Pav Bhaji

Pav bhaji is Mumbai's famous street food: a buttery, mashed mixed-vegetable curry served with soft buttered rolls toasted on a griddle. Rich, vibrant, and deeply comforting, it is a meal in itself.

Prep time

20 mins

Cook time

35 mins

Total time

55 mins

Servings

4 servings

Calories

480

Ingredients

• 3 large potatoes, peeled and cubed
• 1 cup cauliflower florets
• 1 cup green peas
• 1 green bell pepper, chopped
• 2 carrots, diced
• 2 large tomatoes, chopped
• 1 large onion, finely chopped
• 2 tablespoons ginger-garlic paste
• 2 tablespoons pav bhaji masala
• 1 teaspoon red chili powder and 1/2 teaspoon turmeric powder
• 6 tablespoons butter plus 2 tablespoons vegetable oil, divided
• 1 teaspoon salt
• 8 soft pav buns or dinner rolls
• 1 lemon, cut into wedges

Instructions

1. Boil the potatoes, cauliflower, peas, and carrots in salted water until very soft, about 15 minutes, then drain and mash roughly.
2. Heat the oil in a large heavy pan and saute the onion until golden, about 6 minutes.
3. Add the ginger-garlic paste and bell pepper and cook 3 minutes more.
4. Stir in the tomatoes, turmeric, chili powder, and pav bhaji masala and cook until the tomatoes break down.
5. Add the mashed vegetables and 1 cup of water, then simmer 10 minutes, mashing further until you get a thick, smooth bhaji.
6. Stir in 2 tablespoons of butter and salt, taste, and adjust the seasoning.
7. Slit the pav buns, spread butter inside, and toast on a hot griddle until golden and crisp on both sides.
8. Serve the hot bhaji with the toasted pav, lemon wedges, and a knob of butter on top.

Pro tips

• Mash the vegetables very well; the bhaji should be thick and almost smooth.
• Cook the tomato-masala base until the oil separates for the deepest flavor.
• A dollop of butter melting on top right before serving is non-negotiable.
• Leftover bhaji keeps 3 days in the fridge and tastes even better reheated.

Frequently asked questions