Pav Bhaji with Butter
Experience the vibrant flavors of Mumbai with this authentic Pav Bhaji, a rich and spicy medley of mashed vegetables cooked in a flavorful tomato-onion base, generously finished with butter and served with soft, butter-toasted pav buns.
For 4 servings
Prepare the vegetables: Peel and chop potatoes, cauliflower, and carrots. In a pressure cooker or large pot, combine chopped potatoes, cauliflower, carrots, and green peas with 1 cup of water. Cook until tender (2-3 whistles in a pressure cooker or about 15-20 minutes on stovetop). Drain excess water and mash the vegetables thoroughly using a potato masher. Set aside.
Sauté aromatics: In a large, heavy-bottomed pan or tawa, heat 2 tablespoons of butter and 2 tablespoons of vegetable oil over medium heat. Add the finely chopped onions and sauté until they turn translucent and light golden brown, about 5-7 minutes. Add the ginger-garlic paste and cook for another minute until fragrant.
Cook capsicum and spices: Add the finely chopped green capsicum to the pan and cook for 3-4 minutes until it softens slightly. Reduce heat to low, then add Kashmiri red chili powder, turmeric powder, and 2 tablespoons of pav bhaji masala. Cook for 30 seconds, stirring constantly to prevent burning.
Add tomatoes and create the base: Immediately add the finely chopped tomatoes and 1/4 cup of water. Increase heat to medium and cook, mashing the tomatoes with the back of your spoon, until they break down completely and the oil starts to separate from the mixture (about 8-10 minutes). This forms the rich bhaji base.
Combine and mash: Add the mashed mixed vegetables and salt to the pan. Using a sturdy potato masher, thoroughly mash everything together directly in the pan. Add the remaining 1/4 cup of water (or more if needed) to achieve your desired consistency. Continue to mash and stir.
Simmer and finish the bhaji: Bring the bhaji to a gentle simmer. Add the remaining 1 tablespoon of pav bhaji masala and 2 tablespoons of butter. Cook for another 5-7 minutes, stirring occasionally and mashing further if desired, until the flavors meld and the bhaji is thick and well-combined. Stir in half of the fresh coriander leaves.
Prepare the pav: Slice the pav buns horizontally. Heat a tawa or flat griddle over medium heat. Melt 1-2 tablespoons of butter on the tawa for each batch of pav. Sprinkle a pinch of pav bhaji masala and some chopped coriander over the butter. Place the sliced pav buns face down onto the seasoned butter and toast until golden brown and slightly crispy, then flip and toast the other side briefly.
Serve: Ladle the hot Pav Bhaji into serving plates. Top each serving with a generous dollop of fresh butter, a sprinkle of finely chopped raw onion, and the remaining fresh coriander. Serve immediately with the butter-toasted pav buns and lemon wedges on the side.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Use a heavy-bottomed pan or a large tawa for cooking the bhaji; this helps in even cooking and mashing without sticking.
- 2Don't skimp on the butter! Butter is crucial for the authentic taste and richness of Pav Bhaji, both in the bhaji and for toasting the pav.
- 3Mash the vegetables thoroughly in the pan. The more you mash, the smoother and more integrated the bhaji will be, allowing the flavors to blend perfectly.
- 4Adjust the consistency of the bhaji by adding hot water gradually. It should be thick enough to scoop but not too dry.
Adapt it for your goals.
Cheese Pav Bhaji
Add a generous amount of grated cheese (like cheddar or processed cheese) to the bhaji just before serving, allowing it to melt into the hot bhaji for a creamy, cheesy twist.
Jain Pav BhajiJain Pav Bhaji
Omit onions, garlic, and potatoes. Replace potatoes with raw bananas or plantains for a delicious alternative that adheres to Jain dietary principles.
Paneer Pav BhajiPaneer Pav Bhaji
Crumble 1/2 cup of paneer (Indian cottage cheese) into the bhaji along with the mashed vegetables for added protein and a richer texture.
Why this is on our healthy list.
Rich in Vegetables
Packed with a variety of vegetables like potatoes, cauliflower, carrots, and peas, providing essential vitamins, minerals, and dietary fiber.
Source of Fiber
The high fiber content from the vegetables aids in digestion, promotes gut health, and helps in maintaining satiety.
Antioxidant Properties
Spices like turmeric and red chili powder, along with fresh vegetables, contribute antioxidants that help combat oxidative stress in the body.
Frequently asked questions
Yes, the bhaji can be prepared a day in advance and refrigerated. Reheat gently on the stovetop, adding a splash of water and a knob of butter if needed, and fresh coriander before serving. Toast the pav fresh.
