Pav Bhaji Recipe- Authentic Indian Street Food with Paneer

Last Updated on 4 months by Neha Deshmukh

Pav Bhaji Recipe – Authentic Indian Street Food with Paneer

Hello friends! If you’ve ever wandered the bustling streets of India, the aroma of Pav Bhaji is unforgettable. It’s a symphony of spices, a comforting mash of vegetables, and the perfect accompaniment to buttery, toasted pav. I remember the first time I tried it – a rainy evening in Mumbai, and honestly, it was love at first bite! Today, I’m sharing my go-to recipe so you can recreate that magic in your own kitchen.

Why You’ll Love This Recipe

This Pav Bhaji recipe isn’t just about deliciousness; it’s about bringing a little piece of India home. It’s surprisingly easy to make, even if you’re new to Indian cooking. Plus, it’s incredibly versatile – you can adjust the spice level to your liking and even sneak in extra veggies! It’s a guaranteed crowd-pleaser, perfect for a weeknight dinner or a weekend gathering.

Ingredients

Here’s what you’ll need to make this amazing Pav Bhaji:

• 2 medium potatoes
• 1 cup chopped cauliflower
• 1 cup chopped carrot
• 1 cup peas
• ½ cup chopped french beans (optional, but adds a nice texture!)
• 3 tablespoons Butter
• 1 teaspoon cumin seeds
• 1 large onion
• 2-3 large tomatoes
• 1 capsicum (bell pepper)
• 2-3 teaspoons Ginger Garlic Paste
• 1-2 green chilies (adjust to your spice preference)
• 2 tablespoons Pav Bhaji Masala
• 1 teaspoon Kashmiri chili powder
• 1 teaspoon turmeric powder
• 1.5 cups water
• Salt as required
• 1 cup grated paneer (Indian cottage cheese)
• ½ teaspoon Garam Masala
• 12 pavs (dinner rolls)
• Butter as required (for toasting the pav)
• 2-3 tablespoons grated paneer (for garnish)
• 2-3 tablespoons chopped coriander leaves (for garnish)

Ingredient Notes

Let’s talk ingredients! A few things make all the difference in a truly fantastic Pav Bhaji:

• Pav Bhaji Masala: This is essential. It’s a blend of spices specifically designed for this dish, and it’s what gives it that signature flavor. You can find it at most Indian grocery stores, or online.
• Kashmiri Chili Powder: Don’t skip this! It’s not about heat, it’s about color. It gives the bhaji that beautiful, vibrant red hue.
• Paneer: Paneer adds a lovely richness and texture. You can use store-bought or homemade. My grandmother always said a generous amount of paneer is the secret to a happy Pav Bhaji!
• Vegetable Variations: Traditionally, Pav Bhaji includes potatoes, cauliflower, peas, and carrots. But feel free to experiment! My friend’s mom adds beetroot for a beautiful color and subtle sweetness. You can also include mushrooms or spinach.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Cook the Veggies: In a pressure cooker, combine the potatoes, cauliflower, carrots, peas, and beans (if using) with 1.5 cups of water. Pressure cook until the vegetables are tender – usually about 3-4 whistles. Once cooled, drain the vegetables, but save that stock! It’s liquid gold.
2. Mash It Up: Lightly mash the cooked vegetables. You don’t want a completely smooth puree, a little texture is good. Set aside.
3. Temper the Spices: Heat 3 tablespoons of butter in a large pan or pot. Once melted, add the cumin seeds and let them splutter – that’s how you know they’re releasing their flavor.
4. Sauté the Aromatics: Add the chopped onion and sauté until it turns translucent. Then, add the ginger-garlic paste and green chilies. Sauté for another minute until fragrant.
5. Tomato Time: Add the chopped tomatoes and cook until they become mushy and soft. Stir in the chopped capsicum and sauté for 2-3 minutes.
6. Spice It Up: Now for the magic! Add the Pav Bhaji Masala, Kashmiri chili powder, and turmeric powder. Cook for a minute or two, stirring constantly, until the spices are fragrant.
7. Combine & Simmer: Add the mashed vegetables and the reserved vegetable stock to the pan. Bring to a simmer and cook for 8-10 minutes, stirring occasionally, until the bhaji thickens.
8. Paneer & Finish: Gently fold in the grated paneer and garam masala. Adjust the salt and spices to your taste.
9. Toast the Pav: While the bhaji is simmering, toast the pav halves in butter until they’re golden brown and slightly crispy.
10. Serve & Enjoy: Serve the Pav Bhaji hot, garnished with extra grated paneer and chopped coriander leaves, alongside the toasted pav.

Expert Tips

• Don’t Overcook the Veggies: You want them tender, but not mushy.
• Taste as You Go: Adjust the spices to your liking. Everyone’s palate is different!
• Use a Heavy-Bottomed Pan: This will prevent the bhaji from sticking and burning.
• A splash of lemon juice: A squeeze of lemon juice at the end brightens up the flavors.

Variations

• Vegan Pav Bhaji: Substitute the butter with vegan butter or oil, and omit the paneer. You can add crumbled tofu for a similar texture.
• Gluten-Free Pav Bhaji: Use gluten-free pav alternatives like gluten-free dinner rolls or serve the bhaji with roti (Indian flatbread).
• Spice Level Adjustments: For a mild Pav Bhaji, use only ½ teaspoon of green chilies or omit them altogether. For a spicy kick, add 2-3 green chilies and a pinch of cayenne pepper.
• Festival Adaptations: During Navratri, you can skip the potatoes and onions for a vrat-friendly (fasting) version.

Serving Suggestions

Pav Bhaji is traditionally served with a side of chopped onions and a squeeze of lemon juice. It’s also delicious with a side of raita (yogurt dip).

Storage Instructions

Leftover Pav Bhaji can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. The pav is best enjoyed fresh, so I recommend toasting only what you need.

FAQs

What is Pav Bhaji traditionally served with?

Pav Bhaji is traditionally served with buttered pav (dinner rolls), chopped onions, and a wedge of lemon.

Can I make Pav Bhaji ahead of time?

Yes, you can make the bhaji ahead of time and store it in the refrigerator for up to 3 days. Just toast the pav when you’re ready to serve.

What is the best type of Pav to use?

Soft, fluffy pav is ideal. You can find it at most Indian grocery stores.

How can I adjust the spice level of Pav Bhaji?

Adjust the amount of green chilies and red chili powder to control the spice level.

Can I use frozen vegetables in this recipe?

Yes, you can! Just make sure to thaw them completely before cooking.

I hope you enjoy this recipe as much as I do! Let me know in the comments how it turns out for you. Happy cooking!