Easy Pav Bhaji Recipe

Pav Bhaji is basically the ultimate Indian street food – a crazy flavorful mashed veggie curry served with buttery toasted bread rolls (pav). It’s spicy, tangy, and totally addictive. Trust me, once you try it, you’ll be hooked. It’s way easier to make at home than you think, and it’s a HUGE hit with everyone, even my picky eaters.

Oh man, where do I even start? My husband, bless his heart, used to think “Indian food” meant ordering takeout. Then I made this Pav Bhaji. Now? He practically begs for it! And the kids? They devour it. I swear, it’s the only way I can get them to eat cauliflower without a fight. One time, I tried to be all fancy and add beets for extra nutrients (don’t judge!)… total disaster. The whole thing turned purple. Lesson learned: stick to the recipe! But seriously, it’s become a weekly staple. We have “Pav Bhaji Fridays” sometimes. It’s just… cozy, you know?

Why You’ll Love This Easy Pav Bhaji Recipe

• It’s like a flavor explosion in your mouth. Seriously, your taste buds will do the cha-cha.
• Sneaky veggies! Even the vegetable-averse will gobble it up. Shhh… they’ll never know!
• It’s surprisingly easy. I mean, if I can make it, anyone can. I’m known to set off the smoke alarm occasionally.
• That buttery bread tho! Need I say more? Carbs are life.
• It’s ready in under an hour. Perfect for those “hangry” emergencies.

How to Make It

Okay, so first things first, you gotta chop up all your veggies. I usually just roughly chop everything because it’s all getting mashed anyway. Don’t stress about being perfect. Get a big pot or a pressure cooker (Instant Pot works wonders!). Throw in all your veggies – potatoes, cauliflower, peas, bell peppers – whatever you have lurking in the fridge. Add some water or broth, just enough to cover them. Pressure cook for like, 3-4 whistles, or until everything is super soft.

While the veggies are cooking, let’s get the bhaji masala ready. Heat some oil in a pan – I usually use a mix of butter and oil because, well, butter! Add your onions and ginger-garlic paste. Cook until the onions are golden brown. This is important! Don’t rush it. Then, throw in your chopped tomatoes and all those amazing spices – turmeric, chili powder, coriander powder, cumin powder, and of course, the star of the show, pav bhaji masala. Cook this masala until the oil starts separating – that’s when you know it’s ready.

Once the veggies are cooked, mash them. You can use a potato masher, an immersion blender, or even just a fork if you’re feeling lazy (no judgement!). Add the mashed veggies to the masala and mix it all together. Add some water to adjust the consistency – it should be thick but not too dry. Simmer for a bit, stirring occasionally.

Now, for the pav! Melt some butter on a griddle or pan. Slice the pav buns in half and toast them in the butter until they’re golden brown and crispy. Serve the bhaji hot with the toasted pav, a dollop of butter, a squeeze of lemon juice, and some chopped onions. Boom! Dinner is served.

Ingredient Notes

• Potatoes: These are the base, man. Don’t skimp! I once tried sweet potatoes… not the same.
• Cauliflower: This is my sneaky way of getting veggies in. You can totally use broccoli too, if that’s what you have.
• Peas: Frozen is fine! I never have fresh.
• Bell Peppers: Adds a nice sweetness. Green, red, yellow – whatever you’ve got!
• Onions: Don’t even THINK about skipping these. They’re like, the soul of the dish.
• Ginger-Garlic Paste: Buy it pre-made to save time. Or, you know, just chop them up really fine. I’ve done both.
• Tomatoes: Canned diced tomatoes work in a pinch. Just drain them first!
• Pav Bhaji Masala: This is the magic ingredient! You can find it at Indian grocery stores or online. Don’t try to substitute it with something else – it’s just not the same.
• Butter: Obvi. Don’t be shy!
• Pav Buns: These are special Indian bread rolls. You can find them at Indian grocery stores. If you can’t find them, use regular dinner rolls. They’ll work fine.

