Pav Bhaji Recipe

Prep and cook vegetables

Place diced potatoes, cauliflower florets, carrots and green peas in a large pot. Add 500 ml water and 1/2 tsp salt. Bring to a boil, then reduce heat and simmer until vegetables are very tender, about 15–20 minutes. Drain, reserving about 100 ml of the cooking liquid, and roughly mash the vegetables with a potato masher or use the back of a spoon to leave a slightly chunky texture. Set aside.

Sauté aromatics and vegetables

Heat 2 tbs vegetable oil in a wide heavy skillet or tava over medium heat. Add 0.5 tsp mustard seeds and 0.5 tsp cumin seeds; when they sputter, add the finely chopped onion and sauté until translucent and lightly golden, about 6–8 minutes. Add grated ginger and chopped green chilies and sauté 1 minute until fragrant. Add finely chopped green bell pepper and cook 4–5 minutes until softened.

Add tomatoes and spices

Add the chopped or pureed tomatoes to the skillet. Cook until tomatoes break down and oil starts to separate, about 6–8 minutes. Stir in turmeric powder, red chili powder, 1.5 tsp salt (adjust to taste), 2 tbs pav bhaji masala and 0.5 tsp garam masala. Cook spices with tomatoes 2 minutes to bloom their flavor.

Combine and finish bhaji

Add the mashed vegetables to the skillet along with about 100 ml reserved vegetable cooking liquid (add more if needed to reach desired consistency). Mix thoroughly and simmer gently, mashing further against the pan with a masher or the back of a spoon to integrate into a smooth-lumpy bhaji. Taste and adjust salt, spice, or lemon juice. Stir in 50 g butter and 1 tbs lemon juice. Simmer 3–5 minutes so flavors meld. If you prefer a smoother bhaji, mash more and simmer an additional 3 minutes.

Toast pav buns

Slice pav buns horizontally leaving them connected at the back if desired. Heat a large skillet over medium heat. Melt small knobs of butter (use the 60 g reserved) on the skillet and toast buns, cut-side down, until golden and slightly crisp, about 1–2 minutes per side. Toast in batches and keep warm.

Plate and garnish

Place a generous scoop of hot bhaji on each plate, add a knob of butter on top if desired, and sprinkle chopped cilantro and a little raw chopped onion on the side. Serve steaming pav alongside lemon wedges for squeezing over the bhaji. Offer extra pav bhaji masala or chili if desired.