Pav Bhaji

Name: Pav Bhaji
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 lb russet potatoes, peeled, cubed; 2 cups cauliflower florets; 1 cup frozen green peas; 6 tbsp unsalted butter; 2 medium yellow onion, finely diced; 1 pepper green bell pepper, finely diced; 3 cups Roma tomatoes, finely chopped; 4 garlic cloves, minced; 1 tsp fresh ginger, grated; 2 tbsp pav bhaji masala (store-bought spice blend); 1/2 tsp ground turmeric; 1 tsp Kashmiri chili powder (or mild paprika); 1.5 tsp salt; 2 tbsp fresh lemon juice; 8 rolls soft dinner rolls (pav or potato rolls); 1/4 cup fresh cilantro, chopped; 1/2 cup red onion, finely diced

A Mumbai street-food staple: a thick, buttery mash of mixed vegetables cooked down with fragrant spices and served with toasted, butter-griddled dinner rolls. Bright, tangy, and deeply savory.

50 minEasyServes 4430 cal/serving

IndianLunchStovetopVegetarianHigh FiberNut-FreeLow-SodiumPork-Free

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Ingredients

1 lb russet potatoes, peeled, cubed
2 cups cauliflower florets
1 cup frozen green peas
6 tbsp unsalted butter
2 medium yellow onion, finely diced
1 pepper green bell pepper, finely diced
3 cups Roma tomatoes, finely chopped
4 garlic cloves, minced
1 tsp fresh ginger, grated
2 tbsp pav bhaji masala (store-bought spice blend)
1/2 tsp ground turmeric
1 tsp Kashmiri chili powder (or mild paprika)
1.5 tsp salt
2 tbsp fresh lemon juice
8 rolls soft dinner rolls (pav or potato rolls)
1/4 cup fresh cilantro, chopped
1/2 cup red onion, finely diced

Instructions

1

Bring a large pot of salted water to a boil. Add 1 lb peeled, cubed russet potatoes and 2 cups cauliflower florets and boil until fork-tender, about 12 minutes. Add 1 cup frozen green peas in the last 2 minutes. Drain and set aside.
2

Heat half the 6 tbsp unsalted butter in a large wide skillet over medium-high heat. Add 2 medium finely diced yellow onion and 1 pepper finely diced green bell pepper and cook until lightly golden, about 7 minutes.
3

Stir in 4 minced garlic cloves and 1 tsp grated fresh ginger and cook 1 minute. Add 3 cups finely chopped Roma tomatoes and cook until thick and jammy, about 8 minutes.
4

Add 1/2 tsp ground turmeric, 1 tsp Kashmiri chili powder (or mild paprika), and 2 tbsp pav bhaji masala (store-bought spice blend). Stir and cook 1 minute.
5

Add the drained vegetables and mash everything together in the pan until a rough, thick paste forms. Add a splash of water if needed to loosen.
6

Stir in 2 tbsp fresh lemon juice and 1.5 tsp salt. Simmer 5 minutes, stirring often. Taste and adjust seasoning.
7

Slice 8 rolls soft dinner rolls (pav or potato rolls) in half. Melt the remaining unsalted butter on a griddle and toast the rolls cut-side down until golden, about 2 minutes.
8

Ladle the bhaji into bowls with a small pat of butter on top. Serve with the toasted rolls, 1/4 cup chopped fresh cilantro, and 1/2 cup finely diced red onion.

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Questions

What should Pav Bhaji look like when it is ready?

Go by the cues in the method rather than the clock. Step 3: cook until thick and jammy. Step 5: cook until a rough, thick paste forms.

What can I use instead of Kashmiri chili in Pav Bhaji?

The entry for Pav Bhaji calls for 1 tsp Kashmiri chili powder (or mild paprika). In its place: Three parts sweet paprika to one part cayenne gives the color and the gentle heat.

Can I make Pav Bhaji less spicy?

Yes. The heat in Pav Bhaji comes from 1 tsp Kashmiri chili powder (or mild paprika). For a milder plate, halve the chili powder; nothing else in the method changes.

Can I make Pav Bhaji dairy-free?

Yes. The dairy in Pav Bhaji is 6 tbsp unsalted butter. Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed. The richness shifts slightly, but the method does not change.

How many calories are in Pav Bhaji?

One serving (the recipe makes 4) is about 430 calories, with 9 g protein, 32 g carbohydrate and 19 g fat, plus 5 g fiber and 358 mg sodium. The figures are estimates computed from the ingredient list.

How do I store and reheat Pav Bhaji?

Refrigerate what is left of Pav Bhaji within two hours and eat it within three days. Reheat gently on the stovetop. Potatoes turn grainy in the freezer, so keep this one in the refrigerator.

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