Entree: India – Maharashtra – पाव भाजी ➤ Pāv Bhājī (Spiced mashed vegetable curry served with buttered bread rolls)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 50 min

Total 1 hr 5 min

Ingredients

- 4 medium potatoes, approx. 1.5 lb (680 g), peeled and cubed
- 1 cup (150 g) cauliflower florets
- 1 cup (150 g) frozen or fresh green peas
- 2 tbsp (30 ml) vegetable oil
- 4 tbsp (56 g) unsalted butter, divided
- 2 large onions, finely chopped, approx. 10 oz (280 g)
- 2 large green bell peppers (capsicum), finely chopped, approx. 8 oz (225 g)
- 4 medium tomatoes, chopped, approx. 1 lb (450 g)
- 4 cloves garlic, minced, approx. 12 g
- 1 tbsp (15 g) fresh ginger, minced
- 2–3 green chilies, finely chopped (adjust to heat preference)
- 2 tbsp (30 g) pav bhaji masala
- 1 tsp (5 g) red chili powder (adjust to taste)
- 1/2 tsp (2.5 g) turmeric powder
- 1 tsp (6 g) kosher salt, adjust to taste
- 1 tbsp (15 ml) lemon juice
- 1/4 cup (15 g) fresh cilantro, chopped
- 8 pav dinner rolls
- 4 tbsp (56 g) butter for toasting the pav
- Water as needed, about 1–2 cups (240–480 ml) for boiling and adjusting consistency

Instructions

1. In a large pot, add cubed potatoes, cauliflower florets, and green peas. Cover with water and boil until vegetables are very tender (20–25 minutes). Drain and roughly mash, leaving some texture; set aside.
2. Heat 2 tbsp (30 ml) vegetable oil + 2 tbsp (28 g) butter in a wide heavy skillet or kadhai over medium heat. Add chopped onions and sauté until golden brown, about 8–10 minutes.
3. Add minced garlic, ginger, and green chilies; cook 1–2 minutes until fragrant. Add chopped bell peppers and cook until softened, about 4–5 minutes.
4. Add chopped tomatoes, turmeric, red chili powder, and salt. Cook until tomatoes break down and oil begins to separate from the masala, about 8–10 minutes. Use a potato masher or spoon to help mash the tomatoes and peppers as they cook.
5. Stir in pav bhaji masala (2 tbsp / 30 g) and mix well. Add the mashed boiled vegetables to the pan and combine thoroughly. Add 1 cup (240 ml) water (or more if needed) and simmer on low heat, mashing and stirring until the bhaji reaches a thick, spreadable consistency. Adjust salt and spice.
6. Add remaining 2 tbsp (28 g) butter and lemon juice; simmer 2–3 minutes and finish by folding in chopped cilantro. Taste and adjust seasoning.
7. To prepare pav, heat a flat griddle or skillet over medium heat. Halve pav rolls horizontally, spread butter (about 4 tbsp / 56 g total) on cut sides, and toast on the griddle until golden and slightly crisp.
8. Serve the hot bhaji in a bowl with a pat of butter on top, alongside toasted pav, extra chopped cilantro, and lemon wedges for squeezing.