Easy to make pav bhaji recipe

Pav Bhaji is one of the most loved street foods of Mumbai and a true comfort meal across India. It’s a flavorful mix of mashed vegetables cooked with spices and served with soft, butter-toasted bread rolls called pav. What began in the mid-19th century as a quick, filling meal for mill workers soon became a favorite for everyone. Street vendors would mash leftover vegetables, add spices, and pair them with pav, a bread roll that came to India through the Portuguese. Over time, the dish evolved with the addition of butter and richer masalas, giving us the delicious version we enjoy today. While many people buy ready-made spice packets, making fresh pav bhaji masala at home can bring out the most authentic taste. Ingredients are

2 tbsp whole coriander

1 tbsp cumin seeds

4 dried red chillies

Half tbsp turmeric powder

1 tbsp dry mango powder

Peel of 2 green cardamoms

6 cloves

1 large piece of cinnamon

2-star anise

1 tbsp fennel

1 tbsp garam masala powder

Using a heavy-bottom frying pan, heat on high to low flame. Next, add cumin, coriander, fennel, dried red chilies, cloves, and cinnamon, and mix them into everything. After some time, the spices will start to turn golden and smell, and then turn off the temperature. Take them out on a plate. Next, add this pan, 2 star anise, and cardamom roast for a few minutes. Let the spices cool to room temperature, and then, using a blender jar, add the whole powder spices and roasted spices. Blend it smoothly. Pav Bhaji Masala is ready and can be stored in a container. Go to the next step. Pav Bhaji is a popular street food in Maharashtra; its taste is truly delicious. Pav bhaji gravy tastes delicious. A multitude of vegetables make this bhaji, which is good for our bodies. Use fresh butter or ghee.

Ingredients for Pav Bhaji

3 tbsp butter

3 tomatoes, chopped

¼ cup Matar

½ capsicum, chopped

2 potatoes, cut into medium-sized size

1 carrot

1 cauliflower, cut into medium-sized size

Salt to taste

1 ½ tbsp Kashmiri red chili powder

¼ tbsp turmeric

1 ½ tbsp pav bhaji masala

1 tbsp kasturi methi

3 tbsp coriander leaves, chopped

1 tbsp ginger garlic paste

1 onion, chopped

½ lemon juice

3 drops of red food coloring, optional

Step-by-Step Recipe for Pav Bhaji

Step 1: Preparing the Vegetables

In a large pot or pressure cooker, add the chopped potatoes, cauliflower, green peas, and carrots. Cover them with water and boil until they are completely soft. This should take about 10-15 minutes in a regular pot or 2 whistles in a pressure cooker. Once cooked, drain the water and mash the vegetables roughly with a potato masher or fork. You want them mashed but still chunky for texture. While the vegetables are boiling, finely chop the onions, capsicum, tomatoes, and green chilies.

Step 2: Making the Bhaji

Heat a large pan or kadhai and melt 2 tablespoons of butter. Add the chopped onions and cook until they turn soft and translucent, about 5–7 minutes. Stir in the ginger-garlic paste and cook for 2 minutes until the raw smell goes away. Now add the green chilies and capsicum, and cook for another 2–3 minutes. Next, add the tomatoes along with turmeric, pav bhaji masala, and red chili powder. Mix well and let it cook on medium heat for 7–8 minutes, until the tomatoes become soft and the oil starts to separate. This step is important because it gives the bhaji its rich flavor.

Once ready, add the mashed vegetables and mix everything. Cook for about 10 minutes, stirring often. If it looks too thick, add a little water to get the right consistency—it should be thick but slightly saucy. Add salt to taste and cook for another 5 minutes. Finally, mix in some more butter for extra flavor. Lightly mash the bhaji with a masher so the vegetables blend well, but don’t make it completely smooth—leaving a little texture makes it taste even better.

Step 3: Toasting the Pav

Slice the pav buns horizontally and slather them with butter on the inside. Heat a tawa or flat pan over medium heat. Place the buttered pav on the pan, cut side down, and toast until golden brown and crispy. You can press the buns lightly with a spatula to ensure they toast evenly. Once done, set them aside.

Step 4: Serving the Pav Bhaji

Serve the hot bhaji in bowls and put a small piece of butter on top. Sprinkle some fresh coriander and keep a lemon wedge on the side. Place the toasted pav next to the bhaji so it’s ready to enjoy. You can also add chopped onions, more coriander, and a squeeze of lemon juice for extra taste. The lemon helps cut the richness and makes every bite fresh and delicious. If you like, serve it with raita, papad, or pickles to make the meal more complete.

Variations of Pav Bhaji

Cheese Pav Bhaji: A modern twist on the traditional recipe. Simply grate some cheese over the bhaji just before serving. The creamy cheese melts over the hot bhaji, adding a luscious flavor.
Paneer Pav Bhaji: Add some crumbled paneer (Indian cottage cheese) to the bhaji for a protein-rich variation. Paneer adds a subtle flavor that complements the spicy bhaji.
Jain Pav Bhaji: For a no-onion, no-garlic version of Pav Bhaji, which is popular among Jain communities, simply omit the onions, garlic, and potatoes. Instead, use raw bananas as a substitute for potatoes to maintain the creamy texture.
Khada Pav Bhaji: This version involves using chunkier pieces of vegetables instead of mashing them completely. It’s a heartier version of the dish and adds more texture.

Health Benefits of Pav Bhaji

Despite its indulgent nature, pav bhaji can be quite nutritious, depending on how it’s prepared. The dish is packed with vegetables, which provide fiber, vitamins, and minerals. Potatoes are a good source of carbohydrates, while peas and cauliflower add protein and fiber. You can also make a healthier version of Pav Bhaji by using less butter and substituting the pav with whole wheat bread