I got introduced to Pav Bhaji during my stay in Mumbai years ago. Since I was homesick, a friend took me out for dinner to cheer me up. We landed at the famous restaurant, ‘Shiv Sagar’.
She ordered a Pav Bhaji along with Sitafal (custard apple) milkshake for me. The spicy, flavorful curry scooped with buttery soft buns… it was love at first bite for me! Today I’m sharing this heartwarming recipe with you all!
What is Pav Bhaji?
This humble street food comes from the western food hub of India, Mumbai. In this simple dish, a mashed vegetable curry, called Bhaji, is cooked in butter and spiced with a unique spice blend, then served with warm butter-toasted dinner rolls called Pav. A generous topping of butter, chopped onion, cilantro, and a squeeze of lime is all you need to complete this dish and enjoy an authentic Mumbai-style Pav Bhaji.
Pav Bhaji Masala
Pav bhaji masala is a unique spice blend that forms the flavor foundation of this curry. Just like Garam masala, it’s a ground-up combination of earthy and floral herbs and seeds. Personally, I love the store-bought spice blends as much as my homemade version. My preferred brands include Everest or MDH. However, if you would like to make it from scratch, here’s a recipe for how to make Pav Bhaji masala at home for this quantity:
2 teaspoons garam masala1 tablespoon coriander powder1 teaspoon cumin powder2 teaspoons Kashmiri red chili powder½ teaspoon ground fennel½ teaspoon ground green cardamom
Ingredients- Notes & Alternatives
Bhaji and Pav are the two components in this heart-warming meal. Let’s see what we need for that:
Assorted Vegetables: I this recipe, I stick to the traditional assortment of vegetables, including cauliflower, peppers, potatoes, carrots and peas. But you can add any mix you like, just keep the total at 7 to 8 cups of chopped vegetables. Fresh vegetables give the best result here (except peas).Pav Bhaji Masala: Like discussed above, I prefer Everest or MDH Pav Bhaji masala, but you can certainly make your own following the recipe above.Aromatics: Onion, ginger and garlic give this curry a flavorful foundation. Use fresh or frozen minced ginger and garlic for best results. I prefer that over the jarred products.Butter: For an authentic taste, don’t skimp on the butter. I prefer to use ‘salted butter’ in this recipe. It just adds a touch more saltiness which really elevates this curry. Pav: You can use any regular dinner rolls, white or wheat, or even burger buns that are’t sweet. Toppings: Butter, chopped onion and cilantro and fresh lime are the traditional toppings that really complete this dish and add to the flavor and texture of pav bhaji.
Optional ingredient- Paneer: This is optional and entirely a personal preference. A tiny quantity of grated paneer boosts the protein in this dish, making it more wholesome and balanced. Grating the paneer is key here since the paneer literally melts away in the curry as it cooks, making it creamier and richer. But, feel free to skip it if you want to keep it authentic.
How to Make Pav Bhaji
Preheat the Instant Pot by selecting Sauté. When the inner pot is hot, add butter and oil. (pic 1)When the butter melts, add onions and bell pepper, garlic, and ginger, and saute for 2 minutes. (pic 2)Add tomatoes, tomato paste, spices and ¼ cup water. Stir until everything is combined. (pic 3)Turn off Sauté. Add vegetables and toss until coated in the spice mix. Add water. (pic 4)
Close the lid, vent set to sealing mode. Select Manual or Pressure Cook and cook for 8 minutes on high pressure. When the cooking is complete, follow the quick release method as per your cooker instructions to release the pressure. Open the lid after the pin drops. (pic 5)Using a potato masher, mash the vegetables until they reach your preferred consistency of a thick curry. Stir in lemon juice and adjust seasoning. Note: If adding grated paneer, stir it in now and let it simmer for 2 minutes. (pic 6 & 7)To toast the pav, heat a non-stick pan on medium-high heat. Generously spread butter on both sides of the pav and toast them, butter side down for about a minute on each side.Serve the curry warm, topped with a dollop of butter, chopped onion, and cilantro, alongside butter-toasted dinner rolls. (pic 8)
Stovetop Instructions
Heat a heavy bottom pot on medium-high heat. Follow steps 1 to 4 and saute aromatics, add spices and vegetables. Add 2 cups of water and bring it to a simmer. Reduce the heat to medium, cover and cook for 15 to 20 minutes, or until the vegetables are fork tender. Stir 2-3 times in between to prevent burning.Using a potato masher, mash the vegetables to the consistency of your liking, and continue to simmer till it thickens. Follow the instructions to toast buns and serve with the suggested toppings.
How to Make Pav Bhaji in a Stovetop Pressure Cooker?
Follow the same instructions for sauteing and adding vegetables and water to the pressure cooker. Close the lid and cook on high heat until it whistles 2 times. Reduce the heat to medium and cook for another 5 minutes. Let the pressure release naturally for 5 minutes. Then, using a wooden spoon carefully release the pressure manually. Open the lid after the pressure is released, then follow instructions for finishing and serving.
Try a Variation: Paneer Pav Bhaji
Stir in grated paneer after pressure cooking and simmer it for 2 to 3 minutes. Paneer adds protein to the dish, making it more balanced, and also makes the curry more rich and creamy. To grate the paneer, use the large holes on the box grater.
How to Make a Low Carb Pav Bhaji
My husband and I love pav bhaji, but when the girls aren’t home, we prefer to make it low-carb for both of us. To do that, I skip the potatoes in the bhaji for pav and double up the cauliflower.
As for pav, we toast our preferred keto bread from Costco or Whole Foods and serve it alongside.
Serving Suggestions- What bread goes best with bhaji?
This vegetable curry is always served with dinner rolls that are toasted in a skillet using a generous amount of butter. For an authentic taste, you can get fresh Pav available at most Indian grocery stores. Alternatively, feel free to use white or whole-grain dinner rolls that aren’t sweet. Burger buns also make a great alternative here. Other must-have condiments include finely chopped onion, a tiny dollop of butter on the Bhaji (vegetable curry), and freshly squeezed lime just before eating.
Recipe Tips & Notes
Vegetables: You can customize the assortment of vegetables in this curry. Be sure to use a total of 7 to 8 cups for this quantity.Pav Bhaji Masala: I prefer Everest or MDH brand, it tastes as good as the homemade version. For the homemade recipe, refer to the recipe in the content above.Bhaji Consistency: The consistency of Bhaji can be customized to personal preference. My family likes the curry to have more texture, so I mash it using a potato masher. That leaves some chunks in there. For a more mashed-potato-like consistency, you can use your immersion blender. Simply blend the curry a few times, for 2 to 3 seconds each time, until you reach your desired consistency. Pav: Any soft dinner rolls or burger buns that aren’t sweet will work for this recipe.Low Carb Variation: I skip the potatoes in this recipe and double up the cauliflower. As for pav, I toast my favorite keto bread from Costco or Whole Foods. Add protein: To add a protein boost to this recipe without altering flavors, stir in 2 oz. of grated paneer after pressure cooking and simmer for a few minutes.
More Indian Street Food Recipes
Bombay Masala ToastMatar Chaat with KulchaDahi Bhalla ChaatPaneer Kathi RollChicken Kathi RollPunjabi Chole with BhatureDhaba Style KeemaSteamed Idli with Coconut ChutneyGinger Tea (Adrak Chai)
📖 Recipe
