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Pav Bhaji

Pav Bhaji is a spicy, smoky vegetable mash cooked with butter and aromatic spices, served hot with toasted pav buns. The dish features a thick, jam-like consistency with tender vegetables blended into a flavorful sauce, topped with fresh cilantro and a squeeze of lemon. Its vibrant flavors and comforting texture make it a beloved Indian street food favorite.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: Indian
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 3 medium potatoes peeled and chopped
  • 1/2 head cauliflower cut into small florets
  • 1 cup peas fresh or frozen
  • 2 large carrots diced
  • 2 tablespoons butter
  • 2 tablespoons oil
  • 1 teaspoon cumin seeds
  • 1 medium onion finely chopped
  • 4 cloves garlic minced
  • 1 inch ginger grated
  • 2 teaspoons curry powder
  • 1/2 teaspoon turmeric
  • 1 teaspoon paprika smoked or sweet
  • 2 large tomatoes chopped or pureed
  • 1 tablespoon lemon juice
  • Fresh cilantro chopped, for garnish
  • 4 pav buns pav buttered and toasted

Equipment

  • Large heavy-bottomed pan or skillet
  • Wooden spoon or spatula

Method
 

  1. Peel and chop the potatoes, cauliflower, carrots, and prepare the peas. Set aside.
  2. Heat butter and oil in a large pan over medium heat until shimmering. Add cumin seeds and cook until they crackle, about 30 seconds.
  3. Add chopped onion, garlic, and ginger. Sauté until fragrant and onions turn translucent, about 2-3 minutes. The mixture should smell aromatic and look slightly golden.
  4. Stir in curry powder, turmeric, and paprika. Toast the spices for about 1 minute until fragrant, making sure they don’t burn.
  5. Add chopped tomatoes and cook until they break down and the mixture darkens slightly, about 10 minutes. It should smell smoky and tangy, with oil beginning to separate at the edges.
  6. Pour in water or stock just enough to cover the vegetables, then add potatoes, cauliflower, carrots, and peas. Bring to a boil, then lower the heat and simmer until all vegetables are very tender, about 20 minutes.
  7. Use a potato masher or back of your spoon to mash the cooked vegetables into a thick, juicy mash. You can leave it chunky or make it smoother, according to your preference.
  8. Taste the mash and adjust with salt, lemon juice, and more spices if needed. Keep warm while you toast the pav buns.
  9. Slice the pav buns and toast them in a hot pan with a little butter until golden and crispy on the edges, about 2-3 minutes per side.
  10. Serve the hot vegetable mash topped with chopped cilantro, a squeeze of lemon, and a pat of butter. Accompany with toasted pav and optional chopped onions or lime wedges for extra flavor.

Notes

For a richer flavor, add a dollop of butter on top just before serving. Feel free to adjust spice levels to suit your taste. This dish tastes even better the next day as the flavors meld.