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Mumbai Pav Bhaji
Mumbai Pav Bhaji is a traditional Indian recipe (from Mumbai) for the classic street-food dish or snack of curried vegetables traditionally served on buttered soft bread rolls. The full recipe is presented here and I hope you enjoy this classic Indian version of: Mumbai Pav Bhaji.
prep time
20 minutes
cook time
35 minutes
Total Time:
55 minutes
Serves:
6
Rating: 
Tags : CurryVegetarian RecipesSpice RecipesIndian Recipes
Pav Bhaji is a spicy mashed vegetable dish, served piping hot with a dollop of butter, diced red onions, coriander, and a squeeze of lime. Literally Bhaji means curried (originally mashed) vegetables that’s typically served with warm flatbreads. Mumbai Pav Bhaji is a classic fast food and street food dish in India, that, as the name suggests, originated in Mumbai. Pav means ‘bread’ and though a mixed and mashed vegetable curry it’s traditionally served on top of buttered bread rolls, hence the ‘pav’ component.
Ingredients:
2 to 4 tbsp salted butter (plus 4 tbsps, at room temperature)
1 large yellow onion finely diced
½ green bell pepper seeded and diced
½ red bell pepper seeded and diced (optional)
1 tbsp ginger, grated
1 tbsp garlic, minced
5 cups cauliflower florets 1-inch florets
2 large waxy potatoes peeled and cut into 1-inch cubes
3 plum tomatoes cored and diced
½ cup frozen green peas
Sea salt, to taste
250ml (1 cup) water
3 tbsp tomato purée
1 to 2 tbsp
pav bhaji masala
1 tbsp Kashmiri red chilli powder
¼ tsp ground turmeric
7g (½ cup) fresh coriander (cilantro) leaves finely chopped
12 soft rolls
1 medium red onion finely diced
1 lime, cut into wedges
Method:
Place a frying pan over high heat. Add 2 tbsp of the butter and use to fry the onion, ginger, garlic, and bell peppers and sauté until the onion turns translucent about 5 minutes. Add the cauliflower, potatoes, tomatoes, peas, and 2 tsps salt; pour in the water; and stir well with a wooden spoon, scraping loose any browned bits from the base of the pan
Bring to a boil, reduce to a brisk simmer, cover and cook for 15-20 minutes, until the vegetables are all tender. Uncover the pan and mash the vegetables with a potato masher.
Now stir in the tomato purée, pav bhaji masala, red chilli powder, and turmeric, followed by 2 tbsps butter. Cover the pot with a lid (or another non-locking lid that fits), as the bhaji will start to splatter, and cook until heated (through about 5 minutes).
Taste and adjust the seasoning with salt, paav bhaji masala, and chile powder if needed. Press the Cancel button to turn off the Instant Pot. Sprinkle with the cilantro.
Just before serving, use the remaining 4 tbsps butter to spread 1 tsp of butter on the cut side and over the top and bottom of each bun. Heat a griddle or heavy skillet over high heat. Add the buns and toast each side until golden brown, 2 to 3 minutes each.
Spoon the bhaji onto plates, sprinkle with the red onion, and serve with the toasted buns and lime wedges on the side.
