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.
Jump to:
- How to make Homemade Pav Bhaji Masala
- How to serve Paav Bhaji?
- What is the best type of bread to serve with this spicy bhaji?
- MOC’s Pro Tips to make the best homemade Pav Bhaji
- EASY step-by-step Pav Bhaji Recipe using Instant Pot
- How to Serve Pav Bhaji
- Storing Pav Bhaji
- Pav Bhaji Recipe with Stove Top Pressure Cooker
- Favorite Indian drinks to serve with Pav Bhaji
- More Easy Indian Recipes
- Recipe
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.
How to make Homemade Pav Bhaji Masala
If you do not have access to these, here is my quick recipe to make your own:
- 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 of red chili powder, and 1 to 2 teaspoons of 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, 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
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
How to Serve Pav Bhaji
Spoon the bhaji onto plates, sprinkle with red onion, and serve with the toasted buns and lime wedges on the side. You can also place the bhaji directly on the buns and serve it like sloppy joes. I often like to pair pav bhaji with either Veg Pulao or Sweet Coconut Rice for a hearty meal.
Storing Pav Bhaji
Leftover pav bhaji can be refrigerated for 3 to 4 days. Reheat in the microwave or on the stovetop.
Pav Bhaji Recipe with Stove Top Pressure Cooker
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.
- 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.
Favorite Indian drinks to serve with Pav Bhaji
More Easy Indian Recipes
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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Recipe
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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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 🙂