Pav bhaji recipe | How to make 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
Ingredients (1 cup = 240ml )
- 1½ cup potatoes diced (3 medium or 2 large) (300 grams)
- ½ to ¾ cup green peas (matar)
- ½ to 1 cup cauliflower (gobi florets)
- ½ cup capsicum (bell pepper) chopped
- 1 tablespoon oil
- 1 tablespoon butter
- 1 medium onion (¾ cup finely chopped )
- 1½ teaspoon ginger garlic paste or chopped
- 1 green chili (optional)
- 2 medium tomatoes (¾ cup finely chopped )
- ¾ to 1 teaspoon red chili powder (less spicy kind or red chili paste as needed)
- ¼ teaspoon turmeric
- 1 tablespoon pavbhaji masala powder (use more if needed)
- ¾ tablespoon kasuri methi (dried fenugreek leaves, optional)
- ¾ 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 pav bhaji
- 1 Lemon wedges
- 2 tablespoon onions Chopped
- 2 tablespoon Coriander leaves
- 1 tablespoon butter
How to make the recipe
Preparation for pav bhaji
- Add ½ to 1 cup cauliflower florets, 1½ cup cubed potatoes 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 cup finely chopped onions and fry till they turn translucent.
- Then add 1½ teaspoon 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 cup chopped tomato and ¾ tsp salt.
- Fry till tomatoes turn soft and mushy.
- Next add ¾ teaspoon chili powder and 1 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.
- 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.
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