Pav Bhaji Recipe

When it comes to Indian street food royalty, Pav Bhaji wears the crown. This spicy mashed vegetable curry served with toasted buttered buns (pav) is a full-on sensory experience: rich, smoky, garlicky bhaji scooped up with soft, fluffy rolls crisped in Amul butter. It’s messy, addictive, and pure comfort food.

Born in the bustling streets of Mumbai as a quick lunch for textile workers, Pav Bhaji is now a full-on global phenomenon—and for good reason. It’s hearty, versatile, and customizable. Plus, it’s one of those dishes that makes veggies feel like a celebration rather than a chore.

This version goes classic with potatoes, cauliflower, green peas, and bell peppers, all mashed together into a rich, tomato-based masala. Make it mild or fiery, top it with onions and lime, and serve it with buttered buns you’ll want to eat on their own.

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Ingredients (serves 4):

For the bhaji:

• Potatoes – 3 medium, peeled and cubed

• Cauliflower – 1 cup, chopped

• Green peas – 1/2 cup (frozen or fresh)

• Bell pepper – 1, finely chopped

• Onion – 1 large, finely chopped

• Tomato – 2 large, finely chopped

• Tomato paste – 1 tbsp (optional, for depth)

• Garlic – 5 cloves, minced

• Ginger – 1 tsp, grated

• Green chili – 1, finely chopped (optional)

• Pav bhaji masala – 2 tbsp (store-bought or homemade)

• Kashmiri red chili powder – 1 tsp

• Turmeric – 1/2 tsp

• Salt – to taste

• Butter – 3 tbsp (plus more for toasting pav)

• Lemon juice – 1 tbsp

• Fresh coriander – for garnish

• Water – as needed to adjust consistency

For the pav (bread):

• Pav buns or soft dinner rolls – 8

• Butter – 2 tbsp

• Pav bhaji masala – a pinch for extra flavor

For garnish:

• Chopped onions, fresh coriander, lemon wedges

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Step-by-Step Instructions:

1. Boil and mash vegetables (15–20 minutes):
Boil potatoes, cauliflower, and peas until soft. Drain and mash coarsely—some chunks are good for texture. Set aside.

2. Sauté the masala (10–12 minutes):
In a wide pan, melt butter. Add onions and cook until golden. Add ginger, garlic, and chili. Sauté for a minute. Add tomatoes and tomato paste, cook until soft and pulpy. Stir in pav bhaji masala, chili powder, turmeric, and salt.

3. Add and mash the vegetables (10 minutes):
Add the mashed veggies and bell pepper. Mix thoroughly. Use a masher to combine everything into a thick curry. Add water gradually to reach desired consistency. Simmer for 8–10 minutes, stirring often.

4. Toast the pav (5 minutes):
Slice buns in half. Heat butter in a pan, sprinkle a bit of pav bhaji masala, and toast buns cut-side down until golden.

5. Serve hot:
Ladle bhaji into bowls. Top with a knob of butter, onions, coriander, and a squeeze of lime. Serve with toasted pav on the side.

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Pro Tip:

Use Amul butter if you can find it—it gives pav bhaji that signature Mumbai flavor. And don’t skip the garnishes. Chopped onions, coriander, and lemon juice elevate the bhaji from delicious to unforgettable.

Want a twist? Add grated paneer or top with shredded cheese for a “cheese pav bhaji” version you’ll dream about.