With the healthiness of veggies, the flavors of the spices, the irresistible aroma, and the soft pavs to accompany….. here is the insanely delicious Pav Bhaji recipe that comes to impress you in no time! It is a super-easy one-pot dish that packs many fascinating zest, flavors, and the nutrition the vegetables contribute.
This mouthwatering street specialty takes no time to disappear from the plate, making it one of the most loved street foods across the country!
One of the most famous street foods in India (originated in Mumbai), Pav Bhaji, in its truest sense, is comfort food that tempts, impresses, and satisfies your taste buds craving for something savory, spicy, and flavorful.
A medley of mashed veggies in a tomato-based, slightly tangy gravy is easily accessible at almost every eatery in India. You can spot the passionate street food lovers thronging these eateries looking for this flavor-packed, delicious dish to relish and satiate their craving souls!
The piping hot plate of bhaji topped with a dollop of salted butter, chopped onions, and cilantro and served along with soft buttery pavs reminds us of how iconic this street food is and how it is a perfect crowd pleaser that serves as an ideal meal.
If good food is known to bring happiness, then this dish is the perfect example.
What is Pav Bhaji Recipe
If you are wondering what Pav Bhaji means, then this will help you. ‘Pav’ in Hindi means ‘bread rolls,’ and ‘bhaji’ means cooked vegetables or a vegetable dish.
Together it means bread rolls served with a vegetable dish.
This easy Mumbai-style Pav Bhaji recipe consists of soft, feather-light textured rolls smeared with butter and served with a tomato-based bhaji, essentially a medley of assorted veggies flavored and uniquely blended with spices.
Chopped onions and cilantro are used as toppings, and lemon wedges served with this dish add a magical touch to the overall flavor!
This irresistibly delicious Pav Bhaji recipe is native to the metropolitan city of Mumbai, Maharashtra, but has garnered recognition as one of India’s most famous street foods.
If you stroll around the bustling city streets in India, you can spot street vendors cooking and assembling the bhaji on a large skillet and serving it hot on a platter alongside butter-laden pavs and lemon wedges.
Reasons You’ll ♡ Pav Bhaji Recipe
Pav Bhaji is meant to be loved; it is superbly tasty and is the perfect fit for everyone’s taste buds. Besides this, here is why you will like to make this dish in your kitchen —
- A straightforward recipe
- Packs tons of flavors and textures
- Cooks in one pot, minimizing efforts and time
- A great way to include veggies in the meal, and
- Loved by all ages!
Pav Bhaji Recipe Ingredient list
Vegetables — Assorted veggies like green bell peppers, green peas, baby carrots, cauliflower florets, potatoes, tomatoes, etc., are used to prepare this heart-warming delicacy. You can also add other veggies of your choice.
Beetroot — This is optional, but beetroot lends subtle earthy flavor and appealing deep-red color to the recipe, making it look irresistibly luscious.
Butter — Adds real magic to the Instant Pot Pav Bhaji recipe, so it should not be skipped. It renders a rich buttery taste to the bhaji, and the soft Pavs smeared generously with the butter make it a heavenly dish.
Onion and ginger paste — Onions and ginger lend their unique flavors that hype the overall taste of the recipe.
Tomato Puree — Adds a touch of tanginess and also some richness to the bhaji’s texture.
Kashmiri Red Chilli Powder — This lends a beautiful color to the recipe, making it look glamorous and completely drool-worthy.
Pav Bahji Masala — The star ingredient of this recipe, Pav Bhaji Masala, is a unique blend of spices that turn the mashed veggies into the stunning Bhaji recipe!
Water — It is essentially used to dilute the bhaji that keeps thickening when cooked. To maintain the desired consistency, you must occasionally add some water while cooking. I have used the leftover water from the boiled veggies. However, you can use regular water for your preparation.
Kasoori Methi — Kasoori methi or dried fenugreek leaves are crushed and added to the recipe, which lends a unique flavor to the dish.
Recipe tips and Variations
The buttery deliciousness — Unsalted or salted butter adds richness and texture to the Pav Bhaji recipe and should not be cut back or compromised upon. It lends the Pav Bhaji recipe the same street-style taste you want!