Recipe Steps:

1. Chop all the vegetables roughly.
2. Pressure cook or boil vegetables until soft.
3. Mash the cooked vegetables.
4. Sauté onions, ginger, and garlic until golden.
5. Add tomatoes and spices, cook until oil separates.
6. Combine mashed vegetables with the spice mixture.
7. Simmer until flavors combine.
8. Toast pav buns in butter.
9. Serve bhaji with toasted pav, butter, lemon, and onions.

What to Serve It With

Besides the obvious (more pav!), I sometimes serve it with a side of raita (yogurt dip) to cool things down. And definitely a wedge of lemon for that extra zing. If you’re feeling fancy, a sprinkle of fresh cilantro never hurts. Oh, and don’t forget the chopped red onion! Adds a nice crunch.

Tips & Mistakes

• Don’t overcook the veggies! Mushy bhaji is no fun.
• Don’t be afraid to adjust the spices to your liking. If you like it spicier, add more chili powder. If you like it tangier, add more lemon juice.
• Stir the bhaji occasionally while it’s simmering to prevent it from sticking to the bottom of the pot. I’ve burned it a few times when I got distracted by Netflix… whoops!
• Don’t skimp on the butter when toasting the pav. That’s what makes it so darn good!

Storage Tips

Okay, so leftover Pav Bhaji is pretty awesome. I usually store the bhaji in an airtight container in the fridge. It’ll keep for like, 3-4 days. The pav is best eaten fresh, but you can store it in a ziplock bag at room temperature. And yes, you can totally eat the bhaji cold. I’ve been known to have it for breakfast. Don’t judge! Just maybe not the bread cold…

Variations and Substitutions

• No pav bhaji masala? Okay, so I’ve actually tried this. It’s not ideal, but you can kinda fake it with a mix of garam masala, amchur powder (dried mango powder), and a pinch of black salt. Just don’t expect it to be the same.
• If you don’t have all the veggies, don’t sweat it. Just use what you have! I’ve made it with just potatoes, cauliflower, and peas before, and it was still delicious.
• I’ve skipped the bell peppers before and honestly, nobody noticed.
• Want a richer flavor? Add a tablespoon of cream or butter at the end. Oof, so good.
• Spice it up by adding some chopped green chilies to the masala. But be careful – a little goes a long way!

Frequently Asked Questions

Easy Pav Bhaji Recipe

A delicious and easy-to-make Indian street food dish made with spicy mashed vegetables served with buttery bread rolls.

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Prep Time: 15 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 55 minutes minutes

Servings: 4

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 2 tablespoons butter plus extra for grilling the bread
• ▢ 1 cup onion finely chopped
• ▢ 1.5 cups tomato finely chopped
• ▢ 1 cup green bell pepper finely chopped
• ▢ 1 cup cauliflower finely chopped
• ▢ 1 cup potato boiled and mashed
• ▢ 0.5 cup green peas boiled
• ▢ 1 teaspoon ginger garlic paste
• ▢ 2 teaspoons pav bhaji masala
• ▢ 1 teaspoon red chili powder
• ▢ 1 teaspoon turmeric powder
• ▢ 1 to taste salt
• ▢ 8 pieces pav bread rolls
• ▢ 0.25 cup cilantro finely chopped, for garnish
• ▢ 1 medium lemon cut into wedges, for serving

Instructions

Preparation Steps

• Heat butter in a large pan over medium heat. Add onions and sauté until softened.
• Stir in ginger garlic paste and sauté for another minute.
• Add tomatoes and cook until they soften and release their juices.
• Mix in green bell pepper, cauliflower, and sauté for 5 minutes.
• Add pav bhaji masala, red chili powder, turmeric, and salt. Stir and cook for a few minutes.
• Add in mashed potatoes and green peas. Mash and mix everything together. Cook for 10 minutes, adding water as needed to achieve the desired consistency.
• Slice pav bread rolls, spread with butter, and grill on a pan until golden brown.
• Garnish bhaji with cilantro and serve hot with grilled pav and lemon wedges.

Notes

Adjust spice levels to your preference and serve with extra butter for added richness.