Best 5 Indian Favourite Pav Bhaji Recipes

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PAV BHAJI RECIPE (STOVETOP & INSTANT POT)



Pav Bhaji Recipe (Stovetop & Instant Pot) image

Pav Bhaji is a hearty, delightsome, flavorful meal of mashed vegetable gravy with fluffy soft buttery dinner rolls served with a side of crunchy piquant onions, tangy lemon and herby coriander. You will love this pav bhaji recipe for its Mumbai style flavors. I share the traditional method of making street style Pav Bhaji and a quick Instant Pot recipe.

Provided by Dassana Amit

Categories     Brunch     Main Course     Snacks     Starters

Time 40m

Number Of Ingredients 43

3 potatoes ((medium-sized) - 250 grams)
1 to 1.25 cups chopped cauliflower (- 120 to 130 grams)
1 cup chopped carrot
1 cup green peas (- fresh or frozen)
⅓ cup chopped french beans (- 12 to 14 french beans - optional)
2.25 to 2.5 cups water (- for pressure cooking veggies)
3 tablespoons Butter (- salted or unsalted)
1 teaspoon cumin seeds
½ cup finely chopped onion (or 1 medium to large onion)
2 teaspoons Ginger Garlic Paste (or 1.5 inch ginger & 5 to 6 medium garlic cloves crushed in a mortar)
1 teaspoon chopped green chilies (or serrano peppers or 1 to 2 green chilies)
½ cup finely chopped capsicum (or 1 medium sized capsicum (green bell pepper))
2 cups finely chopped tomatoes ((tightly packed) or about 2 to 3 large tomatoes)
1 teaspoon turmeric powder ((ground turmeric))
1 teaspoon kashmiri chilli powder (or freshly ground 3 to 4 soaked dry kashmiri red chilies)
2 to 3 tablespoons Pav Bhaji Masala (- add as required)
1.5 to 2 cups water (or the stock in which the veggies were cooked, add as needed)
salt (as required)
2 to 3 tablespoons Butter ( - salted or unsalted)
½ teaspoon cumin seeds
½ cup finely chopped onions (or 1 medium to large onion - 50 to 60 grams)
2 teaspoons Ginger Garlic Paste (or 1.5 inch ginger and 5 to 6 medium garlic cloves crushed in a mortar)
1 teaspoon chopped green chilies (or serrano peppers or 1 to 2 green chillies)
2 cups chopped tomatoes ( or 3 large tomatoes - 300 grams)
⅓ cup chopped capsicum ((green bell pepper))
2 cups chopped potatoes ( or 3 medium or 2 large potatoes - 250 grams)
¾ to 1 cup chopped cauliflower (- 100 grams)
¾ cup chopped carrots ( or 1 medium to large carrot - 100 grams)
¼ cup chopped french beans (- optional)
½ cup green peas (- fresh or frozen)
½ teaspoon turmeric powder
1 to 1.5 teaspoons kashmiri red chilli powder (or ½ to 1 teaspoon cayenne pepper or paprika)
1.25 cups water
salt (as required)
2 tablespoons Pav Bhaji Masala
1 to 2 tablespoons Butter (- to be added later)
2 tablespoons coriander leaves ((cilantro))
12 pav ((dinner rolls) or as required)
3 to 4 tablespoons Butter (- for roasting pav)
1 lemon (or lime, chopped in wedges)
1 onion (- medium to large, finely chopped)
3 to 4 tablespoons chopped coriander leaves (- for garnish)
2 to 3 tablespoons Butter (- for topping - add more for a richer version)

Steps:

