Pav Bhaji is a spicy mashed vegetable dish, served piping hot with a dollop of butter, diced red onions, cilantro, and a squeeze of lime. Accompanied by warm buttery pan-toasted rolls, this visually delightful dish is sure to fill your tummy as well as your heart!
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Pav Bhaji is the ultimate Indian comfort food; a flavorful mash of spiced vegetables served with soft, buttery rolls. Originally from Mumbai, this iconic street food has become a household favorite all across India.
It’s rich, satisfying, and always a hit, whether you’re cooking for a cozy weeknight dinner or feeding a hungry crowd. If you’re a fan of Indian street food classics like Kheema Pav, Kathi Rolls, and Misal Pav, you’ll definitely want to add this one to your list. And for something equally crave-worthy, don’t miss my Gobi Manchurian—it pairs perfectly with Hakka Noodles!
Why I love to make Pav Bhaji at home
What I love most about making Mumbai Pav Bhaji is how easy and forgiving it is. No need for perfect chopping, just roughly cut the veggies and cook them in a flavorful ginger-garlic, onion-tomato base. Then mash it all together to bring out those bold, spicy-tangy flavors we can’t get enough of.
It always amazes me how such a vibrant and delicious dish comes together with minimal effort. Plus, it's packed with nutritious veggies, making it a fun and tasty way to get even picky eaters to happily clean their plates!
Ingredient Notes
- Butter or Oil – Pav Bhaji is traditionally made with butter, which gives it a rich and comforting flavor. I like to use a good quality butter such as Irish Kerrygold. For a dairy-free option, you can use a neutral cooking oil like avocado or sunflower oil. It still turns out delicious and slightly lighter.
- Vegetables – The mix of vegetables is what makes Pav Bhaji so hearty and flavorful. My go-to combination includes onions, bell peppers, potatoes, cauliflower, green peas, and tomatoes. You can also add carrots, sweet potatoes, or beets for extra nutrition and a touch of sweetness. Fresh ginger and garlic paste are a must for that authentic street-style flavor.
- Tomato Paste – This is optional, but I highly recommend it. Tomato paste enhances the flavor and gives the bhaji a beautiful deep red color.
- Pav Bhaji Spice Mix - Pav Bhaji gets its distinctive yumminess from a special spice blend called Pav Bhaji Masala. You can find several good options at Indian grocery stores. My go-to picks are Everest Pav Bhaji Masala or Badshah Pav Bhaji Masala.
Best Pav to Serve with Pav Bhaji
The Curry (Bhaji) is served with soft buns or dinner rolls, AKA pav, that are not sweet. In the US, some cities have Indian Bakeries such as "Hot Breads" that make the traditional Indian Pav. If you have one near you, do grab their fresh soft buns. For the rest of us who may not have easy access to the traditional Pav, buy buns or soft rolls from grocery stores that have 2 grams of sugar or less. I prefer buying soft potato buns, burger buns, or Whole Foods dinner rolls.
How to Make Pav Bhaji - Instant Pot Method
Step 1: Sauté Veggies
Turn on the Instant Pot to Sauté and melt the butter. Cook onions, ginger, garlic, and bell peppers until soft. Add cauliflower, potatoes, tomatoes, peas, salt, and water, then stir well, scraping up any bits from the bottom.
Step 2: Pressure Cook and Mash with Spices
Pressure cook the veggies for 6 minutes on high, then do a quick release. Mash everything using a potato masher on Sauté mode. Add tomato paste, pav bhaji masala, red chili powder, turmeric, and more butter if you like. Cover loosely and cook for 5 minutes until heated through. Adjust seasoning and finish with fresh cilantro.
Step 3: Toast the Pav
Lightly butter the buns and toast them on a hot griddle or pan until golden and crisp.
Pav Bhaji - Stovetop Method
Do not have an Instant Pot? No worries, here is my pav bhaji recipe using a stovetop pressure cooker:
- Heat 2 tablespoons of the butter in a stovetop pressure cooker. Add onion, ginger, garlic, and bell peppers, and sauté until the onion turns translucent, about 5 minutes. Add the cauliflower, potatoes, tomatoes, peas, and 2 teaspoons salt; pour in the water, and stir well. Secure the lid and pressure cook for 2 to 3 whistles or about 15 minutes on medium heat.
- Open the pressure cooker and mash all the veggies with a potato masher. Stir in the tomato paste, pav bhaji masala, red chile powder, and turmeric, followed by 2 tablespoons butter. Cover with a glass lid, as the bhaji may start to splatter, and cook until heated through. Taste and adjust the seasoning with salt, pav bhaji masala, and chili powder if needed. Garnish with cilantro and squeeze some fresh lemon or lime juice.
