Pav Bhaji Recipe

Ingredients

• 2 tablespoons Vegetable Oil (for shallow frying vegetables)
• 4 tablespoons Unsalted Butter (2 tbsp for tempering, 2 tbsp for finishing)
• 0.5 teaspoon Cumin Seeds (whole seeds, added at start)
• 3 medium Potatoes (peeled and diced into 1‑cm cubes)
• 1 medium Carrot (peeled and diced)
• 1 small Beetroot (peeled and diced (adds vibrant color))
• 1 cup Green Peas (frozen or fresh)
• 1 large Onion (finely chopped)
• 1 medium Bell Pepper (Capsicum) (green, diced)
• 6 pieces Garlic Cloves (peeled, used for paste)
• 1 teaspoon Kashmiri Red Chili Powder (mild, adds color)
• 0.5 teaspoon Red Chili Powder (for heat)
• 0.25 teaspoon Turmeric Powder
• 1 teaspoon Coriander Powder
• 1 teaspoon Cumin Powder
• 1 teaspoon Kasuri Methi (Dried Fenugreek Leaves) (crushed)
• 2 teaspoons Pav Bhaji Masala (store‑bought blend)
• 2 large Tomatoes (chopped)
• 1 teaspoon Salt (adjust to taste)
• 2 cups Water (cold or warm)
• 2 tablespoons Fresh Cilantro (chopped, for garnish)
• 8 pieces Pav (Indian Bread Rolls) (split horizontally, toasted with butter)

Instructions

1. Prepare the Garlic‑Kashmiri Chili Paste

   Soak the Kashmiri red chilies in warm water for 30 minutes, then blend with garlic cloves and a splash of water to a smooth paste.

   Time: PT10M

2. Shallow‑Fry the Vegetables

   Heat 1 tbsp oil in the kadhai over medium flame. Add cumin seeds and let them sizzle. Add diced potatoes, carrot, beetroot, and green peas. Shallow‑fry for 5‑6 minutes, stirring occasionally, until the vegetables start to turn golden.

   Time: PT6M

   Temperature: Medium

3. Add Tomatoes and Seasonings

   Add chopped tomatoes, salt, turmeric, red chili powder, and half tsp Kashmiri chili powder to the pan. Cook for 3‑4 minutes until the tomatoes soften and oil begins to separate.

   Time: PT4M

   Temperature: Medium

4. Pressure‑Cook the Bhaji Base

   Transfer the sautéed vegetables to the pressure cooker. Add 2 cups water, the remaining half tsp Kashmiri chili powder, and the prepared garlic‑chili paste. Close the lid and cook on medium‑high flame for 2 whistles (about 8 minutes).

   Time: PT10M

   Temperature: Medium‑High

5. Mash the Cooked Vegetables

   Release pressure safely, open the cooker, and mash the vegetables with a masher until a coarse‑smooth consistency is achieved. Add a splash of water if the mixture looks too thick.

   Time: PT5M

6. Temper the Bhaji

   In the same kadhai, heat 1 tbsp butter and 1 tbsp oil over high flame. Add chopped onion and bell pepper; sauté until translucent (2‑3 minutes). Stir in coriander powder, cumin powder, kasuri methi, and pav bhaji masala. Cook for another minute.

   Time: PT5M

   Temperature: High

7. Combine and Simmer

   Add the mashed vegetable mixture to the tempered spices. Mix well, adjust salt, and let it simmer on low flame for 5‑7 minutes, mashing intermittently to achieve a silky texture.

   Time: PT7M

   Temperature: Low

8. Finish with Butter and Herbs

   Stir in the remaining 2 tbsp butter and chopped cilantro. Turn off the heat.

   Time: PT2M

9. Toast the Pav

   Slice each pav horizontally. Heat a skillet over medium flame, add a little butter, and toast the pav halves until golden and crisp on both sides.

   Time: PT5M

   Temperature: Medium

10. Serve

    Serve the hot bhaji in a bowl, topped with a dollop of butter and a sprinkle of cilantro. Accompany with the toasted pav, lemon wedges, and optional chopped onions.

    Time: PT2M

Nutrition Facts

Calories

350

Protein

8 g

Carbohydrates

55 g

Fat

12 g

Fiber

8 g

Ingredient Substitutions

• Instead of Vegetable Oil: canola oil, sunflower oil
• Instead of Unsalted Butter: ghee (for richer flavor)
• Instead of Cumin Seeds: ground cumin (use ¼ tsp)
• Instead of Potatoes: sweet potatoes (will change flavor)
• Instead of Carrot: parsnip
• Instead of Beetroot: red bell pepper (for color only)
• Instead of Green Peas: edamame
• Instead of Onion: shallots
• Instead of Bell Pepper (Capsicum): red bell pepper
• Instead of Garlic Cloves: garlic paste (1 tsp)
• Instead of Kashmiri Red Chili Powder: regular red chili powder (½ tsp)
• Instead of Red Chili Powder: cayenne pepper
• Instead of Kasuri Methi (Dried Fenugreek Leaves): fenugreek seeds (½ tsp, ground)
• Instead of Pav Bhaji Masala: homemade blend of coriander, cumin, fennel, black pepper
• Instead of Tomatoes: canned crushed tomatoes (1 cup)
• Instead of Salt: sea salt
• Instead of Fresh Cilantro: parsley
• Instead of Pav (Indian Bread Rolls): soft dinner rolls

Equipment Needed

• Pressure Cooker
• Kadhai or Deep Skillet
• Wooden Spatula
• Vegetable Masher
• Knife
• Cutting Board
• Small Bowl
• Grater or Blender (optional)

Critical Steps — Do Not Skip

• Shallow‑frying vegetables to remove raw taste
• Preparing the garlic‑Kashmiri chili paste
• Pressure cooking to soften vegetables quickly
• Mashing to achieve the right consistency
• Tempering with butter, onions, and spices

Chef Tips from the Video

• Use fresh, high‑quality pav bhaji masala for authentic flavor.
• A dash of lemon juice at the end brightens the dish.
• For extra richness, crumble a small piece of fresh cheese (paneer) into the bhaji while simmering.

Troubleshooting

Storage

Refrigerator: Store bhaji in an airtight container for up to 3 days. Reheat on stove with a splash of water.

Freezer: Freeze in portion‑size bags for up to 1 month. Thaw overnight and reheat.

Room temperature: Do not keep at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the garlic‑Kashmiri chili paste a day ahead and refrigerate.
• Cook and mash the vegetables, then store the bhaji base in the fridge; reheat and finish tempering before serving.
• Pav can be toasted just before serving for maximum crispness.

Frequently Asked Questions