Pav Bhaji Recipe

Pav Bhaji served in a bowl along with butter pav, chopped onions and cilantro..

4.12 from 9 votes

Use my easy recipe to make Mumbai-style Pav Bhaji at home. I have shared some tips that make my recipe just like the one sold at the street shops.

Prep Time10

Cook Time30

Total Time40

Course: Main Course

Cuisine: Indian

Diet: Vegetarian

Servings: people

Author: Neha Mathur

Ingredients

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
6 tablespoons salted butter
1 and ½ cups chopped red onions
4 teaspoons ginger-garlic paste
2 cups chopped tomatoes
2 teaspoons chopped green chilies
2 teaspoons Kashmiri red chili powder
5 tablespoons pav bhaji masala
½ cup grated paneer
1 tablespoon lime juice or to taste
1 teaspoon salt or to taste
2 tablespoons chopped cilantro (fresh coriander leaves)

US Customary - Metric

Instructions

Cook The Vegetables

Add the vegetables to a pressure cooker with 1 cup water and mix well.
Pressure cook for 3 whistles on high heat.
Remove the cooker from the heat and let the pressure release naturally.
Open the lid.
Note – To cook the veggies in an instant pot, add them to the pot with ½ cup 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./2 cup

Make The Bhaji

Heat butter in a pan over medium-high heat.
Add onions and cook until they turn translucent, stirring frequently.
Add ginger-garlic paste and cook until the onion turns light brown and the raw smell of ginger and garlic is gone.
Now, add green chili, tomatoes, and ½ cup of water and cook for 2-3 minutes.
Add red chili powder and pav bhaji masala and cook for a minute.
Add the cooked vegetables to the pan and mix well.
Mash the bhaji using a potato masher until it is mushy. Mashing the veggies will require some muscle work.
Tip – You can use a hand-held immersion blender to mash the veggies. Do not mash them until pasty; they should be coarsely mashed.
Reduce the heat to low and cook for 10-12 minutes. Add more water if the bhaji looks thick. It should be pourable.
Add paneer, lime juice, salt, and cilantro and mix well.
Check for salt and lime juice and add more if needed. Serve hot.

Video

Notes

To serve Pav Bhaji, 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 and cut each one of them into half horizontally, slather them with butter, and toast them on a hot tawa or pan until they are slightly crispy from 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.

Nutrition