Mumbai Style Pav Bhaji Recipe

Ingredients

• For the Bhaji:
• 2 tbsp butter + more for serving
• 1 tbsp oil
• 1 large onion, finely chopped
• 1 tbsp ginger-garlic paste
• 1 green chili, finely chopped (adjust to taste)
• 1 large capsicum (bell pepper), finely chopped
• 2 large tomatoes, finely chopped
• 1/2 cup green peas (fresh or frozen)
• 1 cup cauliflower florets, chopped
• 2 medium potatoes, boiled, peeled, and mashed
• 1/2 cup grated carrots (optional)
• 3-4 tbsp Pav Bhaji masala
• 1/2 tsp red chili powder (adjust for color/spice)
• 1/4 tsp turmeric powder
• Salt to taste
• 1.5 - 2 cups water or vegetable stock
• 2 tbsp chopped fresh coriander leaves
• 1-2 tbsp lemon juice
• For the Pav:
• 8 pav (dinner rolls or soft bread buns), halved horizontally
• Butter for toasting

Instructions

1. 1

   Step 1: Cook the Vegetables. In a large pressure cooker or pot, add cauliflower florets, green peas, and chopped carrots (if using). Add 1 cup of water and a pinch of salt. Pressure cook for 2-3 whistles or boil until the vegetables are tender. Drain any excess water and coarsely mash them. Keep aside. Meanwhile, boil and mash the potatoes separately.

2. 2

   Step 2: Sauté Aromatics and Veggies. Heat 2 tbsp butter and 1 tbsp oil in a large kadai or wide pan over medium heat. Add finely chopped onions and sauté until translucent. Add ginger-garlic paste and chopped green chili; sauté for another minute until fragrant. Add finely chopped capsicum and cook for 3-4 minutes until slightly soft.

3. 3

   Step 3: Add Tomatoes and Spices. Add finely chopped tomatoes to the pan. Cook, mashing occasionally, until the tomatoes soften and the oil starts to separate. Add Pav Bhaji masala, red chili powder, turmeric powder, and salt to taste. Mix well and cook for 2 minutes, ensuring the spices are well toasted.

4. 4

   Step 4: Combine and Mash the Bhaji. Add the mashed boiled vegetables (cauliflower, peas, carrots) and mashed potatoes to the pan. Mix everything thoroughly. Add 1.5-2 cups of water or vegetable stock to achieve your desired consistency. Use a potato masher to mash the vegetables directly in the pan until it forms a smooth, thick bhaji. Continue cooking for 8-10 minutes on medium-low heat, stirring occasionally, allowing the flavors to meld.

5. 5

   Step 5: Finish the Bhaji. Stir in fresh chopped coriander leaves and lemon juice. Add another cube of butter (optional) for extra richness. Give it a final mix and check for seasoning. Keep the bhaji warm.

6. 6

   Step 6: Toast the Pav. Heat a tawa or flat griddle over medium heat. Melt a generous amount of butter on the tawa. Place the halved pav (cut side down) on the butter. Sprinkle a pinch of Pav Bhaji masala and chopped coriander on the pav. Toast until golden brown and lightly crispy on both sides. Repeat for all pav.

7. 7

   Step 7: Serve. Serve the hot Mumbai Style Pav Bhaji immediately with extra butter on the bhaji, chopped raw onions, lemon wedges, and a side of green chili.