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Mumbai Pav Bhaji Recipe (street style)

This is a popular and delicious street food from Bombay. It is vegetarians and packed with a variety of vegetables, served buttered pav (buns), raw onions, coriander leaves and more butter.
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Prep Time 10 minutes
Cook Time 30 minutes
Course Breakfast, Brunch, Dinner, Lunch
Cuisine Indian
Servings 8 people

Equipment

  • Medium stock pot with lid
  • Wooden spoon
  • Potato masher
  • Saute pan/tava

Ingredients
  

  • 1 tsp vegetable oil
  • 1 tbsp butter + more for serving later
  • 1 tsp cumin seeds
  • 1 tbsp ginger minced
  • 1 tbsp garlic minced
  • 1 green chili
  • 2 tbsp tomato paste
  • 2 large onions diced
  • 2 large tomatoes diced
  • 1 tsp black pepper powder
  • 1 tbsp pav bhaji masala powder
  • 1 tsp kashmiri chili powder
  • 1/2 tsp turmeric powder
  • 1 tsp cumin powder
  • 3 tbsp fresh coriander leaves chopped
  • 2 potatoes 400gm (diced)
  • 1/2 head of cauliflower 250 (diced)
  • 1 green pepper diced
  • 1/2 cup frozen green peas
  • 1 medium carrot diced
  • 2 tsp salt
  • 4 cups water
  • 1 tsp fenugreek powder Option
  • 1 lime juice

Serve with

  • Pav butter, raw onions, fresh coriander, lime wedges, tomato ketchup

Instructions
 

  • In a medium stock pot on low heat, add the oil and butter. Add the cumin seeds and let it temper.
  • Once you hear it sizzle add the onions, ginger, garlic, green chili and cook for a few minutes, stirring until translucent.
  • Add the black pepper powder, kashmiri chili powder, turmeric powder, cumin powder, pav bhaji masala powder, salt and stir well, let this cook for 1 minute.
  • Add the tomatoes and cook until the liquid has evaporated, around 1-2 minutes.
  • Add the tomato paste and coriander leaves, stir and cook for 1 minute or until the mixture has deep brown color.
  • Add the potatoes, cauliflower, green pepper, frozen corn, carrots and stir well.
  • Add the water and season with salt. Cover with a lid and cook for 20-30 minutes until the mixture is soft and cooked through. Check on it every now and then to make sure there is enough water in the pot.
  • Once the mixture is soft, use a potato masher and mash it up.
  • Add the fenugreek powder, lime juice and store well. Adjust the seasoning.
  • Serve it hot with more butter, pav, raw onions, lime wedges and my favourite ketchup.

Notes

  • Cutting the vegetables approximately the same size ensures they cook at the same time. 
  • I like cooking this low and slow, once all the vegetables are sautéed and you have added the water into the pot, allow it to simmer and cook it slowly until all the mixture is soft, then cook with the lid and allow it to get thicker.
  • Homemade pav recipe is here.