Pav Bhaji (with bread)

Pav bhaji topped with chopped tomatoes, onions, coriander and butter, served with toasted bread and lemon slices.

5 from 2 votes

Enjoy delicious, healthy pav bhaji (with bread) with this easy-to-follow recipe! This pav bhaji is fun to make, packed with fresh vegetables and bursting with incredible flavors!

Prep Time15

Cook Time25

Total Time40

Course: Main Course

Cuisine: Indian

Servings: people

Calories: 202kcal

Author: Sonia

Equipment

Tava/tawa pan (or frying pan)

Ingredients

2 tablespoon butter or olive oil (or ghee)
1 cup red onions (finely chopped) (approx. 1 ½ medium red onions)
¾ cup green peppers (finely chopped) (approx. 1 medium green pepper)
2 ½ tablespoon garlic (finely chopped) (approx. 10 garlic cloves)
3 medium potatoes (peeled, boiled and mashed)
¼ cup peas (boiled) (fresh or frozen)
½ cup carrots (chopped and boiled) (fresh or frozen) (½ cup = 1 medium carrot)
2 medium cooked beetroots (grated) (or ½ cup finely grated cooked beetroot)
1 cup tomatoes (chopped) (approx. 2 medium tomatoes)
¾ cup tomato puree (also called tomato paste in the US and Australia, see recipe notes below)
1 ¼ cup water

Spices and seasoning

2 tablespoon pav bhaji masala
¾ teaspoon salt (or to taste)
1 teaspoon paprika (or red chilli powder for extra spice)
¼ teaspoon turmeric

Garnish

Handful Fresh coriander (or cilantro) (chopped)
Handful Red or brown/yellow onions (chopped)
1-2 Green chillies (chopped)
1 lemon (juice of 1 lemon)

Toasted bread/buns

1-2 (or more) slices bread (or buns if preferred)
1 teaspoon butter (salted) (or more to taste)
1 teaspoon olive oil (or more to taste)

Instructions

Preparation

Prepare the vegetables first, you can use a pan on the stove, pressure cooker or microwave to cook the vegetables.
Mash the boiled potatoes and finely grate the cooked beetroot.

Cooking the Bhaji (semi-gravy dish):

Heat butter (or ghee/oil) in a large pan, once melted, add red onions and cook for 3 minutes until translucent, stirring every 30 seconds.
Add green peppers and cook for 3 minutes, stirring intermittently.
Add the chopped garlic and cook for another 2-3 minutes, you will notice an aroma and the raw smell will go.
Add boiled vegetables (mashed potato, carrots, peas, beetroot) and tomatoes and stir to mix well.
Add 1 and ¼ cup water and mix again, cover and cook for 5 minutes.
Add tomato puree and using an electric immersion blender, mix until mashed. (An immersion blender is designed to mash, mix and slightly liquidise the mixture, helping give the mashed texture in this dish. If you do not have an immersion blender you can use a manual masher, mash the mixture until soft and purée-like.)
Add salt and spices (pav bhaji masala, paprika, red chilli powder and turmeric), stir and cook for additional 5-6 minutes.
Optional: Add one teaspoon of butter and mix into the bhaji. Garnish with coriander, onions, tomato and lemon juice, serve with toasted buns/bread (thava toast) and enjoy!

Toast the Pav (bread/bun):

Heat a tava/tawa (Indian flatbread pan) or frying pan and add one teaspoon of butter and olive oil, using a brush spread on tava/frying pan.
Place slices of bread on tava and swirl the bread to soak up the butter and oil.
Flip the bread and using the brush, coat the bread with the butter/oil mixture.
Toast until both sides are golden brown and crispy.

Notes

Boil vegetables simultaneously: it helps to prepare and boil the vegetables simultaneously to save time. You can boil the peas and carrots on the stove whilst boiling the potatoes in the microwave. I also recommend preparing everything before cooking for ease.
How to serve: Serve pav bhaji as a meal – garnish with chopped onions, coriander, tomatoes and lemon juice with toasted bread/rolls (fresh from the tava). If you are planning to make in advance, prepare the toasted bread/rolls only once you are ready to serve the dish.
Storage: the bhaji (semi-thick gravy) can be stored in the fridge for up to 2 days, transfer into an airtight container once cooled and refrigerate

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