An incredibly tasty street food from Mumbai—our version was inspired by Yamini, a friend from Delhi. Pav Bhaji is a mashed vegetable curry traditionally served with soft bread rolls. We simplified the recipe by using garam masala instead of the typical pav bhaji masala mix.
Takes
Serves 4
Ingredients
For the Bhaji:
1large potatoapprox. 350g
150gcauliflower
1medium carrot100g
100gfresh or thawed frozen peas
1large green bell pepper200g
2tbspoil
1tspcumin seeds
1medium onionor 2 smaller onions
1.5-inchpiece fresh ginger
4garlic cloves
1fresh chilli
1tbspsalt
1x 400g tin chopped tomatoes
100mlwater
4tbsptomato paste
1tspturmeric powder
1tspchilli powder
2tbspgaram masala
1lemon or limefor garnish
For Garnish:
1red onionfinely diced
15gfresh corianderchopped
2vegan soft bread rolls
Instructions
Prepare the Vegetables: Roughly chop all the vegetables. Deseed and chop the bell pepper. Finely chop the onion, garlic, ginger, and fresh chilli (remove seeds if you prefer less heat).
Boil the Vegetables: In a large saucepan, add approximately 1.5 litres of water, 1 tbsp garam masala, and 1 tbsp salt. Bring to a boil over high heat. Add the chopped cauliflower, bell pepper, carrots, peas, and potato. Reduce the heat to medium and simmer, stirring occasionally, for about 10 minutes until the vegetables are very tender. Drain and set aside. Alternatively, you can steam the vegetables. This recipe is a great way to use leftover cooked vegetables.
Cook the Base: Heat 2 tbsp oil in a wide non-stick pan over high heat. Add the onion, garlic, ginger, cumin seeds, and a pinch of salt. Reduce the heat to medium and cook, stirring occasionally, until the onion becomes translucent (about 5–7 minutes). Stir in the chopped tomatoes, fresh chilli, and 100ml water. Cook, stirring occasionally, for another 3 minutes.
Add the Spices: Stir in the tomato paste, red chilli powder, turmeric, the remaining 1 tbsp garam masala, and salt. Cook, stirring constantly, for about 1 minute until the mixture thickens into a chunky tomato sauce consistency.
Mash the Bhaji: Remove from heat and add the drained vegetable mixture to the pan. Mash everything together using a potato masher until well combined. Put the pan back on the heat and simmer for a few more minutes, stirring occasionally.
Toast the Bread Rolls: While the bhaji is simmering, heat a separate pan over medium heat. Slice your vegan bread rolls in half, brush with a little oil, and toast each side until golden brown.
Serve: Serve the bhaji with the toasted rolls. Garnish with finely diced red onion, lime or lemon wedges, and freshly chopped coriander.
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