  • Rinse, peel and chop the veggies. You will need 1 cup chopped cauliflower, 1 cup chopped carrot, 3 medium sized potatoes (chopped) and ⅓ cup chopped french beans. You can also add veggies of your choice.
  • Add all the above chopped veggies in a 2 litre pressure cooker. Also add 1 cup green peas (fresh or frozen).
  • Add 2.25 to 2.5 cups water.
  • Pressure cook the veggies for 5 to 6 whistles or for about 12 minutes on medium flame.
  • When the pressure settles down on its own, open the cooker and check if the veggies are cooked well. You can even steam or cook the veggies in a pan. The vegetables have be to cooked completely.
  • Heat a pan or kadai. You can also use a large tawa. Add 2 to 3 tablespoons butter. You can use amul butter or any brand of butter. Butter can be salted or unsalted.
  • As soon as the butter melts, add 1 teaspoon cumin seeds.
  • Let the cumin seeds crackle and change their color.
  • Then add ½ cup finely chopped onions.
  • Mix onions with the butter and saute on a low to medium flame till the onions translucent.
  • Then add 2 teaspoons ginger-garlic paste. You can also crush 1.5 inch ginger and 5 to 6 medium garlic cloves in a mortar-pestle.
  • Mix and saute till the raw aroma of both ginger and garlic goes away.
  • Then add chopped green chilies. Mix well.
  • Now add 2 cups finely chopped tomatoes. Mix very well.
  • Then begin to sauté tomatoes on a low to medium heat.
  • Saute till the tomatoes become soft and mushy and you see butter releasing from the sides. This takes about 6 to 7 minutes on a low to medium flame. If the tomatoes start sticking to the pan, then sprinkle some water and mix well.
  • When the tomatoes have softened, then add ½ cup finely chopped capsicum (green bell pepper). Sauté for 2 to 3 minutes. If the mixture starts sticking to the pan, then you can sprinkle some water. You don't need to cook the capsicum till very soft. A little crunch is alright.
  • Add 1 teaspoon turmeric powder and 1 teaspoon kashmiri red chilli powder.
  • Then add 2 to 3 tablespoons pav bhaji masala. mix very well.
  • Add the cooked veggies. Add all of the stock or water from the pressure cooker in which the veggies were cooked. Mix very well.
  • Then season with salt as per taste.
  • With a potato masher, begin to mash the veggies directly in the pan.
  • You can mash the veggies less or more according to the consistency you want. For a smooth mixture mash more. For a chunky pav bhaji, mash less.
  • Keep on stirring occasionally and let the bhaji simmer for 8 to 10 minutes.
  • If the bhaji looks dry and then add some more water. The consistency is neither very thick nor thin.
  • Do stir often so that the bhaji does not stick to the pan. When the pav bhaji simmers to the desired consistency, check the taste. Add salt, pav bhaji masala, red chili powder or butter if required.
  • When the bhaji is simmering, you can fry the pav so that you serve the pav with hot bhaji. Slice the pavs.
  • Switch on the instant pot. Press the sauté button on less mode. Add 2 tablespoons butter in the ip steel insert.
  • When the butter melts, add cumin seeds and let them splutter and change color. Then add finely chopped onions and sauté onions till they soften.
  • Next add the ginger-garlic paste and green chillies. Mix and sauté for a few seconds till the raw aroma of ginger-garlic goes away.
  • Then add chopped tomatoes and chopped capsicum. Sauté for 1 to 2 minutes.Add the chopped veggies and green peas.
  • Add ½ teaspoon turmeric powder and 1 to 1.5 teaspoons kashmiri red chilli powder. If using any other red chili powder or cayenne pepper, then you can add less of it. Also, add salt as per taste.
  • Mix everything very well. Add water and stir.
  • Press the cancel button. Now press the pressure cooker/manual button and set time to 7 minutes on high pressure.
  • When the beep sound is heard and the pressure cooking is complete, do a quick pressure release (qpr). When all the pressure is released, open the lid.
  • Using a napkin or oven mittens, remove the steel insert from the instant pot. Place it on your kitchen counter.
  • With a potato masher, begin to mash the cooked vegetables. Mash very well. You can even use an immersion blender and puree the veggies. Just make a semi-fine puree.
  • Now add 2 tablespoons pav bhaji masala and 1 to 2 tablespoons butter. You can skip the butter if you want. Mix very well.
  • Place the steel insert pan in the IP. Press the cancel button and then press the sauté button on normal mode. Set the timer to 3 to 5 minutes or more.
  • Simmer the bhaji for a few minutes, till it thickens a bit and you get the desired consistency. Stir often, so that the bhaji does not stick to the bottom. If the bhaji looks very thick, then add some water.
  • Sprinkle 2 tablespoons chopped coriander leaves. Mix very well. Do check the taste and add salt, butter, kashmiri red chili powder or pav bhaji masala if required. Cancel and keep the IP on warm mode.
  • Heat a skillet or a shallow frying pan. Keep the flame to a low and then add butter.
  • When the butter begins to melt, add a bit of pav bhaji masala. You can skip pav bhaji masala if you want.
  • Mix the pav bhaji masala very well with a spoon or spatula.
  • Then place the pav on the butter.
  • Rotate the pav all over the melted butter so that the pav absorbs the butter.
  • Now turn over the pav and rotate them on the tawa so that the second side absorbs the butter. Add more butter if required.
  • You can turn over and toast them more if required. Then remove in a plate and keep aside.
  • Take the bhaji in a serving plate or a bowl. Top it up with one to two cubes of butter. You can add more butter, if you like.
  • Place a side of finely chopped onions, lemon wedges and finely chopped coriander leaves. Or you can sprinkle onions, coriander leaves and lemon juice directly on the bhaji.
  • Serve bhaji with the lightly pan fried and buttered pav. Pav bhaji is topped with chopped onions, coriander leaves and the lime or lemon juice is squeezed on the bhaji while eating.
  • Refrigerate only the bhaji (vegetable gravy without any toppings of onions, coriander and lemon juice) in the refrigerator for 1 to 2 days.
  • Reheat in a small pan. If the bhaji looks thick, mix in some water to loosen it a bit and reheat.

