Pav Bhaji

Delicious Indian street food – Pav Bhaji

An incredibly tasty street food from Mumbai – a friend who worked in the kitchen with us Yamini is from Delhi and always loved this dish and inspired us to do our version – it's a beautiful mashed vegetable curry served traditionally with a soft bread roll on the streets of mumbai. Traditionally a pav bhaji masala mix would be used but we simplified it by using some garam masala.


Serves 4


  • Ingredients;
  • 1 large potato – approx 350g
  • 150 g cauliflower
  • 1 medium carrot – 100g
  • 100 g fresh or thawed frozen peas
  • 1 large green bell pepper – 200g
  • 2 tbsp oil
  • 1 tsp cumin seeds
  • 1 medium onion or 2 smaller
  • 1.5 inch piece fresh ginger
  • 4 garlic cloves
  • 1 fresh chilli
  • 1 tsp salt
  • 1 x 400g tin chopped tomatoes
  • 4 tbsp tomato paste
  • 1 tsp turmeric powder
  • 1 tsp chilli powder
  • 2 Tbsp garam masala
  • 1 lemon or lime
  • 1 Red onion for garnish
  • 15 grams Fresh coriander for garnish
  • 2 vegan soft bread rolls


  • Method;
  • Roughly chop all the veg, deseed and chop the bell pepper. Finely chop the onion, garlic ginger and fresh chilli – removing the seeds and pith if you prefer less heat.
  • In a large saucepan add approx 1.5 litres water, 1 tbsp of the garam masala and 1 tbsp salt (don’t worry we will be draining the veg so much of the salt will go down the drain) and bring to a boil over high heat. Add to the pot the chopped cauliflower, bell pepper, carrots, peas and potato. Reduce heat to medium; simmer, stirring occasionally, until vegetables are very tender, this will take about 10 minutes. Drain and set aside. You can also steam the veg if you prefer. This is a great recipe to use any leftover cooked veg you have in the fridge.
  • Heat 2 tbsp of oil in a wide non-stick pan over high heat. Add onion, garlic, ginger, cumin seeds and pinch of salt, reduce the heat to medium and cook, stirring occasionally until the onion is translucent, 5 to 7 minutes. Stir in the chopped tomatoes, fresh chile, and around 100ml water, cook stirring occasionally for 3 minutes.
  • Stir in the tomato paste, red chile powder, turmeric, remaining 1 tablespoon garam masala and salt, cook, stirring constantly until mixture is the consistency of chunky tomato sauce, about 1 minute. Remove from heat. Add the drained cauliflower and potato mixture and in the pan mash well using a potato masher. Put back on the heat and mix well and simmer while you toast your bread.
  • In a separate pan, heat over medium heat, cut your roll in half and brush with a little oil and toast your bread roll in the hot pan for a few minutes each side until golden brown
  • Serve with your toasted rolls, finely diced red onion, lime or lemon wedges on the side and freshly chopped coriander.


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