pav bhaji recipe hotel style cookingshooking
पाव भाजी होटल जैसी कैसे बनाए - pav bhaji recipe hotel style cookingshooking is a medium Indian recipe that serves 10. 250 calories per serving. Recipe by CookingShooking Hindi on YouTube.
Prep: 20 min | Cook: 40 min | Total: 1 hr 10 min
Cost: $30.53 total, $3.05 per serving
Ingredients
- 200 g Carrots (peeled and cut into large dice)
- 250 g Cauliflower (cut into florets)
- 300 g Cabbage (shredded finely)
- 150 g Green Beans (cut into 1‑inch pieces)
- 150 g Beetroot (peeled and cut into large dice)
- 150 g Peas (fresh or frozen)
- 900 g Potatoes (about 6 medium potatoes, boiled, peeled and mashed)
- 150 g Capsicum (green bell pepper, diced)
- 200 g Onion (2 large onions, finely chopped)
- 15 g Ginger (about 1 tbsp, grated)
- 15 g Garlic (about 1 tbsp, minced)
- 10 g Green Chili (2 green chilies, finely chopped)
- 30 g Spring Onion (½ cup, finely chopped)
- 250 g Tomato (2 large tomatoes, chopped)
- 105 g Unsalted Butter (divided into two portions; melt gradually)
- 45 ml Vegetable Oil (about 3 tbsp, for sautéing)
- 30 g Pav Bhaji Masala (2 tbsp, Badshah brand preferred)
- 5 g Kasuri Methi (2 tsp, dried fenugreek leaves)
- 3 g Red Chili Powder (1 tsp, mild heat)
- 5 g Salt (1 tsp, white salt)
- 30 ml Lemon Juice (2 tbsp, freshly squeezed)
- 8 g Fresh Coriander (2 tbsp, chopped for garnish)
- 1 pinch Food Color (optional) (red or orange, for authentic hotel look)
- 10 pieces Pav Buns (soft Indian dinner rolls)
- 240 ml Water (adjust as needed for desired consistency)
Instructions
Prepare All Vegetables
Wash, peel and cut carrots, cauliflower, cabbage, green beans, beetroot, peas, potatoes, capsicum, onion, ginger, garlic, green chilies, spring onion and tomatoes as described.
Time: PT15M
Pressure Cook Vegetables
Place carrots, cauliflower, cabbage, beans, beetroot and peas in the pressure cooker with 1 cup water and 1 tsp salt. Close the lid and cook on high heat for 3–4 whistles (about 12 minutes).
Time: PT15M
Temperature: high heat
Boil and Mash Potatoes
While the veg cooks, boil the peeled potatoes in a pot until fork‑tender (about 10 minutes). Drain and mash roughly; do not over‑mash.
Time: PT10M
Temperature: medium heat
Lightly Mash Cooked Veg
Release pressure, open the cooker and lightly mash the cooked vegetables with a spoon, keeping a chunky texture.
Time: PT5M
Sauté Capsicum and Onion
Heat 3 tbsp oil in the kadhai over medium flame. Add diced capsicum and chopped onion, stir‑fry for 1–2 minutes until onion becomes translucent.
Time: PT2M
Temperature: medium heat
Add Ginger‑Garlic‑Chili Paste
Add the grated ginger, minced garlic and chopped green chilies. Stir continuously for another 2 minutes.
Time: PT2M
Temperature: medium heat
Add Spring Onion
Stir in the chopped spring onion and cook for 1 minute.
Time: PT1M
Temperature: medium heat
Cook Tomatoes and Salt
Add chopped tomatoes and 1 tsp salt. Cook, stirring occasionally, for 8–10 minutes until tomatoes break down and the oil begins to separate.
Time: PT8M
Temperature: medium heat
Melt First Portion of Butter
Add 50 g of butter to the pan and let it melt, stirring to combine with the tomato base.
Time: PT1M
Temperature: medium heat
Add Spices
Stir in 2 tbsp Pav Bhaji masala, 2 tsp kasuri methi, and 1 tsp red chili powder. Cook for 1 minute, allowing the spices to release their aroma.
Time: PT1M
Temperature: medium heat
Combine All Veg and Simmer
Add the mashed potatoes and the lightly mashed cooked vegetables to the pan. Mix well, then gradually add water (up to 240 ml) to reach a thick‑but‑pourable consistency. Simmer for 7 minutes, stirring occasionally.