Nutrition Facts : Calories 531 kcal, Carbohydrate 88 g, Protein 16 g, Fat 14 g, SaturatedFat 6 g, Cholesterol 18 mg, Sodium 896 mg, Fiber 13 g, Sugar 10 g, TransFat 1 g, ServingSize 1 serving

PAV BHAJI (INDIAN CURRY)



Pav Bhaji (Indian Curry) image

I made this after trying different methods over a few years. It all came together so well. The flavor and texture was amazing. You really need to add water at the end and not be scared that it will ruin the dish, it will not! You need a fairly runny consistency for the best pav bhaji. Garnish with fresh chopped tomatoes, onions, and fresh cilantro if desired. Serve with toasted white bread or bread rolls.

Provided by Punkech Patel

Categories     Main Dish Recipes     Curries

Time 1h5m

Yield 4

Number Of Ingredients 14

2 tablespoons oil, divided
1 large onion, grated
¾ teaspoon salt, or as needed
5 cloves garlic, grated
1 ¼ cups water, or more as needed
2 teaspoons pav bhaji masala, divided
1 (14.5 ounce) can diced tomatoes
2 small potatoes, peeled and cut into small cubes
3 tablespoons canned sweet corn, drained
1 teaspoon mild chile powder
1 teaspoon ground coriander
1 pinch ground ginger
½ teaspoon lemon juice
1 tablespoon unsalted butter, or more to taste

Steps:

  • Heat 1 tablespoon oil in a saucepan over medium heat. Add onion and 1/4 teaspoon salt; fry until browned, 5 to 8 minutes. Add garlic; cook and stir for 4 minutes. Pour in 1 cup water. Add 1 teaspoon pav bhaji masala and 1/2 teaspoon salt. Bring to a boil. Reduce heat and simmer until flavors combine, about 10 minutes.
  • Add tomatoes, potatoes, and corn to the saucepan. Season with chile powder, coriander, and ginger. Bring to a boil. Reduce heat and simmer for 15 minutes. Mash curry gently with the back of a wooden spoon or spatula. Simmer for 10 minutes more. Taste and adjust salt. Add 1/2 teaspoon pav bhaji masala and lemon juice. Mash slightly again.
  • Add 1/4 to 1/2 cup water to give curry a runny consistency. Add remaining 1 tablespoon oil and butter; stir until butter is melted. Divide into serving bowls and sprinkle remaining pav bhaji masala on top.

