Pav Bhaji with Butter
A beloved Mumbai street food classic featuring a spiced, buttery vegetable mash (bhaji) served alongside soft, pan-toasted buttered dinner rolls (pav). The bhaji is cooked low and slow with a generous dollop of butter, pav bhaji masala, and a squeeze of lemon, creating a rich, tangy, and utterly comforting meal that's ready in under an hour.
For 4 servings
- prep · ~10 min
Prepare the vegetables for pressure cooking.
1.Peel and roughly chop 3 medium potatoes into large chunks.2.Break 200g cauliflower into small florets.3.Shell 0.5 cup fresh green peas if using fresh.4.Add all vegetables to the pressure cooker with 1 cup water.TIPKeep the potato chunks large — they'll hold texture after mashing. - pressure cook · ~15 min
Pressure cook the vegetables until tender.
Close the pressure cooker lid and cook on medium-high heat. Wait for 2 whistles, then lower the heat and cook for 5 more minutes. Let the pressure release naturally, then open and drain any excess water (reserve it for adjusting consistency later).
- mix · ~2 min
Mash the cooked vegetables.
Using a potato masher, mash the vegetables directly in the cooker until semi-smooth. Leave some small chunks for texture — the bhaji shouldn't be a complete puree.
- temper · ~10 min
Start the bhaji base with cumin and aromatics.
1.Heat 1 tbsp oil and 3 tbsp butter in a large flat pan over medium heat.2.Add 1 tsp cumin seeds and let them crackle for 30 seconds.3.Add 2 finely chopped large onions and sauté until golden brown, about 7-8 minutes.4.Add 2 tsp ginger-garlic paste and 2 finely chopped green chilies — cook until the raw smell disappears.TIPCook the onions patiently — deep browning here builds the bhaji's signature richness. - saute · ~12 min
Cook the bell pepper and tomato masala.
1.Add 1 finely chopped bell pepper and sauté for 2-3 minutes until slightly softened.2.Add 3 finely chopped tomatoes, 1 tbsp tomato paste, 1 tsp red chili powder, and a pinch of turmeric.3.Cook stirring frequently until the tomatoes break down completely and oil separates from the mixture, about 8-10 minutes. - simmer · ~12 min
Combine the mash and spices, then simmer.
1.Add the mashed vegetables to the pan with the tomato-onion base.2.Sprinkle 2 tbsp pav bhaji masala and 0.5 tsp salt.3.Add about 0.5 cup of the reserved vegetable cooking water to loosen the mixture.4.Mix well and simmer on low heat for 10-12 minutes, mashing and stirring occasionally. Add more water if needed to reach a thick, spoonable consistency.TIPLet the bhaji rest on low heat — the flavors deepen the longer it sits. Add a splash of water if it thickens too much. - mix · ~2 min
Finish the bhaji with butter, lemon, and fresh herbs.
1.Add 1 tbsp fresh lemon juice and mix well.2.Fold in 2 tbsp chopped coriander leaves.3.Taste and adjust salt or pav bhaji masala if needed.4.Create a small well in the center and place 1 tbsp butter on top — let it melt into the bhaji. - fry · ~5 min
Toast the pav in butter until golden.
1.Slice 8 pav in half horizontally.2.Heat a flat pan or tawa over medium heat and add the remaining 1 tbsp butter.3.Place the pav cut-side down and toast until golden brown and crisp, about 1-2 minutes per side. - serve · ~1 min
Plate the pav bhaji hot with garnishes.
Serve the bhaji in individual bowls topped with a small pat of butter and extra coriander. Plate 2 toasted pav alongside per person, with a side of finely chopped raw onion and a lemon wedge.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use a heavy-bottomed pan or tawa for the bhaji to prevent sticking and ensure even heat distribution.
- 2Reserve the vegetable cooking water after pressure cooking to adjust the bhaji's consistency without diluting flavor.
- 3Toast the pav on a tawa with butter until deep golden brown for proper crunch that contrasts the soft bhaji.
- 4Let the bhaji simmer for at least 10 minutes after adding the masala to allow the spices to bloom and meld.
- 5Mash the vegetables coarsely with some chunks remaining to give the bhaji a rustic, street-style texture.
- 6If using frozen peas, add them directly to the pressure cooker without thawing to preserve their bright color and sweetness.
Adapt it for your goals.
High-protein
Add 200g of crumbled paneer or 1 cup of boiled chickpeas along with the mashed vegetables for a protein boost that keeps the dish hearty and satisfying.
low oilLow-oil
Skip the oil and reduce butter to 2 tbsp total, using a non-stick pan and water-sautéing the onions and bell peppers to make a lighter version without sacrificing flavor.
cheesy pav bhajiCheesy pav bhaji
Top the finished bhaji with shredded mozzarella or grated cheddar and broil briefly for a fusion-style 'cheesy pav bhaji' that adds gooey richness.
Why this is on our healthy list.
Rich in Fiber
The combination of potatoes, cauliflower, green peas, and bell peppers provides a good amount of dietary fiber, which aids digestion and promotes satiety.
Packed with Vitamin C
Fresh lemon juice, tomatoes, green chilies, and bell peppers are all excellent sources of vitamin C, supporting immune health and collagen production.
Contains Calcium from Butter
Butter in moderation provides a small amount of calcium and fat-soluble vitamins, contributing to bone health when eaten as part of a balanced diet.
Frequently asked questions
Yes, simply boil the potatoes, cauliflower, and peas in a pot with water until tender, then drain and mash — just allow extra boiling time (about 20 minutes).
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