How To Make Pav Bhaji Recipe

Ingredients

• 500 g Potatoes (peeled and diced into 1‑inch cubes)
• 200 g Green Peas (frozen, thawed)
• 1 large Onion (finely chopped)
• 2 medium Tomato (finely chopped)
• 1 tbsp Ginger‑Garlic Paste (store‑bought or homemade)
• 1 tsp Kashmiri Red Chili Powder (mildly spicy, gives bright red color)
• 1/2 tsp Turmeric Powder
• 1 tsp Coriander Powder
• 1/2 tsp Garam Masala
• 1 tsp Kasuri Methi (crushed dry fenugreek leaves)
• 1 tsp Salt (or to taste)
• 2 tbsp Vegetable Oil (for sautéing)
• 1 cup Water (adjust as needed for desired consistency)
• 8 Pav (Indian Bread Rolls) (soft rolls, sliced horizontally for toasting)
• 2 tbsp Butter (for toasting pav)

Instructions

1. Prepare Vegetables

   Peel and dice the potatoes, thaw the frozen peas, finely chop the onion and tomatoes, and measure out all spices.

   Time: PT5M

2. Heat Oil & Sauté Aromatics

   Heat 2 tbsp vegetable oil in a large skillet over medium heat. Add the chopped onion and sauté until golden brown, about 4‑5 minutes.

   Time: PT5M

   Temperature: Medium

3. Add Ginger‑Garlic Paste

   Stir in 1 tbsp ginger‑garlic paste and cook for 1 minute until fragrant.

   Time: PT1M

   Temperature: Medium

4. Cook Tomatoes

   Add the chopped tomatoes, a pinch of salt, and cook for 4‑5 minutes until they break down and the oil begins to separate.

   Time: PT5M

   Temperature: Medium

5. Spice It Up

   Stir in turmeric, Kashmiri red chili powder, coriander powder, and the remaining salt. Cook for 1 minute to toast the spices.

   Time: PT1M

   Temperature: Medium

6. Add Potatoes & Peas

   Add the diced potatoes and thawed peas. Mix well to coat the vegetables with the spice mixture.

   Time: PT2M

   Temperature: Medium

7. Simmer

   Pour in 1 cup water, stir, cover the skillet, and let it simmer on low‑medium heat for 12‑14 minutes, or until the potatoes are tender.

   Time: PT13M

   Temperature: Low‑Medium

8. Finish with Garam Masala & Kasuri Methi

   Uncover, sprinkle garam masala and crushed kasuri methi, stir and cook uncovered for another 2 minutes.

   Time: PT2M

   Temperature: Medium

9. Toast Pav

   Heat a tawa or flat griddle, melt 2 tbsp butter, and toast the sliced pav halves until golden and slightly crisp on both sides, about 2‑3 minutes per side.

   Time: PT5M

   Temperature: Medium‑High

10. Serve

    Transfer the hot aloo matar sabzi to a serving bowl, garnish with a drizzle of butter if desired, and serve alongside the toasted pav.

    Time: PT1M

Nutrition Facts

Calories

250

Protein

5 g

Carbohydrates

45 g

Fat

6 g

Fiber

5 g