Entree: India – Indian Street Food Classics – पाव भाजी ➤ Pāv Bhājī (Spiced mashed mixed vegetables served with buttered bread rolls)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 25 min

Total 50 min

Ingredients

- 4 tbsp (56 g) unsalted butter, divided
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, finely chopped (about 8 oz/225 g)
- 1 green bell pepper, finely chopped (about 5 oz/140 g)
- 2 cups (300 g) potatoes, peeled and cubed
- 2 cups (200 g) cauliflower florets
- 1 cup (150 g) green peas (fresh or frozen)
- 1 medium carrot, peeled and diced (about 3 oz/85 g)
- 3 medium tomatoes, chopped (about 12 oz/340 g) or 14 oz (400 g) canned crushed tomatoes
- 2 tbsp (20 g) pav bhaji masala
- 1 tsp (2 g) ground turmeric
- 1 tsp (5 g) ground cumin
- 1–2 tsp (5–10 g) Kashmiri or mild red chili powder, to taste
- 1 tbsp (15 g) tomato paste (optional for deeper color)
- 1 cup (240 ml) water or vegetable stock (adjust as needed)
- Salt to taste
- 1 tbsp (15 ml) lemon juice (about ½ lemon)
- 1/2 cup (30 g) finely chopped onion, for garnish
- 2 tbsp (8 g) chopped fresh cilantro for garnish
- 8 pav buns (dinner rolls)

Instructions

1. Boil the potatoes, cauliflower, carrots, and peas in salted water until very tender, about 12–15 minutes. Drain and roughly mash; set aside.
2. Heat oil and 2 tbsp (28 g) butter in a wide, heavy skillet or tava over medium heat. Add the chopped onion and sauté until soft and golden, about 6–8 minutes.
3. Add the green bell pepper and cook 3–4 minutes until softened. Stir in the chopped tomatoes (or canned tomatoes) and tomato paste if using; cook until the tomatoes break down and oil begins to separate, about 6–8 minutes.
4. Stir in pav bhaji masala, turmeric, cumin, and chili powder; cook 1–2 minutes to bloom the spices.
5. Add the mashed vegetables to the skillet and combine thoroughly. Pour in 1 cup (240 ml) water or stock and simmer on low for 8–10 minutes, mashing further with a potato masher or back of a spoon until the mixture is smooth but still has some texture. Adjust consistency with more water if needed.
6. Season with salt and lemon juice. Stir in remaining 2 tbsp (28 g) butter for richness and sheen.
7. For the pav: split buns horizontally, spread with butter, and toast on a skillet over medium heat until golden and slightly crisp.
8. Serve the bhaji hot, garnished with chopped onion and cilantro, with buttered pav on the side and lemon wedges for squeezing.