Recipe

Pav Bhaji

A rich, spiced vegetable mash served with buttery toasted rolls, plus lemon, cilantro, and onions for that classic street-food finish.

By Matt Campbell

•

4.8

A skillet of glossy, orange-red pav bhaji topped with a pat of butter, chopped cilantro, and a lemon wedge on the side, with toasted rolls nearby on a warm kitchen counter

Jump to Recipe

Pav bhaji is the kind of meal that makes everyone magically wander into the kitchen asking, “What smells so good?” It is a thick, spoonable mash of vegetables simmered with warm spices, finished with butter and lemon, then served with pillowy rolls toasted until golden. Cozy carbs, bright toppings, crisp edges on the bread. Basically, my love language.

This version keeps the ingredients accessible and the steps low-drama, but still gives you that restaurant-style flavor: a good bhaji masala moment, a tomato-forward base, and enough butter to make you feel like you are doing something slightly rebellious (in a wholesome way).

Bowls of potatoes, cauliflower, peas, chopped onions, tomatoes, ginger, garlic, spices, butter, and rolls arranged on a bright kitchen counter

Why It Works

Big flavor, simple method: We build a quick masala base, then mash the vegetables right in the pan for that classic texture.
Flexible veggies: Use what you have. This recipe is forgiving and still tastes bold and savory.
Buttery toasted pav: Toasting the rolls in butter with a pinch of spice is the difference between “good” and “why is this so addictive?”
Bright finish: Lemon, cilantro, and raw onion add the pop that keeps the bhaji from tasting heavy.

A hand mashing softened vegetables in a wide skillet with a potato masher as the bhaji turns smooth and thick

Pairs Well With

Storage Tips

Refrigerate: Store bhaji in an airtight container for up to 4 days. Keep the rolls separate so they do not get soggy.

Freeze: Bhaji freezes beautifully for up to 3 months. Cool completely, then portion into freezer containers. Thaw overnight in the fridge.

Reheat: Warm in a saucepan over medium-low with a splash of water to loosen. Finish with a small pat of butter and a squeeze of lemon to wake everything back up.

A glass meal-prep container filled with leftover pav bhaji, with chopped cilantro and a lemon wedge nearby on the counter

Common Questions

What is pav bhaji made of?

Pav bhaji is a spiced mash of vegetables (commonly potatoes, cauliflower, peas, and peppers) cooked with onions, tomatoes, ginger, garlic, and a spice blend called pav bhaji masala. It is served with soft rolls called pav that are butter-toasted.

What can I use if I do not have pav bhaji masala?

Pav bhaji masala has its own signature flavor, but you can make a very workable stand-in with pantry spices. For 2 teaspoons pav bhaji masala, mix: 1 teaspoon garam masala + 1/2 teaspoon ground coriander + 1/4 teaspoon ground cumin + 1/4 teaspoon ground fennel + 1/4 teaspoon amchur (dry mango) or a squeeze of lemon at the end + 1/2 teaspoon paprika (or Kashmiri chili). It will not be identical, but it will still be boldly spiced and really good.

Can I make pav bhaji less spicy for kids?

Yes. Keep the chili powder low (or skip it), and serve extra lemon and butter at the table. You still get flavor without the heat.

How thick should bhaji be?

Think “soft mashed potatoes, but saucier.” It should mound on a spoon, not run like soup. Add splashes of water as needed while mashing to get it smooth, then simmer to your preferred thickness.

Can I make it in an Instant Pot?

Yes. Use Sauté mode to cook the onion, bell pepper, ginger, garlic, and spices first, then add tomatoes and the vegetables with a little water. Pressure cook until very soft, mash, then finish with a quick simmer on Sauté to thicken and concentrate the flavor.

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 pot for boiling vegetables (or a steamer insert)
Wide skillet or Dutch oven (12-inch is ideal)
Potato masher (or a sturdy spoon for chunkier bhaji)
Chef’s knife and cutting board
Citrus juicer (optional but helpful)

The first time I made pav bhaji at home, I went in thinking it was just “spiced veggies with bread.” Then I tasted it with butter-toasted rolls, lemon, and a little pile of chopped onions and realized it is the whole experience that makes it special. Now it is one of my favorite clean-out-the-fridge dinners, and I will absolutely mash it a little extra just for the excuse to toast more bread.

