Stamp directly in the pan
Vegetables and masala are joined by repeated stomping. Some small pieces may remain, but the mass should be spreadable and ally.
Indian Recipe
Pav Bhaji
Softly cooked vegetables are crushed directly in a strong tomato-onion-masala. Pav-Bhaji-masala, butter and lemon give the street food its typical taste.
Total time
1 hr 5 min
Calories
630 kcal
Servings
4 servings
Difficulty
Easy
Why this recipe works
Mumbai street food with vegetables and butter rolls
At Pav Bhaji, the focus is on consistency: the vegetables are not only stirred, but are repeatedly crushed on the hot plate or in a wide pan. This creates a thick, still slightly structured Bhaji, which can be absorbed with roasted Pav. Onions, coriander and lemon come fresh on the plate and bring contrast to the buttery vegetable mass.
Vegetarian Dinners
Lunch
Dinner
Indian Recipes
Recipe
Pav Bhaji
Pav Bhaji is Mumbai's spicy vegetable pan made from potatoes, cauliflower, peas, peppers and tomatoes, served with butter-roasted rolls.
Ingredients
4 servings
Method
-
1
Cook vegetables softly
Cook potatoes and cauliflower in a little salted water for 12 minutes. Add peas and cook for another 4 minutes until everything is very soft. Drain, collect 300 ml of cooking water.
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2
Fry aromatics
Heat 30 g of butter and oil in a wide pan. Fry diced onion and pepper for 8 minutes. Add ginger and garlic and stir for 1 minute.
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3
Cook tomato masala
Stir in tomatoes, Pav-Bhaji-Masala, chilli, turmeric and 1 teaspoon of salt. Cook for 10 to 12 minutes until the tomatoes decay and the mixture is clearly concentrated.
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4
Adding vegetables
Add boiled vegetables and 200 ml of cooking water to the pan. Crucify thoroughly with a potato swab and mix again and again with the masala.
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5
Bhaji all simmer
Simmer open for another 8 to 10 minutes and stir frequently. Add cooking water as needed. Add 20 g of butter and season with salt and some lemon juice.
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6
Roast Pav in butter
Heat a second pan. Roast rolls with the cut areas in the remaining butter 2 to 3 minutes golden brown; add a pinch of Pav-Bhaji-Masala to the butter as desired.
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7
Doing street food
Arrange Bhaji with a small piece of butter, finely chopped raw onion and coriander. Serve hot Pav rolls and lemon splits right next to it.
Kitchen know-how
Tips for Pav Bhaji
Use Pav Bhaji Masala
The mixture typically contains coriander, cumin, chilli, amchur and warm spices. Normal curry powder produces a distinctly different aroma.
Variations
How to adapt this recipe
Chop a small cooked beetroot with the vegetables. It dyes the bhaji strong red and brings an earthy sweetness, but should not dominate taste.
Replace butter with vegan butter or neutral oil. Finally, stir in an additional splash of lemon and a little more Pav-Bhaji-Masala.
Nutrition per serving
630kcal
88.0 gCarbohydrates
17.0 gProtein
25.0 gFat
Values are estimates per serving and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Pav Bhaji
It is a spice mix especially for Pav Bhaji, often with coriander, cumin, chilli, fennel, ammur, cinnamon, cloves and black pepper.
Soft, little crispy wheat rolls or small dinner rolls come closest to Indian Pav. Very firm sourdough rolls take the Bhaji on worse.
The soft potatoes bind tomatoes and spices, while cauliflower and peas give structure. Only stirred cubes do not produce the typical creamy Bhaji.
The Bhaji can be kept refrigerated for two days and tastes very aromatic warmed up. Toast rolls in butter just before eating.
This depends on chilli powder and spice mix. For a mild version use only half and offer additional heat separately.
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