Mumbai Pav Bhaji

Anybody who knows me, knows that I am a Pav Bhaji fan. My mother used to make at home, and I would lick the plate clean! She adds a lot of vegetables in her Pav Bhaji, very little butter and lots of love. When I was young, this was her trick to get me to gobble down all the veggies.

Apart from home, my favorite Pav Bhaji is from Mumbai Express Restaurant in Dubai. They make this buttery, bright red and perfectly spiced Pav Bhaji that takes you to a state of bliss once you taste it! Mumbai express was also the first place my husband (then fiancé) took me out for our first dinner out. That is when I introduced him to Pav Bhaji and Vada Pav.

After coming to the US, I have not been able to find the same kind of Pav Bhaji anywhere. So, I took the matter into my own hands and attempted to make Pav Bhaji closest to Mumbai express taste. at home, and it was a BIG SUCCESS. I have made this for my mum and close friends, and I have received great reviews from all.

Note:

1. This recipe is for authentic Pav Bhaji. One major thing is, BUTTER IS A MUST if you want to achieve the authentic taste. Its nice to have once in a while, instead of going to restaurant, especially during lockdown like this. If you are health conscious or have dietary restrictions or its just not your cheat day, you can try healthier version. You can use lesser butter or little oil.  I will give healthier alternatives in the instructions.
2. Potato is the main vegetable in this recipe. You can replace the potato quota with mix of vegetables. I usually use a mix of potato and cauliflower for this recipe, but I didn’t have any at home today. My mother’s recipes has loads of veggies and less potato, and it’s just as tasty.
3. I am not adding any food color. Restaurants adds this for the vibrant color. You may add if you want.

So, lets get right to it!

Print Recipe

Mumbai Pav Bhaji

Servings

Ingredients

• 6 medium potatoes chopped
• 6 medium tomatoes chopped
• 8 cloves garlic finely grated/ paste
• 1 big onion finely chopped
• 3 tbsp pab bhaji masala
• 3 tbsp chilli powder Adjust as per spice preference
• 1/2 cup butter
• 1 big tsp jeera

For garnish and side

• 1/2 onion finely chopped
• 1/4 cup cilantro or coriander finely chopped

Servings Ingredients 6 medium potatoes chopped 6 medium tomatoes chopped 8 cloves garlic finely grated/ paste 1 big onion finely chopped 3 tbsp pab bhaji masala 3 tbsp chilli powder Adjust as per spice preference 1/2 cup butter 1 big tsp jeera For garnish and side 1/2 onion finely chopped 1/4 cup cilantro or coriander finely chopped

Instructions

1. Keep all the ingredients ready
2. First step is to cook the vegetables. Pressure cook potato and tomatoes for 3 whistles with ½ cup water
3. Open after 3 whistles. Vegetables should look like this. Soft and well cooked.
4. Mash well. You can choose the consistency for the bhaji as per your preference. Keep aside
5. Melt butter in a kadai. Add 1 big tsp jeera.
6. Add garlic and onion. Sauté.
7. Once the onion turns transparent and raw smell of garlic disappears, add 3tbsp pav bhaji masala, 3 tbsp chili powder and salt. Adjust spice level based on your preference
8. Cook in low flame for about 4 minutes and sauté.
9. Now add capsicum and mix well. Sauté for 2 minutes
10. Add the mashed tomato and potato mixture. Adjust salt and mix well.
11. Let the bhaji cook in low heat for 5 minutes. Be careful, the gravy will splutter. If available, use a splatter screen
12. Top with coriander and turn flame off. Pav Bhaji is ready!