Mumbai Pav Bhaji

This recipe has a lot of nostalgia attached to it for me. As a child, I was a fussy eater. My mom used to make this recipe with all kinds of veggies in it (even the ones that don’t go in Pav Bhaji) and I used to love it. This is the reason my recipe still has beetroot in it.


  • For the Bhaji (Base)
  • 4 Medium Size Potatoes
  • 1 Medium Size Carrot
  • 1 Small Cauliflower
  • 1 Green Bell Pepper
  • 1 Cup Peas
  • 2 Medium Beetroot (For Color Optional)
  • 1 Tsp Salt
  • For the Tadka
  • 1 Tsp Jeera
  • 1 Tsp Oil
  • 100g Salted Butter
  • 4 Large Tomatoes
  • 2 Medium Onions
  • 1 Tbsp Ginger Garlic Paste
  • 1 Tbsp Kashmiri Chili Powder
  • 1 Tsp Turmeric Powder
  • 3 Tbsp Pav Bhaji Masala
  • Salt


Prep: 15 minutes
Cooking: 40 minutes

  1. Cut large pieces of potatoes, cauliflower, bell pepper, beetroot and carrots and add to a pressure cooker along with peas.
  2. Add water and salt to the vegetables and let it pressure cook. Switch off the flame after 4-5 whistles.
  3. Drain the excess water and mash the vegetables to a porridge consistency. Do not throw away the water.
  4. Add oil to a pan and add 3 cubes of butter. Add Jeera and ginger garlic paste to the pan.
  5. Now add finely chopped onions and stir it till it’s golden brown. Add finely chopped tomatoes to the mixture and stir it continuously for 4-5 minutes.
  6. Add Kashmiri Mirchi powder and mix well. Keep adding little water to get the mixture to a paste-like consistency.
  7. Once the mixture starts losing water, add a few more cubes of butter.
  8. Add turmeric powder, salt and half of the pav bhaji masala and mix well.
  9. Add the Vegetable mixture to the masala and mix well.
  10. Add the remaining Pav bhaji masala and check the consistency of your pav bhaji.
  11. Add the rest of the butter and the water we kept aside earlier and let it simmer for 5 minutes.
  12. Serve this bhaji with lightly butter Pav, raw onions and lemon.