Best 3 Pav Bhaji Indian Curry Recipes

**Pav Bhaji: A Flavorful Journey Through Mumbai's Street Food Delights**

Embark on a culinary adventure to the vibrant streets of Mumbai, India, where the tantalizing aroma of Pav Bhaji fills the air. This iconic dish, a harmonious blend of soft bread rolls (Pav) and a rich, spicy vegetable curry (Bhaji), captures the essence of Mumbai's street food culture. Discover the secrets behind the perfect Pav Bhaji, with three delectable recipes that cater to various dietary preferences. Indulge in the traditional delight of Classic Pav Bhaji, bursting with the flavors of fresh vegetables and aromatic spices. For a healthier twist, try the Healthy Pav Bhaji, featuring wholesome ingredients and a guilt-free indulgence. And for those with dietary restrictions, the Jain Pav Bhaji offers a delectable option that adheres to Jain dietary principles.

**Classic Pav Bhaji:**

This timeless recipe embodies the true essence of Pav Bhaji. A medley of finely chopped vegetables, including potatoes, cauliflower, carrots, green peas, and capsicum, come together in a symphony of flavors. Fragrant spices, such as cumin, coriander, red chili powder, and garam masala, impart a vibrant warmth to the curry. A dollop of butter adds a touch of richness, while lemon juice brings a refreshing balance. Served piping hot with toasted Pav buns, this classic dish is a true crowd-pleaser.

**Healthy Pav Bhaji:**

For those seeking a healthier alternative, this recipe reimagines Pav Bhaji with a focus on wholesome ingredients. Non-starchy vegetables, such as broccoli, bell peppers, and zucchini, take center stage, providing a nutritious twist to the curry. The use of low-fat yogurt and minimal oil ensures a guilt-free indulgence. Despite its lighter approach, this Healthy Pav Bhaji delivers on flavor, with a delightful blend of spices and fresh herbs.

**Jain Pav Bhaji:**

Catering to those following the Jain dietary tradition, this recipe offers a delicious rendition of Pav Bhaji that adheres to specific dietary restrictions. The curry is crafted without onions, garlic, and certain spices commonly used in Indian cooking. Instead, a combination of flavorful vegetables, such as sweet potatoes, carrots, and peas, forms the base of the curry. A blend of aromatic spices, including cumin, coriander, and turmeric, imparts a subtle yet satisfying taste. This Jain Pav Bhaji is a testament to the culinary diversity of India, showcasing the ability to create delicious dishes with limited ingredients.

Here are our top 3 tried and tested recipes!

PAV BHAJI

Pav Bhaji image

This is a very popular recipe in India, liked by almost everyone. You may have to go to a nearby Asian Indian store to get the 'Pav Bhaji Masala' that is the special spice to bring the flavor (Masala means spice). Pav is actually the buns. Bhaji is the vegetables cooked with spice.

Provided by Bongadi

Categories World Cuisine Recipes Asian Indian

Time 50m

Yield 4

Number Of Ingredients 19

Ingredients

½ cup vegetable oil
2 teaspoons chopped garlic
1 teaspoon finely chopped green chile peppers
1 cup chopped onions
2 teaspoons grated fresh ginger
1 cup chopped roma (plum) tomatoes
2 cups cauliflower, finely chopped
1 cup chopped cabbage
1 cup green peas
1 cup grated carrots
4 potatoes, boiled and mashed
3 tablespoons pav bhaji masala
salt to taste
1 tablespoon lemon juice
8 (2 inch square) dinner rolls
½ tablespoon butter
¼ cup finely chopped onion
1 tablespoon finely chopped green chile peppers
¼ cup chopped fresh cilantro

Steps:

Heat the oil in a wok over medium heat. Saute garlic and green chile for 30 seconds, then stir in onions and ginger. Cook until onions are brown. Add tomatoes, and cook until pasty. Stir in cauliflower, cabbage, peas, carrots and potatoes. Season with pav bhaji masala. Cover, and cook for 15 minutes, stirring occasionally. Season with salt, and stir in lemon juice.
Toast the dinner rolls, and spread lightly with butter. Serve garnished with chopped onion, green chile and cilantro.

