Pav Bhaji
A spiced vegetable curry served with buttered bread rolls, this iconic Mumbai street food is vibrant, aromatic, and deeply satisfying. Soft pav paired with tangy, peppery bhaji makes for an irresistible meal.
- Total time
- 45 min
- Servings
- 2
- Calories
- 385
- Protein
- 12g
Ingredients
- 2 medium potatoes, diced
- 1 medium carrots, diced
- 1 cup cauliflower florets
- ¾ cup green peas
- 2 medium tomatoes, chopped
- 1 medium onion, finely chopped
- 1 piece green chili, minced
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 3 tablespoons vegetable oil
- 2 teaspoons pav bhaji masala
- ½ teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon salt
- 2 tablespoons lemon juice
- 1 cup water
- 4 pieces pav (bread rolls)
- 2 tablespoons butter
- ½ medium onion, thinly sliced
- 2 tablespoons fresh cilantro, chopped
- 2 pieces lemon wedges
Instructions
- 1
Dice potatoes, carrots, and chop cauliflower into small florets. Chop tomatoes and onion finely. Mince garlic, ginger, and green chili.
- 2
Mix pav bhaji masala, turmeric, red chili powder, and salt in a small bowl.
- 3
Heat oil in a large, heavy-bottomed pan over medium heat. Add onion and sauté for 2 minutes until softened.
- 4
Add garlic, ginger, and green chili. Stir constantly for 1 minute until fragrant.
- 5
Add diced potatoes and carrots. Cook for 3-4 minutes, stirring frequently.
- 6
Add chopped tomatoes and cook for 2 minutes. Add cauliflower florets and peas.
- 7
Sprinkle the spice mix over vegetables and stir well to coat. Cook for 1 minute.
- 8
Pour in 1 cup water and bring to a boil. Reduce heat to medium-low and simmer for 12-15 minutes until vegetables are tender.
- 9
Mash the vegetables coarsely with the back of a spoon to create a chunky texture. Stir in lemon juice and adjust salt to taste.
- 10
Meanwhile, slice pav horizontally and lightly butter the cut sides. Toast on a griddle or skillet until golden brown.
- 11
Transfer bhaji to serving bowls. Top with sliced onion and fresh cilantro.
- 12
Serve hot bhaji with warm buttered pav on the side. Squeeze lemon wedges over the bhaji and enjoy.
Tools you’ll need
- large heavy-bottomed pan or wok
- cutting board
- chef's knife
- wooden spoon
- measuring spoons
- measuring cups
- small bowl
- griddle or skillet
- serving bowls
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