Creative use of the leftover veggies — This Quick and easy Bhaji recipe is a great way to utilize the leftover veggies in your fridge. You can use any leftover raw veggies like potatoes, cauliflower, peas, carrots, bell peppers, beans, etc., that make a great addition to the taste and nutrition of the recipe.
Addition of carrots — I prefer to keep adding carrots on the lower side as they may make the bhaji sweeter owing to their sweet taste.
Addition of beetroots — Although adding this magic root is optional, I recommend you to use it in the Pav bhaji recipe, as it adds a nice color and a subtle earthy flavor.
Stick to the ratio — To achieve authentic taste, ensure that the ratio of the ingredients is maintained. It is imperative to stick to the proportions to reach the desired results.
Looks that make you drool — This Mumbai-style Pav Bhaji recipe attains its deep red orange-ish color from the added ingredients like the Kashmiri Chilli Powder and the tomato puree. Please add both to achieve the beautiful looks that will leave your family drooling over it!
A touch of lemony magic — A generous squeeze of lemon just before serving this delicacy adds a delectable tangy taste and takes your bhaji to a new level!
For the vegan bhaji — This bhaji can be turned into a vegan bhaji just by replacing regular butter with vegan butter.
For a spicier bhaji — This recipe creates moderately spiced bhaji. Feel free to adjust the spice level as per your taste buds. If you have kids at home, keep the spice level low; you can add a green chili or even add some more Pav Bhaji Masala or add an extra bit of red chili powder after separating their share.
Tip for Instant Pot Pav Bhaji — If you are cooking your Pav Bhaji in the Instant Pot, remember to dice your veggies in an even cut. This helps to cook them all at the same time. When cooking in the Instant Pot, you don’t need to boil the veggies, just add the raw ones to it and seal. It will cook the wonderful bhaji in no time and without any intervention!
For a completely gluten-free recipe — This delicious bhaji is gluten-free already. But, when serving, use gluten-free dinner rolls for an utterly gluten-free dinner.
Adding a healthy vitamin twist — Add an abundance of vitamin-rich veggies like bell peppers, carrots, and zucchini to meet the daily requirement of vitamins- the more of it, the merrier!
Adding protein health — Crumbled paneer or tofu, when added to this Instant Pot Pav bhaji recipe, contribute ideally to meeting the protein requirement.
Fresh masala for fresh flavors — Fresh Pav Bhaji masala should be used to bring maximum flavor to the Pav Bhaji recipe. The newer it is, the stronger the flavor! I love Everest Pav Bhaji Masala, but there are several others like MDH Pav Bhaji Masala, Badshah, Shan, etc. You can use the one your taste buds approve of!
For the chunky texture — Bhaji is best relished when it has a smooth consistency. But in case you want it chunkier, just crush the vegetables lightly with the masher.
Finishing to perfection — Always finish preparing your delicious bhaji by adding crushed Kasoori methi and chopped cilantro leaves for maximum flavor and delectability. These two take the entire dish to another level.
Let me know what you think!
Don’t just let the delicious looks of the images keep you drooling over them because this fool-proof recipe below takes you through a complete tutorial for preparing the best Pav Bhaji at home.
Bring your favorite veggies together and enthrall your loved ones with this flavorful savory delicacy.
Should you make this Mumbai-style Pav Bhaji recipe, please let me know your thoughts by sharing your comment below. And don’t forget to share it with your family and friends.
CRAVING FOR MORE? TRY SOME OTHER delicious Street food recipes –
|This recipe post has been updated from the archives, first published on August 10, 2015|
Follow the step-by-step instructions to make the best Mumbai-style Pav Bhaji recipe
Pav Bhaji Recipe
VEGETABLES FOR BHAJI
- 1 large Green bell pepper finely chopped
- 1½ cup Cauliflower florets
- 1¼ cup Green Peas
- ¾ cup Baby carrots
- 3 medium Potatoes
- 1 small Beetroot peeled and sliced
- 2 cups Tomatoes finely chopped
GARNISHES AND SERVE ITH
- – – Cilantro leaves
- – – Lemon wedges
- – – Onion chopped
- – – Butter
- – – Homemade Ladi Pav
INSTANT POT PAV BHAJI
- Start the Instant Pot in ‘SAUTE’ mode. Once it displays hot, add butter to the insert. Now add onion and ginger paste to it. Sauté for about 3-4 minutes until the onions are translucent.Add carrots and cook until soft. Carrots take a long time to get tender; therefore, it is added along with the onions.