Nutrition Facts : Calories 206.7 calories, Carbohydrate 25.7 g, Cholesterol 7.6 mg, Fat 10.2 g, Fiber 4 g, Protein 3.6 g, SaturatedFat 3 g, Sodium 640.9 mg, Sugar 5.4 g

PAV BHAJI RECIPE (MUMBAI STREET STYLE)



Pav Bhaji Recipe (Mumbai Street Style) image

Easy pav bhaji - A detailed recipe to make quick & delicious mumbai pav bhaji at home. Bhaji is a thick buttery mixed vegetable curry served with Indian buns - pav. Instructions included for stovetop & Instant pot

Provided by Swasthi

Categories     Main     Snack

Time 30m

Number Of Ingredients 23

1½ to 2 cup potatoes (diced (3 medium or 2 large) (300 grams))
½ to ¾ cup green peas ((75 grams matar))
1 cup cauliflower ((100 grams florets, optional))
½ cup carrot ((optional, 1 small, 75 grams))
½ cup capsicum ((bell pepper) chopped)
1 tablespoon oil
1 tablespoon butter
1 medium onion ((¾ to 1 cup finely chopped, 125 grams ))
1 tablespoon ginger garlic paste (or chopped)
1 green chili ((slit or chopped, optional))
2 medium tomatoes ((¾ to 1 cup finely chopped, 125 grams))
1 to 1½ teaspoon red chili powder ((less spicy kind or red chili paste from 10 red chilies))
¼ teaspoon turmeric
1 to 1½ tablespoon pavbhaji masala powder ((use more if needed))
¾ tablespoon kasuri methi ((dried fenugreek leaves, optional))
1 teaspoon salt
4 to 6 Pav (buns) ((dinner rolls))
1 tablespoon butter (for toasting pav)
½ teaspoon pav bhaji masala ( powder)
1 Lemon wedges
2 tablespoon onions (Chopped )
2 tablespoon Coriander leaves
2 tablespoon butter

Steps:

  • Add 1 cup cauliflower florets, 1½ to 2 cups cubed potatoes, carrots (optional) and ½ to ¾ cup peas to a pot or pressure cooker.
  • Pour 1½ cups water and cook until soft or tender.
  • If cooking in cooker, let it whistle twice. When the pressure releases open the lid and mash them well.
  • Add 1 tablespoon butter and 1 tablespoon oil to a pan and heat up.
  • Next add ¾ to 1 cup finely chopped onions and fry till they turn translucent.
  • Then add 1 tablespoon ginger garlic paste and 1 chopped green chili.
  • Fry till it becomes fragrant.
  • Next add ½ cup capsicums & saute for 3 to 4 minutes.
  • Add ¾ to 1 cup chopped tomato and 1 teaspoon salt.
  • Fry till tomatoes turn soft and mushy.
  • Next add 1 teaspoon chili powder,¼ teaspoon turmeric and 1 to 1½ tablespoon pav bhaji masala powder.
  • Mix and fry for another 2 minutes or until the raw smell of the mixture goes away.
  • Add boiled & mashed veggies.
  • Pour more water (½ to ¾ cup) just enough to bring to a thick consistency.
  • Cook for 3 to 5 mins until the bhaji thickens. Taste and add more salt if needed. If you want it more spicy, add another half tsp chilli powder and cook for 3 to 4 minutes.
  • Add ¾ tbsp kasuri methi if using and cook until it reaches a desired consistency.
  • Slit the pav buns horizontally leaving one edge intact.
  • Heat butter on a pan. Open the buns and sprinkle some pav bhaji masala on the butter.
  • Place the pav & toast them for a min or two.
  • Garnish with onions, butter and lemon wedges. Serve pav bhaji hot or warm.
  • Press SAUTE button on the instant pot. Pour 1 tablespoon oil and add 1 tablespoon butter to the steel insert.
  • Add ¾ to 1 cup onions and 1 slit green chilli. Saute until transparent.
  • Then stir in 1 tablespoon ginger garlic and fry for 30 seconds.
  • Add ¾ to 1 cup tomatoes, ½ cup chopped capsicum and sprinkle 1 teaspoon salt. Saute until the tomatoes turn soft and mushy.
  • Then add in 1 to 1½ pav bhaji masala, 1 teaspoon chilli powder and ¼ teaspoon turmeric.
  • Mix well and add all the veggies - 300 grams potatoes, 1 cup cauliflower florets, ½ cup carrots and ½ to ¾ cup green peas.
  • Pour 2 cups water and deglaze the pot by scrubbing the bottom with a wooden spatula.
  • Press CANCEL button and press PRESSURE COOK button with high pressure setting. Set the timer to 5 mins and position the steam release handle to sealing.
  • When the IP beeps, wait for 5 mins for natural pressure release. Gently release the rest of the pressure manually.
  • There will be lot of water when you open the lid. With a masher, mash all the veggies well, they will soak up the water.
  • Press SAUTE button. If needed add more salt, pav bhaji masala and more red chilli for a brighter color. I usually add ½ teaspoon more red chilli powder at this stage.
  • Let the bhaji simmer for 3 to 4 mins. It will thicken. Then add add crushed kasuri methi and mix. Press cancel. Sprinkle coriander leaves and 1 tablespoon butter.
  • Slit each bun to 2 horizontally. Heat a pan. Smear some butter and sprinkle pav bhaji masala over the butter. (check images above) Toast the pavs until lightly crisp.
  • Transfer bhaji to serving bowls. Top with butter & coriander leaves.
  • Serve alongside toasted buns and freshly cut onions.

Nutrition Facts : Calories 321 kcal, Carbohydrate 42 g, Protein 8 g, Fat 13 g, SaturatedFat 7 g, Cholesterol 30 mg, Sodium 666 mg, Fiber 6 g, Sugar 8 g, ServingSize 1 serving

PAV BHAJI



Pav Bhaji image

This is a very popular recipe in India, liked by almost everyone. You may have to go to a nearby Asian Indian store to get the 'Pav Bhaji Masala' that is the special spice to bring the flavor (Masala means spice). Pav is actually the buns. Bhaji is the vegetables cooked with spice.

Provided by Bongadi

Categories     World Cuisine Recipes     Asian     Indian

Time 50m

Yield 4

Number Of Ingredients 19

½ cup vegetable oil
2 teaspoons chopped garlic
1 teaspoon finely chopped green chile peppers
1 cup chopped onions
2 teaspoons grated fresh ginger
1 cup chopped roma (plum) tomatoes
2 cups cauliflower, finely chopped
1 cup chopped cabbage
1 cup green peas
1 cup grated carrots
4 potatoes, boiled and mashed
3 tablespoons pav bhaji masala
salt to taste
1 tablespoon lemon juice
8 (2 inch square) dinner rolls
½ tablespoon butter
¼ cup finely chopped onion
1 tablespoon finely chopped green chile peppers
¼ cup chopped fresh cilantro

Steps:

  • Heat the oil in a wok over medium heat. Saute garlic and green chile for 30 seconds, then stir in onions and ginger. Cook until onions are brown. Add tomatoes, and cook until pasty. Stir in cauliflower, cabbage, peas, carrots and potatoes. Season with pav bhaji masala. Cover, and cook for 15 minutes, stirring occasionally. Season with salt, and stir in lemon juice.
  • Toast the dinner rolls, and spread lightly with butter. Serve garnished with chopped onion, green chile and cilantro.

