Pav Bhaji Recipe

Over the last several years, hundreds of people have told me that this Mumbai-style Pav Bhaji recipe is one of the best they have made at home. The reason is straightforward. I learned it from a street food vendor and then perfected it for home cooking.

My recipe differs from most on the internet as it uses a lot of cabbage, unlike other recipes, which often feature potatoes. Using cabbage makes such a difference in the taste and texture of the final dish —you would just love it.

There is another reason to use cabbage. Cabbage is one of the cheapest veggies, and to keep their dishes economical, street vendors use a lot of it to bulk up their recipes. This street vendor I talked to shared this trick with me, and I am forever grateful to him, as my bhaji has been coming out perfect since then.

In this post, I am sharing the recipe to make the best Pav Bhaji at home. Do try!

About Pav Bhaji

Pav Bhaji is a spicy mashed vegetable dish where “Pav” is the bread —a soft dinner roll you would find at bakeries across India —and “Bhaji” is the spicy, mashed vegetable curry served with buttered Pav. Together, they bring out this amazing taste that you just can’t forget.

Our beloved Mumbai has given us several street foods, and Pav Bhaji is undeniably the most popular.

This dish is so simple to make that even a novice cook can make it perfectly. Although you can easily order it from restaurants, when you can make a restaurant-quality pav bhaji at home so easily, then why order it? Making it at home is not only economical but also ensures proper hygiene, which can be a challenge in some street shops.

There is an interesting story about the origin of pavbhaji. You can read the story about how pav bhaji was invented here.

How To Make Mumbai Pavbhaji

Cook The Vegetables

We will start by cooking the cut vegetables. You can cook them in a traditional stovetop pressure cooker or in an Instant Pot.

Step 1: Add the following veggies to your pressure cooker with 1 cup of water and mix well.

• 1 and ½ cups cauliflower florets
• 1 and ½ cups chopped cabbage
• 1 and ½ cups chopped green bell pepper (capsicum)
• 1 and ½ cups chopped carrots
• 1 cup green peas
• 1 cup peeled and cubed potatoes

Step 2: Secure the lid of the pressure cooker, then pressure-cook for 3 whistles over high heat.

Step 3: Remove the cooker from the heat and let the pressure release naturally.

Open the lid of the cooker. Keep the boiled veggies aside.

Note – If you’re planning to use your Instant Pot, add your veggies to the pot with ½ cup of water. Close the lid and set the valve to the sealing position. Press PRESSURE COOK and set the timer to 3 minutes. Once the timer goes off, let the pressure release naturally for 10 minutes. Release the remaining pressure manually and open the lid.

Make The Bhaji

Step 4: Heat 6 tablespoon of regular salted butter in a pan over medium-high heat.

Step 5: Now add 1 and ½ cups of chopped red onions and cook until they turn translucent, stirring frequently with your ladle.

Step 6: Add 4 tablespoon ginger-garlic paste and cook until the onions turn light brown and the raw smell of ginger and garlic is gone.

Step 7: Now, add 2 teaspoon chopped green chilies, 2 cups of chopped tomatoes, and ½ cup of water, and cook for 2-3 minutes.

Step 8: Now is the time to add your spice powders. Add 2 teaspoon Kashmiri red chili powder and 5 tablespoon pavbhaji masala and cook for a minute, stirring continuously with a ladle.

Step 9: Add the cooked vegetables to the pan and mix everything well with the ladle.

Step 10: Mash the bhaji with a potato masher until it is mushy.

Tip: If you have a handheld immersion blender, you can use it to mash the veggies. Do not mash them until pasty; they should be coarsely mashed.

Step 11: Reduce the heat of your stove to low and cook the bhaji for 10-12 minutes. Add more water if the bhaji looks thick. It should be thick but pourable.

Step 12: Finally, add ½ cup grated paneer, 1 tablespoon lime juice, 1 teaspoon salt, and 2 tablespoon chopped cilantro to your bhaji and mix well.

Step 13: Check for salt and lime juice, and add more to your taste if needed.

Step 14: Serve the bhaji hot with freshly buttered and toasted pav.

Serving Suggestions

Pav bhaji is a complete meal in itself. To serve this delicious street food, transfer the hot bhaji to a serving bowl. Top it with a dollop of butter and sprinkle some chopped cilantro to make it look good.

Keep some chopped onions, lime wedges, butter cubes, and chopped cilantro in small bowls along with the bhaji.

Take your pavs, cut each one in half horizontally, slather them with butter, and toast them on a hot tawa or pan until they are slightly crispy on both sides.

You can serve bhaji on your plates and top it with crunchy onions, a squeeze of lime juice, cilantro, and butter. Then scoop the bhaji with hot, crispy pav and enjoy that authentic Mumbai taste.

If pav are not readily available, then you can use dinner rolls or buns instead.

Storage Suggestions

Bhaji can easily last for 2-3 days in your refrigerator when stored in an airtight container. To serve it again, reheat it in a pan or in the microwave, then serve with freshly toasted pav..

Bhaji can also be frozen. If you have made a large batch and want to keep it for longer, transfer it to a freezer-safe container and freeze it for up to 2 months.

To serve it again, thaw it on your kitchen counter for 2-3 hours, then microwave it until hot, or heat it in a pan. To make it taste fresh, you can add a fresh tempering of butter.