Ingredients for Pav Bhaji Recipe (serves 4)
Vegetables & base
- 2 large potatoes, peeled & chopped
- 1 cup cauliflower florets
- ½ cup peas
- 1 medium carrot, chopped
- 1 small capsicum (bell pepper), chopped
- 2 large tomatoes, finely chopped
- 1 medium onion, finely chopped
- 1 tbsp ginger-garlic paste
- 1–2 green chillies (optional)
- 2 tbsp butter + a little extra for garnish
Spices & seasonings
- 2½ tbsp Pav Bhaji Masala (store-bought or homemade)
- 1 tsp red chili powder
- ½ tsp turmeric powder
- ½ tsp cumin seeds
- ½ tsp crushed kasuri methi
- Salt to taste
For the Pav (bread rolls)
- 8 pav / dinner rolls
- Butter for toasting
- A pinch of Pav Bhaji Masala (for sprinkling while toasting)
Garnish & serving
- Chopped coriander (cilantro)
- Finely chopped onion
- Lemon wedges
- Extra butter
Instructions / Process
Boil the Vegetables
- Rinse, peel and chop the veggies. You will need 1 cup chopped cauliflower, 1 cup chopped carrot, 3 medium sized potatoes (chopped) and ⅓ cup chopped french beans.
- Cabbage, broccoli, zucchini, pumpkin are some unique options that you can consider to add, but the traditional version does not include these veggies.
- In a pressure cooker or large pot, add potatoes, cauliflower, peas, carrot and capsicum with just enough water and a little salt.
- Cook until the vegetables are soft (2 whistles in a cooker, or about 15 minutes on stovetop).
- Drain excess water but keep some for adjusting consistency.
Prepare the Masala Base
- In a wide pan or griddle (tawa), heat 2 tbsp butter + 1 tbsp oil.
- Add cumin seeds; let them crackle.
- Sauté onions until they turn golden. Add ginger-garlic paste and green chillies; cook till raw smell disappears.
- Add chopped tomatoes, salt, and cook until tomatoes soften and oil separates.
- Sauté until the tomatoes become soft, mushy and you see butter releasing from the sides. This takes about 6 to 7 minutes on a low to medium heat.
Tip: If the tomatoes start sticking to the pan, then sprinkle some water. Mix well and deglaze the pan.
- Now stir in red chili, turmeric, and Pav Bhaji Masala. Stir for 2–3 minutes till fragrant.
Combine & Mash
- Add the boiled vegetables into the masala pan.
- Stir, and then mash them partially with a potato masher so there’s a mix of smoothness and texture.
- Add water (½ to 1 cup) as needed to reach a thick, creamy consistency.
- Simmer on low heat or low flame for about 10 minutes, and stirring timely or occasionally.
- Do stir often so that the our pavbhaji does not stick to the pan at the bottom. When the pavbhaji simmers to the desired consistency with desire temp, check the taste.
- Add salt and some more masala like pav bhaji masala, red chili powder or butter if needed to increase the taste.
Final Touches
- Add 1 tbsp butter, crushed kasuri methi, and a pinch of extra Pav Bhaji Masala.
- Mix well and cook for 2 more minutes.
- Taste and adjust salt or spices.
Toast the Pav & Serve
- Slit pav (Indian bread) and keep aside.
- On a separate griddle, melt butter and sprinkle a little Pav Bhaji Masala.
- Place the pav halves cut side down and toast until golden and crisp.
- Serve hot: spoon the bhaji onto a plate, add a dollop of butter, sprinkle coriander and onions, and place the toasted pav alongside. Don’t forget lemon wedges!
Tips & Tricks for the Best Pav Bhaji Flavour
Bring the authentic taste of Mumbai street food to your kitchen with these simple yet effective tips. Our Recipe best for all Pav Bhaji lovers they also love spicy Indian food, buttery flavour in every bite!
1. Use Starchy Potatoes
Choose starchy potatoes for a creamy, smooth texture that defines the perfect #PavBhaji. They blend well with spices and butter to create that irresistible richness found in Mumbai-style dishes.
2. Roast the Masala Properly
Cook your masala until the oil separates. This step is crucial for developing the deep, bold flavours typical of Mumbai street food.
3. Keep Some Texture
Avoid over-mashing! A little chunkiness adds character and makes your bhaji feel like real street-style comfort food.
4. Add Butter for Richness
Don’t skimp on butter; it’s part of the magic! That finishing touch gives you the signature taste every Pav Bhaji fan loves.
5. Add a Crunchy Twist
Want a bit of excitement? Toss in some freshly chopped capsicum at the end for a light crunch. This is a great idea for fusion food or masala pav variations.
6. Toast the Pav with Masala Butter
For the ultimate finish, toast your pav buns in a mix of butter and pav bhaji masala. This enhances the aroma and adds that irresistible cheesy flair if you top it with melted cheese.
Pro Tip: Serve hot with lemon wedges, onions, and coriander because every spoonful of Pav Bhaji should feel like Mumbai on a plate!
Storage tips
To store Pav Bhaji, let it cool completely before putting it in an airtight container. You can refrigerate it for 2 to 3 days to keep it fresh. When reheating, add a small piece of butter or a bit of water to restore its creamy texture and flavour. For longer storage, freeze the bhaji in portions using freezer-safe bags or containers. It will stay good for up to 1 month. Always keep the pav (buns) separately in a cool, dry place or freeze them for later. Avoid reheating multiple times to preserve the taste and nutrition.
FAQs for Pav Bhaji Recipe
What is Pav Bhaji composed of?
Pav Bhaji is a delicious combination of mashed veggies such as potatoes, peas, and capsicum cooked in rich, buttery tomato gravy. It's accompanied by toasted pav buns to make a wholesome meal.
#PavBhaji #MumbaiStreetFood #IndianStreetFood
How do I make Pav Bhaji more delicious?
To give it an street-style flavour, fry the bhaji with butter, roast the masala until fragrant, and sprinkle a spoonful of pav bhaji masala towards the end. Sprinkle butter and lemon juice on top before serving.
#PavBhajiLovers #PavBhajiGoals #IndianFoodie
Can I prepare Pav Bhaji without butter?
Yes! You can also prepare a healthier version with oil or ghee. But butter provides that quintessential Mumbai street flavour everyone adores.
#StreetFoodIndia #FusionFood #PavBhaji
What should I eat Pav Bhaji with?
Serve it with buttered pav buns, lemon wedges, chopped onions, and coriander. Try Cheesy Pav Bhaji or Masala Pav as an alternative!
#MasalaPav #CheesyPavBhaji #PavBhajiLovers
Can I refrigerate or store Pav Bhaji for later?
Certainly! Allow it to cool, keep it in an airtight container, and refrigerate for 3 days at most. Reheat with butter to restore the flavour and serve.
#PavBhaji #IndianStreetFood #MumbaiStreetFood
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