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  • Writer's pictureCheyenne

Pav Bhaji Pulao


1 tbsp oil

1 tbsp butter

1 tsp cumin seeds

1 onion, finely chopped

1/3 cup bell pepper

1 tbsp ginger/garlic paste

1 tsp turmeric

2 tomatoes, chopped

2 green chilis, slit

1 tsp red chili powder

3 tbsp pav bhaji masala **

Salt, to taste

2.5 cups boiled vegetables

3 cups basmati rice cooked

2 tbsp cilantro chopped

**Pav bhaji masala is easily available in most Indian/international grocery stores


  1. Heat oil and butter over medium heat

  2. Once hot, add cumin seeds, sauté

  3. Add onions and cook until translucent

  4. When onions are almost cooked, add bell pepper and ginger/garlic paste. Allow to cook about 30 seconds

  5. Add 1 tsp turmeric and tomatoes

  6. Cover and cook until tomatoes are soft, about 6-7 minutes. Stir occasionally

  7. Add green chilis, red chili powder, and pav bhaji masala

  8. Now add 2.5 cups boiled vegetables. I used an assortment of carrots, potato, cauliflower, and peas. Any vegetable will work as long as its boiled and tender first

  9. If mixture seems too dry, or is sticking, add a little water

  10. Add in rice and mix well. Garnish with cilantro

  11. Cover and cook on low for 5 minutes. Fluff before serving

  12. Goes great with yogurt or raita!

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