Pav Bhaji is a quintessential Indian street food that has captivated taste buds worldwide. Originating in the bustling city of Mumbai, this delectable dish is a spicy, buttery, and flavorful combination of mashed vegetables, served with soft, buttery Pav (eggless dinner rolls). It’s a comfort food for many, enjoyed at street stalls, family gatherings, and even as a weekend indulgence. Whether you’re familiar with this dish or you’re discovering it for the first time, making Pav Bhaji at home is an experience that brings both satisfaction and culinary delight.
The rich flavors of Pav Bhaji come from a medley of vegetables that are cooked to perfection with a blend of spices, butter, and fresh herbs. The Bhaji is mashed together, allowing the flavors to meld into a luscious, thick gravy, while the Pav is toasted in butter and served alongside, making every bite a heavenly mix of taste and texture.
Ingredients for the Bhaji
To make an authentic Pav Bhaji, you’ll need the following ingredients:
- 2 large potatoes (385 grams), boiled
- 1/2 head of cauliflower (215 grams), boiled
- 1/2 of a large green pepper (135 grams), boiled
- 1/2 cup frozen green peas, boiled
- 1 tablespoon vegetable oil
- 3 tablespoons butter (unsalted, divided)
- 1 teaspoon cumin seeds
- 2 medium red onions (230 grams), finely chopped
- 2-inch piece of ginger (24 grams), finely chopped
- 7 cloves garlic (20 grams), finely chopped
- 2 green chilies, finely chopped (adjust to taste)
- 3 large tomatoes (425 grams), finely chopped
- 1/3 cup tomato puree (store-bought)
- 1.25 teaspoons salt (divided)
- 1.25 cups water (divided)
- 1 tablespoon + 1 teaspoon pav bhaji masala (or to taste)
- 2 teaspoons Kashmiri red chili powder (not hot, mainly for color)
- 1/2 teaspoon red chili powder (or to taste)
- 2 teaspoons kasuri methi (dried fenugreek leaves)
- 3 tablespoons chopped cilantro
- Juice of 1 large lemon
Ingredients for the Pav
The Pav is equally as important as the Bhaji, offering a soft, pillowy texture that complements the rich, spiced vegetables. Here’s what you’ll need:
- 12-14 pav (eggless dinner rolls)
- Butter (for toasting the pav)
- Pav bhaji masala (to sprinkle on the pav)
How to Make Pav Bhaji
1. Prepare and Boil the Vegetables
Start by boiling the key vegetables that will form the base of your Bhaji. Peel and dice the potatoes, break the cauliflower into florets, chop the green pepper, and set aside frozen green peas.
- Boil the potatoes, cauliflower, green pepper, and peas until they’re soft. Once boiled, drain the water and roughly mash the vegetables together. Set aside.
2. Sauté Aromatics
In a large pan, heat 1 tablespoon of vegetable oil and 1 tablespoon of butter over medium heat. Add 1 teaspoon of cumin seeds and allow them to sizzle for a few seconds.
- Add the finely chopped onions, ginger, garlic, and green chilies. Sauté the mixture until the onions turn soft and golden brown. The key to great flavor is making sure the onions caramelize slightly.
3. Add Tomatoes and Spices
Once the onions are perfectly golden, add the chopped tomatoes and 1/3 cup of tomato puree. Stir well and let the tomatoes cook down until they become mushy and release their juices.
- Now, add 1 teaspoon of salt, pav bhaji masala, Kashmiri red chili powder, and red chili powder. Mix well to combine the spices with the tomato mixture.
4. Mash the Vegetables Into the Spice Mix
Add the boiled and mashed vegetables into the pan with the spiced tomato mixture. Pour in 1 cup of water to loosen the mixture and begin mashing the vegetables into the spice mixture. You can use a potato masher to do this, ensuring that the vegetables are well-incorporated into the spicy gravy.
- Continue to cook on medium heat, stirring and mashing until the Bhaji thickens. Adjust the seasoning with additional pav bhaji masala and salt if needed.
5. Simmer and Garnish
Once the Bhaji has thickened and the vegetables are fully mashed, add 2 teaspoons of kasuri methi (dried fenugreek leaves) and stir it into the mixture. This gives the Bhaji a delightful earthy aroma.
- Add 2 tablespoons of butter to give the Bhaji a luxurious richness, followed by the juice of 1 large lemon and 3 tablespoons of chopped cilantro. Let it simmer on low heat for 5-10 minutes.
6. Toast the Pav
While the Bhaji simmers, toast the Pav. Heat a flat pan or griddle and melt a generous amount of butter. Slice the pav rolls in half and place them on the griddle, cut-side down. Toast them until they are golden and crispy on the edges.
- For an extra burst of flavor, sprinkle a little pav bhaji masala on the buttered side of the rolls before toasting.
Serving Suggestions for Pav Bhaji
Now that your delicious Pav Bhaji is ready, it’s time to serve it up. Bhaji is typically served in a shallow dish with a dollop of butter melting on top, accompanied by freshly toasted pav. For a complete experience, garnish the Bhaji with chopped onions, lemon wedges, and a sprinkle of fresh cilantro. You can also serve it alongside extra buttered pav or even pair it with sides like Tawa Pulao, Paneer Tikka, or Cucumber Raita.
