Pav Bhaji Recipe with step by step photos. This pav bhaji is made in Punjabi style with loads of butter, herbs, veggies and pav bhaji masala powder. This recipe tastes great with masala pav or buttered fried pav. Why Punjabi style as only basic ingredient’s goes in making this bhaji minus the rest of veggies like carrots etc. Also, no North Indian Food is complete without butter hence the name 😉
Pav bhaji is a very famous street-food of Mumbai. Since childhood have been eating them in various styles and forms. Most popular ones are Mumbai pav bhaji, no onion no garlic pav bhaji, kada pav bhaji, jain pav bhaji, paneer pav bhaji and cheese pav bhaji. Along with bhaji warm buttered pav’s are served along with chopped onion, lime wedges and butter.
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The secret to a pav bhaji recipe is the pav bhaji masala and the method it’s prepared. We eat pav bhaji at least once a week and the only method I follow is from the streets of Mumbai mostly from Juhu Chowpatty. Hence, the bhaji tastes unique, flavorful and delicious. Anyone could make pav bhaji if you follow the step by step photos and recipe details below.
You could use store-bought pav bhaji masala I prefer Everest and Pallavi Brand. But if you could make them home nothing like it. I make sometimes would post that recipe too soon.
Learn how to make pav bhaji recipe punjabi style step by step:
- Pressure cook the potatoes, green peas and cauliflower until 3 whistles or until soft and tender.
2. Take a heavy bottomed pan place on low heat. Add butter to the pan
3. Once the pan is hot add chopped capsicum to it. Keep stirring once capsicum is softened add a little water to it.
4. Now mash them with the help of a masher. Remove and place aside.
5. In the same pan add 1 tbsp pav bhaji masala, 1 tsp punjabi garam masala powder, asafoetida, kashmiri red chili powder, turmeric powder, coriander leaves if using and a pinch of kasuri methi. Haven’t added coriander leaves as it was over.
6. Stir them nicely on low heat for 30 secs.
7. Now add the chopped onion.
8. Saute until they change color add ginger-garlic paste.
9. Keep stirring until onion changes color to pale light brown and the smell from ginger-garlic diminishes.
10. Pour the tomato puree. Add sugar to balance the acidity coming from tomatoes.
11. Simmer the tomatoes until they thicken and soften.Then add boiled-grated cauliflower and boiled green peas.
12. Put the grated or chopped boiled potatoes along fried capsicum.
13. Mix all nicely and mash with the help of a masher.
14. Cover with a lid and cook until they leave oil.
15. Now add chat masala and salt.
16. Check the consistency add water accordingly and alter any spices if required. Cook until bhaji bubbles switch off the gas.
17. Squeeze some lime juice, rest of pav bhaji masala, rest of garam masala powder and chat masala. Serve Punjabi pav bhaji with a dollop of butter, chopped onion, coriander leaves and lemon wedges. Also, don’t forget to serve the buttered masala pav’s.
If you are looking for more such recipes then do check Mumbai pav bhaji, paneer pav bhaji, Punjabi chicken curry, Punjabi prawns curry, paneer butter masala, Punjabi samosa, Punjabi aloo paratha, aloo gobi, Sarson ka saag and chole – bhature.
Pav Bhaji recipe card below:
- 2-3 tbsp butter
- 1 big green capsicum diced into small cubes and de -seeded
- 1 cup water or as required
- 1.5 cup of tomato puree (just chop and blend the tomatoes)
- 1.5 cup of boiled-chopped potatoes or grated
- 1 cup green peas boiled
- 1.5 cup cauliflower florets boiled (optional) grated
- 1.5 tbsp ginger-garlic paste
- 1.5 cup of onions finely chopped
- 2 tbsp pav bhaji masala powder
- ½ tsp turmeric powder
- 1 and ¼th tbsp
kashmiri red chili powder or as required - 2 tsp
punjabi garam masala powder - 1 tbsp chat masala
- a pinch of asafoetida (
hing ) - few chopped coriander leaves
- 1 tbsp dried fenugreek leaves (
kasuri methi) - 1 tsp sugar
- some lemon wedges for garnish
- some chopped onion for garnish
- salt or black salt as per taste
- Pressure cook the potatoes, green
peas and cauliflower until 3 whistles or until soft and tender. - Take a heavy bottomed pan place on high heat. Add little butter once the pan is hot add chopped capsicum to it.
- Keep stirring once capsicum is softened add a little water to it.
- Now mash them with the help of a masher. Remove and place aside.
- In the same pan add 1 tbsp pav bhaji masala, 1 tsp
punjabi garam masala powder,asofoetida ,kashmiri red chili powder, turmeric powder, coriander leaves if using and a pinch ofkasuri methi. - Stir them nicely on low heat.
- Now add the chopped onion.
- Saute until they change color add ginger-garlic paste.
- Keep stirring until onion changes color to pale light brown and the smell from ginger-garlic diminishes.
- Pour the tomato puree. Add sugar to balance the acidity coming from tomatoes.
- Simmer the tomatoes until they thicken and soften.Then add boiled-grated cauliflower and boiled green peas.
- Put the grated or chopped boiled potatoes along fried capsicum.
- Mix all nicely and mash with the help of
masher . - Cover with a lid and cook until they leave oil.
- Now add chat masala and salt.
- Check the consistency add water if required and alter any spices if required. Cook until bhaji bubbles switch off the gas.
- Squeeze some lime juice, rest of pav bhaji masala, rest of garam masala powder and chat masala.
- Serve
punjabi pav bhaji witha dollop of butter, chopped onion, coriander leaves and lemon wedges - Also, don't forget to serve the buttered masala
pav's along the bhaji.
2. Alter spices and seasoning as per your taste and preference.
Catharine says
Had made this last night and whole family appreciated also got over thankyou so much 🙂
maria says
Welcome Catharine glad your folks liked it thankyou so much 🙂