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Vegetarian, South and Southeast Asian

Pav bhaji

Pav bhaji is a spiced vegetable mash from Mumbai, served with buttery grilled rolls. It serves 4, takes 50 minutes, and is easy to make for about €1.60 per serving. The key is mashing the vegetables well and getting the rolls nicely golden in butter.

Tonight it's pav bhaji, Mumbai's street party in a bowl, a spiced vegetable mash with buttery grilled rolls.

Pav bhaji
Total time
50 min
Difficulty
Easy
Cost per person
€1.60
Calories per person
620 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall, Spring
The kids
They generally like it

Pav bhaji is a thick vegetable mash seasoned with garam masala and paprika, simmered until everything turns soft and fragrant. Potatoes, cauliflower, carrots, peas, and tomatoes get mashed together into a chunky, rustic texture, nothing like a smooth puree. Butter ties it all together, while raw onion and a squeeze of lemon added at the end wake up every bite.

It's a great weeknight option when you want vegetables to be the main event, no meat or fish required. Kids love dunking buttery rolls into the mash, and adults enjoy the mild heat, warm but never overpowering. Mon Chou suggests it to break up the week's meatless dinners without losing any comfort.

The ingredients

4 people

Fruits and vegetables

  • Potatoes 400 g
  • Cauliflower 250 g
  • Carrots 2
  • Green bell pepper 1
  • Tomatoes 4
  • Onion 2
  • Lemon 1

Frozen foods

  • Frozen peas 150 g

Dairy

  • Butter 60 g

Pantry

  • Garam masalaoften in the pantry 2 tsp
  • Paprikaoften in the pantry 1 tsp

Bakery

  • Soft dinner rolls 8

Allergens Gluten, Lactose

The step by step recipe

  1. Peel and cut the potatoes, cauliflower, and carrots, then cook them with the peas in salted water until they're soft enough to mash easily. 18 min

    Save a bit of the cooking water to loosen the mash later.

  2. Melt half the butter in a large pan, then cook a chopped onion, the diced bell pepper, and the tomatoes. 10 min

    Let the tomatoes cook down fully, they need to break apart completely.

  3. Add the spices, then the drained vegetables, and mash everything with a potato masher, adding a splash of cooking water as you go. 10 min

    The mash should stay thick, like a slightly rustic puree.

  4. Cut the rolls in half and toast them in a pan in the remaining butter until golden. 5 min

    Add a pinch of paprika to the butter for a nice golden color.

  5. Serve the bhaji hot, topped with chopped raw onion, a pat of butter, and a squeeze of lemon juice, with the rolls on the side. 2 min

    The lemon and raw onion give the contrast this dish is known for.

Our tips to get it right

  • Cut the vegetables into evenly sized pieces so they cook at the same rate and mash without lumps.
  • Let the mash simmer a few extra minutes if you want a more concentrated flavor, it thickens up as it cools slightly.
  • Butter the inside of the rolls generously before toasting them, that's what gives the dish its signature crisp bite.

The variations

  • Swap the green bell pepper for a red one for a milder, slightly sweeter bhaji.
  • For a richer version, add a few cubes of pan fried paneer or firm tofu at the end.
  • For kids, cut the garam masala in half and skip the paprika in the butter for plain, mild rolls.

What to serve it with

  • Raw red onion rings
  • Lemon wedges for squeezing
  • A yogurt drink like lassi

Storage

The bhaji keeps for 2 to 3 days in the fridge in a sealed container, and the flavor often gets better the next day. It freezes well for up to 2 months, reheat gently in a pan with a splash of water. Toast the rolls fresh right before serving instead of reheating them ahead.

Questions about this dish

Can I use regular bread instead of the rolls?

Yes, soft dinner rolls or burger buns work well in place of traditional pav rolls. Just make sure to butter them and toast them until golden in the pan.

Do I need a blender for the right texture?

No, a simple potato masher is enough and actually gives a better result. The bhaji should stay a bit chunky, not completely smooth like with a blender.

Can I make the vegetable mash ahead of time?

Yes, you can make it the day before and gently reheat it in a pan before serving. Add the raw onion and lemon juice only at serving time to keep them fresh.

What does garam masala bring to this dish?

Garam masala gives pav bhaji its signature warm spice without being overly hot. Combined with paprika for color and a touch of sweetness, it defines the dish's character.

How long does it take to make a pav bhaji?

Count 50 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a pav bhaji?

About 620 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a pav bhaji cost?

About €1.60 per serving, or €6.40 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose. Always check the labels of the products you buy.

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