Mumbai On A Plate: The Ultimate Pav Bhaji Recipe You Need To Try

Ingredients

For the Bhaji (Vegetable Curry):

• 2 tbsp butter
• 1 tbsp oil
• 1 tsp cumin seeds
• 1 onion (finely chopped)
• 1 green chili (finely chopped)
• 1 tbsp ginger-garlic paste
• 2 tomatoes (finely chopped)
• 1 capsicum (finely chopped)
• 2 potatoes (boiled and mashed)
• 1 cup cauliflower (boiled and mashed)
• 1/2 cup green peas (boiled)
• 1/2 tsp turmeric powder
• 1 tsp red chili powder
• 2 tbsp pav bhaji masala
• Salt to taste
• Water as needed
• Fresh coriander for garnish
• 1 lemon (cut into wedges)

For the Pav (Buns):

• 8 pav buns
• 2 tbsp butter
• A pinch of pav bhaji masala

Method

1. Sauté the base: Heat butter and oil in a large pan. Add cumin seeds, followed by chopped onions and green chilies. Sauté till golden.

2. Build the flavor: Add ginger-garlic paste and cook till raw aroma fades. Stir in chopped tomatoes and cook till soft. Add capsicum and cook for 2-3 mins.

3. Mash and mix: Add turmeric, red chili powder, pav bhaji masala, and salt. Mix well. Add the mashed potatoes, cauliflower, and peas. Use a masher to combine everything into a thick, coarse paste.

4. Adjust consistency: Add water gradually while mashing to get a smooth yet thick gravy. Let it simmer for 10-15 minutes, stirring occasionally.

5. Toast the pav: Slit the pav buns. Heat butter on a tawa, sprinkle pav bhaji masala, and toast the buns till golden.

6. Serve hot: Garnish the bhaji with a cube of butter and fresh coriander. Serve hot with buttered pav, lemon wedges, and chopped onions.

Pro Tips:

• Use Amul butter for authentic street-style taste.
• Add beetroot or Kashmiri chili powder for a vibrant color.
• Mash directly on the tawa for that rustic texture!

Pav Bhaji isn't just food—it's a flavorful memory from the streets of Mumbai. Now you can recreate it at home with this simple, satisfying recipe.