Recipe

Pav Bhaji

Buttery, spiced vegetable mash with toasted pav rolls, lemon, onions, and cilantro for that classic street food bite at home.

By Matt Campbell

•

4.8

A cast iron skillet filled with glossy orange-red pav bhaji topped with a melting pat of butter, chopped cilantro, and diced red onion, with toasted pav rolls on the side on a warm-toned kitchen table

Jump to Recipe

Pav bhaji is one of those dishes that tastes like a party even when you're eating it in sweatpants on a Tuesday. It's a buttery, spiced vegetable mash (bhaji) served with pillowy rolls (pav) that get toasted until the edges go crisp and golden. Then you hit it with lemon, scoop it up, and suddenly you're doing that quiet mid-bite nod like, yep, this is the stuff.

This version is built for real-life kitchens. No specialty equipment required, no hard-to-find vegetables, and the spice blend is flexible. If you have pav bhaji masala, amazing. If you don't, I've got you covered with a quick substitute blend that still gets you that street food vibe.

Bowls of boiled potatoes, peas, chopped cauliflower, diced tomatoes, chopped onions, ginger, garlic, and spices arranged on a bright kitchen counter with a skillet nearby

Why It Works

Big flavor, low drama: The vegetables do the heavy lifting, and the spices bloom in butter so everything tastes deeper fast.
That signature texture: We mash enough for scoopability, but leave a little texture so it feels hearty, not baby food.
Bright finishes: Lemon, onion, cilantro, and extra butter turn a simple mash into something you crave.
Make-ahead friendly: Bhaji holds well in the fridge and freezes like a champ, so future-you wins.

Pairs Well With

Storage Tips

How to Store Pav Bhaji

Fridge: Cool bhaji completely, then store in an airtight container for up to 4 days. Keep pav separate so it doesn't get soggy.
Freezer: Freeze bhaji in portions for up to 3 months for best quality. Thaw overnight in the fridge or reheat from frozen gently on the stove with a splash of water.
Reheat: Warm bhaji in a saucepan over medium-low, stirring often. Add water 1 tablespoon at a time to loosen. Finish with a little butter and a squeeze of lemon to wake it back up.

A glass meal prep container filled with leftover pav bhaji, cooled and ready to refrigerate, sitting on a kitchen counter next to a small lidded container of chopped onions and cilantro

Common Questions

What is pav bhaji masala, and do I need it?

Pav bhaji masala is a spice blend made for this dish. It's convenient and very authentic, so if you've got it, use it. If you don't, you can still make a great bhaji with a quick substitute blend using garam masala, ground coriander, cumin, Kashmiri chili (or smoked paprika), and a couple optional extras like fennel and amchur. The recipe below includes both options.

Can I make pav bhaji without butter?

You can, but butter is part of the magic. If you need a swap, use a neutral oil for cooking and finish with a little olive oil or vegan butter. Just know the classic street-style richness will be lighter.

Why is my bhaji bland?

Three usual suspects: not enough salt, not enough masala, or you skipped the lemon. Add salt, another teaspoon of pav bhaji masala (or your quick substitute blend), and squeeze in lemon right before serving. Taste again. Repeat as needed.

How do I get the right color?

Many restaurants use Kashmiri red chili powder for color without too much heat. You can also use smoked paprika for a similar warm hue, though it's usually milder. Tomato paste helps too.

What do I serve if I can't find pav?

Soft dinner rolls, potato rolls, brioche buns, or even thick toast work. The key is to butter-toast them in a pan until golden.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large skillet or wide pot (12-inch is ideal)
Potato masher
Chef’s knife and cutting board
Measuring spoons
Spatula or wooden spoon
Small saucepan (optional, for boiling veggies if needed)

The first time I made pav bhaji at home, I treated it like a clean-out-the-fridge mission and accidentally made something I couldn't stop eating. It's the ultimate team-player dish: potatoes for comfort, cauliflower for body, peas for sweetness, and spices that show up loud but friendly. Also, the toasted-buttery pav situation is dangerously snackable. I've learned to toast extra rolls because one will mysteriously disappear before dinner hits the table, and I won't name names. It's me. I'm the problem.

