Pav Bhaji (Authentic Mumbai Street Style!)

Boil the Veggies: In a large pot, boil potatoes, cauliflower, green peas, and sliced beets in salted water for about 15 minutes or until tender. Pro tip: Save some of the broth—it adds amazing flavor when adjusting consistency later or reuse it in soups like pho!

Mash Lightly: Drain the veggies and mash gently. You want a rustic texture, not baby food. Don’t over mash—some chunkiness is good.

Sauté Aromatics: In a large skillet, heat 2 tbsp butter and 2 tbsp oil. Add finely chopped onions and sauté until translucent. Then add garlic, ginger paste, and green chili. Cook until fragrant.

Spice it Up: Add pav bhaji masala, red chili powder, turmeric, and kasoori methi. Stir for 30–60 seconds to bloom the spices.

Add Tomatoes: Pour in the crushed tomatoes and cook for 5–7 minutes until the mixture thickens and the oil starts to separate.

Combine Veggies and Simmer: Add the lightly mashed veggies and mix well. Add reserved broth or water to loosen as needed. Simmer for 10–15 minutes, stirring occasionally.

Create the “Butter Well”: Push the bhaji aside to make a small well in the center. Add 2 tbsp butter, 1 tsp Kashmiri chili, chopped cilantro, and let it sizzle. Mix it into the bhaji for an extra glossy finish.

Toast the Pav: Slice Hawaiian rolls and toast on a skillet with butter until golden and crispy. You can also serve them plain if you’re being virtuous (I’m usually not).

Garnish and Serve: Spoon bhaji into bowls, top with more butter, red onion, cilantro, and a generous squeeze of lemon. Dig in with the warm toasted rolls.