Ingredients
Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.
Serves 4
Vegetables
Base
Serving
Equipment
Saucepan; wide frying pan; masher; spoon; knife.
Check all product labels and cross-contact. Diet groups describe this listed recipe, not every substitution.
Steps
Boil vegetables · About 15 min
- Simmer 350 g potatoes, diced, 200 g cauliflower florets, 100 g peas, 500 ml water for 12–15 minutes until tender. Reserve the cooking liquid and mash the vegetables.
Cook the base · About 12 min
- Melt 40 g butter. Cook 150 g onion, chopped for 5 minutes. Add 250 g tomatoes, chopped, 100 g bell pepper, chopped and 15 g ginger-garlic paste; cook for 6 minutes. Add 2 tsp pav bhaji masala and ¾ tsp salt for 1 minute.
Mash and simmer · About 10 min
- Add mashed vegetables with about 200 ml of reserved cooking liquid. Mash together; simmer for 8–10 minutes. Add more liquid only if thick.
Check: The mixture is soft and spoonable.
Toast and serve · About 5 min
- Split 8 pav buns; toast cut sides in 20 g butter for buns for 2–3 minutes. Add 20 ml lemon juice and 15 g coriander leaves to the bhaji off the heat. Serve together.
Tips
- Mash while vegetables are hot.
- Use reserved cooking water gradually.
Substitutions
- Use soft bread rolls if pav is unavailable.
- Use oil and dairy-free buns for a vegan version.
Storage
- Get perishable Pav bhaji into the fridge within two hours, or within one hour above 32°C / 90°F. Eat Pav bhaji within two days, keeping it covered at 4°C / 40°F or colder.
- Bring cooked Pav bhaji to 74°C / 165°F, stirring or turning it for even heating. When Pav bhaji is part of the meal, serve cold salads, dips and chilled desserts straight from safe refrigeration.
- If Pav bhaji includes a thick sauce or soup, loosen it with a little water during gentle reheating. Any crisp coating on Pav bhaji becomes softer in storage.
Make ahead
- Cook bhaji one day ahead; refrigerate.
- Toast the buns just before serving.
FAQ
Can I use frozen vegetables?
Yes, but cook until fully tender before mashing.
Why is bhaji lumpy?
Vegetables may be undercooked or chopped too large.
Can I omit pav bhaji masala?
Use a mild curry spice blend for a different flavour; it will not taste the same.
Food safety references
FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating
