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!
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Pav Bhaji is the ultimate Indian comfort food; a flavorful mash of spiced vegetables served with soft, buttery rolls. Originally from Mumbai, this iconic street food has become a household favorite all across India.
It’s rich, satisfying, and always a hit, whether you’re cooking for a cozy weeknight dinner or feeding a hungry crowd. If you’re a fan of Indian street food classics like Kheema Pav, Kathi Rolls, and Misal Pav, you’ll definitely want to add this one to your list. And for something equally crave-worthy, don’t miss my Gobi Manchurian—it pairs perfectly with Hakka Noodles!
Why I love to make Pav Bhaji at home
What I love most about making Mumbai Pav Bhaji is how easy and forgiving it is. No need for perfect chopping, just roughly cut the veggies and cook them in a flavorful ginger-garlic, onion-tomato base. Then mash it all together to bring out those bold, spicy-tangy flavors we can’t get enough of.
It always amazes me how such a vibrant and delicious dish comes together with minimal effort. Plus, it's packed with nutritious veggies, making it a fun and tasty way to get even picky eaters to happily clean their plates!
Ingredient Notes
- Butter or Oil – Pav Bhaji is traditionally made with butter, which gives it a rich and comforting flavor. I like to use a good quality butter such as Irish Kerrygold. For a dairy-free option, you can use a neutral cooking oil like avocado or sunflower oil. It still turns out delicious and slightly lighter.
- Vegetables – The mix of vegetables is what makes Pav Bhaji so hearty and flavorful. My go-to combination includes onions, bell peppers, potatoes, cauliflower, green peas, and tomatoes. You can also add carrots, sweet potatoes, or beets for extra nutrition and a touch of sweetness. Fresh ginger and garlic paste are a must for that authentic street-style flavor.
- Tomato Paste – This is optional, but I highly recommend it. Tomato paste enhances the flavor and gives the bhaji a beautiful deep red color.
- Pav Bhaji Spice Mix - Pav Bhaji gets its distinctive yumminess from a special spice blend called Pav Bhaji Masala. You can find several good options at Indian grocery stores. My go-to picks are Everest Pav Bhaji Masala or Badshah Pav Bhaji Masala.
Best Pav to Serve with Pav Bhaji
The Curry (Bhaji) is served with soft buns or dinner rolls, AKA pav, that are not sweet. In the US, some cities have Indian Bakeries such as "Hot Breads" that make the traditional Indian Pav. If you have one near you, do grab their fresh soft buns. For the rest of us who may not have easy access to the traditional Pav, buy buns or soft rolls from grocery stores that have 2 grams of sugar or less. I prefer buying soft potato buns, burger buns, or Whole Foods dinner rolls.
How to Make Pav Bhaji - Instant Pot Method
Step 1: Sauté Veggies
Turn on the Instant Pot to Sauté and melt the butter. Cook onions, ginger, garlic, and bell peppers until soft. Add cauliflower, potatoes, tomatoes, peas, salt, and water, then stir well, scraping up any bits from the bottom.
Step 2: Pressure Cook and Mash with Spices
Pressure cook the veggies for 6 minutes on high, then do a quick release. Mash everything using a potato masher on Sauté mode. Add tomato paste, pav bhaji masala, red chili powder, turmeric, and more butter if you like. Cover loosely and cook for 5 minutes until heated through. Adjust seasoning and finish with fresh cilantro.
Step 3: Toast the Pav
Lightly butter the buns and toast them on a hot griddle or pan until golden and crisp.
Pav Bhaji - Stovetop Method
Do not have an Instant Pot? No worries, here is my pav bhaji recipe using a stovetop pressure cooker:
- Heat 2 tablespoons of the butter in a stovetop pressure cooker. Add 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. Secure the lid and pressure cook for 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, pav 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 cilantro and squeeze some fresh lemon or lime juice.
