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This mashes the cooked vegetables directly in the pan while they simmer with the spices, the traditional street food technique that lets the bhaji absorb the pav bhaji masala fully rather than just coating vegetables that stay in distinct pieces. Toasting the small pav buns in butter on a hot griddle, the same way street vendors do, gives them a golden, slightly crisp exterior that holds up well to being dunked into the thick vegetable mash.
Per serving
290kcal
Prep Time
20 min
Cook Time
35 min
Servings
6 people
Difficulty
medium
Calories
6g
Protein
42g
Carbs
12g
Fat
5g
Fiber
6g
Sugar
Follow step-by-step with voice guidance.
Boil the potatoes, cauliflower, and peas together in salted water for 12 to 15 minutes, until very soft, then drain and set aside.
In a large pan, melt the butter over medium heat and sauté the diced onion until golden, about 5 minutes.
Add the minced garlic and ginger, cooking for 1 minute.
Add the diced tomatoes and cook until softened and pulpy, about 5 minutes.
Stir in the pav bhaji masala, turmeric, and red chili powder, cooking for 1 minute.
Add the boiled vegetables along with a splash of water.
Using a potato masher, mash the vegetables directly in the pan while simmering, until mostly smooth with some texture remaining.
Simmer for 10 minutes, stirring often, adding more water if needed to reach a thick, spreadable consistency.
Stir in a squeeze of lemon juice and half the fresh cilantro.
Slice the pav buns and toast them on a griddle with a bit of butter until golden.
Serve the hot bhaji topped with a pat of butter and the remaining cilantro, alongside the toasted pav buns, diced onion, and lemon wedges.
Mash the Vegetables in the Pan, Not Separately: Mashing them directly while they simmer with the spices lets the bhaji absorb the pav bhaji masala fully, rather than just coating vegetables that stay in distinct pieces. Toast the Pav Buns in Butter: This street food technique gives them a golden, slightly crisp exterior that holds up well to being dunked into the thick, saucy bhaji. Don't Skip the Final Squeeze of Lemon: It brightens the rich, buttery bhaji right at the end, cutting through the dish's heaviness.
It's a specific spice blend made for this dish, typically including coriander, cumin, and dried mango powder among other spices, and it's commonly found at South Asian grocery stores or online.
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