Pav Bhaji

Pav Bhaji is a classic Indian street food dish. This spicy curry is a blend of spices and vegetables, and is best eaten with some pav (buttered buns).  However, this is more than just any fast food snack- it’s truly a meal on its own! It’s rich, buttery and extremely delicious!

This dish is worth a try (and the calories), so dive right in and give yourself a treat !


1.   3 large Potatoes, boiled, peeled
2.   1/2 small cup Green Peas (fresh or frozen)
3.   1/4 head of cauliflower
4.   1/2 big carrot (chopped)
5.   1 small size capsicum (chopped)
6.   1 medium Onion, finely chopped
7.   3-4green chillies , 8-10 garlic cloves, 1″ ginger (grind to paste with little water)
8.   5 Tomatoes, chopped in the hand mixer)
9.   1/2 tsp Red Chilli Powder 1tsp Kashmiri Chilli powder
10.  3tsp freshly dry roasted Cumin powder
11.  2 tsp Readymade Pav Bhaji Masala Powder I used (Everest )
12.  2 tsp lime Juice
13.  Salt to taste
14.  200 gms butter
15.  Butter for serving
16.  2 tablespoons finely chopped Coriander Leaves/ onions
17.  Pav (dinner roll) for serving


Instructions :

Boil the potatoes (with skin) in a pressure cooker for atleast 3 whistles. While the potatoes are boiling, wash and cut the veggies (cauliflower, carrot and green peas). Boil without water ( in container) in the cooker for only 1 -2 whistles. (Parboiled)

In a heavy bottomed large pan, heat 2 tablespoons butter over medium flame. Add chopped onions. Sauté until onions turn translucent.


Then, add the ginger chilli garlic paste. Add 2tsp of freshly roasted cumin powder.


Sauté for 2-3 mins, then add the chopped tomatoes and let it cook for 8-10mins.


Add the boiled vegetables in the pan  and mash with a potato masher as smooth or as chunky as you like. The texture of your bhaji would depend on how you mash the vegetables.


Add boiled potatoes mash until little chunky texture.  Add 2tsp Pav Bhaji masala , half tsp of Chilli powder and 1tsp of Kashmiri Chilli powder. You can adjust Chilli powder as per your spice preferences . Add salt to taste. Add 2-3 cups of water and let it cook for 10-15 mins on slow flame.


Stir the Bhaji. Add the 1tbs butter and 1tsp cumin powder and cook for 4-5 minutes and turn off the flame.


The dish is finished with splash of lime juice. Bhaji is ready for serving.

Cut the pavs  in the centre and apply butter on both the sides and a dash of Chilli and cumin powder. Heat fry pan over medium flame. Shallow fry both sides.

Transfer the bhaji to a serving bowl and garnish with a cube of butter. Serve hot with butter roasted  pavs chopped onion and lemon and garnish with coriander leaves.


For more information, please visit my page: What’s my plate all about? or my instagram: @sanikaskitchen


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