Pav Bhaji is a spicy curry of mixed vegetables (bhaji) cooked in a special blend of spices and served with soft buttered pav (bread bun shallow fried in butter), is any Indian food lover’s dream. The boiled and mashed veggies give it a smooth yet chunky texture while specially blended Pav Bhaji Masala gives it a irresistible, mouthwatering aroma and taste – serve it with a piece of buttery shallow fried bun and voila! – it’s a perfect party food that can be made in advance. It’s also a best way to make your kids eat some veggies as sometimes kids don’t like the taste of a particular veggie, but in pav bhaji they wouldn’t even notice any veggie and eat joyfully. Whether you want to entertain the guests or feed your kid, this recipe’s step by step photos, tips and variations will help you make best pav bhaji at home in just 40 minutes.
Preparation Time: 15 minutes
Cooking Time: 25 minutes
Serves: 3 Servings
- 2 medium potatoes (approximately 1 and half cups chopped)
- 1/2 cups green peas (fresh or frozen)
- 3/4 cup chopped cauliflower (approximately 1 medium)
- 1 large onion chopped (approximately 3/4 cups)
- 1 tablespoon ginger garlic paste
- 2 medium tomatoes chopped (approximately 1 and half cups)
- 1/2 chopped capsicum (approximately 1 small)
- 1½ teaspoons Red Chilli Powder (or less)
- 1/4 teaspoon Turmeric Powder
- 1 teaspoon Cumin-Coriander Powder, optional
- 1 teaspoon Readymade Pav Bhaji Masala Powder
- 1 teaspoon Lemon Juice
- 2 tablespoons Oil + 2 tablespoons Butter
- Butter for serving
- 2 tablespoons finely chopped Coriander Leaves
- 8 Pav Buns, for serving
- Lastly, salt to taste
Step by Step Instruction to make Pav Bhaji:
1. First of all, take all the vegetables listed in the ingredients. Wash them in running water and cut them into small pieces.
2. Transfer chopped potato, cauliflower, carrot and green peas into a 2-3 liter capacity pressure cooker. Add 1/2 cup water and salt to taste.
3. Close the pressure cooker with a lid and cook over medium flame for 2-whistles. Turn off the flame. Open the lid after pressure releases naturally; it will take around 5-7 minutes.
10. Now add 3/4 cup water, mix well and cook for 2-3 minutes.
12. Mix well and cook for 4-5 minutes. Taste for the salt at this stage and add more if required. Turn off the flame. Add chopped coriander leaves and mix well. Bhaji is ready for serving.
Tips and Variations:
- Add veggies like brinjal, broccoli, french beans, sweet corn etc per your preference for variation in taste and texture.
- Mash boiled veggies until it has the texture that you prefer (in step-4) your bhaji to have – little chunky or smooth paste.
- Add a small piece of beetroot along with vegetables while boiling to get the deep red color of bhaji. Additionally use Kashmiri red chilli powder instead of regular red chilli powder.
- Garnish hot bhaji with grated mozzarella cheese to make cheese pav bhaji.
- The taste of bhaji greatly depends on the butter, so don’t reduce its quantity.
- In this recipe we have used Badshah brand readymade pav bhaji masala but you can use any other brand’s masala.