A New Way to Make Pav Bhaji: No Mashing Needed!
Course: Home4
servings30
minutes40
minutes300
kcalDo you love the spicy, buttery taste of Mumbai’s famous pav bhaji but wish there was an easier way to make it? If you want to skip the messy task of mashing vegetables, you’ve found the perfect recipe.
This guide will show you how to make a delicious pav bhaji for one person. It’s a simple, clean, and quick method that keeps the classic flavors you love. We’ll chop the vegetables into small pieces instead of mashing them, giving you the same great taste with a wonderful, chunky texture. This recipe is perfect for beginners, students, or anyone looking for a no-fuss Indian meal.
Pav bhaji is a flavorful vegetable curry served with soft, buttered bread rolls called pav.
Our version keeps things easy by cooking the veggies whole, saving you time and effort.
Simple Tips for the Best Flavor
Here are a few tips for an even better pav bhaji. Using a fresh pav bhaji masala spice mix will give you the best flavor. For a lighter version, you can use olive oil instead of butter and skip the extra dollop at the end. If you want an extra creamy texture, try stirring in a spoonful of grated cheese or a splash of heavy cream just before serving. To add a tangy kick, a squeeze of fresh lemon juice or a pinch of dry mango powder will brighten up the flavor. To save time, you can also use a bag of frozen mixed vegetables; just steam or boil them until they are soft before adding them to the pan.
Why You’ll Love This No-Mash Method
This recipe is a game-changer because it’s mess-free, making it perfect if you don’t have a potato masher or just want less cleanup. It also saves time, since chopping is much quicker than boiling and mashing. You will love the great texture if you enjoy a chunkier curry where you can still taste the individual vegetables. It’s a simple and reliable meal that is fantastic for anyone new to cooking.
A Perfect Meal for One
Now you have a go-to recipe for delicious pav bhaji that’s ready in no time. It’s all the magic of Indian street food made simple for a relaxing night in. If you make this recipe, feel free to double the ingredients to serve a friend or save the extra bhaji for lunch the next day—it tastes even better! Enjoy your homemade Indian meal.
Ingredients
This recipe makes a generous meal for one person or a light snack for two.
For the vegetable curry, or bhaji, you will need one medium potato, a quarter cup of green peas, a quarter cup of finely chopped carrot, a quarter cup of chopped green bell pepper, half a small onion, and half a small tomato.
For the spices and herbs, gather one tablespoon of butter, one teaspoon of cooking oil, one teaspoon of ginger-garlic paste, one teaspoon of pav bhaji masala spice mix, a quarter teaspoon of red chili powder, a quarter teaspoon of turmeric powder, salt to your liking, and a handful of fresh chopped cilantro.
To prepare the buns, you will need two pav buns or soft dinner rolls, one teaspoon of butter, and a sprinkle of pav bhaji masala. For optional toppings, you can have a wedge of lemon, some extra chopped onion, and a small slice of butter ready.
Directions
- Heat oil in a pan. Add cumin seeds. Once they crackle, add the onion and sauté until tranFollow these simple steps for a perfect meal.
- Step 1: Get Your Veggies Ready
- First, prepare your vegetables. Peel and chop the potato, carrot, and green bell pepper into small, even pieces. The smaller you cut them, the faster they will cook. Finely chop the onion and tomato, and have your green peas ready to go.
- Step 2: Cook the Hard Vegetables
- In a small pot, add the potato, carrot, and peas along with about half a cup of water and a pinch of salt. Bring it all to a boil and cook for 8 to 10 minutes, or until the vegetables are soft enough to be easily pierced with a fork. Drain away any leftover water and set these cooked vegetables aside.
- Step 3: Create the Flavor Base
- In a flat, non-stick pan, heat one teaspoon of oil and one tablespoon of butter over medium heat. Add the chopped onion and cook it until it turns soft and light brown. Stir in the ginger-garlic paste and let it cook for one minute until it smells fragrant. Next, add the chopped tomato and cook until it becomes soft and breaks down. Now, stir in the spices: one teaspoon of pav bhaji masala, a quarter teaspoon of turmeric powder, a quarter teaspoon of red chili powder, and salt. Mix everything well and let the spices cook for a minute or two until you see the oil separating from the paste.
- Step 4: Combine Everything (But Don’t Mash!)
- Add the boiled vegetables and the chopped bell pepper to the pan with the spice paste. Gently stir everything together for five to six minutes, allowing the veggies to soak up all the delicious flavors. If the mixture seems too dry, you can add a splash of water. The goal is to let the vegetables keep their shape for a chunky, satisfying texture. For extra richness, stir in a small piece of butter at the very end.
- Step 5: Toast the Buns
- Cut the pav buns in half horizontally. On a warm pan or griddle, melt one teaspoon of butter and sprinkle a pinch of pav bhaji masala over it. Place the buns with their cut-side down onto the buttery pan and toast them until they are golden and slightly crispy.
- Step 6: Serve and Enjoy!
- Spoon the hot bhaji onto a plate. Top it with fresh chopped cilantro and a small slice of butter, then serve it with the toasted pav. You can offer a lemon wedge and extra chopped onions on the side for squeezing and sprinkling over the top.
- slucent.
- Add turmeric, coriander powder, and salt. Mix well.
- Add the crumbled paneer and mix gently. Cook for 3-4 minutes. Sprinkle with garam masala if using.
- Take a roti, spread a layer of ketchup or chutney on it.
- Place a portion of the paneer bhurji in the center and roll it up tightly.
Notes
