Pav Bhaji Recipe

Ingredients

• 3 large Potatoes (peeled and cut into chunks)
• 3 medium Carrots (chopped)
• 1 cup Green Peas (fresh or frozen)
• 1 small Cauliflower (cut into small florets)
• 1.25 teaspoon Salt (quarter tsp for veg, 1 tsp for masala)
• 4.25 teaspoon Turmeric Powder (quarter tsp for veg, 4 tsp for masala)
• 3 teaspoon Kashmiri Red Chilli Powder (1 tsp for veg, 2 tsp for masala)
• 100 grams Unsalted Butter (softened, divided (100g for masala, extra for toasting))
• 2 tablespoon Vegetable Oil (neutral oil)
• 1 teaspoon Cumin Seeds
• 3 large Onions (finely chopped)
• 3 large Green Chillies (chopped)
• 2 teaspoon Ginger‑Garlic Paste
• 5 medium Tomatoes (finely chopped)
• 4 teaspoon Pav Bhaji Masala Powder
• 1 large Capsicum (finely chopped, any color)
• 2.5 cup Water (2 cups for pressure cooking, 0.5 cup for masala)
• 4 pieces Pav Buns (soft Indian bread rolls)
• 20 grams Butter (for toasting) (softened)

Instructions

1. Prep all vegetables

   Wash, peel and cut the potatoes into chunks; chop carrots; measure 1 cup peas; break cauliflower into small florets; finely chop onions, green chillies, tomatoes and capsicum.

   Time: PT10M

2. Pressure‑cook the vegetables

   Add potatoes, carrots, peas, cauliflower, ¼ tsp salt, ¼ tsp turmeric, 1 tsp Kashmiri red chilli powder and 2 cups water to the pressure cooker. Close the lid and cook on medium flame for 4‑5 whistles.

   Time: PT15M

3. Mash the cooked vegetables

   Release pressure safely, open the cooker and mash the vegetables with a potato masher until smooth. Set aside.

   Time: PT5M

4. Heat butter, oil and temper spices

   Place the large skillet on high heat, add 100 g butter and 2 Tbsp oil. When butter melts, add 1 tsp cumin seeds and let them sizzle.

   Time: PT3M

   Temperature: high

5. Sauté onions

   Add the chopped onions to the skillet and sauté, stirring frequently, until they turn golden brown.

   Time: PT5M

   Temperature: medium

6. Add chillies and ginger‑garlic paste

   Stir in the chopped green chillies and 2 tsp ginger‑garlic paste. Cook for 2‑3 minutes until the raw aroma disappears.

   Time: PT3M

   Temperature: medium

7. Cook tomatoes

   Add the finely chopped tomatoes and cook, stirring, until they soften and oil begins to separate.

   Time: PT3M

   Temperature: medium

8. Add spice powders

   Stir in 1 tsp salt, 4 tsp turmeric, 2 tsp Kashmiri red chilli powder and 4 tsp pav bhaji masala powder. Mix well and cook for 1‑2 minutes.

   Time: PT2M

   Temperature: medium

9. Add capsicum

   Add the finely chopped capsicum and sauté for 2‑3 minutes until slightly softened.

   Time: PT3M

   Temperature: medium

10. Combine mashed vegetables and simmer

    Add the previously mashed vegetables to the skillet, pour in ½ cup water, and mix thoroughly. Mash again directly in the pan to blend everything. Let it simmer for 5 minutes.

    Time: PT5M

    Temperature: medium

11. Final seasoning check

    Taste the bhaji and adjust salt or extra chilli powder if required. Keep the bhaji hot.

    Time: PT2M

12. Toast the pav buns

    Slice the pav buns horizontally, spread a thin layer of softened butter on each cut side, and toast on a clean tawa or skillet over medium heat until golden brown on both sides.

    Time: PT5M

    Temperature: medium

13. Serve

    Place a generous ladle of hot bhaji on a plate, top with a dollop of butter if desired, and serve with the toasted pav buns, lemon wedges and chopped coriander.

    Time: PT1M

Nutrition Facts

Calories

350

Protein

8 g

Carbohydrates

55 g

Fat

12 g

Fiber

8 g