I recently posted a picture of Pav Bhaji Masala at home that was prepared during the lockdown and received tons of questions on Instagram for an easy Pav Bhaji recipe. Here’s how to make Pav Bhaji Masala recipe that is quick and simple to make.
Visiting India for vacations meant one important thing – indulge in ALL their delicious food that we didn’t get back home. A massive part of this is Indian chaat which is my favorite. I have a set of restaurants I always go for chaat. If you don’t understand what I mean, this is the “street food” of India and mostly consists of vegetables and tangy chutney.
Bombay Pav Bhaji originated in Mumbai which is why it is also called Mumbai Pav Bhaji. If you haven’t tried it, you absolutely must search up a chaat place anywhere near where you live and order the Pav Bhaji street food. Most Indian restaurants will have it as part of their appetizers.
Pav Bhaji Curry, although doesn’t have chutneys but is considered a chaat dish.
How to Make Pav Bhaji at Home
How to make Pav Bhaji Masala at home is quite simple. The vegetables required for Pav Bhaji are roughly what’s in your fridge 😛
The main vegetables used are carrots, potatoes, and beans. But, you can also add in cauliflower, sweet corn, green peppers, eggplant, and peas. The first step to make this Indian Pav Bhaji recipe is to prepare the vegetable purée.
Add the vegetables into a pressure cooker and when they’re soft, mash them with a masher until they form a semi-solid mixture. See the types of masher you can use.
Traditionally, a wooden masher like the one below would be used but it is very difficult to find nowadays.
After the vegetable purée is ready, the next step in this simple Pav Bhaji recipe is to make the bhaji using the mixture made above. In a pot, add oil and lightly sauté onions.
Then, add the spices and tomatoes and cook until you find the tomatoes turning mushy and soft. Now, add the vegetable purée and cook for 10 minutes.
You will find Pav Bhaji Masala powder spice in the preparation of Pav Bhaji below, I usually use MDH Pav Bhaji Masala or Eastern Pav Bhaji spice mix. I am also a fan of Shan masalas so use whichever is readily available on Amazon
Serve hot with buttered pav! Don’t forget to garnish the bhaji with onions, coriander, and a squeeze of lemon. Enjoy your Butter Pav Bhaji!
See the detailed Pav Bhaji recipe step by step below.
How to Make Pav Bhaji Masala: Recipe
Best Pav Bhaji
- Pressure Cooker
- Pot big enough for the Pav Bhaji
For the Vegetable Purée:
- 200 g potatoes
- 100 g beans
- 100 g carrot
- 1 small capsicum
- 2 cauliflower heads optional
For the Bhaji:
- 2 large tomatoes finely chopped
- 1 large onion finely chopped
- 2 tbsp pav bhaji masala
- 1 tbsp ginger garlic paste
- 1 tsp turmeric powder
- 4 tbsp Oil
- Salt to taste
- In a pressure cooker, add carrots, beans, potatoes, capsicum, and cauliflower and cook for about 20-25 minutes
- Mash the vegetables roughly with a masher till it turns into an almost purée consistency
- In a large pot, add oil & onion and sauté for about 5 minutes
- Then, add ginger-garlic paste, turmeric powder, pav bhaji masala, and salt and cook thoroughly
- Next, add tomatoes and cook until they are mushy
- Add vegetable purée and let cook for about 10 minutes
- Garnish with coriander & serve with buttered pav
How to cook Pav bhaji is pretty easy especially if you are a vegetarian or have guests over that like vegetarian food! It is easily adaptable and can be made in an instant pot too.
How to Make the Pav Bhaji Pav?
You can use bread or soft buns for the pav. Slather a generous amount of butter and let them sit on a pan on medium heat for 2 minutes on each side
This instant Pav Bhaji in cooker is quite simple and can be easily made by even amateur cooks. If you are a beginner to Indian cooking, follow our tips and tricks here and join our community.
Signing off now! xx
To save and read later, here’s a pinnable version 🙂