Pav Bhaji
“Mumbai street food of mashed mixed vegetables in a spicy butter-tomato curry, served with toasted bread rolls.”
Potato
Cauliflower
Peas
Tomato
Onion
ButterWhere it comes from
Pav Bhaji has its roots in the bustling streets of Mumbai, emerging as a popular street food in the 1960s. This vibrant dish combines mashed vegetables with a spicy, buttery tomato gravy, served with soft, toasted bread rolls known as pav. Interestingly, it was initially created to feed textile mill workers, evolving into a beloved culinary staple that represents the spirit of Mumbai's street food culture.
Mumbai's vibrant street food that wraps comfort and spice in every bite, with butter melting into a sea of mashed vegetables.
On the Palate
How it's made
6 steps · Show ↓32 min active
How it's made
6 steps · Show ↓- 110 min
Boil potatoes, cauliflower, and peas until tender. Drain and mash them together until smooth, about 10 minutes.
- 25 min
Heat butter in a large tava or skillet over medium heat. Add chopped onions and sauté until they turn translucent and soft, about 5 minutes.
- 32 min
Add garlic, ginger, and chili pepper to the pan, stirring until fragrant, about 2 minutes. The mixture should sizzle and release a spicy aroma.
- 48 min
Add chopped tomatoes and cook until they break down into a thick sauce, about 8 minutes. Stir occasionally to prevent sticking.
- 55 min
Stir in the mashed vegetables, season with salt and pav bhaji masala, and cook for another 5 minutes. The bhaji should be thick and well-mixed.
- 62 min
Serve hot with buttered bread rolls, garnished with fresh cilantro and a squeeze of lemon.
