Pav Bhaji Masala

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Originated from western India, the spicy and soft combination of Paav Bhaji resides in every Indian’s heart. Though, we know what lies in the Paav and Bhaji, still the street food is so filling that most people have it as a meal. The nutritious and tangy dish can be prepared at home with ease.

So, stir up the ingredients and sizzle the pan, with mesmerising smell coming out of it, in this rainy season.

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Category: Vegetarian

Prep Time: 30 minutes

Cooking: 30-35 minutes

Ready in: 40 minutes

Servings: 4-6



  • 1 large chopped carrot
  • 2 chopped potatoes
  • 1 chopped capsicum
  • 1 cup chopped cauliflower florets
  • 8-10 strings and chopped French beans
  • 1/4 cup of green peas
  • 2 finely chopped onions
  • 2 green chillies, with length wise slits
  • 1 tsp of ginger-garlic paste
  • 1/4 tsp of turmeric powder
  • 1/2 tsp of red chilli powder
  • 1 and 1/2 tbsp of Pav Bhaji Masala
  • 2 finely chopped tomatoes
  • 1 tbsp of lemon juice
  • 1 tbsp of low fat butter (patients can avoid butter, if not allowed to eat)
  • 1-2 tbsp of oil
  • 10-15 pav breads (vegans can use the vegan butter as a substitute), lightly toasted in butter
  • Salt to taste
  • For garnishing-fresh coriander leaves


For Bhaaji

  • Take a Pressure cooker, and put in some potatoes, peas, cauliflower, carrot, and beans, with 1 cup of water to boil, till it gets soft.
  • Drain the remaining water, and put aside.
  • Now, take a masher, and mash all the cooked vegetables well, and keep them aside.
  • Take a big pan and heat the oil in it, at low flame.
  • Put in some green chillies and onions. Sauté for 2-4 minutes, till it turns to light-brown.
  • Mix in the ginger-garlic paste and capsicum. Sauté for 2-3 more minutes.
  • Now, add the chilli and turmeric powder, pav bhaji masala, and salt. Mix them well.
  • Mix up the tomatoes with the spices, and cook till it softens, for about 5-6 minutes.
  • Once the spices are cooked well, add the mashed vegetables into it, and also put in a cup of stock, obtained from the drained vegetable.
  • Cook on the high temperature for a minute, and reduce the flame to let it simmer, for 5-10 minutes.
  • Check that the gravy should start to thicken up, and then adjust the salt accordingly, if required.
  • Do not let it burn. Check whether cooked well or not. Then, turn off the heat immediately.
  • Add some butter and squeeze few drops of lemon juice.
  • Use fresh coriander leaves and chopped onions, for garnishing. The Bhaji is ready.

For Pav

  • Cut the big size pav one-by-one, into two halves.
  • Heat a pan on low flame, with a few drops of oil (you may also use butter, if you want).
  • Place the pav, touching the inner surface onto the heated pan, to toast slightly.
  • Once done, remove from the pan.
  • Spread some chutney in the inner surface (if available).


  • While boiling the veggies, you may also use more vegetables of your choice, if you want.
  • Those, who are not allowed to consume the fatty ingredients like butter, can simply use any refined oil, in less amount.
  • Those, who want to avoid chutneys can also use ketchups or have it plain.