How to Serve Mumbai Street Style Paav Bhaji
The best way to serve piping hot Pav Bhaji is with warm buttery rolls or buns. Spoon the bhaji onto plates, sprinkle with red onion, and serve with the toasted buns and lime or lemon wedges on the side. You can also place the bhaji directly on the buns and serve it like sloppy joes.
★ Tried this recipe? I’d love to hear how it turned out! Leave a comment and let me know, or snap a quick pic and upload it—I love seeing your creations. If you’re on Instagram, tag @ministry_of_curry so I can check it out. Your feedback means so much to me and makes all the time I spend perfecting each recipe totally worth it. Thank you!
Recipe
Pav bhaji Recipe
Recipe Video
Ingredients
- 2 to 4 tablespoons salted butter plus 4 tablespoons, at room temperature
- 1 large yellow onion finely diced
- ½ green bell pepper seeded and diced
- ½ red bell pepper seeded and diced (optional)
- 1 tablespoon ginger grated
- 1 tablespoon garlic minced
- 5 cups cauliflower florets 1-inch florets
- 2 large Yukon gold potatoes peeled and cut into 1-inch cubes
- 3 plum tomatoes cored and diced
- ½ cup frozen green peas
- kosher salt
- 1 cup water
- 3 tablespoons tomato paste
- 1 to 2 tablespoons pav bhaji masala see Note
- 1 tablespoon Kashmiri red chili powder see Note
- ¼ teaspoon ground turmeric
- ½ cup fresh cilantro finely chopped
- 12 potato buns
- 1 medium red onion finely diced
- 1 lime cut into wedges
Instructions
- Select the high Sauté setting on the Instant Pot and heat 2 tablespoons of the butter. Add the yellow onion, ginger, garlic, and bell peppers and sauté until the onion turns translucent about 5 minutes. Add the cauliflower, potatoes, tomatoes, peas, and 2 teaspoons salt; pour in the water; and stir well with a wooden spoon, nudging loose any browned bits from the pot bottom.
- Secure the lid and set the Pressure Release to Sealing. Press the Cancel button to reset the cooking program, then select the Pressure Cook or Manual setting and set the cooking time for 6 minutes at high pressure.
- Perform a quick release by moving the Pressure Release to Venting. Open the pot. Select the normal Sauté setting and mash all the veggies with a potato masher. Stir in the tomato paste, pav bhaji masala, red chile powder, and turmeric, followed by 2 tablespoons butter (optional but highly recommended). Cover the pot with a glass lid (or another non-locking lid that fits), as the bhaji will start to splatter, and cook until heated through about 5 minutes. Taste and adjust the seasoning with salt, paavbhaji masala, and chile powder if needed. Press the Cancel button to turn off the Instant Pot. Sprinkle with the cilantro.
- Just before serving, use the remaining 4 tablespoons butter to spread 1 teaspoon room-temperature butter on the cut side and over the top and bottom of each potato bun. Heat a griddle or heavy skillet over high heat. Add the buns and toast each side until golden brown, 2 to 3 minutes each.
- Spoon the bhaji onto plates, sprinkle with the red onion, and serve with the toasted buns and lime wedges on the side.
Notes
- 4 tablespoons coriander seeds
- 1 tablespoon cumin seeds
- 1 tablespoon fennel seeds
- 6 Kashmiri red chilies, fewer if using a spicier variety
- 2-inch cinnamon stick
- 6 cloves
- 4 green cardamom
- 1 teaspoon black peppercorns
Nutrition
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Madhavi Thatte says
Thanks for the amazing recipes, easy to follow instructions and "reasonable" ingredients, I've tried at least 5 instant pot recipes and they have been awesome. I hated to cook before or was very intimidated- but I feel I can now be converted :). Looking forward to trying more..
Archana says
Thank you so much!!
Sayali says
What pavbhaji masala did you use?
Archana says
Everest or Badshah Pav Bhaji Masala
Disha says
you have not specified how much quantity of tomatoes and others ingredients. also, if we are adding tomatoes along with vegetables, what is tomato paste which you added later?
Archana says
Please check the recipe card at the bottom of the post that has all the ingredients and quantities. Tomato paste adds a nice red color to the pav bhaji, but if you do not have it, you can skip. Pav Bhaji will still be delicious
Chella says
Love this recipe!! Me and my husband could not cook any indian food, just always seemed to complicated. Finally we can make one of our favorites! One of the few dishes we don't mind eating leftovers for the rest of the week 🙂
Archana says
Thank you for the lovely feedback!
