How To Make Pav Bhaji Recipe

Ingredients

• 4 medium Potatoes (peeled and roughly cut)
• 1 cup Green Peas (frozen or fresh)
• 2 large Tomatoes (chopped)
• 1 large Onion (thinly sliced)
• 1 medium Capsicum (green bell pepper, diced)
• 4 tablespoons Butter (unsalted, divided)
• 1 teaspoon Cumin Seeds
• 1 teaspoon Garlic Paste
• 1 teaspoon Chili Powder
• ½ teaspoon Turmeric Powder
• 1 teaspoon Garam Masala
• to taste Salt
• 2 cups Water (for boiling and adjusting consistency)
• a few drops Food‑grade Red Color (optional, for street‑style appearance)
• 8 pieces Pav (Indian Bread Rolls) (split horizontally)
• 2 tablespoons Fresh Cilantro (chopped, for garnish)

Instructions

1. Boil potatoes, peas and tomatoes

   Add the peeled, roughly cut potatoes, peas, chopped tomatoes, 1 cup water and a pinch of salt to a large pot. Cover and cook over medium heat for 15‑20 minutes until the vegetables are fork‑tender.

   Time: PT20M

2. Mash the boiled vegetables

   Drain any remaining water. Using a potato masher, mash the potatoes, peas and tomatoes together, adding a splash of water if needed to achieve a smooth, slightly chunky consistency.

   Time: PT5M

3. Sauté onions and aromatics

   In the same pan, melt 2 Tbsp butter over medium heat. Add sliced onion, cumin seeds, garlic paste and chili powder. Stir and cook until the onion turns translucent, about 5 minutes.

   Time: PT5M

4. Add capsicum and ground spices

   Add the diced capsicum, turmeric powder and garam masala to the pan. Stir‑fry for 2‑3 minutes until the capsicum softens and the spices become fragrant.

   Time: PT3M

5. Combine mash with sautéed mixture

   Add the mashed vegetable pulp to the pan. Mix thoroughly, then drizzle a few drops of red food color if desired. Taste and adjust salt, adding a little water to reach a creamy consistency.

   Time: PT5M

6. Pressure‑cook the bhaji (optional)

   Transfer the bhaji to a pressure cooker, seal and cook on high pressure for 2‑3 whistles. Allow the pressure to release naturally, then open.

   Time: PT10M

7. Simmer the bhaji

   Return the bhaji to the pan (or keep in the pressure cooker) and simmer on low heat for 5 minutes, stirring occasionally, to let the flavors meld.

   Time: PT5M

8. Butter and toast the pav

   Slice each pav horizontally. Generously spread the remaining 2 Tbsp butter on both cut sides. Heat a griddle or tawa over medium‑high heat and toast the pav until golden brown on both sides, about 2‑3 minutes per side.

   Time: PT5M

9. Serve

   Transfer the hot bhaji to a serving bowl, garnish with a dollop of butter and chopped cilantro if desired. Serve immediately with the toasted pav.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

8 g

Carbohydrates

45 g

Fat

12 g

Fiber

5 g