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Pav Bhaji

4 from 1 vote

The absolute mumbai special the utterly butterly delicious! Pay bhaji
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 4


  • 4 medium size potatoes
  • 1 diced Capsicum
  • 1 Cup Boiled Peas
  • 1 Diced Carrots
  • Quater Cauliflower diced
  • 1/2 cup diced French beans
  • 4 medium size tomatoes diced
  • 2 chopped onions
  • Garlic and ginger paste 3 teaspoons each
  • 2 chopped green chillies
  • Chopped coriander
  • 100 gms Amul butter
  • 2 tsp red chilli powder
  • 1-1/2 teaspoon Turmeric Powder
  • 2 teaspoon coriander powder
  • Salt
  • Everest pav bhaji masala
  • Garam masala
  • 1 lemon
  • Pav as per requirement


  • In a pressure cooker add water and diced mixed vegetables. 1/2 teaspoon pay bhaji masala, 1/2 teaspoon salt. Pressure cooker for about 5 whistles
  • Now strain the veggies and keep the water aka. Vegetable stock aside for later use.
  • In a pan heat 3 tablespoon of oil and 1 small block of butter, add chopped onion, garlic, finer and chillies. Fry until translucent.
  • Now add all the powdered spices and saute for few seconds and then add tomatoes
  • Fry the tomatoes until soft and mushy. Use masher in between to mash tomatoes. Mash until it's in gravy form. If necessary add little vegetable stock which we got earlier
  • Now add boiled veggies and mash all in pav bhaji consistency. *secret Ingrident: at this point as less than a quarter piece of grated beetroot to get that perfect color*
  • Now in a bowl take half lemon's juice little vegetable stock and 1 teaspoon pay bhaji masala stir this and add to the bhaji. Mix well. Taste and adjust salt requirements
  • On tabs heat butter and grill the pav


Serve it off with a huge chunk of butter on piping hot  bhaji, chopped onion and lemon wedge . Enjoy! 

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4 from 1 vote

Sonal Pardesi
Sonal Pardesi

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