This is Pav Bhaji, a mashed vegetable dish with a spicy tangy base that is served with soft fluffy dinner rolls called Pav. This recipe is my go-to recipe when I have a lot of leftover vegetables that are breathing their last breath. I have explained the ingredients and method to prepare in detail in the next few sections.

What is Pav Bhaji?

This delectable fast food dish is a household favourite of almost everyone. It originates from the state of Maharashtra and is a popular fast food that has now made its way to the rest of the country. Pav means dinner rolls or bread and bhaji means sabzi or veggie preparation. Ideally, the Pav bhaji is made by boiling a bunch of vegetables and then adding them to an onion-tomato gravy base. Once the vegetables have been coated in the masala, they are mashed into a grainy pulp.

How to prepare Bhaji in Pav Bhaji? (detailed recipe)

My aim for this recipe was to bring to light all the veggies that go waste in our kitchens on a daily basis. Did you know that food waste totals up to million tonnes each year and nearly 570 million tonnes of this waste occurs in household kitchens? That’s a LOT of waste considering the number of people who are having food scarcity in this world. I am not trying to bum you out with these facts but I want to bring to light the things that are in our control viz. using leftover veggies and ingredients instead of just throwing them out.

The secret ingredient is the Pav Bhaji Masala – which you can procure from any Indian shop or make it at home if you prefer. The amount used can vary depending on your taste buds and spice tolerance capacity. I like it on the higher end

This classic Maharashtrian dish has been blessed with @beextravegant’s magic touch.

Ingredients for Pav Bhaji (in this recipe)

• Cauliflower

• Potatoes

• Carrots

• Green peas: frozen or fresh

• Bell peppers

• Garlic: minced

• Ginger: Minced

Alternatively or additionally, you can also use chopped green beans, radishes, beetroot, cabbage etc.

Method to prepare bhaji

Cooking the vegetables

1. Add all the chopped vegetables to a pressure cooker with enough water, and a pinch of salt and cook them until soft.
2. Pressure cook the veggies for about 12 minutes on medium flame or 20 minutes in a pot. (If you have leftover vegetables that have already been prepared, do not add them to the pressure cooker.
3. Roughly chop the vegetables that have been cooked and keep them aside.

For Gravy base

1. Add 2-3 tbsp neutral oil in a hot pan and add cumin seeds – roast until they crackle. Continue to add chopped onions and saute until golden brown and translucent.
2. Add the minced ginger and chopped green chillies. Once the raw garlic smell subsides, add diced tomatoes.
3. Add a pinch of salt and allow the tomatoes to get soft. Sauté on low to medium heat till the tomatoes turn soft and the oil starts releasing from the sides.
4. Add the spices: turmeric, Kashmiri red chilli powder, and Pav Bhaji Masala.
5. Add the cooked veggies along with the stock or water from the pressure cooker or pot that they were cooking in. Add salt and mix well.
6. With a potato masher, mash the veggies directly in the pan (make sure it’s not a non-stick pan in case you use a metal masher).
7. Mash the veggies according to the consistency you prefer. I prefer somewhere in between super smooth and super chunky. For a smooth mixture, mash more.
8. Keep on stirring occasionally while the bhaji simmers for about 8-9 more minutes. The bhaji is ready to be served.

For plating

This bhaji is usually served with Pav or dinner rolls. Ingredients for plating and garnishing are:

• Pav (dinner rolls)
• 3 to 4 tbsp Vegan butter – for roasting pav and topping the bhaji
• 3-4 lemon wedges
• 1 onion – medium to large, finely chopped
• 6-7 stalks of coriander leaves, chopped, for garnish

Serve the bhaji with a bit of vegan butter, chopped coriander, chopped red onions and a squeeze of lemon along with the pav! Enjoy!

Frequently Asked Questions About Making Pav Bhaji

Q: Can I customize the vegetables to go into Pav Bhaji?
A: Yes, definitely! The most common vegetables include potatoes, cauliflower, green peas, tomatoes, bell peppers, and carrots. You can customize it with seasonal veggies, just keep in mind the moisture levels of each vegetable so that you can adjust the cooking time accordingly. Vegetables with higher moisture content need to be cooked longer to cook out the water.

Q: What can I use instead of pav if I can’t find it?
A: You can use burger buns, dinner rolls, or even toasted sandwich bread. The key is to toast them well with vegan butter or oil.

Q: How spicy is Pav Bhaji?
A: It’s moderately spicy, but you can adjust the heat to taste by reducing chili powder or green chilies. Adding a bit of sugar and lemon juice can also help balance spice levels.

Q: Can I make Pav Bhaji ahead of time?
A: Absolutely! The bhaji actually tastes better the next day as the flavors develop. Reheat it on the stovetop and toast the pav just before serving.

Q: Can I freeze Pav Bhaji?
A: Yes, the bhaji freezes well for up to 2 months. Store it in an airtight container and thaw overnight in the fridge before reheating. Pav is best fresh or frozen separately.

Q: Is Pav Bhaji gluten-free?
A: The bhaji is naturally gluten-free, but pav (bread rolls) usually contains gluten. Use gluten-free bread or buns if needed.

Q: What toppings go best with Pav Bhaji?
A: Chopped onions, a squeeze of fresh lemon, a dollop of vegan butter, and plenty of coriander are traditional and delicious!

Similar to Pav Bhaji

Give my other vegetable-based dishes a try:

1. Achinga Kaya Mezhekkupuratti
2. Sambar with Idli
3. Pumpkin/Kaddu Sabji
4. Easy Creamy Kidney Bean Dip