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Pav Bhaji

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

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. 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. 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. 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. 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. 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. 6

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

  7. 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. 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.

Questions

Can I make Pav Bhaji dairy-free?

Yes. The dairy in this entry 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 long does Pav Bhaji keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop.

Can I halve or double Pav Bhaji?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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