Reem says
I have made this several times already. It is quickly becoming a favorite. People usually ask for the recipe after!
I've even used leftovers to top hot dogs! I don't have pav bhaji masala so the suggested substitute is perfect!
Archana says
Thank you Reem!
Anjali Pollack says
This Pav Bhaji is just perfect & super delicious. I was unable to get the Everest or Badhshah brand Pav Bhaji masala so I used Shan. 1 tbsp definitely enough. Thank You so much. Your recipes are amazing and very clear !
Archana says
Thank you Anjali for your feedback
Casey Byron says
I just made this but accidentally made it way too spicy! How do I fix this ?
Archana says
Start by adding 1 to 2 diced tomato and cooking on low sauce mode. If its still spicy you can add 1 to 2 boiled and mashed potato.
Madeleine says
This was my first time making Pav Bhaji, but thanks to this amazing and easy to follow recipe it turned out great! Thank you Archana!
Ram says
Thank you, Archana, for the easy-looking recipe. Going to try it tonight. One question: is the tomato paste something you could buy in an Indian store?
Archana says
yes, many Indian stores carry it and if you don't have it no big deal, it only enhances the bright red color.
Swarna says
Thank you , nice and clean recipe , usually I make 3 servings at a time but make a single serve so wanted to take a chance and I went ahead and added tomato when sauteing onions and after veggies salt, Bhaji masala proceeded with your instructions for cook for 6 mins , it needed little more as I might have added more veggies so released smashed a little bit put for another 6 mins and left it on warm !! came back after 3 hours doing my garden work Vola.... my tasty Pav bhaji were ready 🙂 ended up little spicy but topped off with some butter and lemon when serving turned out perfect .
Izzah says
Another hit by Archana! Was craving Indian street style food so I tried this and it hit the spot! So easy and healthy too! Thank you!
UP says
Hi Archana! I made this in the instant pot and it was perfect. Didn’t have fresh tomatoes so put in 3 tablespoons of tomato sauce with the vegetables amd added 1 tablespoon tomato puree after mashing. Also didn’t have pav bhaji masala so used the substitute masalas instead. Thank you for providing different options. Will definitely be making this recipe often!
Deb says
What do you when you suddenly crave pav baaji because the pav is in the fridge? Find the best quick instapot recipe! And here i am. All veggies with pav baaji masala did the magic! Of course I over ate but oh well, chalta hai! The baaji was ready in fifteen minutes and my picky eater son also enjoyed it. I did not add chilli powder but just the pav baaji masala!
Anon says
Hi Archana!
I LOVE your recipes but hate the website! Maybe I’m missing something but it’s very difficult to use on my iPhone in safari. The subscribe pop-up is hard to get rid of because the “x” is often out of reach. I keep getting pop up ads and videos despite x-ing them out repeatedly. The page keeps refreshing itself, with errors. The automatic refresh also seems to trigger more pop up videos and ads sometimes. In fact, while I was typing this comment, the page refreshed itself and I lost the comment. I had to type it using my notes app and copy/paste. Is there a compatible app or any other suggestions you have to make it easier to reference the recipes? Thanks and I’m so sorry for complaining about this when I know you work so hard on your recipes!
Archana says
So sorry, I am just seeing this. Thank you for the feedback. I will look into it.
Blackpearl says
Hi, is it ok to use cauliflower rice?
Archana says
yes for sure, cauliflower rice will work too.
Isha Mody says
I was looking for a simple one pot recipe to beat my mother's complicated recipe, and this was it! Delicious pav bhaji with minimal effort. I didn't have ginger and cauliflower, so I kind of just added whatever vegetables I found in my fridge, but it still tasted amazing! Thank you for this quick (dare I say no effort) recipe!
Kirsten A. says
Hi Archana! I am planning on making this for a food and wine event my family does each year. I was wondering if you had any suggestions on what sort of wine I should pair it with?
Thanks!!
Archana says
Here are a few suggestions - White: Riesling (medium-dry),
White: Chardonnay (partially oaked, dry)
Red: Cabernet Sauvignon (oaked, dry)
Bela says
Excellent recipe!
Anonymous says
How much salt should we put?
Archana says
Start with 2 teaspoons as per the instructions and then add more in the end after tasting.
Farzanah says
Turned out absolutely perfect in my IP. I added a small carrot as well. Thank you!