Pav Bhaji

(4.8 Reviews)

Prep Time 20 minutes

Cook Time 35 minutes

Total Time 55 minutes

Servings 4 servings

Ingredients

For the bhaji

2 large russet potatoes, peeled and cut into 3/4-inch chunks (about 1 1/2 lb)
2 cups cauliflower florets (about 8 oz)
1 cup green peas (frozen is fine)
1 medium green bell pepper, finely chopped
2 tablespoons neutral oil (canola, avocado, or vegetable)
4 tablespoons unsalted butter, divided (plus more for serving)
1 large yellow onion, finely chopped
1 tablespoon fresh ginger, grated
4 cloves garlic, minced
2 teaspoons pav bhaji masala (plus more to taste)
1 teaspoon ground cumin
1 teaspoon Kashmiri chili powder (or 1/2 teaspoon paprika + 1/4 teaspoon cayenne)
1 1/2 teaspoons kosher salt, plus more to taste
2 tablespoons tomato paste
1 can (14.5 oz) diced tomatoes (or 3 medium tomatoes, finely chopped)
1 cup water, plus more as needed
1 teaspoon sugar (optional, helps balance acidity)
1/2 cup chopped fresh cilantro, divided
1 lemon, cut into wedges

For serving

4 to 6 soft dinner rolls or slider buns (pav-style), split
2 tablespoons butter (for toasting rolls)
1/2 teaspoon pav bhaji masala (optional, for toasting rolls)
1 small red onion, finely chopped
Extra cilantro and lemon wedges

Small bowls of chopped onions, diced tomatoes, minced garlic, grated ginger, and measured spices lined up beside a skillet on a kitchen counter

Instructions

Cook the vegetables

Boil or steam until very tender. Add the potatoes and cauliflower to a pot, cover with water, and bring to a boil. Cook 12 to 15 minutes, or until the potatoes mash easily. Add the peas for the last 2 minutes. Drain well. (You want everything soft enough to mash without a fight.)

Potatoes and cauliflower simmering in a pot on the stove with steam rising

Build the masala base

Sauté onion and bell pepper in oil and butter. Heat a wide skillet or Dutch oven over medium heat. Add the oil and 2 tablespoons butter. Add the chopped onion and bell pepper and cook 7 to 9 minutes until softened and lightly golden.
Add ginger, garlic, and spices. Stir in the ginger and garlic for 30 seconds. Add pav bhaji masala, cumin, chili powder, and salt. Cook 30 seconds, stirring, so the spices bloom without burning.
Add tomato paste and tomatoes. Stir in the tomato paste and cook 1 minute. Add the diced tomatoes and cook 4 to 5 minutes until the mixture darkens slightly and looks jammy.

Onions sautéing in a wide skillet with a wooden spoon stirring on a stovetop

Mash and simmer

Add vegetables and mash. Add the drained vegetables to the skillet. Pour in 1 cup water. Use a potato masher to mash everything until mostly smooth, leaving a few small chunks if you like texture.
Simmer to thicken. Lower heat to medium-low and simmer 10 to 12 minutes, stirring often. Add splashes of water if it gets too thick or starts sticking. Taste and adjust salt and pav bhaji masala.
Finish with butter and lemon. Stir in the remaining 2 tablespoons butter, the sugar (if using), and half the cilantro. Turn off heat and squeeze in a little lemon juice to brighten.

Thick pav bhaji bubbling gently in a skillet with a spoon making a swirl through the center

Toast the rolls

Butter-toast until golden. In a clean skillet or the same one wiped out, melt 2 tablespoons butter over medium heat. Sprinkle in 1/2 teaspoon pav bhaji masala if you want. Toast the split rolls cut-side down until golden and crisp at the edges, 1 to 2 minutes.

Split dinner rolls toasting cut-side down in melted butter in a skillet on the stovetop

Serve

Plate and top. Spoon hot bhaji into bowls. Top with a small pat of butter, chopped red onion, more cilantro, and a lemon wedge. Serve with the toasted rolls for scooping.

A bowl of pav bhaji topped with butter, onions, and cilantro on a dinner table with toasted rolls and lemon wedges beside it

Tips and variations

Shortcut: Use frozen mixed vegetables (about 5 to 6 cups) plus 2 potatoes. Boil until very soft, then proceed.
Extra silky bhaji: Mash longer and add water a tablespoon at a time while you work. The smoother it gets, the more “street stall” it feels.
Mashing tools: A potato masher gives you the classic texture. An immersion blender works in a pinch, but go easy. Over-blending can make it a little gluey.
More color: Add 1 small beet, boiled and mashed in. It is optional, but it gives that vibrant reddish hue some versions have.
Vegan option: Swap butter for vegan butter and use oil for toasting. Finish with extra lemon and cilantro to keep it bright.
Cheesy pav bhaji: Top bowls with a handful of shredded mozzarella or a mild cheddar and let it melt.
Do not skip the toppings: Raw onion, lemon, and cilantro are not garnish here. They are the contrast that makes each bite pop.

Hands spooning pav bhaji into bowls on a kitchen counter with chopped onions and lemon wedges ready for topping

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 Bhurji

Storage Tips

Common Questions

What is pav bhaji made of?

What can I use if I do not have pav bhaji masala?

Can I make pav bhaji less spicy for kids?

How thick should bhaji be?

Can I make it in an Instant Pot?

Pav Bhaji

Ingredients

For the bhaji

For serving

Instructions

Cook the vegetables

Build the masala base

Mash and simmer

Toast the rolls

Serve

Tips and variations