Pau Bhaji Recipe
Recipe information
Make Pau Bhaji in just 50m. Buttery-spicy, mashed vegetables and home-made buns on a Chowpatty tray.
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Ingredients
Bhaji (vegetable curry)
Pav (buns) and finishing
Bhaji (vegetable curry)
1. Prepare and cook vegetables
Place the diced potatoes, cauliflower florets, carrots and green peas in a large pot. Cover with water by about 1 inch, add 1/2 teaspoon salt, bring to a boil and simmer until vegetables are tender (10–12 minutes). Drain well and reserve about 1/2 cup of the cooking liquid. Roughly mash the cooked vegetables with a potato masher or fork; you want a mostly mashed but slightly chunky texture. Set aside.
2. Make the masala base
In a wide, heavy skillet or tava over medium heat, add the oil and 1 tablespoon butter. When hot, add the chopped onion and sauté until soft and translucent, 5–7 minutes. Add the ginger paste and garlic paste and cook 30–45 seconds until fragrant.
3. Add tomatoes and spices
Add the chopped tomatoes and cook until they break down and oil begins to separate from the mixture, about 6–8 minutes. Stir in turmeric, red chili powder, ground cumin and garam masala; cook 1 minute. Add the pav bhaji masala and remaining 1 teaspoon salt; stir to combine.
4. Combine vegetables and simmer
Add the roughly mashed vegetables and chopped green bell pepper to the skillet. Mix well to coat with the masala. Pour in up to 1 cup water or reserved cooking liquid to loosen the mixture to a thick, stew-like consistency. Simmer over medium-low heat, mashing further with a potato masher against the pan as it cooks, for 8–10 minutes so flavors meld. Add the remaining 2 tablespoons butter and stir until melted and incorporated.
5. Finish the bhaji
Taste and adjust salt and spice. Stir in lime juice and chopped cilantro. If the bhaji feels too dry, add a splash more water; it should be saucy but thick enough to scoop with buttered pav.
Pav (buns) and finishing
6. Toast the pav
Slice each pav bun horizontally but not all the way through so they remain hinged (optional). Heat a large griddle or skillet over medium heat. Add 1 tablespoon butter per 4 buns and melt. Place buns cut-side down and toast until golden-brown and crisp, 2–3 minutes. Flip and briefly toast the top side (about 30 seconds). Repeat in batches, adding more butter as needed so all buns are buttery and toasted.
7. Plate and serve
Spoon a generous portion of the hot bhaji onto a shallow plate or Chowpatty-style tray. Serve 2 toasted pav buns alongside each portion. Garnish the bhaji with a knob of butter if desired, sprinkle with chopped onion and chopped cilantro, and serve with lemon wedges for squeezing over. Offer extra pav bhaji masala or red chili powder to taste.
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