Pav Bhaji
Authentic Pav Bhaji—creamy mashed vegetables cooked with spices, butter, garlic chutney, and served with toasted pav buns. A bold, street-style Indian dish ready in under an hour.
Ingredients
Instructions
Step 1: Soak and Prepare Peas (Skip if using fresh or frozen)
Rinse dried green peas 2–3 times under cold water.
Soak in 1½ cups water overnight or at least 8 hours.
Drain before using.
Step 2: Cook the Vegetables
Place soaked peas in a bowl with ¾ cup water and cover.
Add cauliflower and potatoes to another bowl; add ½ teaspoon pav bhaji masala and 1 cup water.
In a pressure cooker, add 2 cups water. Place the bowl of vegetables inside and then place the bowl of peas on top.
Close and cook for 7–8 whistles until completely soft.
Mash both peas and vegetables together well and set aside.
Step 3: Make the Garlic-Chili Chutney
Blend garlic and Kashmiri chili powder with ¼ cup water into a smooth paste. Set aside.
Step 4: Cook the Pav Bhaji
Heat 1½ tablespoons butter and 1 tablespoon oil in a large pan.
Add garlic-chili paste and sauté for 1 minute.
Add onions and sauté 1 minute.
Add tomatoes, bell peppers, and salt.
Cover and cook for 4–5 minutes, stirring occasionally.
Mash the mixture lightly with a potato masher.
Add 1 cup water, remaining pav bhaji masala, and turmeric. Mix well.
Cook covered for 6–7 minutes.
Add ¾ cup more water and mix.
Add mashed veggies and peas. Mix thoroughly.
Let simmer for 5 minutes on medium-low heat.
Add kasuri methi, cilantro, and ½ tablespoon butter. Cook 1 minute and turn off heat.
Add lime juice and stir.
Step 5: Toast the Pav
Melt butter on a skillet over medium heat.
Sprinkle some pav bhaji masala and cilantro over the butter.
Slice pav in half and place onto the pan.
Toast until golden brown and crisp on both sides.
Step 6: Serve
Serve hot bhaji with buttered pav, chopped onions, cilantro, and lemon wedges.
