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  • Writer's pictureCheyenne

Pav Bhaji



4 tbsp butter

1 tbsp oil

1 onion, finely chopped

1 ½ tbsp ginger garlic paste

1 green bell pepper, finely chopped

4 tomatoes, finely chopped

1 tsp red chili powder

2 tsp Kashmiri chili powder

3 tbsp pav bhaji masala

1 cup boiled cauliflower

3 cups boiled potatoes

½-1 cup water

Red food coloring (optional)

1 tbsp lime juice

2 tbsp cilantro, chopped


6 buns

6 tsp butter

1.5 tsp red chili powder

1.5 tsp pav bhaji masala

2 tbsp cilantro


  1. Place pan on stove over medium heat. Add 2 tbsp butter and oil

  2. Once butter is melted, add onion. Sauté until translucent

  3. Toss in ginger garlic paste and continue sautéing until fragrant

  4. Add green bell pepper. Cook 2-3 minutes

  5. Once bell pepper starts to get tender, add in tomatoes and salt. Mix everything well. Cover and allow to simmer 10-12 minutes, or until tomatoes are mushy

  6. Add in the chili powder, Kashmiri chili powder, and pav bhaji masala

  7. Boil or pressure cook cauliflower and potatoes until tender. Add to the gravy. Use a potato masher to get everything mashed and well incorporated

  8. Stir in remaining 2 tbsp butter

  9. Pour in water. Start with ½ cup and adjust consistency as desired

  10. For a more authentic look, add a couple drops of red food coloring. This step is completely optional

  11. Squeeze in about 1 tbsp fresh lime juice and top with 2 tbsp chopped cilantro Taste and adjust spices as needed

  12. Heat pan. Add 1 tsp butter. Once melted, add in ¼ tsp each chili powder and pav bhaji masala. Drop in a pinch of cilantro. Cut pav in half and rub into butter. Allow both sides to get nice and toasted

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