Pav bhaji (Mumbai Street-Style)

5 from 28 votes

Indulge in the authentic flavors of Mumbai with this pav bhaji recipe! This iconic Indian street food dish features a flavorful and aromatic vegetable curry (bhaji) served with soft bread rolls (pav).

Prep Time15

Cook Time30

Total Time45

Course: Main Course, Snack

Cuisine: Indian

Diet: Hindu, Low Lactose, Vegetarian

Servings:

Calories: 642kcal

Author: Shilpa Kerur

Ingredients

For the bhaji:

2 large potatoes
2 cups cauliflower
2 medium carrots
½ cup peas
8-10 green beans
1 medium bell pepper
2 large tomatoes finely chopped
1 large onion finely chopped
1 tablespoon tomato paste
¼ cup butter
3 tablespoon pav bhaji masala powder
1 teaspoon salt adjust as per taste

To serve:

2 tablespoon butter
8 pav bread or dinner roll
1 teaspoon pav bhaji masala powder
¼ cup red onions finely chopped
2 tablespoon cilantro
Lemon or lime wedges

Instructions

Prep the veggies:

Take potatoes, cauliflower, carrots, peas, beans, and bell peppers in a large pot. Add enough water to cover the veggies and bring it to a boil.
Cover and cook until all the vegetables are completely done.
Once the vegetables are cooked, mash them well using a potato masher or the back of a wooden spoon.

Make the bhaji:

In a heavy bottom pan or kadhai, heat ¼ cup of butter. Add onions and fry until they are golden brown.
Add tomatoes, tomato paste, pav bhaji masala powder, and salt.
Mix well and let it cook until the tomatoes are completely done.
Add the mashed vegetables to the masala gravy. Add little water (around ½ cup) to adjust consistency.
Mix well and bring it to a boil. Simmer the bhaji for 15 minutes.
Top with 1-2 tablespoons of butter and mix well.

Serve Pav Bhaji:

Cut the pav bread/dinner roll horizontally into two pats.
Heat 1-2 tablespoons of butter in a frying pan. Sprinkle pav bhaji masala.
Place the sliced pav bread. Toast until they are golden.
Serve pav bhaji with some butter, chopped onion, cilantro, and lemon wedges

Notes

The vegetables used in pav bhaji, such as potatoes, cauliflower, peas, and capsicum, need to be properly cooked until they are soft and tender. Once cooked, mash them well using a potato masher or the back of a spoon to achieve an even consistency for the bhaji. You can also use an immersion blender to mash the vegetables.

Don't shy away from using butter while making bhaji and toasting the pav. Butter is an important ingredient in pav bhaji that adds richness and enhances the flavor of the dish.

Nutrition