Classic Pav Bhaji
Buttery mashed vegetable curry with soft, toasted pav buns. Rich, comforting and easy to cook in a big pot for a crowd.
On the street
Pav bhaji began as a quick, filling meal for Mumbai's mill workers and became one of India's best-loved street foods. Vendors cook it on giant flat griddles, mashing vegetables with spices and generous butter. At home, a heavy pan and a potato masher do the job beautifully, and the bhaji tastes even better after it has rested for a few minutes.
How to make it
- Pressure-cook or boil the cauliflower, peas and carrot until very soft. Drain, reserving the water, and mash together with the boiled potatoes.
- Melt 2 tbsp butter in a large heavy pan. Add the onions and cook for 6–8 minutes until soft and golden, then add the ginger-garlic paste and green chillies for 1 minute.
- Add the capsicum and cook for 3 minutes, then the tomatoes, chilli powder, turmeric and pav bhaji masala. Cook, mashing as you go, for 8–10 minutes until the tomatoes completely break down.
- Add the mashed vegetables and about 1 cup of the reserved water. Mash everything together and simmer for 10 minutes, adding water to reach a thick but spoonable consistency. Season with salt and lemon juice, and stir in the remaining butter.
- Slit the pav horizontally, spread with butter and toast cut-side down on a hot griddle with a pinch of pav bhaji masala until golden.
- Serve the bhaji topped with butter, chopped onion and coriander, with the warm pav and lemon wedges.
Serving a crowd
- The bhaji can be made a day ahead, cooled quickly and refrigerated. Reheat with a splash of water until bubbling hot.
- Keep it warm on low heat or in a slow cooker during the party, stirring now and then.
- Allow about 2 pav per adult guest and toast them in batches as people serve themselves.
- Contains dairy (butter) and wheat (pav). Use oil and vegan buns for a dairy-free version.
- Leftover bhaji makes an excellent toastie filling.
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