Special Pav Bhaji

by thecurrytheory

Have you ever had pav bhaji made on the streets of Mumbai? I have, and its one of the best vegetarian curry I have ever had. It is smooth, perfectly spiced and has tons of butter. This Pav bhaji recipe is with a small twist. It is made with vegetable broth that the veggies are cooked in and has a creamy texture without adding a ton of butter. This recipe is definitely inspired by my teen years I spent without counting any calories in Mumbai city. Miss those fun days eating street food, those days are behind me now but I still reminiscent in the divine aroma of this Veg curry and replicate it at home.

Let’s begin, the recipe is pretty simple and easy to follow.

Pav Bhaji (with Vegetable broth)

Serves: 4-6
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • Half of a cauliflower chopped into small cubes
  • 1 small onion chopped
  • 2 carrots peeled and cut
  • 1 Idaho potato peeled and cut
  • 1 green or red bell pepper
  • 1/3 cup of peas
  • 1 tomatoes chopped
  • 6 to 8 cups of water for the broth
  • 1 tablespoon Red Kashmiri chili powder
  • Red/ orange food coloring powder (optional)
  • 5 -6 tablespoons of butter for bhaji and bread (Pav)
  • 2 tablespoons of Vegetable oil
  • 1.5 tablespoons of ginger, garlic and cilantro paste (Queen seasoning) OR ginger and garlic paste
  • 1 tablespoon of garam Masala (I recommend MDH brand)
  • salt to taste
  • 2 tablespoon of Pav Bhaji Masala (MDH brand)
  • 1 pack of hamburger buns or dinner rolls ( I prefer Indian grocers Pav packet)
  • For garnish handful of chopped cilantro and couple slices of raw lemon and onions.


Directions for making the Bhaji (Veg Gravy) :

In a large pot, add in 6 to 8 cups of water and bring it to rapid boil. Once boiling, add in all the washed and chopped veggies. (Potatoes, tomatoes, carrots, peas, green or red pepper, cauliflower cubed)(Use any vegetable you like. Beets would be great for color.) Let them cook for 20-30 minutes and set it aside.

Note :DO NOT discard the water as it will be our base broth for the Bhaji.

  1. In another large pan, add in vegetable oil and a tablespoon of butter
  2. Add in red Kashmiri chili powder and red food coloring and mix it well.
  3. Add in Ginger garlic cilantro paste (Queen seasoning) or any store bought ginger garlic paste
  4. Add all the cooked vegetables into the pot and mix well.
  5. Add Pav Bhaji Masala (You can get it at any Indian grocers) and salt to taste. Mix well until blended.
  6. With the help of a meat tenderizer or a immersion blender smooth out the boiled veggies to make it into a fine soft curry.
  7. Add in 2 cups of the warm broth from the vegetables pot. Cook on medium heat, until the veggies are soft and tender for 10-12 mins.
  8. Lastly with a hand blender , smooth out the gravy one more time, add more food coloring for a deep red color to your gravy.
  9. Add 2 tablespoons of butter. Cover and cook for 2 mins more
  10. Sprinkle some cilantro and a tablespoon of butter while serving.

Directions for toasting the bread in a frying pan (OR Tava) :

  1. In a frying pan, on a medium flame add 2 tablespoons of butter and a tiny pinch of red chili powder and few sprigs of chopped cilantro
  2. In side down , toast the 2 buns at a time . Soak up all the butter, chili and cilantro on the buns.
  3. Serve hot with the Bhaji
  4. Garnish it with chopped cilantro, lemon slices and raw sliced onion rings
  5. Enjoy this most amazing dish with your loved ones.

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