बाजार जैसी मज़ेदार पाव भाजी आसान तरीके से
बाजार जैसी मज़ेदार पाव भाजी आसान तरीके से is a medium Indian recipe that serves 4. 350 calories per serving. Recipe by Kabita's Kitchen on YouTube.
Prep: 12 min | Cook: 48 min | Total: 1 hr 10 min
Cost: $5.94 total, $1.48 per serving
Ingredients
- 2 pieces Potatoes (peeled and quartered)
- 1 cup Cauliflower (cut into small florets)
- 0.5 cup Carrot (diced)
- 0.25 cup Green Peas (frozen or fresh)
- 0.5 cup Bell Pepper (any colour, diced)
- 1 cup Water (for pressure cooking)
- 1 tsp Salt (adjust to taste)
- 3 tbsp Vegetable Oil (neutral oil)
- 4 tbsp Unsalted Butter (divided; for cooking and finishing)
- 1 tbsp Garlic (freshly grated)
- 1 tsp Ginger (freshly grated)
- 1 tbsp Green Chilies (finely chopped; adjust heat)
- 1 cup Onion (finely chopped)
- 1 cup Tomato (chopped)
- 0.25 cup Beetroot (freshly grated)
- 0.5 tsp Turmeric Powder (ground)
- 2 tbsp Pav Bhaji Masala (store‑bought blend)
- 1 tsp Kashmiri Red Chili Powder (mild colour, not too hot)
- 1 cup Water (for adjusting thickness)
- 0.25 cup Fresh Coriander Leaves (chopped)
- 4 pieces Pav (Indian Bread Rolls) (split horizontally)
- 4 pieces Lemon (cut into wedges for serving)
- 1 small Onion (for garnish) (finely chopped, served on side)
Instructions
Prepare Vegetables
Wash, peel and quarter the potatoes. Cut cauliflower into small florets. Dice carrot, bell pepper, and measure peas. Grate beetroot, chop onion, tomato, garlic, ginger, green chilies, and coriander leaves. Keep everything ready in separate bowls.
Time: PT10M
Pressure Cook Vegetables
Add the potatoes, cauliflower, carrot, peas, and bell pepper to the pressure cooker. Pour in 1 cup water and add 1 tsp salt. Close the lid and cook on medium flame for 2–3 whistles (about 10 minutes).
Time: PT10M
Temperature: medium flame
Mash Cooked Vegetables
Allow the cooker to cool naturally, then open. Transfer the vegetables to a large bowl and mash with a potato masher until mostly smooth, leaving a few small chunks for texture.
Time: PT5M
Sauté Aromatics
Heat a large skillet over medium flame. Add 3 tbsp oil and 1 tbsp butter. Once butter melts, add grated garlic, ginger and chopped green chilies. Stir for about 2 minutes until fragrant and lightly golden.
Time: PT2M
Temperature: medium flame
Cook Onions
Add 1 cup finely chopped onion to the skillet. Sauté on low flame for 4–5 minutes, stirring occasionally, until the onion turns soft and golden brown.
Time: PT5M
Temperature: low flame
Add Tomatoes and Beetroot
Stir in 1 cup chopped tomato, ¼ cup grated beetroot and a pinch of salt. Cook on low flame for 4–5 minutes, covering the pan, until the tomatoes break down and the beetroot releases its colour.
Time: PT5M
Temperature: low flame
Incorporate Spices
Add ½ tsp turmeric, 2 tbsp pav bhaji masala and 1 tsp Kashmiri red chili powder. Mix well, add a splash of water to prevent the spices from sticking, and cook for 3 minutes on low flame.
Time: PT3M
Temperature: low flame
Combine Mashed Veggies
Add the previously mashed vegetables to the skillet. Mix thoroughly, adjust salt if needed, cover and simmer for 3 minutes on low flame.
Time: PT3M
Temperature: low flame
Adjust Thickness
Pour in 1 cup hot water to achieve the desired consistency. Continue cooking on low flame for 8 minutes, stirring occasionally.
Time: PT8M
Temperature: low flame
Finish with Butter and Coriander
Turn off the heat. Stir in chopped coriander leaves and the remaining 3 tbsp butter. Cover the pan and let it rest for 2 minutes so the butter melts completely.
Time: PT2M
Toast the Pav
Heat a tawa or flat skillet. Melt a little butter, sprinkle a pinch of pav bhaji masala, a dash of Kashmiri chili powder and some chopped coriander. Slice each pav horizontally, press lightly, and place on the tawa. Toast both sides until golden and slightly crisp.
Time: PT5M
Temperature: medium flame
Serve
Place a generous serving of bhaji in a bowl, top with a dollop of butter, and serve with toasted pav, chopped raw onion and lemon wedges on the side.
Time: PT2M
Nutrition Facts
- Calories
- 350
- Protein
- 8 g
- Carbohydrates
- 55 g
- Fat
- 12 g
- Fiber
- 8 g
Dietary info: Vegetarian
Allergens: Dairy, Gluten
Ingredient Substitutions
- Instead of Potatoes: Sweet potatoes
- Instead of Cauliflower: Broccoli
- Instead of Vegetable Oil: Canola oil, Sunflower oil
- Instead of Unsalted Butter: Ghee
- Instead of Green Chilies: Jalapeño, Serrano
- Instead of Tomato: Canned crushed tomatoes
- Instead of Beetroot: Carrot (for colour, less vibrant)
- Instead of Pav Bhaji Masala: Garam masala + extra spices
- Instead of Kashmiri Red Chili Powder: Paprika
- Instead of Fresh Coriander Leaves: Cilantro stems
- Instead of Pav (Indian Bread Rolls): Burger buns
Equipment Needed
- Pressure Cooker
- Potato Masher
- Large Skillet
- Tawa (Flat Griddle)
- Cutting Board
- Chef's Knife
- Measuring Cups
- Measuring Spoons
- Spatula or Wooden Spoon
- Serving Bowl (optional)
- Plate (optional)
Critical Steps — Do Not Skip
- Pressure cooking the mixed vegetables until soft.
