Meal Prep · Indian
Pav Bhaji
A vibrant and flavorful street food classic from Mumbai, featuring a spicy mixed vegetable mash served with buttered, soft dinner rolls.
Ingredients
Tap to check offMethod
Step-by-step- Boil potatoes, carrots, cauliflower, and peas until tender. You can do this in a pressure cooker or a pot with water. Drain and set aside.
- In a large pan or tawa, heat oil or 1 tbsp butter. Add finely chopped onion and sauté until translucent.
- Add ginger-garlic paste and green chilies (if using), and sauté for another minute until fragrant.
- Add chopped tomatoes and cook until they soften and the oil starts to separate, mashing them occasionally.
- Add turmeric powder, red chili powder, and Pav Bhaji masala. Cook for 1-2 minutes, stirring constantly to prevent burning.
- Add the boiled vegetables (potatoes, carrots, cauliflower, peas, and capsicum) to the pan. Mash the vegetables thoroughly with a potato masher directly in the pan.
- Add 1/2 cup water and salt to taste. Continue mashing and stirring until the bhaji reaches a smooth, consistent texture. Add more water if needed to adjust consistency.
- Let the bhaji simmer for 5-7 minutes, allowing the flavors to meld. Add 1 tbsp butter and chopped coriander leaves, stir well.
- Heat a separate tawa or pan, spread butter on it, and toast the Pav buns until golden brown and soft.
- Serve the hot Pav Bhaji garnished with a dollop of butter, fresh coriander, and a lemon wedge, alongside the buttered Pav.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 450 kcal |
| Protein | 12 g |
| Carbohydrates | 60 g |
| Fat | 20 g |
| Fiber | 8 g |
Storage & Freezer Guide
Make it last Refrigerator 3-4 days
Store leftover bhaji in an airtight container. Keep toasted pav separately in an airtight bag or container at room temperature.
Freezer Up to 2 months
Allow the bhaji to cool completely, then transfer to a freezer-safe container. Thaw overnight in the refrigerator before reheating.
Reheat Stovetop/Microwave
Reheat bhaji on the stovetop over medium heat, adding a splash of water if it’s too thick, until heated through. Alternatively, microwave in short intervals, stirring occasionally.
Chef’s Corner
- For a richer flavor, add a knob of butter to the bhaji right before serving. It enhances the taste significantly.
- Don’t be shy with the mashing! The smoother the bhaji, the better the texture. A good potato masher is essential.
- Adjust the amount of green chilies and red chili powder to suit your spice preference. For a milder version, omit green chilies.
- Using a good quality Pav Bhaji masala makes a huge difference in the final taste.
