पाव भाजी बनाने की पूरी विधि

Ingredients

• 2 Green Chilies (medium size, seeds removed for milder heat)
• 5 whole Black Peppercorns (for green chutney)
• 1 inch Fresh Ginger (peeled and roughly chopped)
• 1 cup Water (for green chutney)
• 3 whole Kashmiri Red Chili (dry) (adds color without excessive heat)
• 4 Tomatoes (large, ripe; skins will be removed)
• 0.5 tsp Salt
• 1 cup Pumpkin (Kaddoo) (peeled and diced)
• 1 cup Bottle Gourd (Lauki) (peeled and diced)
• 1 cup Cauliflower Florets
• 1 cup Corn Kernels (fresh or frozen)
• 0.5 tsp Turmeric Powder
• 3 medium Potatoes (peeled, boiled and mashed)
• 1 tbsp Coriander Powder
• 1 tbsp Kashmiri Red Chili Powder
• 1 tbsp Dry Mango (Amchur) Powder
• 1 tsp Roasted Cumin Powder
• 1 pinch Asafoetida (Hing)
• 1 tsp Pav Bhaji Masala
• 1 tbsp Chana Masala Powder
• 1 tbsp Kitchen King Masala Powder (generic Indian mixed masala)
• 1 tbsp Kasuri Methi (Dried Fenugreek Leaves)
• 1 tsp Black Pepper Powder
• 1 tbsp Grated Coconut (fresh or desiccated)
• 1.5 tbsp Red Chili Sauce
• 3 tbsp Tomato Ketchup
• 0.5 tsp Black Salt (Kala Namak)
• 2 tbsp Oil (vegetable or canola oil)
• 1 tbsp Cumin Seeds
• 1 tbsp Whole Spice Mix (large cardamom, small cardamom, cloves, cinnamon, bay leaf, black pepper, nutmeg) (crushed)
• 2 tbsp Fresh Cilantro (Coriander Leaves) (finely chopped)
• 1/2 cup Bell Pepper (Capsicum) (finely chopped)
• 1/2 cup Boiled Green Peas
• 3 tbsp Butter (unsalted, divided (2 tbsp for cooking, 1 tbsp for garnish))
• 1 Lemon (cut into wedges for serving)
• 8 Pav (Indian Bread Rolls) (soft, butter-toasted before serving)

Instructions

1. Make Green Chili‑Ginger Chutney

   Roughly chop 2 green chilies, 5 black peppercorns and a 1‑inch piece of ginger. Add to the blender with 1 cup water and blend until a thin, smooth chutney forms. Transfer to a small bowl and set aside.

   Time: PT7M

2. Prepare Red Tomato‑Chili Chutney

   Score the skins of 4 tomatoes and place them in the pressure cooker with 3 Kashmiri red chilies, a pinch of salt and ½ cup water. Close the lid and cook on high flame for 2 whistles. Release pressure, discard skins and the whole chilies, then blend the cooked tomatoes into a thick puree. Set aside.

   Time: PT25M

3. Boil and Mash Potatoes

   Peel 3 medium potatoes, cut into quarters, add to the pressure cooker with ¼ cup water and a pinch of salt. Cook for 4‑5 whistles on high flame. Release pressure, peel (if any skin remains) and mash with a masher until completely smooth, without lumps.

   Time: PT20M

4. Cook Mixed Vegetables

   In the pressure cooker, combine 1 cup diced pumpkin, 1 cup diced bottle gourd, 1 cup cauliflower florets, and 1 cup corn kernels. Add ½ tsp turmeric, 1 tsp salt and ½ cup water. Close lid and cook for 5 whistles on high flame. Release pressure.

   Time: PT20M

5. Puree the Cooked Vegetables

   Transfer the cooked vegetables to the blender, add a splash of the reserved cooking water, and blend to a smooth puree using a fine mesh sieve to remove any coarse bits.

   Time: PT5M

6. Prepare the Special Pav Bhaji Masala

   In a small bowl combine 1 tbsp coriander powder, 1 tbsp Kashmiri red chili powder, 1 tbsp amchur powder, 1 tsp roasted cumin powder, a pinch of asafoetida, 1 tsp pav bhaji masala, 1 tbsp chana masala powder, 1 tbsp kitchen king masala, 1 tbsp kasuri methi, 1 tsp black pepper powder, 1 tbsp grated coconut, 1.5 tbsp red chili sauce, 3 tbsp tomato ketchup, and ½ tsp black salt. Mix well; optionally blend into a paste with a little warm water.