How to Serve Mumbai Street Style Paav Bhaji
The best way to serve piping hot Pav Bhaji is with warm buttery rolls or buns. Spoon the bhaji onto plates, sprinkle with red onion, and serve with the toasted buns and lime or lemon wedges on the side. You can also place the bhaji directly on the buns and serve it like sloppy joes.
★ Tried this recipe? I’d love to hear how it turned out! Leave a comment and let me know, or snap a quick pic and upload it—I love seeing your creations. If you’re on Instagram, tag @ministry_of_curry so I can check it out. Your feedback means so much to me and makes all the time I spend perfecting each recipe totally worth it. Thank you!
Recipe
Pav bhaji Recipe
Recipe Video
Ingredients
- 2 to 4 tablespoons salted butter plus 4 tablespoons, at room temperature
- 1 large yellow onion finely diced
- ½ green bell pepper seeded and diced
- ½ 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
- ½ cup frozen green peas
- kosher salt
- 1 cup water
- 3 tablespoons tomato paste
- 1 to 2 tablespoons pav bhaji masala see Note
- 1 tablespoon Kashmiri red chili powder see Note
- ¼ teaspoon ground turmeric
- ½ cup fresh cilantro finely chopped
- 12 potato buns
- 1 medium red onion finely diced
- 1 lime cut into wedges
Instructions
- 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, pav bhaji masala, red chile powder, and turmeric, followed by 2 tablespoons butter (optional but highly recommended). Cover the pot with a glass lid (or another non-locking 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, paavbhaji 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.
Notes
- 4 tablespoons coriander seeds
- 1 tablespoon cumin seeds
- 1 tablespoon fennel seeds
- 6 Kashmiri red chilies, fewer if using a spicier variety
- 2-inch cinnamon stick
- 6 cloves
- 4 green cardamom
- 1 teaspoon black peppercorns
Nutrition
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Roshni says
Such a yummy recipe!! My 16 month even loved it ☺️ Thank you so much
Archana says
Yay! Love it!
Dipal says
Love this ONE POT recipe! My husband and I love making pavbhaji using this recipe and we haven’t used any other recipes after finding this one! 🙂
Archana says
Thank you!
Shuba says
Delicious, authentic and so easy with the IP. Great recipe!
Archana says
Thank you!
SusanK says
I was a little anxious about this recipe because I've never eaten Pav Bhaji. I used a frozen cauliflower, carrots, & broccoli mix but picked the broccoli out - I think it would have been OK to leave it in but broccoli is maybe too strong a flavor? Other than that, I made this exactly to your recipe & it was awesome! Definitely going in my recipe rotation. Thank you!
Archana says
I love your idea of using frozen veggies. Traditionally broccoli is not used in Pav Bhaji but you can def add some without much change in flavor. The Pav Bhaji masala does the magic!
Nishaa Sriraman says
Authentic taste perfect recipe!
Sira says
Can I double this recipe as is?
Archana says
I would use an 8 QT Instant Pot to double. I am afraid it might be too much quantity for a 6 QT.
gopal sharma says
very nice recipe
Sankalp Packaged Foods says
such a nice and delicious pav bhaji recipe you share . that is one of the easiest way to make pav bhaji at home a minimal time.
Sankalp food says
this mumbai pav bhaji recipe is best recipe I foundut . but in this recipe used qulity ingrediennts that make this recipe to another level. I tried this recipe at home and making such a delightful pav bhaji like mumbaikar . this makes wih the prefect blend of the mashes vegges and with use of butter to toast the bun . and its ready to eat in 20 miinutes .
Sonya says
Love this recipe!! Proportions are excellent—more than enough food to feed a crowd. Even my picky family enjoys it!! To the masala I add 1-2 tsp crushed fennel seeds and 1 tsp dried mint and it’s perfection! I also roast the onion in ghee instead of oil for extra richness. Thanks for such a nice , easy to follow recipe!
Archana says
Love all your modifications. Ghee def adds to the richness.
Sonali says
My go-to pav bhaji recipe!
Nishaa says
Perfect quantity and taste!
Archana Mundhe says
Thank you!