Nutrition Facts : Calories 651.8 calories, Carbohydrate 78.8 g, Cholesterol 6.1 mg, Fat 33.9 g, Fiber 10 g, Protein 13.4 g, SaturatedFat 6.3 g, Sodium 375.1 mg, Sugar 11.1 g

PAV BHAJI RECIPE (MUMBAI STREET STYLE)

Pav Bhaji Recipe (Mumbai Street Style) image

Easy pav bhaji - A detailed recipe to make quick & delicious mumbai pav bhaji at home. Bhaji is a thick buttery mixed vegetable curry served with Indian buns - pav. Instructions included for stovetop & Instant pot

Provided by Swasthi

Categories Main Snack

Time 30m

Number Of Ingredients 23

Ingredients

1½ to 2 cup potatoes (diced (3 medium or 2 large) (300 grams))
½ to ¾ cup green peas ((75 grams matar))
1 cup cauliflower ((100 grams florets, optional))
½ cup carrot ((optional, 1 small, 75 grams))
½ cup capsicum ((bell pepper) chopped)
1 tablespoon oil
1 tablespoon butter
1 medium onion ((¾ to 1 cup finely chopped, 125 grams ))
1 tablespoon ginger garlic paste (or chopped)
1 green chili ((slit or chopped, optional))
2 medium tomatoes ((¾ to 1 cup finely chopped, 125 grams))
1 to 1½ teaspoon red chili powder ((less spicy kind or red chili paste from 10 red chilies))
¼ teaspoon turmeric
1 to 1½ tablespoon pavbhaji masala powder ((use more if needed))
¾ tablespoon kasuri methi ((dried fenugreek leaves, optional))
1 teaspoon salt
4 to 6 Pav (buns) ((dinner rolls))
1 tablespoon butter (for toasting pav)
½ teaspoon pav bhaji masala ( powder)
1 Lemon wedges
2 tablespoon onions (Chopped )
2 tablespoon Coriander leaves
2 tablespoon butter

Steps:

Add 1 cup cauliflower florets, 1½ to 2 cups cubed potatoes, carrots (optional) and ½ to ¾ cup peas to a pot or pressure cooker.
Pour 1½ cups water and cook until soft or tender.
If cooking in cooker, let it whistle twice. When the pressure releases open the lid and mash them well.
Add 1 tablespoon butter and 1 tablespoon oil to a pan and heat up.
Next add ¾ to 1 cup finely chopped onions and fry till they turn translucent.
Then add 1 tablespoon ginger garlic paste and 1 chopped green chili.
Fry till it becomes fragrant.
Next add ½ cup capsicums & saute for 3 to 4 minutes.
Add ¾ to 1 cup chopped tomato and 1 teaspoon salt.
Fry till tomatoes turn soft and mushy.
Next add 1 teaspoon chili powder,¼ teaspoon turmeric and 1 to 1½ tablespoon pav bhaji masala powder.
Mix and fry for another 2 minutes or until the raw smell of the mixture goes away.
Add boiled & mashed veggies.
Pour more water (½ to ¾ cup) just enough to bring to a thick consistency.
Cook for 3 to 5 mins until the bhaji thickens. Taste and add more salt if needed. If you want it more spicy, add another half tsp chilli powder and cook for 3 to 4 minutes.
Add ¾ tbsp kasuri methi if using and cook until it reaches a desired consistency.
Slit the pav buns horizontally leaving one edge intact.
Heat butter on a pan. Open the buns and sprinkle some pav bhaji masala on the butter.
Place the pav & toast them for a min or two.
Garnish with onions, butter and lemon wedges. Serve pav bhaji hot or warm.
Press SAUTE button on the instant pot. Pour 1 tablespoon oil and add 1 tablespoon butter to the steel insert.
Add ¾ to 1 cup onions and 1 slit green chilli. Saute until transparent.
Then stir in 1 tablespoon ginger garlic and fry for 30 seconds.
Add ¾ to 1 cup tomatoes, ½ cup chopped capsicum and sprinkle 1 teaspoon salt. Saute until the tomatoes turn soft and mushy.
Then add in 1 to 1½ pav bhaji masala, 1 teaspoon chilli powder and ¼ teaspoon turmeric.
Mix well and add all the veggies - 300 grams potatoes, 1 cup cauliflower florets, ½ cup carrots and ½ to ¾ cup green peas.
Pour 2 cups water and deglaze the pot by scrubbing the bottom with a wooden spatula.
Press CANCEL button and press PRESSURE COOK button with high pressure setting. Set the timer to 5 mins and position the steam release handle to sealing.
When the IP beeps, wait for 5 mins for natural pressure release. Gently release the rest of the pressure manually.
There will be lot of water when you open the lid. With a masher, mash all the veggies well, they will soak up the water.
Press SAUTE button. If needed add more salt, pav bhaji masala and more red chilli for a brighter color. I usually add ½ teaspoon more red chilli powder at this stage.
Let the bhaji simmer for 3 to 4 mins. It will thicken. Then add add crushed kasuri methi and mix. Press cancel. Sprinkle coriander leaves and 1 tablespoon butter.
Slit each bun to 2 horizontally. Heat a pan. Smear some butter and sprinkle pav bhaji masala over the butter. (check images above) Toast the pavs until lightly crisp.
Transfer bhaji to serving bowls. Top with butter & coriander leaves.
Serve alongside toasted buns and freshly cut onions.

