Pav Bhaji Recipe

I absolutely adore this pav bhaji recipe because it’s the perfect blend of spicy, tangy, and buttery goodness that brings back fond memories of street food adventures. Plus, the vibrant mix of vegetables makes me feel like I’m enjoying something comforting and indulgent without totally abandoning my healthy eating goals!

Pav bhaji is one of my favorite recipes to create because it is so delicious. The base of this dish starts with both butter and oil and has depth from the mix of cumin seeds, onions, and ginger-garlic paste.

It has a wonderful consistency and is potato-heavy (always a good thing in my book), and the presence of green peas, tomatoes, and cauliflower means that it is packed with nutrients. This is a great dish to serve as an entrée.

Ingredients

Absolutely! Below is a portrayal of important components that go into making Pav Bhaji:
Rich and creamy flavor; enhancing taste and overall deliciousness.

Butter is one of the fundamental ingredients in baking.

Cumin seeds give a nutty, warm flavor and help digestion.

Onion: Imparts sweetness and depth; antioxidant-rich.

Ginger-garlic paste: Delivers a piquant, aromatic taste; possesses anti-inflammatory properties.

Rich in vitamin C, tomatoes supply an umami flavor and tanginess.

Bell pepper: Crunchy texture; vitamin C and antioxidants.

Cauliflower: Provides fiber; a low-calorie vegetable that is packed with nutrients.

Peas that are green: Contributes protein and sweetness; high in fiber.

The following food items are good options for providing the creamy texture and carbohydrates that we need: potatoes.

Aromatic spice mix; gives unique flavor.

Pav Bhaji Masala.

Lemon juice offers a combination of flavors and is plentiful in vitamin C.

Ingredient Quantities

• 2 tablespoons butter
• 1 tablespoon oil
• 1 teaspoon cumin seeds
• 1 large onion, finely chopped
• 1 teaspoon ginger-garlic paste
• 2 large tomatoes, finely chopped
• 1 green bell pepper, finely chopped
• 1 cup cauliflower florets, finely chopped
• 1 carrot, finely chopped
• 1 cup green peas, fresh or frozen
• 2 large potatoes, boiled and mashed
• 1 teaspoon turmeric powder
• 1 tablespoon pav bhaji masala
• 1 teaspoon red chili powder
• Salt to taste
• 2 tablespoons lemon juice
• Fresh coriander leaves, chopped (for garnish)
• 8 pav buns
• Butter for toasting pav
• Additional lemon wedges (for serving)
• Chopped onions (for serving)

Instructions

1. In a large pan, over medium heat, combine 2 tablespoons of butter and 1 tablespoon of oil. Once the fat has melted and is hot, add 1 teaspoon of cumin seeds. Let the seeds splutter for a short time—just until you can smell their warm, toasty, earthy scent.

2. Sauté the chopped onion until it turns golden brown. Add the ginger-garlic paste and stir in well. Cook until the aroma of raw ginger-garlic disappears and the mixture is well blended and fragrant.

3. Incorporate the tomatoes, carefully chopped and diced, into the sautéed onions and ginger. Stir the mixture and let it simmer until the tomatoes soften completely. You will know you have achieved the desired consistency when oil begins to separate from the mixture.

4. Add the minced green bell pepper, cauliflower, carrot, and green peas. Cook for about 5-7 minutes, permitting the vegetables to mellow.

5. Combine the well-mashed potatoes and mix them well. Add the turmeric powder, pav bhaji masala, red chili powder, and salt to taste. Ensure that you mix everything thoroughly.

6. With a potato masher, mash the mixture right in the pan to achieve uniform consistency, adding in a little water if necessary to hit the thickness you want.

7. Allow the bhaji to simmer on low heat for a period of 10-15 minutes, stirring now and then. If necessary, make adjustments to the seasoning.

8. Turn off the heat and stir in the well-mixed lemon juice. Then, you’re ready to garnish the bhaji with coriander leaves.

9. Cut the pav buns and toast them with butter on a griddle until they are golden brown.

10. Pav bhaji tastes best when served hot and fresh. To serve, place the bhaji in individual bowls alongside the toasted pav. Garnish with lemon wedges and chopped onions.

Equipment Needed

1. Large pan
2. Griddle
3. Spatula
4. Knife
5. Cutting board
6. Potato masher
7. Wooden spoon or spatula
8. Measuring spoons
9. Bowls (for serving)

FAQ

• What is pav bhaji masala? Pav bhaji masala is a spice mix used in making pav bhaji. It typically contains a blend of spices like coriander, cumin, dry mango powder, black salt, fennel, cinnamon, and chili powder for a balanced flavor.
• Can I make pav bhaji without pav bhaji masala? While pav bhaji masala gives the dish its signature flavor, you can substitute it with a mixture of other spices like garam masala, cumin, and coriander, but the taste won’t be exactly the same.
• Is it necessary to use butter in pav bhaji? Butter is traditional in pav bhaji as it adds richness and enhances the flavor. However, you can use oil or a plant-based margarine for a vegan version.
• Can I add other vegetables to the bhaji? Yes, pav bhaji is versatile. You can add vegetables like beetroot or beans to enhance nutrition or use up what you have on hand.
• How do I make pav buns crispy? To get crispy pav buns, slice them in half, and toast them on a hot griddle with butter until golden and slightly crispy.
• Can I prepare pav bhaji in advance? You can prepare the bhaji in advance, store it in the refrigerator, and reheat it before serving. Just add a little water if it thickens too much.
• What is the best way to serve pav bhaji? Serve it hot with toasted pav buns, a dollop of butter, chopped onions, fresh coriander leaves, and lemon wedges for the best experience.

Substitutions and Variations

Butter: You can replace butter with ghee or a vegan substitute for a dairy-free option.
Oil. Use olive oil or avocado oil in place of regular cooking oil.
Green bell pepper: For a sweeter flavor, you can use red or yellow bell peppers instead.
Florets of cauliflower: If cauliflower is unavailable, broccoli florets can be used as a substitute.
Pav buns: If you can’t find pav buns, use burger buns or dinner rolls.

Pro Tips

1. Roast the Spices First Before adding the onion, you can lightly roast the cumin seeds in the butter and oil mixture to enhance their flavor. This quick roast can bring out more of the aroma and richness from the seeds.

2. Perfect Bhaji Consistency Use a potato masher or an immersion blender to mash the bhaji to your preferred consistency. A slightly chunky texture can add more depth to each bite, but make sure all flavors are well integrated.

3. Enhance Flavor with Kasuri Methi Adding a pinch of dried fenugreek leaves (Kasuri Methi) towards the end of cooking can elevate the flavor. Lightly crush it between your palms before adding to release its aroma.

4. Quality Bun Matters Buy fresh pav buns from an Indian bakery if possible. The fresher and fluffier the buns, the better they will pair with the bhaji.

5. Butter Toasted Buns For extra flavor, toast the pav buns in butter mixed with a pinch of pav bhaji masala. This will infuse the buns with additional spice, complementing the bhaji perfectly.