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How to make Bhaji for Pav | Mashed Vegetable Curry

Let’s learn how to make bhaji for pav, a medley of mashed and spiced vegetables that pairs perfect with Pav.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Side Dish
Cuisine: Indian (Maharashtrian)
Servings: 6 to 8
Author: Padma

Ingredients

  • Veggies for pressure cooking:
  • 1/2 head of cauliflower cut into big florets (2 cups)
  • 3 medium potatoes peeled and cut into large chunks (4 Cups)
  • 1 big carrot peeled and cut into large chunks (1 Cup)
  • 3/4 Cup Green peas
  • 3/4 cup water to cook veggies
  • Salt to taste
  • Other Ingredients for bhaji:
  • 1 Tablespoon oil
  • 2 Tablespoons Butter divided
  • 1 teaspoon Cumin seeds
  • 1 Large Onion finely chopped
  • 2 green chillies finely chopped
  • 1 teaspoon grated
  • 1 teaspoon finely chopped garlic
  • 1 Cup chopped bell peppers mix of Red and green bell pepper
  • 3 Tomatoes finely chopped (3 cups)
  • 2 Tablespoons homemade pav bhaji masala or store bought
  • 1 Tablespoon Kashmiri red chilli powder
  • 1 to 1 ½ cups water
  • Salt to taste
  • 3 Tablespoons fresh coriander finely chopped

Instructions

  • Pressure cook cauliflower, potatoes, carrots and peas with 1 cup water, a little salt and cook for 2 whistles over medium heat.
  • Mash the cooked veggies and keep aside.
  • Heat a pan with 1 tablespoon each of oil and butter over medium heat.
  • Add cumin seeds.
  • Then add chopped onions and green chillies. Sauté till the onions turn translucent.
  • Add grated ginger and garlic.
  • Sauté till the raw smell goes off.
  • Add chopped bell peppers and mix.
  • After 2 minutes add chopped tomatoes. Cook till they become mushy.
  • Add red chilli powder and pav bhaji masala powder.
  • Add mashed veggies. Mix well.
  • Add required water and mix.
  • Simmer and cook for 15-20 minutes, stirring in between.
  • Finally add 1 tablespoon of butter and turn off the heat once it melts.
  • Add chopped coriander leaves, mix and serve with pav

Recipe Video

Notes

  • Pav bhaji Masala is quite spicy, so add 2 tablespoons initially, taste it and then add the rest as per your liking later.
  • Butter is very important to Pav Bhaji  but this recipe doesn’t call for much butter. You may add as less or as much as you like the taste will not be compromised.
  • If you are making bhaji in bulk, you can use a food processor for chopping some veggies. This make it easy and quick for you.
  • Include vegetables of your choice, but do not skip the main ones given in the recipe.
  • Potatoe is the base for the bhaji, so add more compared to other veggies. If you do not like to include a lot of potatoes, then add bottle gourd and squash, but do not skip potatoes completely.
  • The quality of pav bhaji masala is very important, try to make your own or use a good brand of readymade masala.
  • Kashmiri red chilli powder is to give the fiery red colour to the bhaji. You can also use regular red chilli powder but reduce the quantity.
  • Last but not the least, well baked pav buns are a must to enjoy this bhaji. Click here for the recipe.