Name: Pav Baji Masala Recipe | Mumbai Pav Bhaji Masala Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 1 tsp Fennel Seeds; 1 tbsp Coriander seeds; 4 nos Cardamom; 2 inch Cinnamon Stick; 2 tsp Cumin Seeds; 1 tsp Fenugreek; 2 tbsp Peppercorns; 2 nos Red Chili; 1 no Carrot (Finely chopped); 2 nos Onion (Finely chopped); 3 nos Potato; 3 nos Tomato; ½ Cup Green Peas; 1 no Capsicum; 1 Cup Cauliflower Florets; 1 tsp Ginger Garlic Paste; 2 tsp Pav Bhaji Masala; 1 tsp Red Chili Powder; 1½ tsp Salt (Adjust as needed); 2 tbsp Coriander Leaves

Pav Baji Masala Recipe | Mumbai Pav Bhaji Masala Recipe

5 from 1 vote

Pav bhaji is a fast food dish from India consisting of a thick vegetable curry served with a soft bread roll. Served piping hot with a dollop of butter, diced red onions, cilantro, and a squeeze of lime.Learn here how to make this Pav Bhaji with step by step pictures and instructions!

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

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Reading Time: 6 minutes

Pav Bhaji is one of the popular Indian Fast Food dish from Maharashtrian cuisine. Pav is a Portugal word of bread. This Pav Bhaji is a spicy mixture of mashed vegetables along with a generous dose of fresh tomatoes, a dollop of butter, optional toppings of cheese and dry-fruits and fresh fruits, consumed with warm bread gently or crispy fried in butter. Pav means bread. Bhaji in Marathi means vegetable dish. Pav bhaji consists of bhaji (a thick potato-based curry) garnished with coriander, chopped onion, and a dash of lemon and lightly toasted pav. The pav is usually buttered on all sides. More than a snack, its quite a meal. The Bhaji makes a good stuffing which fills our tummy nicely.

Tips for making Pav Bhaji:

We can use store bought pan bhaji powder. Homemade Pav Bhaji powder will have more fresh aroma.

Pressure cook or steam cook the vegetables till they are very soft.

Try to mash the cooked vegetables thoroughly.

Conventionally butter is used that too in a generous quantity. If you don’t want to add butter you can add ghee or oil.

Recipe Card for Pav Baji Masala Recipe | Mumbai Pav Bhaji Masala Recipe:

INSTRUCTIONS WITH STEP BY STEP PICTURES:

PREPARING PAV BHAJI MASALA

Heat a pan, dry roast all the ingredients given under “Pav Bhaji Masala” table till they are hot and have a nice aroma. Allow it to cool and grind it to smooth powder. Store this Masala in an air-tight container.

PREPARING BHAJI

Finely chop the onions and tomatoes and keep it aside. Finely chop carrots,potatoes, capsicum and cauliflower and keep it aside. To this add green peas.

Pressure cook the chopped potatoes, capsicum, carrot and green peas.

When the veggies are cooked completely mash it well with a veggie masher or using back of your spatula.

In a heavy bottomed pan, add oil / butter. Traditionally butter is used which gives a nice flavour to the dish. But you can also use oil.

When the oil/butter is hot, add the chopped onion along with a pinch of salt and saute it till they are nicely soft and transparent.

Add chopped capsicum and saute them till they are soft and little crispy.

Next, add ginger-garlic paste to the pan and mix well.

Then add chopped tomatoes to the pan. I have used crushed tomatoes. Add Pav Bhaji masala, salt and red chilli powder to the pan and mix well.

When the tomatoes and onions are fully cooked, add mashed veggies to the pan and give a nice mix.

Add water to make the consistency little thinner. As we have mashed up all the veggies, the mashed veggies tend to absorb water quickly. So if you plan to serve immediately, we can make the consistency thicker. If you are making Bhaji much earlier to serving, then dilute it so that the consistency would get thicker upon cooling. Once the Pav Bhaji is in correct consistency and the masalas and veggies are blended together, add more butter and switch off the flame. Garnish with chopped coriander leaves and mix well.

Delicious PavBhaji is now ready to serve with Pav, Once you have taken the Bhaji in a serving bowl, do not clean the pan. In the same pan, slit the Pav and spread butter and slightly roast the Pav. In that way the pav would absorb the masala left in the pan.