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Pav bhaji

Pav Bhaji Recipe | Make Street Style Mumbai Pav Bhaji

Easy pav bhaji - A detailed recipe to make quick & delicious mumbai pav bhaji at home. Bhaji is a thick buttery mixed vegetable curry served with Indian buns - pav. Instructions included for stovetop & Instant pot

For best results follow my detailed step-by-step photo instructions and tips.

© Swasthi's Recipes - www.indianhealthyrecipes.com

Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Servings4
AuthorSwasthi

Ingredients (1 cup = 240ml )

  • 1½ to 2 cup potatoes diced (3 medium or 2 large) (300 grams)
  • ½ to ¾ cup green peas (75 grams matar)
  • 1 cup cauliflower (100 grams florets, optional)
  • ½ cup carrot (optional, 1 small, 75 grams)
  • ½ cup capsicum (bell pepper) chopped
  • 1 tablespoon oil
  • 1 tablespoon butter
  • 1 medium onion (¾ to 1 cup finely chopped, 125 grams )
  • 1 tablespoon ginger garlic paste or chopped
  • 1 green chili (slit or chopped, optional)
  • 2 medium tomatoes (¾ to 1 cup finely chopped, 125 grams)
  • 1 to 1½ teaspoon red chili powder (less spicy kind or red chili paste from 10 red chilies)
  • ¼ teaspoon turmeric
  • 1 to 1½ tablespoon pavbhaji masala powder (use more if needed)
  • ¾ tablespoon kasuri methi (dried fenugreek leaves, optional)
  • 1 teaspoon salt

To toast pav

  • 4 to 6 Pav (buns) (dinner rolls)
  • 1 tablespoon butter for toasting pav
  • ½ teaspoon pav bhaji masala powder

To garnish

  • 1 Lemon wedges
  • 2 tablespoon onions Chopped
  • 2 tablespoon Coriander leaves
  • 2 tablespoon butter

How to make the recipe

Preparation

  • Add 1 cup cauliflower florets, 1½ to 2 cups cubed potatoes, carrots (optional) and ½ to ¾ cup peas to a pot or pressure cooker. 
  • Pour 1½ cups water and cook until soft or tender.
  • If cooking in cooker, let it whistle twice. When the pressure releases open the lid and mash them well.

Making Bhaji

  • Add 1 tablespoon butter and 1 tablespoon oil to a pan and heat up.
  • Next add ¾ to 1 cup finely chopped onions and fry till they turn translucent. 
  • Then add 1 tablespoon ginger garlic paste and 1 chopped green chili.
  • Fry till it becomes fragrant. 
  • Next add ½ cup capsicums & saute for 3 to 4 minutes. 
  • Add ¾ to 1 cup chopped tomato and 1 teaspoon salt.
  • Fry till tomatoes turn soft and mushy.
  • Next add 1 teaspoon chili powder,¼ teaspoon turmeric and 1 to 1½ tablespoon pav bhaji masala powder.
  • Mix and fry for another 2 minutes or until the raw smell of the mixture goes away.
  • Add boiled & mashed veggies. 
  • Pour more water (½ to ¾ cup) just enough to bring to a thick consistency. 
  • Cook for 3 to 5 mins until the bhaji thickens. Taste and add more salt if needed. If you want it more spicy, add another half tsp chilli powder and cook for 3 to 4 minutes.
  • Add ¾ tbsp kasuri methi if using and cook until it reaches a desired consistency.

How to Make Pav Bhaji

  • Slit the pav buns horizontally leaving one edge intact. 
  • Heat butter on a pan. Open the buns and sprinkle some pav bhaji masala on the butter.
  • Place the pav & toast them for a min or two.
  • Garnish with onions, butter and lemon wedges. Serve pav bhaji hot or warm.

Instant Pot Pav Bhaji

  • Press SAUTE button on the instant pot. Pour 1 tablespoon oil and add 1 tablespoon butter to the steel insert.
  • Add ¾ to 1 cup onions and 1 slit green chilli. Saute until transparent.
  • Then stir in 1 tablespoon ginger garlic and fry for 30 seconds.
  • Add ¾ to 1 cup tomatoes, ½ cup chopped capsicum and sprinkle 1 teaspoon salt. Saute until the tomatoes turn soft and mushy.
  • Then add in 1 to 1½ pav bhaji masala, 1 teaspoon chilli powder and ¼ teaspoon turmeric.
  • Mix well and add all the veggies – 300 grams potatoes, 1 cup cauliflower florets, ½ cup carrots and ½ to ¾ cup green peas.
  • Pour 2 cups water and deglaze the pot by scrubbing the bottom with a wooden spatula.
  • Press CANCEL button and press PRESSURE COOK button with high pressure setting. Set the timer to 5 mins and position the steam release handle to sealing.
  • When the IP beeps, wait for 5 mins for natural pressure release. Gently release the rest of the pressure manually.
  • There will be lot of water when you open the lid. With a masher, mash all the veggies well, they will soak up the water.
  • Press SAUTE button. If needed add more salt, pav bhaji masala and more red chilli for a brighter color. I usually add ½ teaspoon more red chilli powder at this stage.
  • Let the bhaji simmer for 3 to 4 mins. It will thicken. Then add add crushed kasuri methi and mix. Press cancel. Sprinkle coriander leaves and 1 tablespoon butter.
  • Slit each bun to 2 horizontally. Heat a pan. Smear some butter and sprinkle pav bhaji masala over the butter. (check images above) Toast the pavs until lightly crisp.
  • Transfer bhaji to serving bowls. Top with butter & coriander leaves.
  • Serve alongside toasted buns and freshly cut onions.

NUTRITION (estimation only)

Calories: 321kcal | Carbohydrates: 42g | Protein: 8g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 30mg | Sodium: 666mg | Potassium: 568mg | Fiber: 6g | Sugar: 8g | Vitamin A: 1285IU | Vitamin C: 70.1mg | Calcium: 129mg | Iron: 4.4mg