Quick & Easy Pav Bhaji Recipe: Mumbai Street Food at Home
30 minutes
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About Quick & Easy Pav Bhaji Recipe: Mumbai Street Food at Home
Craving the vibrant flavors of Mumbai street food? This Quick & Easy Pav Bhaji recipe brings the magic of this beloved Indian breakfast to your kitchen in minutes! A family favorite in my home, it's perfect for busy weeknights thanks to its simple preparation.This recipe uses readily available vegetables, making it adaptable to what you have on hand. The key is to pre-chop your vegetables to make the cooking process even faster. Get ready to enjoy a delicious and authentic-tasting Pav Bhaji without the fuss!Imagine the warm, buttery pav (bread rolls) soaking up the rich and flavorful vegetable curry. A true taste of Mumbai, right at your table!
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Recipe Time & More
Prep15 minutes
Cook15 minutes
Total30 minutes
Ingredients
Vegetables
- 250 gm Potatoes diced
- 100 gm Eggplant also known as brinjal, diced
- 100 gm Peas fresh or frozen, green
- 100 gm Cabbage finely chopped
- 100 gm Cauliflower small florets
- 100 gm French Beans diced
- 100 gm Beets diced
- 2 Tomatoes chopped, medium
Spices & Aromatics
- 2 tsp Refined Oil
- 1 tbsp Ginger-Garlic Paste
- 1 tsp Chili Powder red
- 1 tsp Kashmiri Chili Powder for color, red
- 3 tsp Pav Bhaji Masala or to taste; i used everest brand
- 1-2 tsp Salt or to taste
Instructions
Prepare the Vegetables
- Chop all vegetables into small, roughly equal-sized pieces. This ensures even cooking.
Cook the Pav Bhaji
- Heat oil in a pressure cooker. Add the chopped vegetables, ginger-garlic paste, red chili powder, Kashmiri chili powder, pav bhaji masala, and salt. Sauté for 2-3 minutes until fragrant.
Pressure Cook
- Add 1/2 cup of water (or more, depending on vegetable moisture) and pressure cook for 2-3 whistles or until vegetables are tender. Allow pressure to release naturally.
Mash and Simmer
- Once the pressure is released, carefully open the cooker and mash the vegetables well using a potato masher or the back of a spoon. Simmer uncovered for a few minutes to allow excess water to evaporate and the flavors to meld.
Toast the Pav
- While the bhaji is cooking, heat a non-stick pan or griddle over medium heat. Lightly butter each side of the pav rolls. Toast the pav rolls on the griddle, pressing gently, until lightly browned and crisp on both sides. Keep warm.
Serve
- Serve the hot pav bhaji generously topped with butter and fresh coriander. Serve immediately with the toasted pav rolls for dipping and enjoying.
Recipe Notes
Expert Tips for the Perfect Pav Bhaji
- For a richer flavor, sauté the onions along with the ginger garlic paste.
- Adjust the amount of chili powder according to your spice preference.
- If you don't have a pressure cooker, you can cook the vegetables in a pot over medium heat, adding water as needed until tender.
- Don't over-mash the bhaji, some texture is desirable. Leaving some slight chunkiness adds to the overall taste and appeal.
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Recipe Nutrition
Calories: 248kcalCarbohydrates: 44gProtein: 8gFat: 5gSaturated Fat: 0.2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gSodium: 439mgPotassium: 190mgFiber: 6gSugar: 5gVitamin A: 4438IUVitamin C: 9mgCalcium: 72mgIron: 3mg
Afreen Usman
Articles: 7
4 Comments
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Such a flavorful dish! Can’t wait to taste it.
Such a perfect dish! Thank you.
Looks so flavorful! Thanks for posting.
What a great recipe! Thanks for sharing.