Bombay pav bhaji is built in layers: onion and tomato first, vegetables next, then repeated additions of butter and masala as the bhaji is mashed and simmered.
Use Spiced Right Bombay Pav Bhaji Masala for the familiar Mumbai balance of colour, warmth and tang.
Ingredients
- 2½ cups tomatoes, finely chopped
- 3 cups boiled potatoes, chopped
- 1 capsicum, finely chopped
- 3½ cups mixed beans, carrots, cauliflower, peas and cabbage
- ¼ cup beetroot, chopped
- 1 cup onion, finely chopped
- 2 tsp ginger-garlic paste
- 3½ tbsp Bombay Pav Bhaji Masala
- 3½ tbsp butter
- 1 tbsp oil
- 1 tbsp degi mirch
- Red chilli powder, salt and rock salt to taste
- ½ lemon and fresh coriander
- Pav, onion and lemon wedges, to serve
How to Make Bombay Pav Bhaji
- Heat oil with 1 tablespoon butter. Add 1 tablespoon Pav Bhaji Masala, ginger-garlic paste and onion; cook until lightly browned.
- Add tomatoes and capsicum and sauté for 3–4 minutes.
- Add the mixed vegetables and potatoes with another tablespoon each of butter and masala. Cook for 3–4 minutes.
- Add a glass of warm water and simmer for 10 minutes. Add the chilli powders and salts.
- Mash thoroughly. Add water gradually to reach a thick, spoonable consistency.
- Add the remaining masala and butter. Simmer 5–6 minutes, finish with lemon and coriander, and serve with butter-toasted pav.
Tips for Mumbai-Style Pav Bhaji
- Mash while the vegetables are hot for a smoother bhaji.
- Beetroot is optional; use only a little for colour.
- Toast the pav on the same tawa with butter and a spoonful of bhaji.
Frequently Asked Questions
Which vegetables work best?
Potato provides body; peas, cauliflower, carrot, beans and capsicum provide flavour and texture.
Can pav bhaji be made ahead?
Yes. It often tastes better the next day. Reheat with a little water and finish with fresh butter and lemon.
Shop the blend: Bombay Pav Bhaji Masala