Easy Pav Bhaji (Mumbai Street Food)

Name: Easy Pav Bhaji (Mumbai Street Food)
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 6
Cuisine: Indian
Ingredients: 500 g boiled potatoes; 1 cup green peas; 1 cup cauliflower florets; 60 g diced carrot; 1 cup water; 2 tbsp unsalted butter; 2 tbsp oil; 1 tsp cumin seeds; 1 cup finely chopped onions; 0.5 tbsp chopped ginger; 0.5 tbsp chopped garlic; 2 clove green chillies, chopped; 1 cup tomato puree; 1.5 tbsp pav bhaji masala; 0.5 tbsp Kashmiri red chilli powder; 0.25 tsp turmeric powder; 1 tsp salt; 1 tbsp Kasuri methi (dry fenugreek leaves), crushed; 0.25 cup water; 0.5 cup chopped capsicum (bell pepper); 1 cup water; 2 tbsp lemon juice; 6 pav buns (dinner rolls); 2 tbsp unsalted butter; 1 cup finely chopped onion; 3 tbsp fresh coriander leaves, chopped; 1 can lemon wedges

Pav Bhaji is one of the most popular street foods from Mumbai—a flavorful and spicy mashed vegetable curry served with buttery, toasted buns called pav. In Hindi, pav means bread, and bhaji means vegetables. This iconic Mumbai street food is made by cooking a mix of vegetables with a special blend of spices known as pav bhaji masala, which you can easily find in any Indian grocery store.

Whether you're planning a comforting dinner, hosting a...

finely chopped onions

green chillies, chopped

Kashmiri red chilli powder

Kasuri methi (dry fenugreek leaves), crushed

chopped capsicum (bell pepper)

pav buns (dinner rolls)

finely chopped onion

fresh coriander leaves, chopped

Calories

170.8kcal (8.54%)

Protein

4.2g (8.34%)

Step 1

In a pressure cooker, add green peas, cauliflower, and carrots with 1 cup of water. Pressure cook for 1 whistle, then let the pressure release naturally. You can boil the potatoes along with the vegetables if preferred.

Step 1

Heat 1 tbsp butter and 2 tbsp oil in a kadhai or pan over medium heat.

Step 2

Add cumin seeds and let them crackle.

Step 3

Add chopped onions and sauté for 3–4 minutes until translucent.

Step 4

Stir in ginger, garlic, and green chillies. Sauté until the raw smell disappears.

Step 5

Add tomato puree and cook for 2-3 minutes. If using fresh tomatoes, add ¼ cup water and cook until softened.

Step 6

Mix in pav bhaji masala, red chilli powder, turmeric, salt, and crushed kasuri methi. Add ¼ cup water and cook until the masala releases oil.

Step 7

Add chopped capsicum and cook for 1 minute.

Step 8

Add boiled potatoes and the cooked vegetables. Mash everything together using a potato masher until well combined.

Step 9

Add lemon juice and 1 cup of water. Mix well, cover, and let it simmer for 15 minutes, stirring occasionally.

Step 10

Turn off the heat. Stir in the remaining 1 tbsp butter and garnish with chopped coriander. Let the bhaji rest for a few minutes before serving.

Step 1

Slice the pav buns horizontally.

Step 2

Brush with butter on both sides. Optionally, sprinkle a pinch of pav bhaji masala.

Step 3

Toast on a hot pan until golden and crispy on both sides.

Step 1

Serve the hot and buttery bhaji with toasted pav.

Step 2

Top the bhaji with a dollop of butter, chopped onions, and fresh coriander.

Step 3

Serve with lemon wedges on the side for that extra tang.