Nutrition Facts : Calories 321 kcal, Carbohydrate 42 g, Protein 8 g, Fat 13 g, SaturatedFat 7 g, Cholesterol 30 mg, Sodium 666 mg, Fiber 6 g, Sugar 8 g, ServingSize 1 serving

PAV BHAJI (INDIAN CURRY)

Pav Bhaji (Indian Curry) image

I made this after trying different methods over a few years. It all came together so well. The flavor and texture was amazing. You really need to add water at the end and not be scared that it will ruin the dish, it will not! You need a fairly runny consistency for the best pav bhaji. Garnish with fresh chopped tomatoes, onions, and fresh cilantro if desired. Serve with toasted white bread or bread rolls.

Provided by Punkech Patel

Categories Main Dish Recipes Curries

Time 1h5m

Yield 4

Number Of Ingredients 14

Ingredients

2 tablespoons oil, divided
1 large onion, grated
¾ teaspoon salt, or as needed
5 cloves garlic, grated
1 ¼ cups water, or more as needed
2 teaspoons pav bhaji masala, divided
1 (14.5 ounce) can diced tomatoes
2 small potatoes, peeled and cut into small cubes
3 tablespoons canned sweet corn, drained
1 teaspoon mild chile powder
1 teaspoon ground coriander
1 pinch ground ginger
½ teaspoon lemon juice
1 tablespoon unsalted butter, or more to taste

Steps:

Heat 1 tablespoon oil in a saucepan over medium heat. Add onion and 1/4 teaspoon salt; fry until browned, 5 to 8 minutes. Add garlic; cook and stir for 4 minutes. Pour in 1 cup water. Add 1 teaspoon pav bhaji masala and 1/2 teaspoon salt. Bring to a boil. Reduce heat and simmer until flavors combine, about 10 minutes.
Add tomatoes, potatoes, and corn to the saucepan. Season with chile powder, coriander, and ginger. Bring to a boil. Reduce heat and simmer for 15 minutes. Mash curry gently with the back of a wooden spoon or spatula. Simmer for 10 minutes more. Taste and adjust salt. Add 1/2 teaspoon pav bhaji masala and lemon juice. Mash slightly again.
Add 1/4 to 1/2 cup water to give curry a runny consistency. Add remaining 1 tablespoon oil and butter; stir until butter is melted. Divide into serving bowls and sprinkle remaining pav bhaji masala on top.

Nutrition Facts : Calories 206.7 calories, Carbohydrate 25.7 g, Cholesterol 7.6 mg, Fat 10.2 g, Fiber 4 g, Protein 3.6 g, SaturatedFat 3 g, Sodium 640.9 mg, Sugar 5.4 g

Tips:

Use fresh vegetables: Fresh vegetables will give your Pav Bhaji a more vibrant flavor and texture than frozen or canned vegetables.
Don't be afraid to adjust the spice level: Pav Bhaji is a spicy dish, but you can adjust the amount of chili powder and green chilies to suit your taste.
Serve with fresh cilantro and lemon wedges: These garnishes will add a pop of color and flavor to your Pav Bhaji.
Make sure your pav is soft and fluffy: You can use store-bought pav or make your own. If you're making your own, be sure to let it rise properly before baking.
Serve Pav Bhaji hot: This dish is best enjoyed when it's hot and fresh.

Conclusion:

Pav Bhaji is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It's a great way to use up leftover vegetables and it's also a very affordable meal. If you're looking for a new and exciting Indian dish to try, Pav Bhaji is a great option.