Mumbai Style Pav Bhaji
Mumbai style Pav bhaji is very dear to my heart as I have grown up eating this delicacy on the streets of Mumbai that captures the essence of the city’s diverse flavors. Even at this present day, I can recall all the unforgettable memories. I remember eating pav bhaji at the school cafeteria while hanging out with friends for hours. Originally, it is made using a big tawa (flat pan), but it can be easily prepared in cast iron skillet or any pan at home.
This is one of the most favorite dishes of everyone in my house from my 90 year old grandma to my 1 year old toddler. It is very healthy and colorful recipe. Pav bhaji can be prepared in no time, which makes it a perfect dish for the weeknight meal. In fact leftovers are way more delicious since the flavors gets incorporated overnight. It can also be prepared for potluck at work.
Pav bhaji is a medley of colorful vegetables, fragnant spcies, and buttery pav buns come together to create a dish that’s not just a meal but a culinary experience.
It is a kids-friendly meal since it is loaded with colorful vegetables. The main ingredient for this recipe is the Pav bhaji masala. It is a spice mix that is specially used for this dish, which can be easily purchased at any Indian grocery store. I prefer using Badshah pav bhaji masala which is also available on Amazon.
There is two part to this recipe, Pav means dinner roll and bhaji is vegetable based curry. Bhaji is served with toasted dinner roll smothered in butter. Raw onions and lemon wedges are served as a side to make it a complete meal.
Traditionally this dish is cooked with loads of butter, but it can also be cooked with Ghee (clarified butter) to make healthier without compromising the taste of it. You can add cheese on top and make it a cheese pav bhaji.
Indulge in the irresistible charm of Mumbai’s street food right in your kitchen with this authentic pav bhaji recipe. Whether you’re a seasoned cook or a kitchen novice, this dish is sure to win hearts and taste buds alike. Enjoy the symphony of spices and the buttery goodness that makes pav bhaji a timeless favorite!
Mumbai Style Pav Bhaji
Ingredients
- 2 Medium size potato chopped in big chunks
- 1 cup Cauliflower florets
- ½ cup Frozen green peas
- 1 cup Carrots cut in big chunks
- 1 Large onion finely chopped
- 1 Small green pepper finely chopped
- 1 Small red pepper finely chopped
- 2 Large tomato finely chopped
- 2 tbsp. Small beet juice
Condiments
- ½ tbsp Cumin seeds
- 1 tbsp Salt
- ½ tbsp. Finely chopped garlic
- ½ tbsp. Finely chopped ginger
- ½ tbsp. Finely chopped Jalapenos
- 3 tbsp Badshah pav bhaji masala
- ½ cup Cilantro, finely chopped
- 2 tbsp. Ghee
- 1 tbsp Fresh lime juice
- ½ stick Butter
Instructions
Steaming Vegetables
- Wash your vegetables thoroughly and cut them into 1 inch size. Steam your vegetables with 1 tsp of salt and 1 1/2 cup of water in your steamer. You can also use instant pot for steaming your vegetables. Pressure cook it on high pressure for 7-8 mins. Use vegetables of your choice. I used cauliflower, potatoes, green peas and carrots.
- Once your vegetables are steamed, mashed them using masher.
Preparing Bhaji
- Heat 1tbsp of ghee in a large non stick pan. Once the ghee is nice and hot add cumin seeds and let it crackle. Now add finely chopped onions, green peppers and red peppers. Add 1tsp of salt and let it sauté for 5 mins on medium high heat or until the onions are translucent.
- Once the onion and peppers are cooked through, add ginger, garlic and green chili. Cook for another couple mins.
- Now that the raw smell of ginger and garlic is gone, add chopped tomatoes and 2 tbsp of pav bhaji masala. Add 1/2 cup of water and cover the pan and let it cook for 5 mins or until the tomatoes are cooked through and starts leaving oil.
- Once the gravy is cooked add steamed and mashed vegetables to the pan and mix everything. Add 1 tbsp of beet juice to bring out the color of bhaji. Add water to adjust the consistency (I used about 2 cups of water). Adjust salt per your taste, add lime juice and fresh cilantro.
Toasting Pav (Dinner Rolls)
- Once the gravy is cooked add steamed and mashed vegetables to the pan and mix everything. Add 1 tbsp of beet juice to bring out the color of bhaji. Add water to adjust the consistency (I used about 2 cups of water). Adjust salt per your taste, add lime juice and fresh cilantro.
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