Joyously messy, and positively vibrating with gutsy flavor, India’s beloved pav bhaji is an exercise in economy. Built from frugal pantry staples like potatoes and onions and green bell peppers, this Mumbai street-style “sandwich” is the answer when you need to clean out the pantry or want to feed a crowd on a dime.
Thought to have originated as a quick but filling and nutritious meal for Mumbai’s textile workers, pav bhaji has become a revered Indian street food practically synonymous with Mumbai itself—perhaps just as iconic as Juhu Beach and Bollywood. Vendors usually set up massive cast-iron griddles on portable stove tops roaring with fire. The bhaji cooks in the center while the pav (derived from the Portuguese pao) toasts in puddles of butter along the edges of the pan.
In this pav bhaji recipe, we enhance the dish’s affordability, ease, and quickness by scaffolding the stewy filling with frozen vegetables, keeping both the cost and prep time down. Its bright red color comes from a mix of tomato paste and smoky paprika (you can swap in more traditional mild Kashmiri chile powder if you have it). As good as the veggie mixture is—with its lush risotto-like texture, bold spices, and rich, buttery flavor—the final garnishes are what make it excellent. The shower of sharp, juicy raw chopped onions, fresh cilantro, and a squeeze of lime (which we prefer to lemon juice) is imperative. And finally, the buns. Toasted pav from a dry pan doesn’t do them any justice, so simply do not forgo the step of griddling them in (too much) butter.
If you happen to have a box of premade pav bhaji masala powder, use 2–3 Tbsp. of that in lieu of the dry spices listed here (add it along with the tomato paste).
For even more Indian snacks, try our recipes for aloo chaat, Vada Pav, Dahi Puri, or Bombay Sandwiches.
Check out food editor Shilpa Uskokovic’s column, What a Steal, for more highly craveable recipes that save some $$$ along the way.
All products featured on Bon Appétit are independently selected by our editors. However, when you buy something through the retail links below, we earn an affiliate commission.
What you’ll need
Vegetable Peeler
$12 $10 At Amazon
Medium Saucepan
$50 $39 At Amazon
Potato Masher
$15 At Amazon
Glass Measuring Cup
$26 At Amazon
Dutch Oven
$133 $80 At Amazon
Cast Iron Skillet
$30 At Amazon
Recipe information
Yield
6–8 servings
Ingredients
1
1
2
½
8
2
2
2
2
1
1
8
3
1
1
1
1
½
1
2
½
6–8
Preparation
Step 1
Combine 1 large russet potato (about 10 oz.), peeled, cut into 1" pieces, 1 small carrot, peeled, sliced crosswise ½" thick, 2 cups frozen cauliflower florets, ½ cup frozen green peas, 2 Tbsp. unsalted butter, and 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt in a medium saucepan. Pour in 1 cup water and bring to a simmer. Reduce heat to medium-low, cover, and cook until potato is falling apart and carrot and cauliflower are tender, 12–18 minutes. Remove from heat and mash with a potato masher or fork until mostly smooth, but not quite a purée. Cover and keep warm.
Step 2
Set aside ½ cup finely chopped red onions (from 2 large red onions, finely chopped) for serving. Heat 2 Tbsp. vegetable oil in a medium Dutch oven or other heavy pot over medium-high. Cook 2 tsp. cumin seeds until fragrant and a shade darker, about 45 seconds. Add remaining red onions to pot along with 1 medium green bell pepper, ribs and seeds removed, finely chopped, one 2" piece ginger, peeled, finely chopped, 8 garlic cloves, finely chopped, and remaining 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt. Cook, stirring occasionally, until onions are translucent and golden brown in spots, 10–15 minutes. Reduce heat to medium and add 2 Tbsp. unsalted butter, 3 Tbsp. double-concentrated tomato paste, 1 Tbsp. plus 1 tsp. ground coriander, 1 Tbsp. ground cumin, 1 Tbsp. sweet paprika, 1 tsp. cayenne pepper, ½ tsp. ground turmeric, and ¼ cup water. Cook, stirring often to ensure spices don’t stick and burn, until mixture is slightly darkened, 6–8 minutes. Pour in another ¼ cup water and cook, stirring often, until oil beads on surface of aromatics, about 5 minutes.
Step 3
Scrape mashed vegetables into pot with aromatics; add 1 tsp. garam masala and 1 cup water. Cook, stirring occasionally and adding a splash of water if needed, until mixture is homogeneous and slightly thickened (texture should be loose, similar to risotto), 10–15 minutes. Remove from heat and stir in 3 Tbsp. unsalted butter and 2 Tbsp. fresh lime juice. Taste and add more salt if needed. Transfer bhaji to a large shallow bowl and top with a few pats of butter, reserved red onions, and ½ cup finely chopped cilantro.
Step 4
Heat 1 Tbsp. unsalted butter in a large skillet, preferably cast iron, over medium. Working in batches and adding more butter between batches if pan looks dry, toast 6–8 potato rolls, cut side down, until golden brown, about 2 minutes.
Step 5
Serve bhaji with potato rolls and lime wedges alongside.
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