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Pav Bhaji - Speciality Dishes
Preparation time: 20 minutes
Cook Time: 30 minutes
Potatoes and peas cooked with tomatoes and spices
  • 2 lb medium potatoes)
  • 3½ oz cauliflower cut into flowerets
  • 2 medium carrots (cubed)
  • ½ cup green peas
  • 1¾ French beans (chopped)
  • 4 tbsps of oil
  • 2 medium-sized onions (finely chopped)
  • 1 small green capsicum (finely chopped)
  • 5–6 green chilies (finely chopped)
  • 2 tsp ginger-garlic paste
  • 3 tsp tomato paste
  • 2 tsp pav bhaji masala (spice powder available at Indian store)
  • 2 tbsp lemon juice
  • 1½ tsp salt
  • 1 small onion 2 sticks butter
  • Pressure-cook the potatoes, peel, and mash keep aside. Similarly boil the  cauliflower flowerets, carrots, peas and beans in 2 cups of water, add 1 tsp salt and boil for about 20 minutes or  until well done. Mash the cooked vegetables well. Keep aside.
  • Heat oil, add in 2 tsp butter to the oil in the wok and add chopped onions; stir until slightly golden brown in color. Add in the capsicum. Keep stirring.
  • Add the green chilies, ginger-garlic paste, and tomato paste. Add seasoning, pav bhaji masala (spice powder), garam masala (Indian spice powder), and lemon juice. Now add in the mashed vegetables and potatoes. Allow to simmer along with the spices for another 10–15 minutes. Close burner and Cover with a lid for about 10 minutes.
  • Enjoy the pav bhaji with bread. Chop 1 small onion, add 1 tsp lemon juice, 1/4 tsp salt, mix together and enjoy with pav bhaji.