Pounding directly in the pan
Vegetables and masala combine by repeatedly stamping. Some small pieces may remain, but the mixture should be spreadable and creamy.
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
The consistency is the main focus of Pav Bhaji: the vegetables are not only stirred, but crushed again and again on a hot plate or in a wide pan. This results in a thick, still slightly structured bhaji that can be absorbed with roasted pav. Onions, coriander and lemon are fresh on the plate and contrast with 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 until soft
Cook the potatoes and cauliflower in a little salted water for 12 minutes. Add the peas and cook for a further 4 minutes until very soft. Drain, collecting 300 ml of cooking water.
-
2
Fry the aromatics
Heat 30 g butter and oil in a wide frying pan. Sauté diced onion and bell pepper for 8 minutes until soft. Add ginger and garlic and continue stirring for 1 minute.
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3
Boil down the tomato masala
Stir in the tomatoes, pav bhaji masala, chilli, turmeric and 1 teaspoon salt. Cook for 10 to 12 minutes until the tomatoes break up and the mixture is thickened considerably.
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4
Vegetables
Put boiled vegetables and 200 ml of cooking water in the pan. Mash thoroughly with a potato masher, mixing again and again with the masala.
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5
Simmer the bhaji.
Simmer for 8 to 10 minutes more, stirring frequently, adding cooking water if necessary, add 20 g butter and season with salt and a little lemon juice.
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6
Roast Pav in butter
Heat a second pan. Toast the bread rolls with the cut surfaces in the remaining butter for 2 to 3 minutes until golden brown; add a pinch of Pav-Bhaji masala to the butter if desired.
-
7
Serve street food
Serve bhaji with a small piece of butter, finely chopped raw onion and coriander. Serve hot pav rolls and lemon wedges next to them.
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 gives a distinctly different flavour.
Variations
How to adapt this recipe
Mash a small cooked beetroot with the vegetables. It turns the bhaji bright red and brings an earthy sweetness, but should not dominate in taste.
Replace butter with vegan butter or neutral oil. Finally, stir in an additional squeeze 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 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 blend specially for Pav Bhaji, often with coriander, cumin, chilli, fennel, amchur, cinnamon, cloves and black pepper.
Soft, slightly crispy wheat rolls or small dinner rolls are the closest thing to Indian Pav. Very firm sourdough buns are less well received by the bhaji.
The soft potatoes bind tomatoes and spices, while cauliflower and peas give structure. Only stirred cubes do not yield the typical creamy bhaji.
The bhaji can be kept chilled for two days and tastes very aromatic when warmed up. Roast the buns in butter just before eating.
This depends on chilli powder and spice mixture. For a mild version, use only half and offer additional pungency separately.
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