Pau Bhaji Recipe

Prep vegetables

Wash, peel and dice potatoes and carrots. Break cauliflower into small florets. Finely chop tomatoes and onion. Grate ginger and mince garlic and green chili.

Cook vegetables

In a large pot, combine diced potatoes, cauliflower florets, carrots and green peas. Add just enough water to cover (about 1 cup) and a pinch of salt. Bring to a boil, then reduce heat and simmer until all vegetables are very tender, about 12–15 minutes. Drain, reserving about 1/2 cup of cooking liquid.

Sauté aromatics

While vegetables cook, heat 2 tablespoons oil and 2 tablespoons butter in a wide heavy-bottomed pan or griddle over medium heat. Add chopped onion and sauté until soft and translucent, 5–7 minutes. Add grated ginger, minced garlic and chopped green chili; sauté 1 minute until fragrant.

Cook tomatoes & spices

Add chopped tomatoes to the pan and cook, stirring, until they break down and become saucy, 6–8 minutes. Stir in turmeric, red chili powder, coriander powder and pav bhaji masala; cook 2–3 minutes until oil starts to separate and spices are fragrant.

Mash & combine

Add the drained cooked vegetables to the spiced tomato mixture. Using a heavy spoon or potato masher, roughly mash the vegetables in the pan to a coarse, slightly chunky consistency (you can also use a hand masher or pulse briefly in a food processor — but keep some texture). Add reserved cooking liquid as needed to loosen; total bhaji should be thick but spreadable.

Simmer & finish

Stir in 2 tablespoons butter, garam masala and salt. Taste and adjust pav bhaji masala, salt or chili. Let the bhaji simmer, stirring and mashing more for 6–8 minutes so flavors meld and mixture thickens. If too dry, add up to 1/4 cup water or reserved liquid. Stir in chopped cilantro just before removing from heat.

Finish with butter

Transfer to a serving tray or keep in the pan. Dot with the remaining 2 tablespoons of butter on top for a glossy, buttery finish.

Split each pav horizontally without cutting through the back so buns remain hinged. Heat a large skillet or griddle over medium heat and add 4 tablespoons butter. If making garlic pav, add minced garlic to the butter and cook briefly until fragrant (30 seconds).

Place buns cut-side down on the hot buttered skillet and toast until golden brown and crisp, 1–2 minutes. Turn and warm the outer side for 20–30 seconds. Remove and keep warm. Sprinkle with a little chopped cilantro if desired.

Place bhaji on a chowpatty-style tray or shallow bowl. Add a knob of butter on top. Serve with toasted pav, a small mound of chopped onion, lemon wedges and extra pav bhaji masala on the side. To eat: squeeze lemon over bhaji, scoop with the buttered pav and enjoy.