Pav Bhaji

Boil and Mash the Vegetables

Place the potatoes, cauliflower, peas, carrot, and beetroot into a pressure cooker.

Add ½ tsp salt, a pinch of turmeric powder, and 2 cups of water.

Pressure cook for 3 to 4 whistles on medium heat until the vegetables are completely soft.

Let the pressure release naturally. Open the lid and use a potato masher to mash everything into a smooth, thick consistency right inside the cooker. Do not drain the water.

Prepare the Bhaji Gravy Base: Heat a wide pan or kadhai over medium heat. Add 2 tablespoons of butter and 1 tablespoon of oil.

Add the finely chopped onions and sauté for 2–3 minutes until they turn translucent.

Stir in the ginger-garlic paste and cook for 1 minute until the raw aroma disappears.

Add the chopped capsicum and cook for another 2–3 minutes.

Add the chopped tomatoes and a pinch of salt. Cover and cook for 5–6 minutes until the tomatoes turn completely mushy and release oil from the edges.

Combine and Simmer: Lower the heat and add the pav bhaji masala, Kashmiri red chilli powder, and turmeric powder. Stir well for a minute until fragrant.

Pour the mashed vegetable mixture from the cooker into the pan. Mix thoroughly to combine the vegetables with the spice base.

Adjust the consistency by adding around ½ cup of warm water if the curry is too thick.

Let the bhaji simmer on medium-low heat for 10 minutes to absorb all the flavors. Use the potato masher once more directly in the pan to achieve a cohesive, street-style texture.

Finish by stirring in 1 tablespoon of butter, crushed kasuri methi, and freshly chopped coriander. Turn off the heat.

Toast the Pav: Slit the pav buns horizontally, keeping one side intact like a book. Melt a tablespoon of butter on a hot tawa or flat skillet.

Sprinkle a pinch of pav bhaji masala and a little chopped coriander into the melting butter.

Open the pav buns and place them face down onto the seasoned butter. Press gently and toast for about 1 minute until golden and warm, then flip briefly to toast the outside.

Garnish the warm bhaji with a generous dollop of fresh butter and a sprinkle of chopped coriander. Serve immediately alongside the hot toasted pav buns, finely chopped raw onions, and a fresh lemon wedge to squeeze over the top.