Secret Pav-bhaji Recipe

Ingredients

• 6 tablespoons Unsalted Butter (Amul butter preferred; divided (4 tbsp for bhaji, 2 tbsp for toasting pav))
• 1 teaspoon Cumin Seeds (Whole seeds)
• 2 medium Onion (Finely chopped, about 200 g)
• 1 tablespoon Ginger Paste (Freshly grated ginger blended with a little water)
• 4 medium Tomatoes (Fresh, pureed; reserve the liquid as tomato water)
• 1 cup Green Peas (Frozen or fresh, thawed)
• 1 medium Eggplant (Brinjal) (Skin removed, diced and shallow‑fried in butter, then mashed)
• 1 cup Cauliflower Florets (Boiled until soft)
• 2 medium Potatoes (Boiled, peeled and mashed (about 300 g))
• 1 teaspoon Red Chili Powder (Adjust to taste)
• to taste Salt
• 1 cup Water (Tomato Water) (Reserved liquid from pureed tomatoes)
• 8 Pav (Indian Bread Rolls) (Soft buns, sliced horizontally)

Instructions

1. Prepare Vegetables

   Finely chop the onions, grate the ginger to make a paste, puree the tomatoes and set aside the liquid. Boil the potatoes, cauliflower florets, and peas until tender. Fry the diced eggplant in 2 Tbsp butter until golden, then mash it.

   Time: PT15M

2. Temper Butter and Sauté Aromatics

   In the large pot, melt 2 Tbsp butter over medium heat. Add cumin seeds and let them sizzle for 10 seconds, then add the chopped onions. Sauté until onions turn translucent and lightly golden.

   Time: PT5M

   Temperature: Medium heat

3. Add Ginger and Tomatoes

   Stir in the ginger paste and cook for 1 minute. Add the pureed tomatoes and the reserved tomato water. Cook, stirring occasionally, until the mixture thickens and the raw tomato smell disappears.

   Time: PT5M

   Temperature: Medium heat

4. Incorporate Spices and Boiled Veggies

   Add chili powder and salt. Then add the boiled peas, mashed eggplant, mashed potatoes, and cauliflower. Mix well.

   Time: PT3M

5. Simmer the Bhaji

   Add an additional ½ cup water if the mixture looks too thick. Reduce heat to low, cover, and let the bhaji simmer for 10‑12 minutes, stirring every few minutes. Use the masher to achieve a coarse‑smooth texture.

   Time: PT12M

   Temperature: Low heat

6. Finish with Butter

   Stir in the remaining 2 Tbsp butter just before turning off the heat. Let it melt completely for a glossy finish.

   Time: PT2M

7. Toast the Pav

   Heat a separate skillet over medium heat. Slice each pav horizontally, spread a thin layer of butter on the cut sides, and toast until golden brown on both sides.

   Time: PT5M

   Temperature: Medium heat

8. Serve

   Transfer the hot bhaji to a serving bowl, garnish with a small pat of butter if desired, and serve with the butter‑toasted pav on the side.

   Time: PT3M

Nutrition Facts

Calories

350

Protein

8 g

Carbohydrates

45 g

Fat

12 g

Fiber

6 g

Ingredient Substitutions

• Instead of Unsalted Butter: Ghee, Margarine
• Instead of Cumin Seeds: Cumin powder (½ tsp)
• Instead of Onion: Shallots (same amount)
• Instead of Ginger Paste: Ginger garlic paste (½ tbsp)
• Instead of Tomatoes: Canned crushed tomatoes (1 cup)
• Instead of Green Peas: Edamame (same amount)
• Instead of Eggplant (Brinjal): Zucchini (same amount)
• Instead of Cauliflower Florets: Broccoli florets (same amount)
• Instead of Potatoes: Sweet potatoes (same amount)
• Instead of Red Chili Powder: Paprika (for milder heat)
• Instead of Salt: Sea salt, Kosher salt
• Instead of Water (Tomato Water): Vegetable broth (low‑salt)
• Instead of Pav (Indian Bread Rolls): Burger buns, soft dinner rolls

Equipment Needed

• Large Heavy‑Bottomed Pot
• Frying Pan
• Wooden Spoon
• Masher or Potato Masher
• Blender or Hand‑Held Immersion Blender (optional)
• Measuring Cups and Spoons
• Serving Bowl
• Tongs (optional)

Critical Steps — Do Not Skip

• Frying the eggplant in butter until golden.
• Tempering cumin seeds in butter before adding onions.
• Simmering the bhaji long enough for flavors to meld while maintaining a slightly loose consistency.

Chef Tips from the Video

• Using only butter gives the bhaji a richer, authentic street‑food flavor.
• Mash the vegetables directly in the pot to save washing extra bowls.
• Finish with a dollop of butter on top just before serving for extra gloss.

Troubleshooting

Storage

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

Freezer: Not recommended; texture changes after freezing.

Room temperature: Pav can be kept at room temperature for up to 2 hours; discard if left longer.

Make-Ahead Tips

• Boil and mash the potatoes, cauliflower, and peas a day ahead; store refrigerated.
• Puree the tomatoes and keep the liquid separate; combine when ready to cook.

Frequently Asked Questions