Pav Bhaji – an Indian street food classic made with mashed vegetables and generous amounts of butter. My homemade version is made quicker using the instant pot and store-bought pav bhaji masala.
Happiness – served piping hot!
Note – This recipe has been updated from the archives – first published 31st January 2010. I’ve added new images and helpful content.
I’m going to take some (reasonable) shortcuts here. I still use techniques and ingredients that still give you pretty close results to the original Mumbai pav bhaji.
The street style recipe for pav bhaji requires you to individually cook the vegetables. To make things easier, I use the instant pot and quickly pressure cook all the vegetables together.
The Recipe Details
Be sure to check out the full recipe and exact ingredient list below in the recipe card.
After watching lots of YouTube videos of street vendors selling pav bhaji, I picked up some techniques that give immense flavour, colour and texture.
We didn’t used to add beetroot to our pav bhaji, but it’s since become an addition. Beetroot gives a fiery red colour and adds extra texture.
I finish the pav bhaji with an extra tempering of butter, cumin seeds, and a red chilli garlic paste. Optional, but it’s this that really makes the dish pop and taste like the street food classic.
I serve it with an extra squeeze of lemon juice and top with lots of fresh coriander. On the side you’ll find soft and fluffy white buns, kachumber and sometimes sprouted moong beans (trust me it works).
Keep some sweet lassi on the side too.
If you keep some spare masala, you can also prepare another street food classic – tawa pulao .
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
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Pav Bhaji
Ingredients
- 500 grams potatoes peeled and cut
- 100 grams cauliflower florets
- 100 grams carrots peeled and cut
- 100 grams green peas
- 100 grams beetroot peeled and cut
- 1 large onion peeled and chopped
- 6 cloves garlic minced
- 2 tablespoon ginger minced
- 2 large green chillies minced
- 100 grams capsicum green bell pepper
- 150 grams tomatoes chopped
- 5 tablespoon oil
- 3 tablespoon butter
- 3 tablespoon pav bhaji masala adjust to your liking
- 2 teaspoon kashmiri red chilli powder
- 2 teaspoon ground cumin and coriander dhana jeeru
- 1 teaspoon turmeric powder
- ½ teaspoon garam masala optional
- 2 teaspoon kasoori methi
- salt to taste
Extra Tempring
- 2 tablespoon butter
- 1 teaspoon cumin seeds
- 2 tablespoon chilli garlic chutney
To Serve With
- 10/12 buns
- 5-6 tablespoon oil or butter
- ½ cup onion finely chopped
- lemon wedges
Garnish/Topping
- coriander
- butter optional
Instructions
Prepare Vegetables
- Add and cook 500 grams potatoes , 100 grams cauliflower florets , 100 grams carrots , 100 grams green peas , and 100 grams beetroot in a pressure cooker or Instant pot with 2 cups of water.
- Once cooked, roughly mash with a potato masher and set it aside.
Gravy
- In a pan or large griddle, heat 5 tablespoon oil and 3 tablespoon butter , then add 1 large onion , 6 cloves garlic , 2 tablespoon ginger , and 2 large green chillies . Saute until it turns translucent, without changing colour.
- Now add 100 grams capsicum and 150 grams tomatoes . Reduce the heat and cook for 10 minutes until they start to reduce to a pulp.
- Add 3 tablespoon pav bhaji masala , 2 teaspoon kashmiri red chilli powder , 2 teaspoon ground cumin and coriander , 1 teaspoon turmeric powder , ½ teaspoon garam masala , 2 teaspoon kasoori methi and salt to taste . Mix well.
- Tip in boiled vegetables along with water, keep mixing and mashing the vegetables using potato masher. Cook/simmer for 20-25 minutes on a low heat. If bhaji gets thick add a little water until it reaches your preferred consistency.
Extra Tempering
- In a small pan heat 2 tablespoon butter and add 1 teaspoon cumin seeds , once seeds sizzles add 2 tablespoon chilli garlic chutney and mix everything.
