepper
1 lemon, cut into 4 wedges + chopped fresh coriander (cilantro), generously
8 small soft pav buns (Mumbai-style ladi pav, or substitute with brioche slider buns)
50 g unsalted butter for toasting the pav + extra red chili powder for sprinkling
To serve: extra raw red onion, fresh coriander, lemon wedges, 1 small green chili finely chopped (optional)

How to make it

1PRESSURE-COOK THE VEGETABLES: in a pressure cooker (or large pot) combine 500 g potato cubes + 250 g cauliflower + 100 g peas + 100 g French beans + 100 g diced carrot + 500 ml water + 1 tsp salt; pressure cook 3 whistles on high, then turn off and let the pressure release naturally (about 15 min); if using a regular pot, cover and simmer 25–30 minutes until everything is fork-tender; drain, RESERVING 250 ml of the cooking water.
2MASH THE VEGETABLES: with a potato masher, vigorously mash the boiled vegetables right in the pot until you have a coarse purée — some texture should remain, this is NOT a smooth soup; set aside.
3BLOOM THE AROMATICS: heat 50 g butter in a large heavy skillet or kadhai over medium heat until melted and foaming; add 150 g finely diced red onion and cook stirring often 5–6 minutes until soft and just turning golden at the edges.
4GINGER-GARLIC + BELL PEPPER: add 1 tbsp ginger-garlic paste and stir 1 minute until the raw smell disappears; add 150 g diced green bell pepper and cook 3–4 minutes until just softened but still bright green.
5SPICES BLOOM: add 2 tbsp pav bhaji masala + 1 tsp Kashmiri chili powder + 0.5 tsp turmeric; stir 30 seconds until the spices are intensely fragrant — do not burn, lower the heat slightly if needed.
6BUILD THE BHAJI: pour in the pureed tomatoes + 0.5 tsp ground pepper + 0.5 tsp salt; cook stirring often 6–8 minutes until the tomato has reduced and the butter starts to separate around the edges of the pan — this is the visual sign that the masala is ready; add the reserved 250 ml vegetable water + the mashed vegetables; stir vigorously to combine.
7SIMMER + MASH MORE: simmer the bhaji 10–12 minutes, stirring frequently and mashing more with a potato masher right in the pan; the bhaji should become thick, dark red, glossy, and intensely fragrant; adjust seasoning — Mumbai street vendors love it salty and spicy; stir in another 30 g butter and 1 tbsp chopped coriander; squeeze in juice of half a lemon.
8TOAST THE PAV AND SERVE: slice 8 pav buns horizontally without cutting all the way through (book-style); heat a wide skillet over medium heat; add 30 g butter + a pinch of pav bhaji masala + a pinch of Kashmiri chili powder, swirl; press the open pav buns into the hot butter and toast 30–60 seconds per side until golden and fragrant; plate immediately: a generous mound of hot bhaji topped with a knob of butter, chopped raw red onion, chopped coriander, a lemon wedge, and optional chopped green chili; serve with 2 toasted pav per person on the side; tear the pav, dip into the bhaji, squeeze the lemon over each bite — Mumbai street food at home.