   Time: PT5M

7. Final Bhaji Cooking

   Heat 2 tbsp oil in a large skillet over medium‑high flame. Add 1 tbsp cumin seeds and the whole spice mix; let them sizzle until fragrant (≈30 seconds). Stir in the green chili‑ginger chutney and sauté for 1 minute. Add the prepared masala paste, followed by the red tomato‑chili chutney; cook, stirring constantly, for 2‑3 minutes. Pour in the vegetable puree and mashed potatoes, mix thoroughly. Add 1‑2 cups water (adjust for desired consistency) and bring to a gentle boil. Reduce heat, simmer for 10‑12 minutes, stirring occasionally. Finish by stirring in 2 tbsp butter, garnish with chopped cilantro, and simmer another 2 minutes.

   Time: PT15M

   Temperature: Medium‑high

8. Toast Pav and Serve

   Slice pav horizontally, spread a thin layer of butter on each side and toast on a hot griddle until golden. Serve the hot bhaji in a bowl, topped with a dollop of butter, fresh cilantro, lemon wedges, and the toasted pav on the side. Accompany with extra green and red chutneys if desired.

   Time: PT5M

   Temperature: Medium

Nutrition Facts

Calories

350

Protein

8 g

Carbohydrates

55 g

Fat

12 g

Fiber

6 g

Ingredient Substitutions

• Instead of Green Chilies: Jalapeño, Serrano pepper
• Instead of Black Peppercorns: White peppercorns
• Instead of Fresh Ginger: Ginger paste (1 tsp)
• Instead of Kashmiri Red Chili (dry): Paprika, Ancho chili
• Instead of Tomatoes: Canned crushed tomatoes (1 cup)
• Instead of Salt: Sea salt
• Instead of Pumpkin (Kaddoo): Butternut squash
• Instead of Bottle Gourd (Lauki): Zucchini
• Instead of Cauliflower Florets: Broccoli
• Instead of Corn Kernels: Peas
• Instead of Potatoes: Sweet potatoes (will change flavor)
• Instead of Kashmiri Red Chili Powder: Paprika
• Instead of Dry Mango (Amchur) Powder: Lemon zest (1 tsp)
• Instead of Roasted Cumin Powder: Ground cumin
• Instead of Asafoetida (Hing): Garlic powder (1/4 tsp)
• Instead of Pav Bhaji Masala: Garam masala (1 tsp)
• Instead of Chana Masala Powder: Garam masala
• Instead of Kitchen King Masala Powder: Garam masala
• Instead of Kasuri Methi (Dried Fenugreek Leaves): Fenugreek seeds (1 tsp)
• Instead of Grated Coconut: Shredded coconut
• Instead of Red Chili Sauce: Sriracha (1 tbsp)
• Instead of Tomato Ketchup: Tomato puree (2 tbsp)
• Instead of Black Salt (Kala Namak): Regular salt
• Instead of Oil: Ghee
• Instead of Cumin Seeds: Ground cumin (1 tsp)
• Instead of Whole Spice Mix (large cardamom, small cardamom, cloves, cinnamon, bay leaf, black pepper, nutmeg): Garam masala (1 tsp)
• Instead of Fresh Cilantro (Coriander Leaves): Parsley
• Instead of Bell Pepper (Capsicum): Green peas
• Instead of Boiled Green Peas: Corn kernels
• Instead of Butter: Ghee
• Instead of Pav (Indian Bread Rolls): Burger buns

Equipment Needed

• Blender or Hand Mixer Jar
• Pressure Cooker
• Fine Mesh Sieve
• Large Skillet or Kadai
• Wooden Spoon or Spatula
• Masher
• Ladle
• Knife
• Cutting Board
• Serving Bowl

Critical Steps — Do Not Skip

• Achieving a completely smooth green and red chutney.
• Cooking vegetables until they are soft enough to puree without becoming watery.
• Mashing potatoes to a lump‑free consistency.
• Simmering the bhaji long enough for flavors to meld while preventing it from drying out.
• Finishing with butter for the signature glossy finish.

Chef Tips from the Video

• Toast the whole spice mix (cardamom, cloves, cinnamon, bay leaf, etc.) in a dry pan for 10 seconds before crushing to release deeper aroma.
• Add a pinch of sugar while simmering to balance acidity from tomatoes.
• For extra smoky flavor, finish the bhaji with a quick char on a hot grill before serving.

Troubleshooting

Storage

Refrigerator: Store bhaji in an airtight container for up to 3 days. Reheat gently on stove, adding a splash of water if needed.

Freezer: Freeze in portioned containers for up to 1 month. Thaw overnight in fridge and reheat.

Room temperature: Not recommended; bhaji should be kept refrigerated after cooling.

Make-Ahead Tips

• Both green and red chutneys keep well refrigerated for up to 5 days; make them a day ahead.
• Pureed vegetables can be stored in the fridge and added directly to the bhaji later.
• Masala paste can be prepared in bulk and frozen in ice‑cube trays.

Frequently Asked Questions