Pav Bhaji

(4.8 Reviews)

Prep Time 20 minutes

Cook Time 30 minutes

Total Time 50 minutes

Servings 4

Ingredients

For the Bhaji

3 tablespoons unsalted butter, plus more for serving
1 tablespoon neutral oil (optional, helps butter not burn)
1 large yellow onion, finely chopped
1 green bell pepper, finely chopped
4 cloves garlic, minced
1 tablespoon fresh ginger, minced
2 medium tomatoes, finely chopped (or 1 cup canned crushed tomatoes)
1 tablespoon tomato paste (optional, for deeper color and flavor)
2 medium russet potatoes, peeled and boiled until tender, then roughly mashed (about 2 cups)
1 1/2 cups cauliflower florets, steamed or boiled until tender
3/4 cup green peas (frozen is perfect, no need to thaw)
1 large carrot, boiled until tender, then chopped small (optional but nice)
1 to 2 teaspoons pav bhaji masala (start with less if yours is salty or strongly spiced), plus more to taste
1 teaspoon ground coriander (optional: reduce to 1/2 teaspoon if your masala is very coriander-forward)
1 teaspoon ground cumin (optional: reduce to 1/2 teaspoon if your masala is very cumin-forward)
1/2 to 1 teaspoon Kashmiri chili powder (for color and gentle heat) or smoked paprika (for color and smoky, mild warmth)
1/4 teaspoon turmeric
1/2 teaspoon garam masala
1 to 1 1/2 teaspoons kosher salt, to taste
1/2 to 1 cup water, as needed to loosen
1 to 2 teaspoons fresh lemon juice, to taste (plus wedges for serving)

Quick Substitute Blend (if you don't have pav bhaji masala)

Use: 1 1/2 teaspoons garam masala + 1 teaspoon ground coriander + 1 teaspoon ground cumin + 1 teaspoon smoked paprika or Kashmiri chili + 1/4 teaspoon fennel (optional) + 1/2 teaspoon amchur (optional)

For the Pav and Toppings

4 to 6 pav rolls or soft dinner rolls, split (about 4 servings with 1 to 2 rolls each)
2 to 3 tablespoons butter, for toasting rolls
1/2 cup red onion, finely diced
1/2 cup chopped cilantro
Lemon wedges

Instructions

Make the Bhaji

Prep your vegetables. Boil or steam the potatoes, cauliflower, and carrot (if using) until very tender. You want them mashable. Set aside.
Bloom the base. Heat a large skillet or wide pot over medium heat. Add 3 tablespoons butter (and the oil if using). Add onion and bell pepper and cook 6 to 8 minutes, stirring, until soft and lightly golden at the edges.
Add aromatics. Stir in garlic and ginger and cook 30 to 60 seconds until fragrant.
Cook the tomatoes. Add chopped tomatoes and tomato paste (if using). Cook 5 to 7 minutes, stirring, until the mixture looks jammy and the raw tomato smell cooks off.
Spice it up. Add pav bhaji masala (or your quick substitute blend), coriander, cumin, Kashmiri chili powder or smoked paprika, turmeric, garam masala, and salt. Stir 30 seconds to toast the spices. Tip: If your pav bhaji masala is super bold, start with 1 teaspoon and build from there so you don't accidentally double-spice.
Add vegetables and mash. Add the cooked potatoes, cauliflower, peas, and carrot (if using). Use a potato masher to mash everything together. Mash until mostly smooth with a little texture left.
Adjust consistency. Add water a little at a time (start with 1/2 cup) and stir. Simmer 8 to 10 minutes, stirring often, until thick, spoonable, and glossy. If it gets too thick, add another splash of water.
Finish. Turn off the heat. Stir in 1 to 2 teaspoons lemon juice and a small pat of butter. Taste and adjust: more salt, more masala, more lemon, whatever your tongue's asking for.

Toast the Pav

Butter-toast the rolls. In a separate pan or right in the same skillet after you scoop out the bhaji, melt 2 to 3 tablespoons butter over medium heat. Toast the split rolls cut-side down until golden and crisp at the edges, 1 to 2 minutes.

Serve

Plate it up. Spoon hot bhaji onto plates or into shallow bowls. Top with a pat of butter, diced red onion, and cilantro. Serve with lemon wedges and toasted pav for scooping.

Nutrition information is estimated.

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Pav Bhaji

Why It Works

Pairs Well With

Recommended

Vada Pav

Gobi Aloo

Butter Paneer Masala

Paneer Butter Masala

Storage Tips

How to Store Pav Bhaji

Common Questions

Common Questions

What is pav bhaji masala, and do I need it?

Can I make pav bhaji without butter?

Why is my bhaji bland?

How do I get the right color?

What do I serve if I can't find pav?

Pav Bhaji

Ingredients

For the Bhaji

Quick Substitute Blend (if you don't have pav bhaji masala)

For the Pav and Toppings

Instructions

Make the Bhaji

Toast the Pav

Serve