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Easy Pav Bhaji

Pav Bhaji is the ultimate Indian street food and it is super tasty
Prep Time15 mins
Cook Time45 mins
Course: Main Course
Cuisine: Indian
Keyword: easy pav bhaji, iindian curry, indian street food, pav bhaji
Servings: 4


Pav Bhaji Masala

  • 3 dry chilli
  • 2 tbsp coriander seeds
  • 2 cloves
  • 1 tsp fennel seeds
  • 1 tbsp cumin seeds
  • 1/2 tsp black pepper
  • 1 5cm cinnamon stick


  • 1 tbsp oil
  • 1 tbsp butter
  • 1 onion finely chopped
  • 1 tsp ginger/garlic paste
  • 1 tsp kashmiri chilli powder
  • 2 + 2 tsp pav bhaji masala
  • 1 tsp garam masala (optional)
  • 1/2 tsp turmeric
  • 1 cup tomato passata/puree
  • 1/2 cup water
  • 1/2 green bell pepper cut into small cubes
  • 3 medium potatoes boiled
  • 1/2 cup peas
  • 1 cup cauliflower florets
  • 2 tbsp butter
  • salt
  • sugar (optional)

For Serving

  • bread rolls
  • 1 red onion diced
  • coriander leaves chopped
  • 1 lime


Pav Bhaji Masala

  • Roast all the spices for the Pav Bhaji Masala on low heat until fragrant. Allow it to cool and roast in a grinder or mortar and pestle. Set aside


  • Add 3 cups of water together with the cubed potatoes in a pot and cook. Add the cauliflower to the potatoes in the last 10 minutes and allow it to cook until soft and tender. Drain any excess water and set aside
  • Heat the butter and oil in a pot. Add the onion and green pepper and fry until onion is golden brown. Add the ginger/garlic paste and cook for a minute
  • Add the 2 tsp pav bhaji masala, kashmiri chilli powder and turmeric. Cook for 2 minutes. Add 1/2 cup water and deglaze the pot
  • Add the tomato passata and the peas. Season with salt and add some sugar if too acidic. Simmer on low heat for about 10 minutes
  • Add the potatoes and cauliflower. Use a potato masher and mash all the vegetables. Add 2 tablespoon butter, another 2 tsp pav bhaji masala and the garam masala. Garnish with coriander
  • Serve hot with toasted buns, chopped onion and a drizzle of lime juice


  1. If you don't have passata/tomato puree you can use about 4 roma tomatoes. Remove the skin and puree them before cooking
  2. You don't have to use all the butter recommended, if you wish you can leave out the butter or add just a little or add more. Whatever you prefer
  3. To toast the buns. Cut them in halves, spread a thin layer of butter on each side and toast on medium to high heat until golden brown and crisp
  4. You can also drizzle lemon juice instead of lime if you prefer or leave them out altogether