Nutrition Facts : Calories 651.8 calories, Carbohydrate 78.8 g, Cholesterol 6.1 mg, Fat 33.9 g, Fiber 10 g, Protein 13.4 g, SaturatedFat 6.3 g, Sodium 375.1 mg, Sugar 11.1 g

INDIAN FAVOURITE PAV BHAJI



Indian Favourite Pav Bhaji image

Indian fast food/ street food item. Pav- bun, Bhaji- a spicy preparation of various mashed veges, served with a dollop of yummy butter!! :P Hot and delicious! together they taste perfect! Refrigerates well. We make a bigger than required batch for next day too!

Provided by ExoticMJ

Categories     Vegetable

Time 40m

Yield 1 batch, 10-12 serving(s)

Number Of Ingredients 28

10 medium boiled and peeled potatoes
6 large tomatoes
150 g cauliflower florets
1/2 cup green peas
1 chopped capsicum
3 medium sized peeled carrots
3 big chopped onions
4 -5 garlic cloves
1 inch piece fresh ginger (or1/2 teaspoon ginger powder)
2 lemons
some chopped fresh coriander leaves
2 -3 teaspoons chili powder
1 -2 tablespoon oil (any except olive or others that have strong flavour)
1 1/4 teaspoons turmeric powder
20 soft buns (as needed)
25 g butter, i use amul. plus as much as you want to put on the pav (salted is preferred)
2 tablespoons pav bhaji masala, or
50 g dry red chili
50 g coriander seeds
25 g cumin seeds
25 g black pepper
25 g cinnamon
25 g cloves
4 -5 black cardamom pods
25 g mango powder (optional)
10 g fennel seeds
1 star anise (if available)
1/4 teaspoon asafoetida powder (also called 'hing')

Steps:

  • For the masala:.
  • Roast for about 1 minute all the spices separately. One after the other in same pan is ok.Its just to dry them out fully and bring out their flavours. Cool these completely.
  • Grind them together. This may make more quantity of masala than needed for this recipe. (Use 2-3 tbsp for this recipe).
  • Store in air tight, dry containers.
  • For the gravy (Bhaji):.
  • Just blanch together peas, cauliflower,carrots.
  • Mash the potatoes. Finely chop and de-seed tomatoes. Finely chop capsicum.
  • Make a paste of ginger and garlic.
  • In a large thick bottomed deep pan heat oil. Add cumin seeds. Let them pop a little.
  • Add the ginger garlic paste, sautee for a minute. Add chopped onions.
  • Add turmeric, asefoteda and chilli powder. Also add half of the pav bhaji masala (1 -1 1/5 tbsp).
  • Sautee till the onion turns translucent. Stir continuously to avoid sticking and burning it.
  • Drop in the blanched vegetables, tomatoes and potatoes and capsicum.
  • With a hand masher or the back of a big ladle, mash up all the vegetables inside the pan. Add 1 cup water from the blanching. Mash well.
  • Add some more water if needed to create a thick gravy consistency. Mash to bring it all together.
  • Add salt and remaining masala. Also add a dash of black pepper powder if you want more heat.
  • Check for seasoning.
  • Let it cook for 10 minutes approximately Stir occasionally.
  • Put chopped coriander leaves and some butter. Cover to keep its flavours.
  • Heat a flat pan. Slit the buns horizontally. But not completely keeping the two sides hinged to each other. Generously butter the buns ( on all sides if you wish!).
  • Place them on the hot pan till slightly golden changing to toast all the surfaces in turn. It is a must to do this just before serving the dish as these do not taste as good if re-heated.
  • To serve:.
  • Put some bhaji, garnish it with some more coriander if you like, butter, and squeeze some lemon juice on top, place 2 pavs with it and some chopped onion to go with.

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