Pav Bhaji - an Indian street food classic made with mashed vegetables and generous amounts of butter. My homemade version is made quicker using the instant pot and store-bought pav bhaji masala.
Happiness - served piping hot!
Note – This recipe has been updated from the archives – first published 31st January 2010. I’ve added new images and helpful content.
I'm going to take some (reasonable) shortcuts here. I still use techniques and ingredients that still give you pretty close results to the original Mumbai pav bhaji.
The street style recipe for pav bhaji requires you to individually cook the vegetables. To make things easier, I use the instant pot and quickly pressure cook all the vegetables together.
The Recipe Details
Be sure to check out the full recipe and exact ingredient list below in the recipe card.
After watching lots of YouTube videos of street vendors selling pav bhaji, I picked up some techniques that give immense flavour, colour and texture.
We didn't used to add beetroot to our pav bhaji, but it's since become an addition. Beetroot gives a fiery red colour and adds extra texture.
I finish the pav bhaji with an extra tempering of butter, cumin seeds, and a red chilli garlic paste. Optional, but it's this that really makes the dish pop and taste like the street food classic.
I serve it with an extra squeeze of lemon juice and top with lots of fresh coriander. On the side you'll find soft and fluffy white buns, kachumber and sometimes sprouted moong beans (trust me it works).
Keep some sweet lassi on the side too.
If you keep some spare masala, you can also prepare another street food classic - tawa pulao.
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
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Pav Bhaji
Ingredients
- 500 grams potatoes peeled and cut
- 100 grams cauliflower florets
- 100 grams carrots peeled and cut
- 100 grams green peas
- 100 grams beetroot peeled and cut
- 1 large onion peeled and chopped
- 6 cloves garlic minced
- 2 tablespoon ginger minced
- 2 large green chillies minced
- 100 grams capsicum green bell pepper
- 150 grams tomatoes chopped
- 5 tablespoon oil
- 3 tablespoon butter
- 3 tablespoon pav bhaji masala adjust to your liking
- 2 teaspoon kashmiri red chilli powder
- 2 teaspoon ground cumin and coriander dhana jeeru
- 1 teaspoon turmeric powder
- ½ teaspoon garam masala optional
- 2 teaspoon kasoori methi
- salt to taste
Extra Tempring
- 2 tablespoon butter
- 1 teaspoon cumin seeds
- 2 tablespoon chilli garlic chutney
To Serve With
- 10/12 buns
- 5-6 tablespoon oil or butter
- ½ cup onion finely chopped
- lemon wedges
Garnish/Topping
- coriander
- butter optional
Instructions
Prepare Vegetables
- Add and cook 500 grams potatoes, 100 grams cauliflower florets, 100 grams carrots,100 grams green peas, and 100 grams beetroot in a pressure cooker or Instant pot with 2 cups of water.
- Once cooked, roughly mash with a potato masher and set it aside.
Gravy
- In a pan or large griddle, heat 5 tablespoon oil and 3 tablespoon butter, then add 1 large onion, 6 cloves garlic, 2 tablespoon ginger, and 2 large green chillies. Saute until it turns translucent, without changing colour.
- Now add 100 grams capsicum and 150 grams tomatoes. Reduce the heat and cook for 10 minutes until they start to reduce to a pulp.
- Add 3 tablespoon pav bhaji masala, 2 teaspoon kashmiri red chilli powder, 2 teaspoon ground cumin and coriander, 1 teaspoon turmeric powder, ½ teaspoon garam masala, 2 teaspoon kasoori methi and salt to taste. Mix well.
- Tip in boiled vegetables along with water, keep mixing and mashing the vegetables using potato masher. Cook/simmer for 20-25 minutes on a low heat. If bhaji gets thick add a little water until it reaches your preferred consistency.
Extra Tempering
- In a small pan heat 2 tablespoon butter and add 1 teaspoon cumin seeds, once seeds sizzles add 2 tablespoon chilli garlic chutney and mix everything.
- Pour on cooked bhaji and sprinkle chopped coriander.
Toast Buns/Pav
- Cut the 10/12 buns in half using a serrated knife.
- Heat 5-6 tablespoon oil or butter on a tawa/griddle and toast the cut pav both side until golden.
Serving
- Serve hot bhaji in a plate, dollop some butter on it, sprinkle coriander and enjoy with buttered pav with ½ cup onion, lemon wedges.
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
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Laura says
Just looking at the color of that rice made me hungry. This recipe is just what we need to use our leftover rice from our Indian meal yesterday, thanks a lot!
Pav Bhaji Masala says
Yummulisious Pav bhaji, Thanks for sharing..
Urmi says
Jeera buns looks so beautiful that I feel like having it now. Absolutely marvellous.
Nandinis food says
Droolworthy pavbhaji! Love the color!
Gita Jaishankar says
I am getting hungry over here after seeing these pictures...so yummy 🙂
Priya Swaminathan says
Yummy looking Pav bhaji. The addition of eggplant is interesting. Have to give it a try.
Dori says
Yum, that sounds awesome with the eggplant! Such a tempting dish 🙂
Siddhi Shirsat says
wow jagruti, this pav bhaji luks very very tempting...loved ur recipe with bhaji sauce, vl try it for sure whn next tym i make pav bhaji...thnx a lot for sharing
Simplyfood says
Absolutely delicious and very colourful.
Chanel says
hi jagruti, this dish looks amazing, i made it and my friends were really impressed.. and i too found it a really enjoyable meal..will definitely make again
thanks alot
xx
Reshmi says
well done jagruthi...i like pavbhajji a lot...but i will nt get it often here...now i can make it in home ..thnks for sharing ...
shahana says
looks really tempting!! nice click too!!!
FoodLovers says
Thanks for Passing ur kind comments on my blog jagruthi .. looking forward for jeerabun ...
yes i too love baking breads ..
Abhilash Pillai says
Aaah!!! paav bhaaji.
I love it.
I never had it once I am away from home. This makes me remember my neighbour Purohits who used to prepare it and I could have one from there.
The pav bhaaji looks delicious, Jagruthi.