Pav Bhaji

A rich and buttery Indian street food classic made with mashed vegetables, tomatoes, onions, and warm spices, served with golden toasted pav buns. This authentic pav bhaji is smooth, flavorful, and perfect for a satisfying family meal.

Course dinner, Lunch, Main Course

Cuisine Indian, Mumbai Street Food

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Prep Time 20

Cook Time 45

Total Time 1 5

Servings 6 servings

Calories 440kcal

Cost $13 for entire recipe

Equipment

Large pot
colander
Potato masher
Large skillet, sauté pan, or flat griddle (tawa)
Wooden spoon or spatula
Chef’s knife
Cutting board
Measuring cups and spoons
Small serving bowls
Citrus juicer (optional)

Ingredients

For the Bhaji

3 medium Yukon Gold potatoes peeled and cubed
1½ cups cauliflower florets
¾ cup green peas
¼ cup finely chopped cabbage optional
2 tablespoons diced beetroot optional
2 tablespoons unsalted butter
1 tablespoon neutral oil
1¼ cups finely chopped yellow onion
1 green bell pepper finely chopped
1 small green chili finely minced (optional)
1 tablespoon ginger-garlic paste
6 medium Roma tomatoes finely chopped
4 teaspoons pav bhaji masala divided
1 teaspoon Kashmiri chili powder
¼ teaspoon turmeric
1¼ teaspoons kosher salt
¼ cup chopped fresh cilantro
3 tablespoons unsalted butter divided
1 tablespoon fresh lemon juice

For the Pav

8 pav buns
2 tablespoons unsalted butter

For Serving

Finely chopped red onion
Fresh cilantro
Lemon wedges
Additional butter

Instructions

Place the potatoes, cauliflower, peas, cabbage, and beetroot in a large pot. Cover with water and bring to a boil. Cook until the vegetables are very tender, about 15 to 20 minutes.
Reserve 2 cups of the cooking liquid, then drain the vegetables. Mash until mostly smooth and set aside.
Heat 2 tablespoons butter and the oil in a large skillet or flat griddle over medium heat.
Add the onion and cook until softened and lightly golden, about 7 to 8 minutes.
Stir in the bell pepper and green chili. Cook for 4 minutes.
Add the ginger-garlic paste and cook for 30 seconds until fragrant.
Add the tomatoes and cook for 10 to 12 minutes, stirring occasionally, until completely softened and jammy.
Stir in 3½ teaspoons pav bhaji masala, the Kashmiri chili powder, turmeric, and salt. Cook for 1 minute.
Add the mashed vegetables and mix well. Mash everything together directly in the skillet for a smooth texture.
Gradually add the reserved cooking liquid until the mixture reaches a loose, spoonable consistency.
Simmer for 20 to 25 minutes, stirring frequently and mashing occasionally.
During the last 5 minutes of cooking, stir in 1 tablespoon of the remaining butter.
Remove from the heat and stir in the remaining 2 tablespoons butter, the remaining ½ teaspoon pav bhaji masala, lemon juice, and cilantro.
Taste and adjust seasoning if needed.
Slice the pav buns horizontally.
Melt 2 tablespoons butter on a griddle or skillet over medium heat. Toast the pav buns until golden brown on both sides.
Serve the hot bhaji topped with chopped onion, cilantro, a small pat of butter, and lemon wedges alongside the toasted pav.

Notes

Use the Right Pav Bhaji Masala

Pav bhaji masala is the signature seasoning that gives this authentic pav bhaji recipe its bold and unmistakable flavor. Different brands can vary in strength, so taste the bhaji near the end of cooking and adjust the seasoning if needed. Using a high-quality pav bhaji masala will help you achieve restaurant-style results at home.

Cook the Vegetables Until Very Soft

The key to a smooth and creamy pav bhaji is thoroughly cooked vegetables. Potatoes, cauliflower, peas, and any optional vegetables should be tender enough to mash easily with a potato masher. Properly cooked vegetables create the signature texture that makes Mumbai-style pav bhaji so delicious.

Don't Skip the Simmering Time

After combining the mashed vegetables with the tomato and spice mixture, allow the bhaji to simmer for at least 20 minutes. This extra cooking time helps the flavors blend together and creates a richer, more authentic Indian street food experience.

Achieve the Perfect Consistency

Pav bhaji should be soft, loose, and spreadable rather than thick like mashed potatoes. If the mixture becomes too thick while simmering, add a little reserved vegetable cooking liquid or water until it reaches the ideal consistency. The bhaji should slowly spread when spooned onto a plate.

Butter Makes a Difference

Traditional pav bhaji is known for its rich, buttery flavor. While you can reduce the butter if desired, using the recommended amount creates the authentic taste found at popular street food stalls. A small pat of butter melted on top before serving adds even more flavor.

Finish with Fresh Lemon Juice

Fresh lemon juice brightens the flavors and balances the richness of the butter and spices. Squeezing lemon over the bhaji just before serving is a simple step that makes a noticeable difference in the finished dish.

Toast the Pav Properly

Soft pav buns should be toasted in butter until golden brown and lightly crisp on the outside while remaining soft inside. Properly toasted pav is essential for the classic pav bhaji experience and pairs perfectly with the rich vegetable curry.

Storage and Leftover Tips

Leftover pav bhaji can be stored in an airtight container in the refrigerator for up to 4 days. Many cooks find that the flavor improves overnight as the spices continue to develop. Reheat gently on the stovetop and add a splash of water if needed to loosen the consistency before serving.