📝 About This Recipe
Originating from the bustling streets of Mumbai, Pav Bhaji is a soul-satisfying medley of mashed vegetables simmered in a pool of butter and aromatic spices. This iconic dish features a thick, vibrant gravy served alongside soft, pillowy buns toasted to golden perfection. It is a masterclass in balancing spicy, tangy, and savory flavors, making it the undisputed king of Indian street food.
🥗 Ingredients
Vegetables for Pressure Cooking
- 3 medium Potatoes (peeled and cubed)
- 1.5 cups Cauliflower florets (cleaned and chopped)
- 1/2 cup Green Peas (fresh or frozen)
- 1/2 cup Carrots (peeled and diced)
- 2-3 small pieces Beetroot (for that authentic deep red color)
The Masala Base
- 4 tablespoons Unsalted Butter (Amul butter is preferred for authenticity)
- 2 medium Red Onion (very finely chopped)
- 1.5 tablespoons Ginger-Garlic Paste (freshly pounded is best)
- 1 large Green Capsicum (Bell Pepper) (finely minced)
- 3 medium Tomatoes (finely chopped)
- 2.5 tablespoons Pav Bhaji Masala (adjust to taste)
- 1 tablespoon Kashmiri Red Chili Powder (for vibrant color without excessive heat)
- 1 tablespoon Dried Fenugreek Leaves (Kasuri Methi) (crushed between palms)
- 1 teaspoon Salt (or to taste)
For Serving and Garnish
- 8-12 pieces Pav (Dinner Rolls) (soft, white buns)
- 1/2 cup Fresh Cilantro (finely chopped)
- 1 Lemon (cut into wedges)
- 2 tablespoons Butter (for toasting the pav)
👨🍳 Instructions
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1
Place the cubed potatoes, cauliflower, peas, carrots, and beetroot in a pressure cooker or Instant Pot. Add enough water to just cover the vegetables (about 2 cups) and a pinch of salt.
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2
Pressure cook for 3-4 whistles (or 8 minutes on high pressure in an Instant Pot) until the vegetables are very soft and mushy.
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3
Once the pressure releases, drain the excess water but keep it aside for later use. Use a potato masher to mash the cooked vegetables into a smooth, thick paste while they are still hot.
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4
In a large flat tawa or a wide heavy-bottomed pan, melt 3 tablespoons of butter over medium heat. Add the chopped onions and sauté until they become translucent.
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5
Add the ginger-garlic paste and sauté for another minute until the raw aroma disappears. Stir in the minced capsicum and cook for 2-3 minutes until soft.
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6
Add the chopped tomatoes and a pinch of salt. Cook until the tomatoes turn mushy and the butter starts to separate from the sides of the masala.
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7
Lower the heat and add the Pav Bhaji masala, Kashmiri red chili powder, and crushed Kasuri Methi. Stir quickly for 30 seconds to toast the spices without burning them.
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8
Incorporate the mashed vegetable mixture into the masala. Mix thoroughly to combine all flavors.
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9
Add about 1/2 cup of the reserved vegetable cooking water (or plain hot water) to adjust the consistency. The bhaji should be thick but pourable.
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10
Using the potato masher again, mash the mixture directly in the pan for 5 minutes while it simmers. This is the secret to the perfect street-style texture.
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11
Add another tablespoon of butter and half of the chopped cilantro. Simmer on low heat for 5-7 minutes, stirring occasionally to prevent sticking.
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12
While the bhaji simmers, slice the pav buns horizontally. Melt butter on a hot griddle, sprinkle a pinch of Pav Bhaji masala and cilantro, and toast the buns until golden and slightly crisp.
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13
Give the bhaji a final stir, squeeze in a bit of lemon juice, and serve hot in a plate with a generous dollop of butter on top.
💡 Chef's Tips
Use a small piece of beetroot while boiling to get that iconic deep red color without using artificial food coloring. Don't be shy with the butter; it is the key ingredient that provides the signature silky mouthfeel of Mumbai Pav Bhaji. Mashing the vegetables while they are simmering with the masala ensures the flavors penetrate deep into the mash. If the bhaji gets too thick, always use hot water to thin it out to maintain the temperature and texture.
🍽️ Serving Suggestions
Serve with a side of finely chopped raw red onions and a wedge of lemon for a sharp crunch and acidity. Pair with a tall glass of Masala Chaas (spiced buttermilk) to balance the richness and spice. Add a side of fried salty green chilies if you prefer an extra kick of heat. For a complete street food experience, serve with a small bowl of garlic chutney on the side.