Mumbai Street-Style Pav Bhaji
Mumbai Street-Style Pav Bhaji
Prep: 15 mins
Difficulty: Easy
Cook: 30 mins
Serves: 4 - 5 people
The ultimate Indian street-food comfort dish! Pav Bhaji is a buttery, intensely spiced vegetable mash served with soft, toasted bread rolls (pav) that soak up every bit of the rich flavor.
Achieving that iconic, vibrant red color without making the dish too spicy is the hallmark of a great Pav Bhaji. By utilizing our premium Kashmiri Red Chilli Paste and ready-to-use Onion and Garlic pastes, you can skip the tedious chopping and capture the exact authentic taste of Mumbai's bustling food stalls right at home.
Ingredients
- 3 large potatoes, peeled and chopped
- 1 cup cauliflower florets
- 1/2 cup green peas (fresh or frozen)
- 1 large green bell pepper (capsicum), finely chopped
- 2 tbsp Onion Paste
- 1 tbsp Garlic Paste
- 1.5 tbsp Kashmiri Red Chilli Paste
- 2 tbsp Pav Bhaji Masala
- 3 large tomatoes, finely chopped
- 4 tbsp salted butter (plus extra for serving)
- 1 tbsp oil
- Fresh coriander, finely chopped
- 8 Pav (soft bread rolls)
- Lemon wedges and chopped red onions for serving
- Salt to taste
Method
Step 1 Place the chopped potatoes, cauliflower, and green peas in a pressure cooker or large pot with a splash of water and a pinch of salt. Boil until completely tender. Drain any excess water and mash the vegetables thoroughly using a potato masher. Set aside.
Step 2 Heat 2 tablespoons of butter and 1 tablespoon of oil in a large pan or traditional flat tawa over medium heat (the oil prevents the butter from burning). Add the Onion Paste and sauté for 2 minutes.
Step 3 Stir in the finely chopped bell pepper and Garlic Paste. Sauté for 3-4 minutes until the raw garlic aroma dissipates and the capsicum softens. Add the finely chopped tomatoes and cook until they break down completely into a mushy paste.
Step 4 Now, add the star spices: the Kashmiri Red Chilli Paste, Pav Bhaji Masala, and a pinch of salt. Cook this masala base for 2-3 minutes until the butter begins to separate at the edges, giving you a deep, vibrant red color.
Step 5 Add the mashed boiled vegetables into the pan. Pour in half a cup of water to adjust the consistency. Using your potato masher, continuously mash the bhaji directly in the pan for 5-7 minutes over medium-low heat until all the flavors meld and the texture is smooth and velvety.
Step 6 Turn off the heat, stir in a final knob of butter, a squeeze of fresh lemon juice, and plenty of chopped coriander. To serve, slice the pav horizontally, toast them on a hot pan with a generous smear of butter and a pinch of pav bhaji masala, and serve immediately alongside the piping hot bhaji and diced raw onions!
Chef's Tip: The vigorous mashing in the pan (Step 5) is non-negotiable for authentic Pav Bhaji! It forces the spices directly into the vegetable fibers, ensuring every single bite is bursting with flavor rather than just tasting like a mixed vegetable curry.
