Pav Bhaji Recipe – How to make Pav Bhaji

Ingredients

• ½ bottle gourd (lauki), peeled and chopped
• 1 carrot, peeled and chopped
• 1 capsicum (bell pepper), chopped
• 2 medium potatoes, peeled and chopped
• ½ cup green peas (fresh or frozen)
• 1 small eggplant (baingan), chopped
• 1 cup finely chopped cabbage
• 6 ripe tomatoes, finely chopped
• 1 onion, finely chopped
• 1 green chili, finely chopped
• 1 small piece of ginger, grated
• 5 garlic cloves, minced
• ½ tsp turmeric powder
• ½ tsp red chili powder
• 1 tsp coriander powder
• 3 tsp pav bhaji masala
• 1 tsp cumin seeds
• 1 pinch of asafoetida (hing)
• 2 tbsp chopped coriander leaves
• Salt to taste
• 1 tbsp butter
• 1 tbsp water

For Serving:

• 8 pav buns
• Butter, for toasting pav
• Lemon wedges
• Extra chopped onions and coriander for garnish

Instructions

1. Wash, peel, and chop all vegetables as mentioned.
2. Pressure cook the vegetables (except tomatoes, onions, and capsicum) with 1 cup water for 2-3 whistles. Let it cool.
3. Once cooled, mash the vegetables using a masher or blender till smooth but slightly chunky.
4. In a pan, heat butter. Add cumin seeds and let them splutter.
5. Add asafoetida, then add onions and sauté until golden.
6. Add green chili, ginger, garlic, and capsicum. Sauté for 2-3 minutes.
7. Add chopped tomatoes and cook until they soften and oil separates.
8. Add turmeric, red chili powder, coriander powder, pav bhaji masala, and 1 tbsp water. Roast the spices well.
9. Mix the mashed vegetables into this masala. Add salt and simmer for 10–15 minutes, stirring occasionally. Add water if needed for consistency.
10. Finish with chopped coriander and a blob of butter.

Chef’s Tips

• You can use other veggies like pumpkin or cauliflower if desired.
• Add a small beetroot while boiling the veggies for a vibrant red color.
• For a spicier bhaji, add more green chilies or a pinch of garam masala.
• For a Jain version, skip onion and garlic.