Mumbai Pav Bhaji
The ultimate Mumbai street food: mashed vegetable gravy with buttered buns.
About this dish
Born in the 1850s as a quick lunchtime meal for Mumbai's textile mill workers, Pav Bhaji is now the city's most iconic street food. It is a masterclass in texture: a medley of vegetables mashed into a spicy, buttery gravy on a flat griddle (tawa). The secret lies in the 'Bhaji' being cooked until the flavors are intensely concentrated and served with 'Pav' buns toasted in excessive amounts of butter.
Ingredients
Vegetable Base
- 3 medium Potatoes, peeled and cubed
- 1 cup Cauliflower florets
- 1/2 cup Green peas (fresh or frozen)
- 1/2 cup Carrots, chopped
- Water for boiling
The Masala
- 3 tbsp Butter (preferably Amul)
- 1 tbsp Oil (to prevent butter burning)
- 1 large Onion, finely chopped
- 1 tbsp Ginger-garlic paste
- 2 Green chillies, chopped
- 1 large Capsicum (Green bell pepper), finely chopped
- 3 medium Tomatoes, finely chopped
- 2.5 tbsp Pav Bhaji Masala
- 1 tsp Kashmiri Red chilli powder (for color)
- 1/2 tsp Turmeric powder
- 1/2 cup Fresh coriander, chopped
- Salt to taste
- 1 tbsp Dried Fenugreek leaves (Kasuri Methi)
The Pav
- 8 Pav buns
- 4 tbsp Butter
- Pinch of Pav Bhaji Masala
Method
- 1
Boil and Mash Vegetables
Pressure cook potatoes, cauliflower, peas, and carrots with just enough water to cover them for 3-4 whistles. Drain excess water (reserve it) and mash the vegetables thoroughly using a potato masher until almost smooth but with slight texture.
- 2
Sauté Aromatics
In a large wide pan or tawa, heat 2 tbsp butter and 1 tbsp oil. Add onions and sauté on medium heat until translucent. Add ginger-garlic paste and green chillies, sautéing until the raw aroma disappears.
- 3
Cook Capsicum and Tomatoes
Add the finely chopped capsicum and cook for 3-4 minutes until softened. Add the tomatoes and a pinch of salt. Cook until the tomatoes turn mushy and the fat starts to separate at the edges.
- 4
Incorporate Spices
Add Pav Bhaji masala, Kashmiri red chilli powder, turmeric, and Kasuri methi. Splash a little reserved vegetable water to prevent the spices from burning. Stir well for 2 minutes on low heat.
- 5
Combine and Mash Again
Add the mashed vegetable mix to the pan. Use the masher again while the mixture is in the pan, blending the vegetables into the spice base. This 'on-the-pan' mashing is what creates the street-style consistency.
- 6
Adjust Consistency
Add the remaining reserved vegetable water or hot water to achieve a pourable but thick consistency. The gravy should be thick enough to be scooped with bread but not dry.
- 7
The Butter Finish
Add another tablespoon of butter and half of the coriander leaves. Let it simmer on very low heat for 5-8 minutes. The color should turn a vibrant reddish-brown.
- 8
Toast the Pav
Slit the pav buns horizontally. Melt butter on a clean tawa, sprinkle a tiny pinch of masala and coriander, and toast the buns until golden and slightly crisp on the inside.
- 9
Final Garnish
Serve the hot bhaji in a shallow plate with a massive knob of butter in the center. Garnish with the remaining coriander and a squeeze of fresh lime juice.
Notes & variations
- Kashmiri chilli powder is essential for the bright red color without excessive heat.
- Don't skimp on the butter; it is the primary fat and flavor carrier for this dish.
- If you want a smoother texture, use a hand blender briefly, but the hand-mashed texture is more authentic.
- Leftover bhaji makes an excellent 'Masala Pav' the next day.
Serve with
Serve with finely chopped raw onions, a wedge of lemon, and spicy garlic chutney on the side.
Cook's note
For that deep restaurant-red color without artificial dyes, boil a small piece of beetroot with the vegetables.