- Pour on cooked bhaji and sprinkle chopped coriander.
Toast Buns/Pav
- Cut the 10/12 buns in half using a serrated knife.
- Heat 5-6 tablespoon oil or butter on a tawa/griddle and toast the cut pav both side until golden.
Serving
- Serve hot bhaji in a plate, dollop some butter on it, sprinkle coriander and enjoy with buttered pav with ½ cup onion , lemon wedges .
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Pav Bhaji
Ingredients
- 500 grams potatoes peeled and cut
- 100 grams cauliflower florets
- 100 grams carrots peeled and cut
- 100 grams green peas
- 100 grams beetroot peeled and cut
- 1 large onion peeled and chopped
- 6 cloves garlic minced
- 2 tablespoon ginger minced
- 2 large green chillies minced
- 100 grams capsicum green bell pepper
- 150 grams tomatoes chopped
- 5 tablespoon oil
- 3 tablespoon butter
- 3 tablespoon pav bhaji masala adjust to your liking
- 2 teaspoon kashmiri red chilli powder
- 2 teaspoon ground cumin and coriander dhana jeeru
- 1 teaspoon turmeric powder
- ½ teaspoon garam masala optional
- 2 teaspoon kasoori methi
- salt to taste
Extra Tempring
- 2 tablespoon butter
- 1 teaspoon cumin seeds
- 2 tablespoon chilli garlic chutney
To Serve With
- 10/12 buns
- 5-6 tablespoon oil or butter
- ½ cup onion finely chopped
- lemon wedges
Garnish/Topping
- coriander
- butter optional
Instructions
Prepare Vegetables
- Add and cook 500 grams potatoes , 100 grams cauliflower florets , 100 grams carrots , 100 grams green peas , and 100 grams beetroot in a pressure cooker or Instant pot with 2 cups of water.
- Once cooked, roughly mash with a potato masher and set it aside.
Gravy
- In a pan or large griddle, heat 5 tablespoon oil and 3 tablespoon butter , then add 1 large onion , 6 cloves garlic , 2 tablespoon ginger , and 2 large green chillies . Saute until it turns translucent, without changing colour.
- Now add 100 grams capsicum and 150 grams tomatoes . Reduce the heat and cook for 10 minutes until they start to reduce to a pulp.
- Add 3 tablespoon pav bhaji masala , 2 teaspoon kashmiri red chilli powder , 2 teaspoon ground cumin and coriander , 1 teaspoon turmeric powder , ½ teaspoon garam masala , 2 teaspoon kasoori methi and salt to taste . Mix well.
- Tip in boiled vegetables along with water, keep mixing and mashing the vegetables using potato masher. Cook/simmer for 20-25 minutes on a low heat. If bhaji gets thick add a little water until it reaches your preferred consistency.
Extra Tempering
- In a small pan heat 2 tablespoon butter and add 1 teaspoon cumin seeds , once seeds sizzles add 2 tablespoon chilli garlic chutney and mix everything.
- Pour on cooked bhaji and sprinkle chopped coriander.
Toast Buns/Pav
- Cut the 10/12 buns in half using a serrated knife.
- Heat 5-6 tablespoon oil or butter on a tawa/griddle and toast the cut pav both side until golden.
Serving
- Serve hot bhaji in a plate, dollop some butter on it, sprinkle coriander and enjoy with buttered pav with ½ cup onion , lemon wedges .
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
My homemade Tandoori Masala is a mix of spice powders that can used for marinating and cooking in a tandoor or grilling. I toast the whole spices then grind down into a powder. I love that it’s red without neededing food colouring. It takes only 10 minutes and makes one small jars worth.
I love keeping jars of my own homemade spice mixes and this tandoori masala is one I reach for constantly. Having a ready-made blend on hand means you can whip up a tandoori marinade in minutes and create your favourite dishes — from tandoori paneer tikka to grilled vegetables, meat or fish — without any extra effort.
