Pav Bhaji is a spicy mashed vegetable dish, served piping hot with a dollop of butter, diced red onions, cilantro and a squeeze of lime. Accompanied by warm buttery pan-toasted rolls, this visually delightful dish is sure to fill your tummy as well as your heart!
Pav Bhaji is a combo dish of Pav (meaning bread), and bhaji (meaning curried vegetables). Mumbai Paav Bhaji, the King of Indian Street Food, is an immensely gratifying meal, that will transport you to a gastronomical bliss. Pav Bhaji is not only a sure shot party pleaser, but also a wholesome satisfying weeknight dinner.
Why I love to make Pav Bhaji at home
The best part I like about making Mumbai Pav Bhaji, is that you don’t have to be super precise in your initial prep and chopping. First, cook the roughly chopped vegetables together in the ginger-garlicy, onion-tomato base. Next, lightly mash the cooked veggies, bringing forth the distinctly spicy-tangy flavors. The final dish is incredibly tasty and presentable, you will be surprised at how little effort went into making this goodness!
A great combination of nutritious mixed vegetables in a lip-smacking tomato base, Paav Bhaji is one of the best ways to get your kids to eat their veggies.
Pav Bhaji Masala or Spice Mix
Pav Bhaji gets its distinctive yumminess from a special spice blend, called Pav Bhaji Masala. There are several brands available at the Indian grocery stores and I like to buy Everest Pav Bhaji Masala or Badshah Pav Bhaji Masala.
If you do not have access to these, here is my quick recipe to make your own homemade Pav Bhaji Masala:
- 4 tablespoons coriander seeds
- 1 tablespoon cumin seeds
- 1 tablespoon fennel seeds
- 6 Kashmiri red chilies, less if using spicier variety
- 2 inch cinnamon stick
- 6 cloves
- 4 green cardamom
- 1 teaspoon black peppercorns
Dry roast all of the above spices on medium heat. Allow the spices to cool down. Add the roasted spices along with 2 teaspoons of amchur {dry raw mango} powder to a spice grinder and make a fine powder, Store in an air tight container.
Here are other substitutions to pav bhaji masala in a pinch – Add 1 to 2 teaspoons of homemade garam masala, 1 tablespoon of ground coriander, 1 tablespoon red chili powder and 1 to 2 teaspoons amchur or dry mango powder.
How to serve Paav Bhaji?
The best way to serve piping hot Pav Bhaji, is with warm buttery rolls or buns. Dress up the dish with diced onions, cilantro and a squeeze of lime, to elevate the flavors. I love to serve it with a side of spicy mango pickle or lemon pickle and roasted papad.
Couple it with vegetable biryani, and you have a full meal that works great for entertaining, game nights or movie nights. And here are some of my desserts to serve along with Pav Bhaji – sweet coconut rice, pineapple sheera and gajar ka halwa.
What is the best type of bread to serve with this spicy bhaji?
Serve your paav bhaji with unsweetened or very lightly sweet bread. I always recommend to buy the ones that contain less than 3 grams of sugar. Here are some of my favorite options:
- Potato rolls
- Savory Hawaiian rolls
- Dinner rolls
- Burger buns
I am yet to come across a single Indian who doesn’t relish Pav bhaji. Mumbai Pav Bhaji is quite popular all over the country as one of the most loved and flavorful street food.
Let me share an interesting tidbit about street food in India. The best Indian street food is usually found in the quaint eateries lined outside universities. The cash strapped students practically live on these yummilicious goodies, just as I remember from my college days. Your love for Paav bhaji, that starts at home, pretty much gets cemented in your college years.
MOC’s Pro Tips to make the best homemade Pav Bhaji:
- Use any vegetables you have in your refrigerator. Usually hardy vegetables like potatoes, cauliflower, carrots, and beets make a great addition
- If you do not have fresh ginger and garlic, you can skip it as I have do it often. The bhaji will still be equally flavorful
- To make Vegan Pav Bhaji substitute neutral vegetable oil or vegan butter for the butter
- For spicier bhaji, add more pav bhaji masala or red chili powder
EASY step by step Pav Bhaji Recipe using Instant Pot:
Step 1: Saute Veggies
- Select the high Sauté setting on the Instant Pot and heat 2 tablespoons of the butter. Add the yellow onion, ginger, garlic, bell peppers and sauté until the onion turns translucent, about 5 minutes
- Add the cauliflower, potatoes, tomatoes, peas, and 2 teaspoons salt; pour in the water; and stir well with a wooden spoon, nudging loose any browned bits from the pot bottom
Step 2: Pressure Cook and mash with Spices
- Secure the lid and set the Pressure Release to Sealing. Press the Cancel button, then select the Pressure Cook or Manual setting and set the cooking time for 6 minutes at high pressure
- Perform a quick release by moving the Pressure Release to Venting. Open the pot. Select the normal Sauté setting and mash all the veggies with a potato masher
- Stir in the tomato paste, pav bhaji masala, red chili powder, and turmeric, followed by 2 tablespoons butter (optional but highly recommended). Cover the pot with a glass lid (or other nonlocking lid that fits), as the bhaji may start to splatter, and cook until heated through, about 5 minutes
- Taste and adjust the seasoning with salt, paav bhaji masala, and chile powder if needed. Press the Cancel button to turn off the Instant Pot. Sprinkle with the cilantro
Step 3: Cook the rolls or buns
Next, lightly butter the potato buns and toast each side on a heated griddle or a pan
Spoon the bhaji onto plates, sprinkle with red onion, and serve with the toasted buns and lime wedges on the side.
