Pav Bhaji is comfort food at its best. This Mumbai street food favorite brings together buttery bread rolls (pav) and a rich, spicy vegetable curry (bhaji). Growing up, this was always my go-to meal on rainy evenings. The smell of the spices and vegetables cooking together still takes me right back to those cozy family dinners.
About the Recipe
This homemade version of Pav Bhaji is just as good as what you’d get from a street vendor. The vegetables are cooked until tender and mashed together with aromatic spices. The bread rolls are toasted in butter until golden brown. It’s filling enough to be a complete meal but also works great as party food.
Why You’ll Love This Recipe
This recipe is super flexible – you can add or skip vegetables based on what you have. It’s perfect for using up leftover vegetables. The spice level is customizable, and the dish reheats beautifully. Kids love the soft, buttery bread, while adults appreciate the complex flavors. Plus, it’s a one-pot meal that’s ready in under an hour.
Cooking Tips
– Mash the vegetables really well for the authentic texture
– Toast the spices before adding vegetables for better flavor
– Use plenty of butter when toasting the buns
– Keep stirring the bhaji to prevent it from sticking
– Add water gradually to get the right consistency
Serving and Storing Suggestions
Serves 4-6 people. Total prep and cooking time: 45 minutes. Serve hot with extra butter, chopped onions, and lemon wedges. Leftovers keep well in the fridge for 2-3 days. Reheat with a splash of water and fresh butter.
Similar Recipes
- Mumbai Vada Pav
- Misal Pav
- Butter Masala Pav
Nutrient Benefits
This dish packs lots of vegetables into one tasty meal. The potatoes provide energy, while other vegetables add fiber and vitamins. The spices like turmeric and cumin have anti-inflammatory properties. It’s a balanced meal when served with a side salad.
Pav Bhaji
Ingredients
- 5 to 6 Pav Buns
- 1 cup Onion finely chopped
- 1 cup Tomatoes finely chopped
- 1 cup Potatoes boiled, peeled, mashed
- 1/4 cup Green Peas boiled
- 1/2 cup Cabbage shredded (optional)
- 1/2 tbsp Pav Bhaji Masala Powder
- 1 tbsp Coriander Powder
- 1/2 tbsp Cumin Powder
- 1/2 tsp Red Chilli Powder
- 1 cup Coriander Leaves chopped
- 2 to 3 tsp Lemon Juice
- 1/4 cup Capsicum chopped (optional)
- 1 tsp Ginger grated
- 1/2 tsp Garlic Paste
- 1 Green Chilli finely chopped
- 1/4 cup Water adjust as required
- Salt as per taste
- Oil as required
Instructions
- Heat 1 tsp of oil in a pan.
- Saute the onions until pink.
- Add garlic paste and fry for 45 to 60 seconds.
- Add tomatoes, coriander powder, red chilli powder, pav bhaji masala, cumin powder and salt.
- Cook for a minute.
- Add the other vegetables and cook.
- Cover the pan with a lid and simmer for 5 minutes.
- Remove the lid and mash the vegetables well.
- Add water and capsicum.
- After a minute, mash again till capsicum is well blended.
- Add lemon juice and coriander leaves.
- Slit the pav buns and spread butter on the insides.
- Place them on a hot tawa and cook till the insides are golden brown.
- Garnish with onions and coriander leaves.
- Serve hot.
Sign up for our newsletter
Add Awesome Cuisine as a Preferred Source
Frequently Asked Questions
Can I make Pav Bhaji ahead of time?
Yes. The bhaji actually tastes better the next day. Store it in the fridge and reheat gently, adding a bit of water and fresh butter.
What can I use instead of Pav Bhaji Masala?
Mix equal parts garam masala, coriander powder, and red chili powder. Though not exactly the same, it works in a pinch.
Is Pav Bhaji very spicy?
The spice level is up to you. Start with less chili powder and adjust to taste. You can always add more heat later.
Kintaro red chili oil is the purest and natural form of red colour. Kintaro is prepared by infusing kashmiri chili in the pure sesame oil. The filtered red coloured oil gives natural red colour in seconds. Kintaro has zero pungency so it can be enjoyed by everyone. Kintaro is there where red colour is required.