Chef Sanjyot Ki Pav Bhaji

Ingredients

• 2 tablespoons Vegetable Oil (neutral oil such as canola or sunflower)
• 4 tablespoons Unsalted Butter (softened, cut into cubes)
• 1 teaspoon Cumin Seeds (whole seeds)
• 2 medium Onion (finely chopped)
• 1 medium Capsicum (Green Bell Pepper) (finely diced)
• 2 large Tomatoes (chopped)
• 2 medium Potatoes (peeled and cubed)
• 1 cup Cauliflower Florets (roughly broken into small pieces)
• ½ cup Green Peas (fresh or frozen)
• 1 small Beetroot (peeled and boiled, then finely chopped (adds color))
• 1 tablespoon Green Chili Paste (pureed fresh green chilies with a splash of water)
• 1 teaspoon Turmeric Powder (ground)
• 2 teaspoons Kashmiri Red Chili Powder (mildly spicy and bright red)
• 1 teaspoon Coriander Powder (ground)
• 2 tablespoons Pav Bhaji Masala (store‑bought blend)
• to taste Salt
• 2 tablespoons Fresh Cilantro (Coriander Leaves) (chopped, for garnish)
• 1 tablespoon Lemon Juice (freshly squeezed)
• 8 Pav Buns (soft Indian dinner rolls)
• 2 tablespoons Additional Butter for Toasting Pav (softened)

Instructions

1. Boil the Vegetables

   Place potatoes, cauliflower florets, peas, and the peeled beetroot in a saucepan with enough water to cover. Bring to a boil, then simmer until all vegetables are fork‑tender, about 12‑15 minutes. Drain and set aside.

   Time: PT15M

2. Prepare Green Chili Paste

   In a blender, combine fresh green chilies (adjust to heat preference) with 2‑3 tablespoons of water. Blend for 20 seconds until a smooth, thin paste forms.

   Time: PT5M

3. Sauté Aromatics

   Heat vegetable oil and 2 tbsp butter in the large pan over medium heat. Add cumin seeds and let them sizzle for 10 seconds. Add the finely chopped onions and sauté until they turn light golden, about 5 minutes.

   Time: PT5M

   Temperature: Medium heat

4. Add Capsicum and Tomatoes

   Stir in the diced capsicum and cook for 2 minutes. Then add the chopped tomatoes and cook until they break down and the oil starts to separate, about 5 minutes.

   Time: PT7M

   Temperature: Medium heat

5. Mash the Boiled Vegetables

   Add the boiled potatoes, cauliflower, peas, and beetroot to the pan. Using a sturdy potato masher or the back of a spoon, mash everything together until you achieve a coarse puree.

   Time: PT5M

6. Season the Bhaji

   Sprinkle turmeric, Kashmiri red chili powder, coriander powder, and pav bhaji masala over the mash. Stir well to combine. Add salt to taste.

   Time: PT3M

7. Incorporate Green Chili Paste & Adjust Consistency

   Pour the green chili paste into the pan, mix thoroughly, and add ½‑1 cup of water (or more) to reach a thick‑but‑pourable consistency. Simmer for 10‑12 minutes, stirring occasionally.

   Time: PT12M

   Temperature: Medium‑low heat

8. Finish with Fresh Flavors

   Stir in lemon juice and half of the chopped cilantro. Cook for another minute, then turn off the heat.

   Time: PT2M

9. Toast the Pav

   Heat a tawa or flat skillet over medium heat. Butter each side of the pav buns with the remaining 2 tbsp butter and toast until golden brown and slightly crisp, about 2‑3 minutes per side.

   Time: PT5M

   Temperature: Medium heat

10. Serve

    Transfer the hot bhaji to a serving bowl, garnish with the remaining cilantro, and serve alongside the toasted buttered pav. Offer extra lemon wedges and chopped onions on the side if desired.

    Time: PT2M

Nutrition Facts

Calories

350

Protein

8 g

Carbohydrates

45 g

Fat

12 g

Fiber

6 g

Ingredient Substitutions

• Instead of Vegetable Oil: olive oil (for a richer flavor)
• Instead of Unsalted Butter: ghee, vegan butter
• Instead of Cumin Seeds: ground cumin (use ½ tsp)
• Instead of Onion: shallots
• Instead of Capsicum (Green Bell Pepper): red bell pepper
• Instead of Tomatoes: canned diced tomatoes (½ cup)
• Instead of Potatoes: sweet potatoes (will change flavor)
• Instead of Cauliflower Florets: broccoli florets
• Instead of Green Peas: edamame
• Instead of Beetroot: no beetroot – color will be less vibrant
• Instead of Green Chili Paste: green chili powder (½ tsp)
• Instead of Turmeric Powder: fresh turmeric (½ tsp grated)
• Instead of Kashmiri Red Chili Powder: regular red chili powder (½ tsp for less color)
• Instead of Coriander Powder: fresh cilantro leaves (added at end)
• Instead of Pav Bhaji Masala: garam masala + extra chili powder
• Instead of Salt: sea salt, kasuri methi for extra flavor
• Instead of Fresh Cilantro (Coriander Leaves): parsley
• Instead of Lemon Juice: lime juice
• Instead of Pav Buns: soft hamburger buns
• Instead of Additional Butter for Toasting Pav: ghee

Equipment Needed

• Large Heavy‑Bottomed Pan or Kadhai
• Medium Saucepan
• Blender or Food Processor
• Knife
• Cutting Board
• Spatula or Wooden Spoon
• Ladle
• Tawa or Flat Griddle
• Serving Bowl

Critical Steps — Do Not Skip

• Boiling vegetables until just tender
• Mashing vegetables to the right texture
• Balancing spices and adjusting consistency
• Toasting pav with butter for crispness

Chef Tips from the Video

• Add a small piece of beetroot for a natural, vibrant red hue without artificial coloring.
• Use a mix of butter and oil – oil raises the smoke point while butter adds richness.
• For extra depth, stir in a tablespoon of roasted garlic water (blend garlic with water and strain) just before finishing.

Troubleshooting

Storage

Refrigerator: Store bhaji in an airtight container for up to 2 days. Reheat on stovetop with a splash of water.

Freezer: Not recommended; texture changes when frozen.

Room temperature: Best served immediately; can sit at room temperature for up to 1 hour.

Make-Ahead Tips

• Boil and mash the vegetables a day ahead; store in fridge and reheat with a little water.
• Prepare the green chili paste and keep it refrigerated for up to 3 days.

Frequently Asked Questions