Everyday Kitchen

Indian · Dinner

Pav bhaji

Draft recipe — not kitchen-tested
VegEasy

Diet: Veg · Gluten-free

Mash mixed vegetables into a tomato and butter sauce. Toast the pav separately so the buns remain crisp at the edges.

Prep
20 min
Cook
30 min
Total
50 min
Servings
4
Difficulty
Easy
Cuisine
Indian
Course
Dinner

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of pav bhaji
Representative photograph of pav bhaji. This photograph is not a result of testing this draft. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 4

Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.

Vegetables

Base

Serving

Equipment

Saucepan; wide frying pan; masher; spoon; knife.

Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.

Steps

Boil vegetables · About 15 min

  1. Simmer 350 g potatoes, diced, 200 g cauliflower florets, 100 g peas, 500 ml water for 12–15 minutes until tender. Reserve the cooking liquid and mash the vegetables.

Cook the base · About 12 min

  1. Melt 40 g butter. Cook 150 g onion, chopped for 5 minutes. Add 250 g tomatoes, chopped, 100 g bell pepper, chopped and 15 g ginger-garlic paste; cook for 6 minutes. Add 2 tsp pav bhaji masala and ¾ tsp salt for 1 minute.

Mash and simmer · About 10 min

  1. Add mashed vegetables with about 200 ml of reserved cooking liquid. Mash together; simmer for 8–10 minutes. Add more liquid only if thick.

    Check: The mixture is soft and spoonable.

Toast and serve · About 5 min

  1. Split 8 pav buns; toast cut sides in 20 g butter for buns for 2–3 minutes. Add 20 ml lemon juice and 15 g coriander leaves to the bhaji off the heat. Serve together.

Tips

  • Mash while vegetables are hot.
  • Use reserved cooking water gradually.

Substitutions

  • Use soft bread rolls if pav is unavailable.
  • Use oil and dairy-free buns for a vegan version.

Storage

  • Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.
  • Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly from safe refrigeration.
  • For sauces and soups, add a little water if thick and reheat gently. Crisp coatings soften after storage.

Make ahead

  • Cook bhaji one day ahead; refrigerate.
  • Toast the buns just before serving.

FAQ

Can I use frozen vegetables?

Yes, but cook until fully tender before mashing.

Why is bhaji lumpy?

Vegetables may be undercooked or chopped too large.

Can I omit pav bhaji masala?

Use a mild curry spice blend for a different flavour; it will not taste the same.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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