Pav Bhaji Recipe
Imagine a warm, buttery bun dipped into a thick, flavorful vegetable curry that’s been lovingly mashed and simmered to perfection. That’s pav bhaji for you, a true crowd-pleaser that brings people together.
Equipment
- Large deep skillet or wok (kadhai)
- Pot or pressure cooker
- Potato masher
- Spatula
- Knife and Cutting Board
- Serving plates or bowls
- Small pan or griddle (tawa)
- Ladle
Ingredients
For the Bhaji (Vegetable Curry)
- 3 medium potatoes peeled and chopped
- 1 cup cauliflower florets
- 1/2 cup green peas fresh or frozen
- 1 large tomato finely chopped
- 1 large onion finely chopped
- 1 green bell pepper finely chopped
- 2 tablespoons butter
- 2 teaspoons pav bhaji masala store-bought or homemade
- 1 teaspoon red chili powder
- 1/2 teaspoon turmeric powder
- 1 teaspoon ginger-garlic paste
- 1-2 green chilies finely chopped (optional)
- Salt to taste
- 1 tablespoon lemon juice
- Fresh coriander leaves chopped (for garnish)
- 1 cup water adjust as needed
For the Pav (Bread)
- 8 pav buns soft dinner rolls or burger buns
- 2 tablespoons butter
- A pinch of pav bhaji masala optional, for extra flavor while toasting
Instructions
Step 1: Boil the Vegetables
- Add chopped potatoes, cauliflower florets, and green peas to a large pot.
- Pour in enough water to cover the vegetables and add a pinch of salt.
- Bring to a boil and cook until the vegetables are soft and easily pierced with a fork (about 10-12 minutes).
- Drain the vegetables and set aside.
- Pro Tip: Don’t overcook the veggies—they should be soft but not mushy, so the bhaji has a nice texture.
Step 2: Prepare the Bhaji Base
- Heat 2 tablespoons of butter in a large deep skillet or wok over medium heat.
- Add finely chopped onions and sauté until they turn translucent and start to brown slightly (about 5-7 minutes).
- Stir in ginger-garlic paste and green chilies, cooking for another minute until fragrant.
Step 3: Cook the Vegetables and Spices
- Add the chopped green bell pepper and sauté for 2-3 minutes until slightly softened.
- Add the chopped tomatoes and cook until they break down and form a thick base (about 5 minutes).
- Stir in the pav bhaji masala, red chili powder, turmeric powder, and salt. Mix well.
Step 4: Mash and Simmer the Bhaji
- Add the boiled vegetables to the skillet.
- Using a potato masher, mash everything together until well combined but still slightly chunky.
- Pour in about 1 cup of water to loosen the mixture to your preferred consistency.
- Let the bhaji simmer on low heat for 10-15 minutes, stirring occasionally to prevent sticking.
- Pro Tip: Mash the vegetables directly in the skillet for the best flavor blend. Use a sturdy masher to get that perfect texture.
Step 5: Final Touches
- Stir in lemon juice and chopped fresh coriander leaves.
- Taste and adjust salt or spices as needed.
- Keep the bhaji warm on low heat until ready to serve.
Step 6: Toast the Pav
- Slice the pav buns horizontally but keep them intact.
- Heat a small pan or griddle and melt butter over medium heat.
- Place the pav buns on the pan, cut side down, and toast until golden and slightly crisp (about 2-3 minutes).
- Optionally, sprinkle a pinch of pav bhaji masala on the butter while toasting for extra flavor.
Step 7: Serve and Enjoy
- Serve the hot bhaji in a bowl with a generous knob of butter on top.
- Arrange the toasted pav buns on the side.
- Garnish with extra coriander and serve with lemon wedges and finely chopped onions if you like.
Notes
Nutritional Value (per serving, estimated):
- Calories: ~300–350 kcal
- Carbohydrates: ~40–45g
- Protein: ~7–9g
- Fat: ~12–15g
- Fiber: ~6–8g
- Sugar: ~6g
- Sodium: ~600–800mg