Time: PT7M
Temperature: medium heat
Finish with Butter, Lemon & Coriander
Stir in the remaining 55 g butter, lemon juice, and chopped coriander. Mix until butter melts completely.
Time: PT2M
Temperature: low heat
Add Optional Food Color
If desired, sprinkle a pinch of red/orange food color and stir quickly.
Time: PT0M30S
Taste and Adjust
Taste the bhaji and adjust salt, extra Pav Bhaji masala or red chili powder if needed.
Time: PT1M
Toast Pav Buns
Slice each Pav horizontally, spread a thin layer of butter on both sides, and toast on a hot skillet over medium‑high heat until golden brown on each side (about 2 minutes per side).
Time: PT5M
Temperature: medium‑high heat
Serve
Serve the hot bhaji in a bowl, garnish with a small butter pat, a wedge of lemon and extra coriander. Place toasted Pav beside it.
Time: PT1M
Nutrition Facts
- Calories
- 250
- Protein
- 5 g
- Carbohydrates
- 35 g
- Fat
- 10 g
- Fiber
- 6 g
Dietary info: Vegetarian, Can be made vegan by substituting butter with oil or vegan butter
Allergens: Dairy (butter), Gluten (pav buns)
Ingredient Substitutions
- Instead of Carrots: Parsnip
- Instead of Cauliflower: Broccoli
- Instead of Cabbage: Savoy cabbage
- Instead of Green Beans: Snap peas
- Instead of Beetroot: Sweet potato
- Instead of Peas: Edamame
- Instead of Potatoes: Sweet potatoes (will change flavor)
- Instead of Capsicum: Red bell pepper
- Instead of Onion: Shallots
- Instead of Ginger: Ground ginger (¼ tsp)
- Instead of Garlic: Garlic paste (1 tsp)
- Instead of Green Chili: Jalapeño (less heat)
- Instead of Spring Onion: Chives
- Instead of Tomato: Canned crushed tomatoes (½ cup)
- Instead of Unsalted Butter: Ghee (same amount)
- Instead of Vegetable Oil: Canola oil
- Instead of Pav Bhaji Masala: Garam masala (1½ tbsp)
- Instead of Kasuri Methi: Fenugreek seeds (¼ tsp, ground)
- Instead of Red Chili Powder: Paprika (for color only)
- Instead of Salt: Sea salt
- Instead of Lemon Juice: Lime juice
- Instead of Fresh Coriander: Cilantro stems
- Instead of Food Color (optional): Paprika powder (tiny pinch)
- Instead of Pav Buns: Burger buns
Equipment Needed
- Pressure Cooker
- Large Kadhai or Deep Pan
- Skillet or Tawa
- Cutting Board
- Chef Knife
- Mixing Spoon or Spatula
- Ladle
- Grater (optional)
- Measuring Spoons
- Bowl
Critical Steps — Do Not Skip
- Pressure cooking the mixed vegetables to retain texture.
- Lightly mashing the cooked vegetables without turning them into a puree.
- Adding butter in two stages to preserve flavor.
- Toast the Pav on medium‑high heat, not too high or too low.
Chef Tips from the Video
- Use fresh coriander and lemon juice at the end for a bright finish.
- For extra smoky flavor, add a pinch of smoked paprika with the masala.
- If you like a richer bhaji, increase the butter to 150 g total.
Troubleshooting
Bhaji is too thick.
Add a little warm water, 1‑2 tbsp at a time, and stir until desired consistency is reached.
Bhaji is watery.
Simmer uncovered for a few more minutes to reduce excess liquid, or mash a few more potatoes into the mixture.
Pav becomes soggy.
Toast Pav on medium‑high heat just before serving and serve immediately.
Spice level is too mild.
Increase green chili or add an extra ½ tsp red chili powder during the spice step.
Storage
Refrigerator: Store bhaji in an airtight container for up to 3 days.
Freezer: Freeze in portion‑size bags for up to 1 month; reheat gently on stove.
Room temperature: Pav can be kept at room temperature for up to 4 hours, covered.
Make-Ahead Tips
- Prepare the bhaji a day ahead; refrigerate and reheat gently before serving.
