Pav Bhaji

5 from 1 vote

Pav Bhaji is the most popular Indian street food; spicy mashed mix of vegetables topped with butter and served with toasted dinner rolls.

Making this at home is actually pretty easy and results in a super delicious meal in a matter of minutes.

Prep Time15

Cook Time40

Total Time55

Course: Main Course

Cuisine: Indian

Diet: Vegetarian

Servings:

Calories: 296kcal

Author: Smruti

Ingredients

To Pressure Cook

2 medium potatoes (peeled and diced)
½ cup cauliflower
½ cup green peas
½ teaspoon salt
1 cup water

For the Bhaji

1½ medium onion (diced)
2 medium tomatoes (diced)
1 medium pepper (diced)
1½ teaspoon green chili ginger paste
2 teaspoon garlic chutney
2 teaspoon pav bhaji masala
2 teaspoon red chili powder
3 tablespoon butter
1 teaspoon salt
1 teaspoon lemon juice

To top

½ medium onion (diced)
2-3 stalks cilantro (chopped)
¼ wedge lemon

Instructions

In a steel insert add potatoes, peas and cauliflower. Add salt and water and place in the pressure cooker.
2 medium potatoes, ½ cup cauliflower, ½ cup green peas, ½ teaspoon salt, 1 cup water
Pressure cook for 3 whistles, let the pressure release and open the cooker. Then remove the steel insert and set aside.
In a pan heat butter.
3 tablespoon butter
Once the butter melts, add red garlic chutney and ginger chili paste.
2 teaspoon garlic chutney, 1½ teaspoon green chili ginger paste
Cook till the raw flavor goes away. And add red chili powder. Cook for a minute.
2 teaspoon red chili powder
Then add the onions and peppers.
1½ medium onion, 1 medium pepper
Cook covered for 5-6 minutes; till they are soft.
Then add the tomatoes and mix well.
2 medium tomatoes
Cook covered for 7-8 minutes, till the tomatoes are soft.
Add in the cooked vegetables and salt.
1 teaspoon salt
Mash well using a potato masher.
Let the mix cook for a few minutes and then add red chili powder and pav bhaji masala.
2 teaspoon pav bhaji masala
Mix well and let it cook for 8-10 minutes; till it starts to bubble.
Turn down the flame, add lemon juice and cilantro. Serve with butter toasted pav and chopped onions.
1 teaspoon lemon juice, ½ medium onion, 2-3 stalks cilantro, ¼ wedge lemon

Notes

The best bhaji is from fresh ingredients. Fresh garlic, ginger and tomatoes are great for flavor and taste.

It is not important to chop the vegetables of even size. As we mash them in the end, the size of veggies do not matter.

Butter is truly the first ingredient in pav bhaji. And Amul Butter is what makes it special. So use all the butter you need for the recipe.

If you really want a Vegan recipe, swap the butter for oil. It works, though with lower flavor.

The color of the bhaji is attributed to tomatoes, red chili powder and garlic chutney. remember to use Kashmiri chili and fresh, ripe tomatoes. They combine for the best color.

Mash the vegetables with a potato masher for a great texture. However, use an immersion blender if you like it smooth.

For a gluten-free version, swap out the regular pav for gluten-free bread. The bhaji is completely gluten-free.

A generous squeeze of lemon juice and topping with cilantro and butter before serving makes the bhaji perfect.

Don't forget to toast your pav in butter. They make the other half of the perfect meal.

Note: Nutrition values are my best estimates using an automated calculator. If you rely on them for your diet, use your preferred nutrition calculator.

Nutrition