Pav Bhaji Recipe

Ingredients

• 4 medium Potatoes (peeled and cubed)
• 1 small head Cauliflower (cut into florets)
• 1 cup Green Peas (frozen, thawed)
• 1 small Beetroot (boiled, peeled and diced (optional for color))
• 4 large Tomatoes (pureed)
• 1 large Onion (finely chopped)
• 4 tablespoons Unsalted Butter (divided; use extra for serving)
• 8 pieces Pav (Indian bread rolls) (soft buns, sliced horizontally for toasting)
• 2 tablespoons Pav Bhaji Masala (homemade blend of coriander seed, cumin, fennel, black pepper, cinnamon, cloves, bay leaf, dry mango powder)
• 2 tablespoons Kashmiri Red Chili Paste (homemade for bright red color, mild heat)
• 1 tablespoon Garlic Paste (fresh garlic blended with a little water)
• 1 teaspoon Green Chili Paste (optional for extra heat)
• 1 teaspoon Salt (or to taste)
• 1 tablespoon Lemon Juice (freshly squeezed)
• 2 tablespoons Fresh Coriander Leaves (chopped for garnish)
• 1.5 cups Water (adjust for desired consistency)

Instructions

1. Prepare Homemade Pav Bhaji Masala

   Toast coriander seeds, cumin seeds, fennel seeds, black peppercorns, cinnamon stick, cloves, and bay leaf in a dry pan for 2 minutes. Grind to a fine powder, then mix in dry mango powder and store in an airtight jar.

   Time: PT10M

2. Make Kashmiri Red Chili Paste

   Soak 2 tbsp Kashmiri red chilies in warm water for 10 minutes, drain, then blend with 1 tbsp oil and a pinch of salt until smooth.

   Time: PT5M

3. Make Garlic Paste

   Peel 6 garlic cloves, add 1 tsp water and blend to a smooth paste.

   Time: PT5M

4. Make Green Chili Paste (Optional)

   Blend 2 green chilies with 1 tsp water until smooth.

   Time: PT5M

5. Boil Vegetables Separately

   Pressure‑cook the cubed potatoes for 2 whistles (≈8 minutes). In a separate pot, boil cauliflower florets, peas, and diced beetroot with a pinch of salt and ¼ tsp turmeric for 10‑12 minutes until tender.

   Time: PT20M

6. Prepare Fresh Ingredients

   Finely chop the onion, puree the tomatoes, and roughly chop coriander leaves.

   Time: PT5M

7. Sauté Onion

   Heat 2 tbsp butter in the large pan over medium heat. Add chopped onion and sauté until golden brown, about 3 minutes.

   Time: PT3M

   Temperature: Medium heat

8. Add Tomato Puree

   Stir in the tomato puree, cook for 5 minutes until the raw smell disappears and oil begins to separate.

   Time: PT5M

   Temperature: Medium heat

9. Combine Vegetables and Masala

   Add the boiled potatoes, cauliflower, peas, and beetroot to the pan. Sprinkle Pav Bhaji masala, Kashmiri red chili paste, garlic paste, green chili paste (if using), and salt. Mix well.

   Time: PT2M

10. Mash and Simmer

    Using the masher, crush the vegetables while adding water gradually. Simmer on low‑medium heat for 15 minutes, stirring occasionally, until the bhaji reaches a thick yet pourable consistency.

    Time: PT15M

    Temperature: Low‑medium heat

11. Finish with Butter and Lemon

    Stir in the remaining 2 tbsp butter and lemon juice. Cook for another 3 minutes, then garnish with chopped coriander.

    Time: PT3M

    Temperature: Low heat

12. Prepare Garlic Chutney

    Blend the remaining garlic paste with 1 tsp lemon juice, a pinch of salt, and 1 tsp water to a smooth consistency.

    Time: PT5M

13. Toast Pav

    Heat the tawa over medium heat, spread a thin layer of butter on each side of the pav, and toast for 2‑3 minutes until golden and slightly crisp.

    Time: PT5M

    Temperature: Medium heat

14. Serve

    Place a generous ladle of hot bhaji in a serving bowl, top with a dollop of butter, garnish with coriander, and serve alongside butter‑toasted pav and garlic chutney.

    Time: PT2M

Nutrition Facts

Calories

350

Protein

8 g

Carbohydrates

55 g

Fat

12 g

Fiber

6 g

Ingredient Substitutions

• Instead of Potatoes: Sweet potatoes
• Instead of Cauliflower: Broccoli
• Instead of Green Peas: Fresh peas
• Instead of Beetroot: Carrot
• Instead of Tomatoes: Canned crushed tomatoes
• Instead of Unsalted Butter: Ghee, Plant‑based butter
• Instead of Pav (Indian bread rolls): Burger buns
• Instead of Pav Bhaji Masala: Store‑bought Pav Bhaji masala
• Instead of Kashmiri Red Chili Paste: Paprika + a pinch of cayenne
• Instead of Garlic Paste: Minced garlic
• Instead of Green Chili Paste: Finely chopped green chilies
• Instead of Lemon Juice: Amchur (dry mango powder)
• Instead of Fresh Coriander Leaves: Parsley

Equipment Needed

• Large Heavy‑Bottomed Pan (Kadhai)
• Pressure Cooker
• Saucepan
• Blender or Food Processor
• Masher (Potato masher)
• Spatula or Wooden Spoon
• Cutting Board
• Chef’s Knife
• Tawa or Flat Skillet
• Serving Bowl

Critical Steps — Do Not Skip

• Boiling potatoes in a pressure cooker while boiling cauliflower, peas, and beetroot separately.
• Using Kashmiri red chili paste for authentic bright color without artificial dyes.
• Mashing the vegetables while simmering to achieve the signature smooth yet slightly chunky texture.
• Finishing the bhaji with butter and lemon juice for richness and freshness.

Chef Tips from the Video

• Use a mix of butter and a splash of oil for sautéing; this prevents the butter from burning.
• For extra smoky flavor, briefly char the onion before adding tomatoes.
• Garnish with a thin slice of butter on top of the bhaji just before serving for that classic street‑food shine.
• Serve with a wedge of lemon on the side for an extra burst of acidity.

Troubleshooting

Storage

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

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

Room temperature: Pav is best served fresh; store toasted pav in a paper bag for up to 4 hours.

Make-Ahead Tips

• Homemade Pav Bhaji masala and Kashmiri chili paste can be prepared in advance and stored in the fridge for up to 2 months.
• Garlic chutney keeps well refrigerated for 5‑7 days.
• Bhaji flavors improve after resting for 30 minutes; reheat gently before serving.

Frequently Asked Questions