- Toast the Pav just before serving to keep them crisp.
Frequently Asked Questions
What is the cultural significance and history of Pav Bhaji in Indian street food culture?
Pav Bhaji originated in Mumbai in the 1850s as a quick, hearty meal for textile mill workers. It became a staple of Indian street food, celebrated for its bold spices, buttery flavor, and the comforting combination of mashed vegetables with soft Pav buns.
What are the traditional regional variations of Pav Bhaji in Maharashtra cuisine?
In Maharashtra, the classic version uses a mix of potatoes, peas, cauliflower, and carrots. Coastal variants add coconut or kokum for tang, while some regions sprinkle cheese on top. The hotel‑style version often uses extra butter and a richer masala blend.
How is Pav Bhaji traditionally served in Mumbai street stalls?
Street vendors serve Pav Bhaji in a shallow metal bowl, topped with a generous pat of butter, chopped coriander, and a wedge of lemon. The Pav buns are butter‑toasted on a griddle and placed beside the bhaji for scooping.
During which Indian festivals or celebrations is Pav Bhaji commonly enjoyed?
Pav Bhaji is popular at monsoon gatherings, weekend family brunches, and informal celebrations like birthdays or office parties. Its quick preparation and crowd‑pleasing flavor make it a go‑to dish for festive evenings across Maharashtra.
What makes Pav Bhaji special in the broader Indian cuisine tradition?
Pav Bhaji showcases the Indian tradition of blending multiple vegetables into a single, spice‑rich dish, emphasizing balance of texture, heat, and buttery richness. It reflects the Indian love for comfort food that can be eaten with hands, embodying both street‑food vibrancy and home‑cooked warmth.
What are the authentic traditional ingredients for Pav Bhaji versus acceptable substitutes?
Traditional Pav Bhaji uses fresh potatoes, peas, cauliflower, carrots, capsicum, tomatoes, butter, and Pav Bhaji masala. Acceptable substitutes include frozen peas, canned tomatoes, ghee for butter, and any mixed‑vegetable blend if fresh produce is unavailable.
What other Maharashtrian dishes pair well with Pav Bhaji?
Pav Bhaji pairs beautifully with a side of fresh cucumber‑onion salad, a bowl of sweet corn soup, or a serving of Misal Pav for a hearty Maharashtrian feast.
What are the most common mistakes to avoid when making Hotel Style Pav Bhaji at home?
Common mistakes include over‑mashing the cooked vegetables, which makes the bhaji lose its chunky texture, adding too much water which thins the gravy, and using too much butter early which can mute the spices. Follow the step‑by‑step timing to retain flavor and texture.
Why does this Hotel Style Pav Bhaji recipe use a pressure cooker for the vegetables instead of regular boiling?
The pressure cooker softens the vegetables quickly while preserving their natural sweetness and nutrients, allowing a short cooking time and a richer, more concentrated flavor compared to long simmering.
Can I make Hotel Style Pav Bhaji ahead of time and how should I store it?
Yes, you can prepare the bhaji a day ahead. Cool it to room temperature, then refrigerate in an airtight container for up to 3 days. Reheat gently on the stove, adding a splash of water if it thickens too much.
What texture and appearance should I look for when making Hotel Style Pav Bhaji?
The bhaji should be thick yet pourable, with visible chunks of vegetables and potatoes. The surface should have a slight sheen from butter, and the color should be a warm orange‑red without looking overly glossy.
How do I know when the Hotel Style Pav Bhaji is done cooking?
When the vegetables are fully softened, the oil separates from the tomato‑masala base, and the mixture holds together when stirred, the bhaji is ready. A final taste for seasoning confirms completion.
What does the YouTube channel CookingShooking Hindi specialize in?
The YouTube channel CookingShooking Hindi specializes in Hindi‑language home‑cooking tutorials, focusing on Indian comfort foods, street‑food recreations, and practical tips for everyday cooks.
How does the YouTube channel CookingShooking Hindi's approach to Indian street‑food cooking differ from other Indian cooking channels?
CookingShooking Hindi emphasizes minimal ingredient lists, step‑by‑step visual explanations in Hindi, and often shares personal tweaks (like reduced oil) to make street‑food recipes healthier for home kitchens, setting it apart from channels that replicate restaurant exactness.
Last updated: August 25, 2026
