Paneer Pav Bhaji Recipe
Recipe type: Snack, Side, Vegetarian
RecipeCuisine: Indian, Mumbai Streetfood
Serves: 5-6
Paneer Pav Bhaji Recipe is one of the most popular version of pav bhaji and hails from the streets of Mumbai.
recipeIngredient (used american measuring cup, 1 cup = 250 ml)
  • 1 tbsp oil + 2 tbsp butter
  • ½ cup grated paneer (cottage cheese) Or add more if you love paneer
  • 1 big green capsicum diced into small cubes and de -seeded
  • 1 cup water
  • 4 medium sized tomatoes
  • 4 medium sized potatoes boiled and mashed
  • ½ cup green peas boiled
  • 1 cup cauliflower florets boiled (optional)
  • 1.5 tbsp ginger-garlic paste
  • 2 onions finely chopped
  • 2 tbsp pav bhaji masala powder
  • 1 and ¼th tbsp kashmiri red chili powder or as required
  • 1 tsp garam masala powder
  • 1 tbsp chat masala
  • a pinch of asafoetida (hing)
  • 1 tsp turmeric powder
  • few chopped coriander leaves
  • 1 tbsp dried fenugreek leaves (kasuri methi)
  • some lemon wedges for garnish
  • some chopped onion for garnish
  • black salt as per taste
How to make the recipe?
  1. Pressure cook the potatoes, green peas and cauliflower until soft and tender.
  2. Take a heavy bottomed pan place on high heat. Add little butter once the pan is hot add chopped capsicum to it.
  3. Keep stirring once capsicum is softened add a little water to it.
  4. Now mash them with the help of a masher.
  5. Add chopped tomatoes and boiled veggies Keep stirring and allow them to cook for 2-3 mins.
  6. Also, add ginger-garlic paste.
  7. Saute for 2 mins once tomatoes are cooked, mash all of them with the help of a masher.
  8. Also, add a tbsp of butter. Cook until oil separates from the bhaji.
  9. Take a different pan add 1 tbsp butter.
  10. Add chopped onion and saute until it changes to pale brown color.
  11. Now add the pav bhaji masala, kashmiri red chili powder, turmeric powder, garam masala powder, kasuri methi, a pinch of asafoetida (hing) and salt.
  12. Saute for 2 to 3 mins. Add a little water if the onions are getting too dry.
  13. Transfer this mixture to the cooking bhaji.
  14. Now mix all nicely. Add black salt for seasoning. 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, chat masala, add some grated paneer (cottage cheese). Mix all nicely.
  15. Serve cheese pav bhaji with a dollop of butter, chopped onion, coriander leaves, lemon wedges, top with grated paneer . Also, don't forget to serve the buttered masala pav's
1. You could add as much cottage cheese you want.
2. Some veggies like cauliflower are optional.
3. If you are calorie conscious then don't add too much butter. Use oil instead.
4. Generally, pav bhaji has medium consistency nor too thick nor thin. So add water accordingly.
5. You could mash the veggies until mushy or leave some texture. Both would have a different taste but a good taste.
6. If you aren't fond of paneer add cheese instead or just eat the pav bhaji as it is.
Recipe by Flavors of Mumbai at