- Mashing the vegetables without over‑processing.
- Sautéing garlic, ginger and green chilies until fragrant.
- Adding grated beetroot for natural colour.
- Simmering with water to achieve the right consistency.
- Finishing with generous butter and fresh coriander.
- Toasting pav with butter and spices for extra flavour.
Chef Tips from the Video
- Use fresh unsalted butter for the richest flavour.
- Kashmiri red chili powder gives colour without overwhelming heat.
- Toast the pav with a pinch of pav bhaji masala for an extra flavour boost.
- Add a squeeze of lemon just before serving to brighten the dish.
Troubleshooting
Bhaji is too watery.
Simmer uncovered on low flame until excess liquid evaporates, or add a few more mashed potatoes to thicken.
Bhaji is too thick.
Add hot water a tablespoon at a time, stirring until the desired consistency is reached.
Spices taste raw.
Cook the spice mixture a little longer before adding the mashed vegetables; ensure the oil is hot enough.
Beetroot colour is faint.
Grate the beetroot finer and cook a minute longer; you can add a second ¼ cup if deeper colour is desired.
Storage
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Freeze in portion‑sized bags for up to 1 month; thaw and reheat gently.
Room temperature: Not recommended; bhaji should be kept refrigerated after cooking.
Make-Ahead Tips
- Cook and mash the vegetables a day ahead; store in fridge and reheat with a splash of water.
- The bhaji tastes better after resting for a few hours as flavors meld.
Frequently Asked Questions
What is the cultural significance and history of Pav Bhaji in Indian street food culture?
Pav Bhaji originated in Mumbai in the 1850s as a quick, hearty meal for textile mill workers. It became a staple of Indian street food, celebrated for its rich vegetable mash served with soft buttered pav, embodying the city's fast‑paced, flavorful culinary spirit.
What are the traditional regional variations of Pav Bhaji in Indian cuisine?
While the classic Mumbai version uses a blend of mixed vegetables, other regions add paneer, corn, or mushroom. In Pune, a spicier version with extra chili is common, and in Delhi you may find a tangier twist with added amchur (dry mango powder).
How is authentic Pav Bhaji traditionally served in Maharashtra?
Authentic Pav Bhaji is served hot in a shallow bowl, topped with a generous pat of butter, accompanied by toasted pav, finely chopped raw onion, and a wedge of lemon. It is eaten by spreading the bhaji on the pav and taking a bite.
What occasions or celebrations is Pav Bhaji traditionally associated with in Indian culture?
Pav Bhaji is a popular snack for monsoon evenings, late‑night gatherings, and street‑food festivals. It is also served at family get‑togethers and as a comfort food during celebrations like Diwali or Navratri when guests arrive late.
What makes Pav Bhaji special or unique in Indian street food cuisine?
Pav Bhaji stands out for its buttery, smoky flavour, the vibrant red colour from beetroot (or food colour), and the combination of a thick vegetable mash with soft, toasted pav. Its quick preparation and bold spices capture the essence of Indian street‑food indulgence.
What are the authentic traditional ingredients for Pav Bhaji versus acceptable substitutes?
Traditional Pav Bhaji uses potatoes, cauliflower, carrots, peas, bell pepper, tomatoes, butter, and a special Pav Bhaji masala. Acceptable substitutes include sweet potatoes for potatoes, broccoli for cauliflower, and ghee instead of butter, while maintaining the overall flavour profile.
What other Indian dishes pair well with Pav Bhaji?
Pav Bhaji pairs nicely with a side of fresh cucumber raita, a simple salad of sliced onions and tomatoes, or a serving of spicy pickles. For a fuller meal, serve it alongside a bowl of clear vegetable soup or a plate of papadums.
What are the most common mistakes to avoid when making Pav Bhaji at home?
Common mistakes include over‑cooking the vegetables so they become mushy, not using enough butter which reduces richness, and adding too much water which makes the bhaji runny. Also, skipping the beetroot will result in a dull colour.
Why does this Pav Bhaji recipe use beetroot instead of artificial food colour?
Beetroot provides a natural, vibrant red hue similar to street‑style bhaji while adding subtle earthiness and extra nutrients. It eliminates the need for synthetic colour, keeping the dish healthier and more authentic.
Can I make Pav Bhaji ahead of time and how should I store it?
Yes, you can prepare the bhaji a day ahead. Cool it completely, store in an airtight container in the refrigerator for up to 3 days, and reheat gently on low flame adding a splash of water. The flavours improve after resting.
What does the YouTube channel Kabita's Kitchen specialize in?
The YouTube channel Kabita's Kitchen specializes in easy-to-follow Indian home‑cooking tutorials, focusing on healthy twists of classic dishes, clear step‑by‑step instructions, and budget‑friendly meals for everyday cooks.
How does the YouTube channel Kabita's Kitchen's approach to Indian cooking differ from other Indian cooking channels?
Kabita's Kitchen emphasizes health‑conscious adaptations, such as using natural beetroot colour instead of food dyes, and often incorporates quick pressure‑cooker methods. The channel also prioritizes detailed visual cues and practical tips for home cooks, setting it apart from more elaborate or restaurant‑focused Indian channels.
Last updated: August 31, 2026
