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Pav Bhaji
Mashed vegetable curry with buttered rolls
🔥 Intermediate🍛 Main Course🥛 Vegetarian🕑 55 min
Invented as a lunch for Mumbai's textile workers, now India's most famous street food. Every vegetable is boiled soft and then mashed in the pan until you can no longer tell what any of them were — that's exactly the point.
🔥 Intermediate: Several things happening at once, or a dough to manage. It clicks the second time.
Prep20 min
Cook time35 min
Total55 min
Serves4 portions with 8 rolls
Contains:
GlutenMilk
Refers to the recipe as written here. Store-bought ingredients may carry traces — please check the packet.
Ingredients
0 of 14✅ All set to cook!
Method
0 of 7🎉 All done — enjoy!
- Boil the potatoes, cauliflower, carrot and peas in salted water until very soft — softer than you normally would. Drain, keeping the cooking water.
- Melt half the butter in a wide pan, fry the onions for 8 minutes, then the ginger-garlic paste for 1 minute.
- Add the bell peppers and fry for 5 minutes, then the tomatoes, pav bhaji masala, chili powder and salt. Cook for 10 minutes until thick and the tomatoes have broken down.
- Add the cooked vegetables and mash them directly in the pan with a potato masher. Keep mashing and stirring, 8–10 minutes, using the reserved cooking water to bring it to a thick, spreadable consistency.
- Stir in the remaining butter and let it melt in.
- Halve the rolls and toast them in a pan with butter and a pinch of pav bhaji masala, 1 minute per side.
- Serve the bhaji with a knob of butter, raw onion, coriander and lime.
Tips
- Don't blend it. A masher leaves texture behind; a blender makes baby food.
- The amount of butter is not negotiable if you want it to taste like pav bhaji. That's the whole character of the dish.
- Vegan: plant-based margarine and vegan rolls — it works surprisingly well.
Shop the Ingredients
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