Up-to-date Pau Bhaji Recipe

Boil vegetables

Place diced potatoes, cauliflower florets, carrots, and green peas in a large pot. Cover with water by about 1 inch. Add 0.5 teaspoon salt. Bring to a boil, reduce to a simmer and cook until vegetables are very tender (about 12–15 minutes). Drain and reserve 1/2 cup cooking liquid. Mash vegetables coarsely with a potato masher; set aside.

Prepare tomatoes

While vegetables boil, roughly chop the tomatoes and pulse once or twice in a blender or use a grater to make a coarse tomato purée. Reserve.

Heat oil and 1 tablespoon butter in a wide, heavy-bottomed skillet or kadhai over medium heat. Add the finely chopped onions and sauté, stirring, until translucent and beginning to brown at the edges (6–8 minutes). Add ginger paste, garlic paste and minced green chilies; sauté 1 minute until fragrant.

Add the diced bell pepper and cook 3–4 minutes until softened. Add the tomato purée and turmeric, red chili powder, ground coriander and 1 tablespoon pav bhaji masala. Cook, stirring occasionally, until the oil separates from the tomato mixture and it thickens slightly (6–8 minutes). If the mixture becomes too dry, add 1–2 tablespoons of reserved cooking liquid.

Add the lightly mashed boiled vegetables to the skillet with the masala. Stir to combine and break down any large pieces with the back of the spoon or a potato masher for a uniform texture. Add remaining 1 tablespoon pav bhaji masala, garam masala, ground coriander (if desired more), red chili powder (adjust to taste), and salt. Pour up to 1/2 cup of the reserved cooking liquid (or water) to reach a smooth, spreadable consistency.

Simmer the combined bhaji on low heat, uncovered, for 8–10 minutes, stirring and mashing occasionally so flavors meld and the mixture becomes creamy. Taste and adjust salt, spice, and acidity. Stir in 2 tablespoons unsalted butter and half of the chopped cilantro. Squeeze half the lemon over the bhaji and mix.

For extra richness, finish with the remaining 1 tablespoon butter on top before serving and sprinkle remaining cilantro.

Slice each pav horizontally, keeping the two halves attached if desired. Heat a flat skillet or griddle over medium heat. Spread about 1/2 teaspoon butter on the cut side of each pav half. Place buttered side down on the hot skillet and toast until golden brown (1–2 minutes). Optionally spread a little extra butter on the outside before serving.

Spoon hot bhaji into a serving bowl or on a plate, garnish with chopped onion, cilantro and a knob of butter. Serve immediately with toasted pav and lemon wedges on the side. Encourage diners to squeeze extra lemon and scoop bhaji into the toasted pav.