Do not have an Instant Pot? No worries, here is my pav bhaji recipe using stove top pressure cooker:
- Heat 2 tablespoons of the butter in a stove top pressure cooker. Add onion, ginger, garlic, bell peppers and sauté until the onion turns translucent, about 5 minutes. Add the cauliflower, potatoes, tomatoes, peas, and 2 teaspoons salt; pour in the water; and stir well. Secure the lid and pressure cook 2 to 3 whistles or about 15 minutes on medium heat.
- Open the pressure cooker and mash all the veggies with a potato masher. Stir in the tomato paste, paav bhaji masala, red chile powder, and turmeric, followed by 2 tablespoons butter. Cover with a glass lid, as the bhaji may start to splatter, and cook until heated through. Taste and adjust the seasoning with salt, pav bhaji masala, and chili powder if needed. Garnish with the cilantro.
- Next, lightly butter the potato buns and toast each side on a heated griddle or a pan.
- Spoon the bhaji onto plates, sprinkle with the red onion, and serve with the toasted buns and lime wedges on the side.
Here are my favorite drinks to serve with Pav Bhaji:
Did you enjoy this easy to make, hearty meal? Here are my go to recipes that not only make a delicious weeknight meal but also are perfect for entertaining:
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- 2 to 4 tablespoons salted butter plus 4 tablespoons, at room temperature
- 1 large yellow onion finely diced
- 1/2 green bell pepper seeded and diced
- 1/2 red bell pepper seeded and diced (optional)
- 1 tablespoon ginger grated
- 1 tablespoon garlic minced
- 5 cups cauliflower florets 1-inch florets
- 2 large Yukon gold potatoes peeled and cut into 1-inch cubes
- 3 plum tomatoes cored and diced
- 1/2 cup frozen green peas
- Kosher salt
- 1 cup water
- 3 tablespoons tomato paste
- 1 to 2 tablespoon paav bhaji masala see Note
- 1 tablespoon Kashmiri red chili powder or another mild red chili powder see Note
- 1/4 teaspoon ground turmeric
- 1/2 cup fresh cilantro finely chopped
- 12 potato buns
- 1 red onion finely diced
- 1 lime cut into wedges
Select the high Sauté setting on the Instant Pot and heat 2 tablespoons of the butter. Add the yellow onion, ginger, garlic and bell peppers and sauté until the onion turns translucent, about 5 minutes. Add the cauliflower, potatoes, tomatoes, peas, and 2 teaspoons salt; pour in the water; and stir well with a wooden spoon, nudging loose any browned bits from the pot bottom.
- Secure the lid and set the Pressure Release to Sealing. Press the Cancel button to reset the cooking program, then select the Pressure Cook or Manual setting and set the cooking time for 6 minutes at high pressure.
- Perform a quick release by moving the Pressure Release to Venting. Open the pot. Select the normal Sauté setting and mash all the veggies with a potato masher. Stir in the tomato paste, paav bhaji masala, red chile powder, and turmeric, followed by 2 tablespoons butter (optional but highly recommended). Cover the pot with a glass lid (or other nonlocking lid that fits), as the bhaji will start to splatter, and cook until heated through, about 5 minutes. Taste and adjust the seasoning with salt, paav bhaji masala, and chile powder if needed. Press the Cancel button to turn off the Instant Pot. Sprinkle with the cilantro.
- Just before serving, use the remaining 4 tablespoons butter to spread
- 1 teaspoon room-temperature butter on the cut side and over the top and bottom of each potato bun. Heat a griddle or heavy skillet over high heat. Add the buns and toast each side until golden brown, 2 to 3 minutes each.
- Spoon the bhaji onto plates, sprinkle with the red onion, and serve with the toasted buns and lime wedges on the side.
Recipe Video
NOTE
For a spicier bhaji, add more pav bhaji masala or red chili powder.
VEGAN VARIATION
Substitute neutral vegetable oil for the butter.
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