Meal Prep · Indian
Pav Bhaji
A vibrant, spicy, and buttery mashed vegetable curry served with soft, toasted rolls.
Ingredients
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Step-by-step- Boil potatoes, green peas, and cauliflower until tender. Drain and mash them together roughly, keeping some texture.
- Heat 2 tbsp butter in a large pan or tawa over medium heat. Add finely chopped onions and sauté until translucent.
- Add minced ginger, garlic, and green chilies. Sauté for 1-2 minutes until fragrant.
- Stir in the chopped bell pepper and cook for 3-5 minutes until it softens slightly.
- Add the tomato puree and cook, stirring occasionally, until the mixture thickens and the fat separates (about 5-7 minutes).
- Lower the heat and add turmeric powder, red chili powder, cumin powder, and Pav Bhaji Masala. Cook for 1-2 minutes, stirring continuously to prevent burning.
- Add the mashed vegetables to the pan. Mix well, adding about 1/2 to 1 cup of water to achieve a desired consistency. Bring to a simmer.
- Using a potato masher, mash the vegetables directly in the pan to combine everything and achieve a smooth, bhaji-like consistency. Season with salt to taste.
- Cook for another 5-7 minutes, allowing the flavors to meld. Stir in 2 tbsp more butter and half of the fresh coriander leaves.
- For the pav: Heat a tawa or pan, melt some butter, sprinkle a little Pav Bhaji Masala and chopped coriander. Slice pav horizontally, place on the tawa, and toast until golden and soft on both sides.
- Serve hot bhaji garnished with remaining fresh coriander, a dollop of butter, and a lemon wedge, alongside the toasted pav.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 450 kcal |
| Protein | 12 g |
| Fat | 25 g |
| Carbohydrates | 45 g |
| Fiber | 8 g |
Storage & Freezer Guide
Make it last Refrigerator 3-4 days
Store leftover bhaji in an airtight container. Pav should be stored separately at room temperature.
Freezer Up to 2 months
Allow bhaji to cool completely, then transfer to a freezer-safe container. Thaw overnight in the fridge before reheating.
Reheat Stovetop/Microwave
Reheat bhaji on the stovetop over medium heat, adding a splash of water if needed, until heated through. Alternatively, microwave in short bursts, stirring in between.
Chef’s Corner
- For an authentic taste, use a good quality Pav Bhaji Masala. You can also add a pinch of black salt for extra zing.
- Don’t be shy with the butter! It’s key to the richness and flavor of Pav Bhaji. Add a generous dollop when serving.
- For a smoky flavor, you can perform a ‘dhungar’ (smoking with charcoal) by placing a small hot charcoal piece in a small bowl in the bhaji, drizzling ghee over it, and covering for a few minutes.
