Pav Bhaji (Mumbai Street Food Spiced Mashed Vegetable Curry with Bread)
Quick answer
Pav bhaji is a street-food staple born on the pavements of Mumbai.
What makes this special
- Pav Bhaji is a buttery Mumbai street food made of mashed vegetables served with soft toasted buns.
- Thorough mashing of mixed vegetables creates the signature creamy body
- Pav bhaji masala builds layered nutty heat unique to this spice blend
Key ingredients
Core cooking flow
- 1 Cut the 300 g potato and 150 g cauliflower into small pieces, then add them...
- 2 Melt part of the butter in a wide pan, then add the 120 g onion.
- 3 Add the 250 g tomato and 2 tablespoons pav bhaji masala to the onion base.
Pav bhaji is a street-food staple born on the pavements of Mumbai. A medley of boiled potatoes, cauliflower, peas, and carrots is mashed together on a hot griddle, then cooked down with generous amounts of butter and a proprietary spice blend called pav bhaji masala. Tomatoes and onions form the aromatic base, while the masala contributes warm, earthy heat that deepens with each pass of the spatula. The accompanying soft bread rolls are split and toasted on a buttered griddle until golden on the cut side. Raw onion rings, a wedge of lemon, and a knob of extra butter placed on top of the simmering bhaji are the traditional garnish. The dish is designed to be eaten fast and hot, scooped directly from the communal pan.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Control
Cut the 300 g potato and 150 g cauliflower into small pieces, then add them with 100 g green peas to a pot of water.
Boil over medium heat for about 15 minutes, until the vegetables crush easily.
- 2Control
Melt part of the butter in a wide pan, then add the 120 g onion.
Cook over medium heat for about 5 minutes, stirring often, until the edges turn translucent and the onion smells sweet instead of sharp.
- 3Control
Add the 250 g tomato and 2 tablespoons pav bhaji masala to the onion base.
Cook over medium-low heat for about 6 minutes, scraping the pan, until the tomato thickens and a little butter separates at the edges.
- 4Heat
Add the boiled vegetables to the pan and press them with a ladle or masher.
Keep the heat medium-low and mix for about 5 minutes, breaking large pieces down until the bhaji turns creamy and thick.
- 5Control
If the bhaji becomes too stiff, loosen it with small splashes of the vegetable cooking water.
Simmer over low heat for 3 more minutes, stirring frequently so the thick mash does not catch on the bottom.
- 6Finish
Split the 8 soft bread rolls and toast the cut sides in the remaining butter.
Cook until golden and lightly crisp outside, then serve them immediately with the hot bhaji, onion slices, and a little lemon if available.
After the steps
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