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Indian Pav Bhaji

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Mumbai pav bhaji with butter-toasted rolls, onion, cilantro, and lime.
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Pav bhaji is a beloved Mumbai street meal of spiced mashed vegetables served with butter-toasted soft rolls.

Potatoes, cauliflower, peas, pepper, tomato, and onion are cooked on a wide skillet, mashed, and finished with butter and pav bhaji masala.

Leave a few soft vegetable pieces so the bhaji stays cohesive instead of becoming a thin puree.

Serving Suggestions

Serve immediately with hot pav, chopped red onion, cilantro, and lime.

Vegetables being mashed on a tawa while pav rolls toast for pav bhaji.

Recipe Notes

The bhaji keeps for four days and often tastes better after the spices rest overnight.

Mumbai pav bhaji with butter-toasted rolls, onion, cilantro, and lime.

Indian Pav Bhaji

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Mumbai-style mashed vegetable bhaji with warm spices, butter-toasted pav, onion, and lime.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Indian, Mumbai
Calories: 510
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Vegetable Bhaji
  • 1 1/2 lb Yukon Gold potatoes peeled and cubed
  • 4 cups cauliflower florets
  • 1 cup green peas
  • 1 large green bell pepper finely chopped
  • 4 medium ripe tomatoes finely chopped
  • 2 medium yellow onions finely chopped
  • 6 cloves garlic minced
  • 1 tbsp fresh ginger grated
  • 1 1/2 cups water plus more as needed
Spices and Pav
  • 6 tbsp unsalted butter divided
  • 2 tbsp neutral oil
  • 2 tbsp pav bhaji masala
  • 1 tsp Kashmiri chile powder
  • 1/2 tsp ground turmeric
  • 1 1/2 tsp fine salt
  • 12 whole pav rolls split
  • 1 medium red onion finely chopped for serving
  • 2 whole limes cut into wedges
  • 1/2 cup fresh cilantro chopped

Equipment

  • Large pot
  • Wide skillet or tawa
  • Potato masher
  • Wooden spoon
  • Small skillet

Method
 

Cook the Vegetables:
  1. Boil the potatoes and cauliflower in lightly salted water for 12 to 15 minutes until tender. Add the peas for the final 3 minutes, then drain.
  2. Heat the oil and 2 tablespoons butter on a wide skillet. Cook the yellow onions and bell pepper for 8 minutes. Add garlic and ginger for 1 minute, then tomatoes, pav bhaji masala, chile powder, turmeric, and salt.
Mash the Bhaji:
  1. Cook the tomato mixture for 10 minutes until soft. Add the drained vegetables and water. Mash thoroughly while simmering until cohesive but not perfectly smooth.
  2. Cook for 10 to 15 minutes, stirring and adding a little water as needed. Beat in 2 tablespoons butter and taste for seasoning.
Toast and Serve:
  1. Spread the remaining butter on the cut rolls and toast them cut-side down until unevenly golden.
  2. Serve the bhaji hot with pav, red onion, cilantro, and lime wedges.

Nutrition

Calories: 510kcalCarbohydrates: 72gProtein: 13gFat: 21gSaturated Fat: 10gCholesterol: 40mgSodium: 790mgFiber: 10gSugar: 11g

Notes

  • Mash while the vegetables are hot for the smoothest texture.
  • Pav bhaji masala varies by brand; add extra chile only after tasting.

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