You can of course argue that it’s a lot more convenient to buy ready made but ultimately, homemade is a lot fresher and you can customise it to suit you. A bit like my hot madras curry powder and goda masala .
I recently made tandoori mogo (cassava/yucca) for a family get-together and had everyone asking for the recipe.
I love how versatile it is too. This tandoori masala powder isn’t just for marinating, I’ve used it as a seasoning for my tandoori fries .
Ingredient details
Be sure to check out the full recipe and exact ingredient list below in the recipe card.
To develop this spice mix, I compared several well-known store-bought tandoori masalas and pulled out the most common, essential ingredients. Each one plays a specific role:
I make tandoori masala powder primarily with whole spices first and then grind down to make a powder. I find that the flavours are more robust and punchy that way. If you can only find these in powder form, use that instead.
- Kashmiri chilli powder – specifically kashmiri as it gives a deep red colour without using red food colouring. It’s also mild in heat so you can be generous when adding it.
- Coriander seeds & cumin seeds
- Cinnamon – cinnamon sticks.
- Mace – whole mace or mace powder.
- Green & black cardamom
- Black pepper corns
- Bayleaves
- Nutmeg – whole or in powder form.
- Kasoori methi – sold as dried fenugreek leaves. It’s this special ingredient that gives restaurant style flavour to Indian food.
- Dried ginger powder
- Black salt – also known as kala namak.
- Amchoor powder – dry mango powder which gives tart flavour – key in tandoori masala.
I have purposefully left out dried onion and garlic powder from this recipe because it is usually added fresh during marination. You absolutely can add it to your tandoori spice mix if you wish.
Storage
Once mixed, your tandoori masala will keep well for 2–3 months if stored in an airtight jar in a cool, dry place. Make a batch, label it, and you’ll always have the base for a quick, flavour-packed tandoori dish ready to go.
I tend to make a jam jar size at a time and try to use it up. If you make a massive batch, it will become stale.
Step by Step Method
The steps are easy to follow and over
In a dry pan, gently toast the whole spices. I’ve found that this mix of whole spices roughly toast at the same time, so you don’t need to worry about some burning whilst others are still raw.
You’ll be able to smell a gently toasted aroma. Try not to change the colour of the whole spices to prevent them going bitter. Once the heat is switched off, add the kasoori methi but do not continue to cook.
Toast whole spices
Add nutmeg + kasoori methi
Grind whole spices
It’s important to wait until the spices have cooled a little. Then, grind down in a spice grinder.
Ground spices
Add spice powders
Homemade tandoori masala
This step is optional but I highly recommend, sieve the ground spices through to get an even texture.
I do not toast the spice powders – I just mix those in with the ground spices.
Store away once totally cooled.
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
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Tandoori Masala
Equipment
- Spice Grinder
- pan
Ingredients
Whole Spices
- 5 tablespoon coriander seeds
- 3 tablespoon cumin seeds
- 1 tablespoon black pepper corns
- 1 tablespoon green cardamom
- 2 black cardamom
- 1 bayleaf
- 1 teaspoon cloves
- 1 inch cinnamon stick or 1 tablespoon powder
- ½ teaspoon nutmeg
- 2 tablespoon kasoori methi
Spice Powders
- 8 tablespoon kashmiri red chilli powder
- 2 tablespoon dried ginger powder
- 2 tablespoon dried mango powder
- 1 tablespoon black salt
- 1 tablespoon mace powder
Instructions
- Heat a pan on low-medium heat. Gently toast the whole spices, whilst stirring, until they are aromatic. This will approximately take around 2 minutes. Remove from the heat.
- Tip in the kasoori methi and nutmeg (if using whole) whilst the spices are still hot, but do not heat further. Allow the whole spices to cool for 5 minutes.
- Place in a spice grinder until you achieve a powder. Optionally sieve the powder for uniform consistency.
- Add in all the spice powders and mix together well.
- Store in an airtight container once totally cooled.
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