- Add tomatoes and cook until soft. Stir in tomato purée and sauté for another 2-3 minutes. Now add Pav Bhaji Masala to the tomato mix.
- Season the Pav bhaji with salt and Kashmiri red chili powder. Now, add chopped bell peppers, peas, cauliflower florets, sliced beets, and diced potatoes to the insert.
- Add water and mix everything until all the ingredients are well combined. Seal the lid of the Instant Pot with the vent in the sealing position. Cancel the saute mode. Select the ‘PRESSURE COOK OR MANUAL’ mode. Cook on high pressure for 11 minutes.Once the cooking has elapsed, allow the pressure to release naturally. As the safety pin drops down, carefully open the Instant Pot lid.
- Mash the vegetables using a masher or immersion blender. Crush them until the desired consistency is reached. Turn the sauté mode on and add kasoori methi and the remaining butter to the insert. Allow it to simmer for 2-3 minutes. Keep stirring the bhaji to prevent it from sticking to the bottom of the insert.Garnish with chopped cilantro leaves and extra butter, and serve hot.
HOW TO COOK PAV BHAJI ON STOVETOP
- Heat 3 tablespoons butter in a heavy-bottomed pan.Tip — When resorting to the stovetop method, pressure cooking or boiling the veggies is recommended for speeding up the cooking process. However, do not discard the water left behind after boiling the veggies as this water contains all the nutrients from the veggies, and it can be added to the bhaji later to alter its consistency.
- Add bell peppers and cook on a medium flame for 2-3 minutes, stirring constantly.
- Add steamed peas and carrots to the pan.
- Mash the veggies using a masher.
- Pour in 3 tablespoons of water and mash the vegetables.
- Add tomato puree.
- Cook until the oil starts to separate. Keep mashing the vegetables all along.
- Pour in another ¼ cup of water.
- Add steamed beets, cauliflower, and boiled potatoes to the tomato mixture.
- Keep crushing the vegetables with a masher. Add ¼ cup of water.
- Mash the vegetables to desired consistency. Cook for another 3-4 minutes, and then take it off the heat.
ASSEMBLING PAV BHAJI
- Heat a skillet over medium heat. Add 2 tablespoons of butter.
- Now add ginger paste and cook for a minute.
- Add onions and sauté until soft and translucent.
- Stir in chopped tomatoes.
- Pour in 2-3 tablespoons of water.
- Cover the tomatoes with a lid and cook until they become soft.
- Mash the tomatoes with a masher.
- Add the Pav Bhaji Masala along with additional 2-3 tablespoons of water.
- Mix until everything is combined.
- Mash and cook until the oil starts to separate.
- Stir in salt and Kashmiri red chili powder.
- Sauté and mix until well blended.
- Finally, add the mashed vegetables to the skillet. Add kasoori methi and cook for another 3-4 minutes or until the oil separates.
- Top with chopped coriander leaves and serve hot.
HOW TO PREPARE THE PAV FOR BHAJI
- Slice the pavs into two halves. Heat a tawa or skillet. Add butter to the heated skillet. Sprinkle half a teaspoon of pav bhaji masala and kasoori methi on top. Add pavs to the heated skillet. Toast the pavs on both sides until evenly brown. Remove from pan and serve hot with bhaji.
Frequently Asked QuestionsWhy cook Pav Bhaji recipe in an Instant Pot? Cooking Pav Bhaji in an Instant Pot has many merits; the first is that when cooked in an Instant Pot, it cooks pretty quicker than the stove top cooked Pav Bhaji. Other benefits of cooking in an Instant Pot are:
- Relatively hands-free cooking
- No need for constant stirring
- No need to boil the veggies before cooking, as everything is taken care of in the one-pot.
- It is perfectly creamy, luscious, and completely drool-worthy!
- Make scrumptious Tawa pulao
- Make Masala pav and top it with cheese. Bake and serve – that’s heaven!
- Bhaji Bruschetta makes a delicious meal
- I recently had a bhaji pizza – that was a great prep too!
- coriander seeds,
- cumin seeds,
- fennel seeds
- and ground spices like amchur (dried mango powder), turmeric, and black pepper.