Pav Bhaji Recipe | Easy Mumbai Street Style Pav Bhaji
Rich, buttery and packed with fresh vegetables and classic Indian street spices, this Pav Bhaji is a comforting and satisfying one-pan meal you’ll love to scoop with toasted pav buns.
Equipment
- 1 Pressure Cooker for cooking vegetables
- 1 Hand masher for mashing bhaji
- 1 Tawa or pan for toasting pav
Ingredients
Main ingredients
- 2 tablespoon Butter for cooking bhaji
- 3 Tomatoes medium, finely chopped
- ¼ cup Green peas can use frozen
- ½ Capsicum finely chopped
- 2 Potatoes medium, boiled & mashed
- 1.5 teaspoon Pav Bhaji Masala homemade or store-bought
- 1.5 teaspoon Kasuri Methi dry fenugreek leaves
- 1 Onion medium, finely chopped
- ½ Lemon juice
- ½ cup Water adjust for consistency
- 1 teaspoon Kashmiri red chili powder
- ¼ teaspoon Turmeric powder
- 8 Pav buns
- 4 teaspoon Butter for toasting pav
- 1 tablespoon Chopped coriander for garnish
- 1 tablespoon Chopped onions for garnish
Instructions
Instructions
- Heat 1 tablespoon butter in your pressure cooker over medium heat. Add tomatoes, peas, capsicum, potatoes and a pinch of salt.
- Saute for 2 minutes. Add ½ cup water and pressure cook for 3 whistles. Let release naturally.
- Open and mash the veggies with a hand masher until coarse yet smooth.
- Add chili powder, turmeric, pav bhaji masala, kasuri methi, and coriander. Simmer on low with lid off.
- In another pan, heat 1 tablespoon butter, mix in chili powder, pav bhaji masala, and kasuri methi. Add to bhaji and stir.
- Slit pav buns, spread butter, and toast until golden and slightly crisp.
- Serve bhaji hot in bowls with pav, topped with chopped onions, lemon juice, and dollop of butter.
Notes
Prep ahead by boiling potatoes and using frozen peas. Always mash bhaji by hand for best texture. Use generous butter for authentic street flavor.