Pav Bhaji

Curry 2130
Pav Bhaji
  • Serves: 2 People
  • Prep Time: 25 min
  • Cooking: 30 min
  • Calories: 425
  • Difficulty: medium

Pav Bhaji is popular Indian street food where dinner rolls/buns are served with spicy mashed veggies topped with dollop of butter. Street food doesn’t get better than this!



  1. Rinse, peel and chop the veggies. You will need 1 cup chopped cauliflower, 1 cup chopped carrot, 3 medium sized potatoes (chopped) and ⅓ cup chopped beans. You can also add veggies of your choice.
  2. Add all the above chopped veggies in a 2-litre pressure cooker with 1 cup green peas (fresh or frozen) and add 2¼ to 2½ cups water.
  3. Pressure cook the veggies for 5 to 6 whistles or for about 12 minutes on medium flame.
  4. When the pressure settles down on its own, open the cooker and check if the veggies are cooked well. You can even steam or cook the veggies in a pan. The vegetables have to be cooked completely.
  5. Heat a pan or kadai. You can also use a large tawa. Add 2 to 3 tablespoons butter. You can use amul butter or any brand of butter. Butter can be salted or unsalted.
  6. As soon as the butter melts, add 1 teaspoon RUCHI cumin seeds. Let the cumin seeds crackle and change their colour.
  7. Then add ½ cup finely chopped onions. Mix onions with the butter and sauté on a low to medium flame till the onions translucent.
  8. Then add 2 teaspoons RUCHI ginger-garlic paste. You can also crush 1½ inch ginger and 5 to 6 medium garlic cloves in a mortar-pestle. Mix and sauté till the raw aroma of both ginger and garlic goes away.
  9. Then add chopped green chilies and mix well.
  10. Now add 2 cups finely chopped tomatoes. mix very well; then begin to sauté tomatoes on a low to medium flame
  11. Sauté till the tomatoes become soft and mushy and you see butter releasing from the sides. This takes about 6 to 7 minutes on a low to medium flame. If the tomatoes start sticking to the pan, then sprinkle some water and mix well.
  12. When the tomatoes have softened, then add ½ cup finely chopped capsicum (green bell pepper). Sauté for 2 to 3 minutes. If the mixture starts sticking to the pan, then you can sprinkle some water. You don’t need to cook the capsicum till very soft. A little crunch is alright.
  13. Add 1 teaspoon RUCHI turmeric powder and 1 teaspoon RUCHI red chili powder.
  14. Then add 2 to 3 tablespoons RUCHI pav bhaji masala. mix very well.
  15. Add the cooked veggies. Add all of the stock or water from the pressure cooker in which the veggies were cooked. Mix very well.
  16. Then season with salt as per taste.
  17. With a potato masher, begin to mash the veggies directly in the pan.
  18. You can mash the veggies less or more according to the consistency you want. For a smooth mixture mash more. For a chunky pav bhaji, mash less.
  19. Keep on stirring occasionally and let the bhaji simmer for 8 to 10 minutes.
  20. If the bhaji becomes dry and then add some more water. The consistency is neither very thick nor thin.
  21. Do stir often so that the bhaji does not stick to the pan. When the pav bhaji simmers to the desired consistency, check the taste. Add salt, RUCHI pav bhaji masala, RUCHI red chili powder or butter if required.
  22. When the bhaji is simmering, you can fry the pav so that you serve the pav with hot bhaji.
  23. Heat a tawa or a shallow frying pan. Keep the flame to a low and then add butter.
  24. When the butter begins to melt, add a bit of RUCHI pav bhaji masala. You can skip pav bhaji masala if you want.
  25. Mix the RUCHI pav bhaji masala very well with a spoon or spatula.
  26. Then place the pav on the butter.
  27. Rotate the pav all over the melted butter so that the pav absorbs the butter.
  28. Now turn over the pav and rotate them on the tawa so that the second side absorbs the butter. Add more butter if required.
  29. You can turn over and toast them more if required. Then remove in a plate and keep aside.
  30. Now take the bhaji in a serving plate or a bowl. Top it up with one to two cubes of butter. You can add more butter, if you like.
  31. Place a side of finely chopped onions, lemon wedges and finely chopped coriander leaves. Or you can sprinkle onions, coriander leaves and lemon juice directly on the bhaji.
  32. Serve bhaji with the lightly pan fried and buttered pav. Pav bhaji is topped with chopped onions, coriander leaves and the lime or lemon juice is squeezed on the bhaji while eating.

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Author FoodLove FoodLove

Hello I'm Devika a.k.a FoodLove, I love to share my recipes and cooking ideas. I am madly in love with food. You will find a balance of healthy recipes, comfort food and indulgent desserts. Stay tuned for my posts!

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