Pav Bhaji

Pav Bhaji

Pav Bhaji has a medley of spicy mashed veggies topped with lots of butter, cilantro, lemon juice and served with pav.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: dinner, occasion special, street food
Cuisine: Indian
Keyword: aroma, Easy cooking, indian best restaurant food, spicy
Servings: 5


  • 2 large potatoes 385 grams, boiled
  • 1/2 head of a small cauliflower 215 grams, boiled
  • 1/2 of a large green pepper 135 grams, boiled
  • 1/2 cup frozen green peas boiled
  • 1 tablespoon vegetable oil
  • 3 tablespoons butter unsalted, divided
  • 1 teaspoon cumin seeds
  • 2 medium red onion 230 grams, finely chopped
  • 2 inch ginger 24 grams, finely chopped
  • 7 cloves garlic 20 grams, finely chopped
  • 2 green chilies finely chopped, adjust to taste
  • 3 large tomatoes 425 grams, finely chopped
  • 1/3 cup tomato puree store bought
  • 1.25 teaspoon salt divided
  • 1.25 cups water divided
  • 1 tablespoon + 1 teaspoon pav bhaji masala or to taste
  • 1/2 teaspoon red chili powder or to taste
  • 2 teaspoons kasuri methi also known as dried fenugreek leaves
  • 3 tablespoons chopped cilantro
  • juice of 1 large lemon
  • For the Pav
  • 12-14 pav eggless dinner rolls
  • butter to toast the pav
  • pav bhaji masala to sprinkle


  • Boil the veggies first and keep them ready. I used my pressure cooker to boil them until they were soft and tender.
  • Heat 1 tablespoon of butter and 1 tablespoon of oil in a large pot on medium heat. Once the butter melts and oil is hot, add the cumin seeds and let them sizzle.
  • Add the chopped onions and mix. I like to use my food processor to chop them really fine.
  • Cook the onions for around 4 minutes until golden brown in color.
  • Add the finely chopped ginger, garlic and green chili. Again, I used my food processor to chop them really fine. Cook the ginger-garlic-green chili for 1 minute.
  • Add chopped tomatoes and mix well. Let the tomatoes cook for 2 minutes.
  • Add store bought tomato puree, 1/4 cup water and 1/4 teaspoon salt. Cover the pan and let the tomato cook for 6 minutes until softened and completely cooked.
  • Add the pav bhaji masala, red chili powder and remaining 1 teaspoon of salt. You may also add 1/2 teaspoon of sugar here (optional).
  • Mix well and then add in 2 teaspoons of kasuri methi (dried fenugreek leaves).
  • Stir in the boiled veggies and mix. Using a potato masher, mash the veggies until they are completely mixed with the masala.
  • Add the remaining 3/4 – 1 cup water and mix. I used an immersion blender to blend the veggies to a paste like consistency at this point but this is optional. You may keep them as such.
  • Cover the pot and set heat to low. Let the bhaji simmer on low heat for 15 minutes.
  • Open the pot and add in the remaining 2 tablespoons of butter.
  • Add a generous amount of chopped cilantro.
  • Then add in juice of 1 large lemon. Let the bhaji simmer for 2 more minutes and then remove pan from heat.
  • Toast the Pav
  • To toast the pav, melt butter on a pan on medium heat. Sprinkle some pav bhaji masala on top of the butter and then place the buns on the pan.
  • Press to toast the pav until crisp and golden brown from both sides.
  • Serve the Pav Bhaji
  • To serve the pav bhaji, place ladle full of bhaji in a plate. Top the bhaji with a dollop of butter. Serve with 2 pavs and a side of chopped onions and a lemon wedge.