Pav Bhaji Rice Recipe – Quick Indian Fusion Vegetable & Potato Rice

Last Updated on 4 months by Neha Deshmukh

Pav Bhaji Rice Recipe – Quick Indian Fusion Vegetable & Potato Rice

Introduction

Okay, let’s be real – sometimes you want all the comforting flavors of Pav Bhaji, but you’re not feeling up to making the pavs (the bread rolls!). That’s exactly how this Pav Bhaji Rice came to be! I first whipped this up on a busy weeknight, craving that spicy, buttery goodness, and it’s been a family favorite ever since. It’s a super quick and easy fusion recipe that brings together the best of both worlds – the vibrant flavors of Pav Bhaji with the simplicity of rice. Trust me, you’ll love it!

Why You’ll Love This Recipe

This Pav Bhaji Rice is a game-changer for a few reasons:

• Quick & Easy: Ready in under 30 minutes – perfect for weeknights!
• Flavor Packed: All the deliciousness of Pav Bhaji, without the fuss.
• Versatile: Easily adaptable to your spice preference and dietary needs.
• Comfort Food: Seriously, this is soul food in a bowl.

Ingredients

Here’s what you’ll need to make this magic happen:

• 2 tbsp oil
• 1 tbsp butter
• 1 tsp cumin seeds
• ½ – ¾ cup finely chopped onion
• 1 tsp ginger-garlic paste
• ½ – ¾ cup chopped capsicum (bell pepper)
• 3 tbsp peas
• 1 cup chopped carrot
• 2 cups chopped tomatoes
• ½ – 1 tsp turmeric powder (haldi)
• 1 tsp chilli powder
• 3 tsp Pav Bhaji Masala
• 1 tsp salt (or to taste)
• 2 tbsp water
• 1 cup boiled potato, cubed
• 2 tbsp chopped coriander (cilantro)
• 5 cups cooked basmati rice
• 2 green chillies, slit (optional)
• Lemon wedges, for serving

Ingredient Notes

Let’s talk ingredients! A few things make this recipe special:

• Pav Bhaji Masala: This is key. It’s a blend of spices that gives Pav Bhaji its signature flavor. You can find it at most Indian grocery stores, or online. I personally love MDH brand!
• Kadai: While you can use a regular pan, a kadai (a deep, round-bottomed wok) really helps to develop the flavors. It distributes heat evenly and allows for easy stirring.
• Basmati Rice: I prefer basmati rice for its fluffy texture and delicate aroma. It complements the rich flavors of the Pav Bhaji masala beautifully. About 180-200g of dry basmati rice will yield 5 cups cooked.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the oil and butter in a large kadai or pan over medium heat. Once the butter is melted, add the cumin seeds and let them splutter – you’ll know they’re ready when they start to dance around!
2. Add the chopped onions and ginger-garlic paste. Sauté until the onions turn translucent and slightly golden brown. This usually takes about 5-7 minutes.
3. Now, toss in the chopped capsicum, peas, carrot, and tomatoes. Stir-fry for another 5-7 minutes, until the vegetables are slightly tender. We don’t want them mushy, just softened.
4. Reduce the flame to low. Add the turmeric powder, chilli powder, Pav Bhaji masala, and salt. Sauté for a minute or two, until the spices are fragrant. This step is so important – it really wakes up the flavors!
5. Pour in the water and cook for another 2-3 minutes, until the masala thickens slightly.
6. Add the boiled and cubed potatoes and chopped coriander. Mix well, ensuring the potatoes are nicely coated with the masala.
7. Gently fold in the cooked basmati rice, making sure it’s evenly combined with the masala. Be gentle so you don’t break the rice grains.
8. Garnish with slit green chillies (if using) and a generous sprinkle of fresh coriander. Serve hot with a squeeze of lemon juice and a side of raita.

Expert Tips

• Don’t overcrowd the kadai. If you’re making a larger batch, cook the vegetables in batches to ensure they cook evenly.
• Adjust the amount of chilli powder and green chillies to your liking.
• For a richer flavor, you can add a tablespoon of cashew paste to the masala.

Variations

• My friend, Priya, loves adding paneer (Indian cheese) to this rice. Just cube some paneer and add it along with the potatoes.
• For a more vegetable-packed version, feel free to add other veggies like cauliflower, beans, or mushrooms.
• My family loves a dollop of ghee (clarified butter) at the end – it adds a lovely richness.

Vegan Adaptation

No problem! Simply substitute the butter with vegan butter or an extra tablespoon of oil.

Gluten-Free Adaptation

This recipe is naturally gluten-free! Just double-check that your Pav Bhaji Masala doesn’t contain any gluten-based ingredients.

Spice Level Adjustment (Mild, Medium, Spicy)

• Mild: Use ½ tsp chilli powder and omit the green chillies.
• Medium: Use 1 tsp chilli powder and 1 green chilli.
• Spicy: Use 1.5 tsp chilli powder and 2-3 green chillies.

Festival Adaptations (Navratri, Diwali – quick meal option)

This is a fantastic quick meal option for festivals like Navratri and Diwali when you want something delicious but don’t have a lot of time. It’s especially great for Navratri as it’s a completely vegetarian dish.

Serving Suggestions

• Raita: A cooling raita (yogurt dip) is the perfect accompaniment.
• Papadums: Crispy papadums add a nice textural contrast.
• Pickle: A tangy Indian pickle can elevate the flavors.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a microwave or on the stovetop.

FAQs

What type of rice works best in this Pav Bhaji Rice?

Basmati rice is my go-to! Its long grains and fluffy texture hold up well to the masala. You can use other long-grain rice if you prefer, but basmati really shines here.

Can I make this recipe ahead of time?

You can prepare the masala base (up to step 6) ahead of time and store it in the refrigerator for a day or two. Then, simply add the potatoes and rice when you’re ready to serve.

How can I adjust the spice level to suit my preference?

Easily! Adjust the amount of chilli powder and green chillies as mentioned in the “Spice Level Adjustment” section.

What is Pav Bhaji Masala and where can I find it?

Pav Bhaji Masala is a blend of aromatic spices that gives Pav Bhaji its signature flavor. You can find it at most Indian grocery stores or online.

Can I use frozen vegetables in this recipe?

Yes, absolutely! Just make sure to thaw and drain the frozen vegetables before adding them to the kadai.