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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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!
Aviva says
This was AWESOME! I subbed canned dice tomatoes for the fresh ones and it still turned out totally delicious! Thank you for an awesome and easy to follow recipe!!!!
Leena says
This recipe takes me back to Bombay by the train station! Thanks for sharing another delicious recipe. This is my third time cooking I cooked the recipe. When my 3 year old saw the recipe pulled up, he said, "I just love this, Momma!"
R says
This is my favorite recipe! It transforms me back to my days in Mumbai as a student and eating this at roadside restaurants as we hurried between college lectures and duties at home. Thank you for posting this blast from the past.
Varsha Porter-Brown says
Super delicious and easy to follow recipe. I made a slow cooker version about 10 years ago and did not turn out that well so I hesitantly tried this instant pot version and was thrilled with the results! I will definitely make this again, thanks!!
Arathi P says
Loved the ease and simplicity of the recipe . Turned out yummy !! Thank you
Puja Manek says
If I wanted to add other veggies like carrots and beets, as you suggested, should I Reduce the amount of cauliflower or increase anything else? Am I aiming for a specific ‘oz or g’ of veg?
Archana says
Yes! Reduce a cup of cauliflower with 1/2 cup each of diced carrots and beets.
Shweta Kapadia says
If I am using unsalted butter how much salt should I be adding to make up for that?
Archana says
hey! extra 1/2 teaspoon to 1 teaspoon salt. But add it to taste in the end 🙂
Denisha says
I love the recipe.. easy , fast , simple for busy days ..
Neha says
Loved this recipe! Tasted very authentic, and was so quick to make!
Nagamani says
Very easy n delicious recipe even for a first time maker.. Tried this n d result is awesome.. Thank u so much for this amazing recipe..
Divya says
This recipe is full proof and the end result is exactly what is served at completely authentic.Thank you Archana for the recipe.
sameeha says
is there any reason you wouldn't cook the masala with the veggies in the beginning
Archana says
Adding too many dry spices can sometimes lead to burn error. But yes otherwise you can layer the masala on top
Reshma Fernandes says
My 5 year old dislikes vegetables but took two helpings of this today! I used an immersion blender to make it a bit more smooth. Super easy and time saving over the traditional method.
Archana says
Awesome!
Janvi says
Can you replace the tomato paste by adding more fresh tomatoes?
Archana says
Yes! Or you can skip the tomato paste. It just adds a deeper color to the bhaji
Deeksha says
Pav bhaji looks so yummy. Thank you so much for the recipe.
Eeshan mushtaq says
I don’t have cauliflower. What can I substitute this with?
Archana says
You can skip cauliflower. Add extra potatoes and peppers. You can also add some diced carrots.
Anjana says
Hi, I wanted to try this recipe but was a bit confused about plum tomatoes - is that referring to the small ones or normal sized tomatoes?
Archana says
Normal-sized. Any red ripe tomatoes will work too.
Rahul Thomare says
Love this recipe Quick and easy to prepare. Brought back old memories. Thanks for sharing.
Ankita Pendse says
This is such an easy and delicious recipe. Very easy and foolproof recipe. I love you for being so humble and down to earth. Thank you so much for sharing your recipes with us Archana.
Archana says
You are most welcome 🙂