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 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-garlic, 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 a 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 airtight 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 pav bhaji with unsweetened or very lightly sweet bread. I always recommend buying 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, which 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 done 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 another non-locking 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, pav 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 a stovetop pressure cooker:
- Heat 2 tablespoons of the butter in a stovetop 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, 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.
- 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:
★ Have you tried this recipe? We love your feedback, Please click on the stars in the recipe card below to rate.
MUMBAI PAV BHAJI
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.
Video
Notes
For a spicier bhaji, add more pav bhaji masala or red chili powder. VEGAN VARIATION
Substitute neutral vegetable oil for the butter. 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 a spicier variety
- 2-inch cinnamon stick
- 6 cloves
- 4 green cardamom
- 1 teaspoon black peppercorns
Nutrition
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Madhavi Thatte says
Thanks for the amazing recipes, easy to follow instructions and "reasonable" ingredients, I've tried at least 5 instant pot recipes and they have been awesome. I hated to cook before or was very intimidated- but I feel I can now be converted :). Looking forward to trying more..
Archana says
Thank you so much!!
Sayali says
What pavbhaji masala did you use?
Archana says
Everest or Badshah Pav Bhaji Masala
Disha says
you have not specified how much quantity of tomatoes and others ingredients. also, if we are adding tomatoes along with vegetables, what is tomato paste which you added later?
Archana says
Please check the recipe card at the bottom of the post that has all the ingredients and quantities. Tomato paste adds a nice red color to the pav bhaji, but if you do not have it, you can skip. Pav Bhaji will still be delicious
Chella says
Love this recipe!! Me and my husband could not cook any indian food, just always seemed to complicated. Finally we can make one of our favorites! One of the few dishes we don't mind eating leftovers for the rest of the week 🙂
Archana says
Thank you for the lovely feedback!
Reem says
I have made this several times already. It is quickly becoming a favorite. People usually ask for the recipe after!
I've even used leftovers to top hot dogs! I don't have pav bhaji masala so the suggested substitute is perfect!
Archana says
Thank you Reem!
Anjali Pollack says
This Pav Bhaji is just perfect & super delicious. I was unable to get the Everest or Badhshah brand Pav Bhaji masala so I used Shan. 1 tbsp definitely enough. Thank You so much. Your recipes are amazing and very clear !
Archana says
Thank you Anjali for your feedback
Casey Byron says
I just made this but accidentally made it way too spicy! How do I fix this ?
Archana says
Start by adding 1 to 2 diced tomato and cooking on low sauce mode. If its still spicy you can add 1 to 2 boiled and mashed potato.
Madeleine says
This was my first time making Pav Bhaji, but thanks to this amazing and easy to follow recipe it turned out great! Thank you Archana!
Ram says
Thank you, Archana, for the easy-looking recipe. Going to try it tonight. One question: is the tomato paste something you could buy in an Indian store?
Archana says
yes, many Indian stores carry it and if you don't have it no big deal, it only enhances the bright red color.
Swarna says
Thank you , nice and clean recipe , usually I make 3 servings at a time but make a single serve so wanted to take a chance and I went ahead and added tomato when sauteing onions and after veggies salt, Bhaji masala proceeded with your instructions for cook for 6 mins , it needed little more as I might have added more veggies so released smashed a little bit put for another 6 mins and left it on warm !! came back after 3 hours doing my garden work Vola.... my tasty Pav bhaji were ready 🙂 ended up little spicy but topped off with some butter and lemon when serving turned out perfect .
Izzah says
Another hit by Archana! Was craving Indian street style food so I tried this and it hit the spot! So easy and healthy too! Thank you!
UP says
Hi Archana! I made this in the instant pot and it was perfect. Didn’t have fresh tomatoes so put in 3 tablespoons of tomato sauce with the vegetables amd added 1 tablespoon tomato puree after mashing. Also didn’t have pav bhaji masala so used the substitute masalas instead. Thank you for providing different options. Will definitely be making this recipe often!
Deb says
What do you when you suddenly crave pav baaji because the pav is in the fridge? Find the best quick instapot recipe! And here i am. All veggies with pav baaji masala did the magic! Of course I over ate but oh well, chalta hai! The baaji was ready in fifteen minutes and my picky eater son also enjoyed it. I did not add chilli powder but just the pav baaji masala!
Blackpearl says
Hi, is it ok to use cauliflower rice?
Archana says
yes for sure, cauliflower rice will work too.
Isha Mody says
I was looking for a simple one pot recipe to beat my mother's complicated recipe, and this was it! Delicious pav bhaji with minimal effort. I didn't have ginger and cauliflower, so I kind of just added whatever vegetables I found in my fridge, but it still tasted amazing! Thank you for this quick (dare I say no effort) recipe!
Kirsten A. says
Hi Archana! I am planning on making this for a food and wine event my family does each year. I was wondering if you had any suggestions on what sort of wine I should pair it with?
Thanks!!
Archana says
Here are a few suggestions - White: Riesling (medium-dry),
White: Chardonnay (partially oaked, dry)
Red: Cabernet Sauvignon (oaked, dry)
Bela says
Excellent recipe!
Anonymous says
How much salt should we put?
Archana says
Start with 2 teaspoons as per the instructions and then add more in the end after tasting.
Farzanah says
Turned out absolutely perfect in my IP. I added a small carrot as well. Thank you!
MaraRose says
Made this for my three boys and they all loved it! I cut back a bit on the chili but added some extra to the portion for me and my husband. So easy and delicious!