Translation: Bread and Vegetables
If you are prone to cravings, then you might want to avoid looking at this post. I WARNED YA! PAV BHAJI, is a popular Indian street food recipe that is worth the hype. It is a comfort food with the right amount of veggies and buttered bread to give you that “I ate GOOD feeling”.
My recipe is basic with no healthy alternatives, sorry folks. You can make changes, but what I am sharing is the real deal of a recipe! With generous amounts of specific oil types and no healthy vegetable substitutions.
Get the recipe below and make this for a gathering or your family for dinner.
- It freezes really well!
- Substitutions are possible but not recommended
- Be sure to use vine ripened tomatoes
- Red Onion can be substitute for yellow
Behind the Scene
If you’ve been waiting for this recipe, then thank Anisha. Bless her soul, she was asking for my pav bhaji recipe ever since I posted it a year + ago. The last time she asked, I took time out to type it and send it to her in a raw format. I am so thankful for followers like her who keep me on my toes and believe in me!
A mixture of smashed vegetables with spices and herbs. Tastes best served with butter grilled bread and onion + tomato salad. This is an Indian street food favorite!
- ½ cup frozen petite peas
- 1 cup chunk chopped, fresh carrots
- 1.5 cup chunk chopped, russet potatoes
- 1 cup cauliflower florets
- 2 cups water
- 1 cup yellow onion, finely diced/food processed
- 1.5 cup vine ripened tomatoes, finely diced
- 1 tbsp tomato paste mixed with 2 tbsp of water
- 1 tsp turmeric powder
- 1.5 tsp fresh minced garlic
- 1 tsp fresh grated ginger
- 2 tsp pav bhaji masala (badshah brand is my favorite)
- ½ stick salted butter
- 1 cup finely chopped cilantro + more for garnishment
- red chili powder
- very generous amount of peanut oil (corn oil can be a substitute)
- salted butter as garnishment/topping
- fresh chopped green garlic-optional
Place all of the vegetables in the "steam and mash vegetable" category in an Instant Pot. Close the lid, set the vent to sealing, and set it to 5 minutes high pressure.
Let the Instant Pot cool down completely before opening.
Mash the vegetables with a masher VERY slightly (do not puree).
NOTE: Feel free to use a traditional pressure cooker instead of an Instant Pot.
Heat a generous amount of oil in a pan on medium-high heat. (⅓ cup)
Add the finely diced onions and cook until golden brown.
Add the tomatoes and mix well.
Add ginger, garlic, turmeric, red chili powder, and ½ of the pav bhaji masala.
Mix well and lower the head to medium.
Add the tomato paste + water mixture and combine well.
Cook until the water from the tomatoes have evaporated (about 1-2 minutes)
Mix in the mashed vegetables.
Add ½ stick of salted butter.
OPTIONAL: Add water until the Pav Bhaji is at a consistency you like.
Add the remainder of the pav bhaji masala and all of the cilantro.
Taste test and add salt accordingly.
Mix and plate it with a tbsp cut/chunk of salted butter, more fresh cilantro, and optional fresh green garlic.
Serve it with warm butter grilled bread + onion and tomato salad.
- Add salt at the very end since ingredients for pav bhaji masala, salted butter, and tomato paste can already have it as an ingredient.
- Try not to puree the vegetable mix. Slightly mashing it works best.
- Using a generous amount of oil will get you a real Indian street food taste.