How To Make Pav Bhaji Recipe
How To Make Pav Bhaji Recipe is a easy Indian recipe that serves 4. 250 calories per serving. Recipe by bharatzkitchen on YouTube.
Prep: 15 min | Cook: 30 min | Total: 55 min
Cost: $7.45 total, $1.86 per serving
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
Prepare Vegetables
Peel and dice the potatoes, thaw the frozen peas, finely chop the onion and tomatoes, and measure out all spices.
Time: PT5M
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
Add Ginger‑Garlic Paste
Stir in 1 tbsp ginger‑garlic paste and cook for 1 minute until fragrant.
Time: PT1M
Temperature: Medium
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
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
Add Potatoes & Peas
Add the diced potatoes and thawed peas. Mix well to coat the vegetables with the spice mixture.
Time: PT2M
Temperature: Medium
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
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
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
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
Dietary info: Vegetarian
Allergens: Dairy (butter), Gluten (pav)
Ingredient Substitutions
- Instead of Potatoes: Sweet potatoes
- Instead of Green Peas: Fresh peas
- Instead of Tomato: Canned diced tomatoes
- Instead of Ginger‑Garlic Paste: Minced fresh ginger and garlic
- Instead of Kashmiri Red Chili Powder: Paprika, Regular red chili powder (use less)
- Instead of Kasuri Methi: Fenugreek seeds (use less)
- Instead of Salt: Sea salt, Kosher salt
- Instead of Vegetable Oil: Canola oil, Sunflower oil
- Instead of Pav (Indian Bread Rolls): Burger buns, Dinner rolls
- Instead of Butter: Ghee, Margarine
Equipment Needed
- Large Skillet or Kadai
- Tawa or Flat Griddle
- Wooden Spoon or Spatula
- Chef’s Knife
- Cutting Board
- Measuring Spoons
- Measuring Cup
- Serving Bowl
Critical Steps — Do Not Skip
- Sauté the onions until golden – this builds the base flavor.
- Simmer the potatoes until fully tender – undercooked potatoes make the dish gritty.
- Toast the pav with butter – it adds crunch and richness.
Chef Tips from the Video
- Roast the tomatoes briefly before adding for a deeper smoky flavor.
- Add a pinch of sugar if the tomatoes are too acidic.
- For extra richness, finish the sabzi with a drizzle of ghee.
Troubleshooting
Potatoes are still hard after simmering.
Cover and continue to simmer for another 5‑7 minutes, adding a splash more water if needed.
Sabzi is too watery.
Uncover the pan and cook on medium heat for a few minutes, stirring occasionally to evaporate excess liquid.
Pav becomes soggy.
Toast pav on high heat with butter until crisp; avoid covering them after toasting.
Storage
Refrigerator: Store the sabzi in an airtight container for up to 3 days.
Freezer: Freeze the cooked sabzi in a freezer‑safe bag for up to 1 month; thaw before reheating.
Room temperature: Pav should be kept at room temperature and toasted just before serving.
Make-Ahead Tips
- Prep and chop all vegetables up to 2 hours ahead; keep them refrigerated.
- The sabzi can be fully cooked a day ahead and reheated gently on the stove.
- Toast pav just before serving for optimal texture.
Frequently Asked Questions
What is the cultural significance and history of Aloo Matar Sabzi in Indian cuisine?
Aloo Matar Sabzi is a classic North Indian comfort dish that combines two staple vegetables—potatoes and peas. It is often prepared for everyday meals and festive occasions because it is simple, nutritious, and pairs well with flatbreads like roti, chapati, or pav.
What are the traditional regional variations of Aloo Matar Sabzi across India?
In Punjab, the dish is cooked with a generous amount of ghee and garam masala, while in Gujarat a hint of mustard seeds and a dash of jaggery is added. In South India, curry leaves and coconut milk may be incorporated for a distinct flavor profile.
How is Aloo Matar Sabzi traditionally served in Maharashtra?
In Maharashtra, Aloo Matar Sabzi is commonly served with buttery toasted pav, making it a popular street‑food style snack called ‘Pav Bhaji’ style. It is also enjoyed with chapatis or parathas for a wholesome meal.
What occasions or celebrations is Aloo Matar Sabzi associated with in Indian culture?
While it is an everyday staple, Aloo Matar Sabzi is also prepared during festivals like Diwali and Navratri when families gather for simple yet satisfying vegetarian meals. Its quick preparation makes it ideal for large gatherings.
What are the authentic traditional ingredients for Aloo Matar Sabzi versus acceptable substitutes?
Traditional ingredients include fresh potatoes, green peas, onions, tomatoes, ginger‑garlic paste, Kashmiri red chili powder, turmeric, coriander powder, garam masala, and kasuri methi. Substitutes can be sweet potatoes for potatoes, frozen peas for fresh peas, and paprika for Kashmiri chili if unavailable.
What are the most common mistakes to avoid when making Aloo Matar Sabzi at home?
Common mistakes include under‑cooking the potatoes, which leaves a gritty texture, and over‑cooking the peas, which makes them mushy. Also, not sautéing the onions until golden can result in a flat flavor.
How do I know when the Aloo Matar Sabzi is done cooking?
The sabzi is ready when the potatoes are fork‑tender and the gravy has thickened to a glossy consistency. A quick taste should reveal a balanced spice level and no raw potato flavor.
Can I make Aloo Matar Sabzi ahead of time and how should I store it?
Yes, you can fully cook the sabzi a day ahead. Cool it to room temperature, store in an airtight container in the refrigerator for up to 3 days, and reheat gently on the stove, adding a splash of water if needed.
What does the YouTube channel bharatzkitchen specialize in?
The YouTube channel bharatzkitchen specializes in simple, home‑cooked Indian recipes that focus on everyday ingredients, quick techniques, and budget‑friendly meals for Indian households.
How does the YouTube channel bharatzkitchen's approach to Indian cooking differ from other Indian cooking channels?
bharatzkitchen emphasizes minimal equipment, clear step‑by‑step narration, and practical tips like using common pantry spices, making the recipes especially accessible for beginners compared to channels that focus on elaborate plating or gourmet techniques.
What other Indian dishes is the YouTube channel bharatzkitchen known for?
bharatzkitchen is known for popular Indian comfort foods such as Chole Masala, Dal Tadka, Paneer Butter Masala, and quick street‑food style recipes like Pav Bhaji and Vada Pav.
Last updated: September 2, 2026
