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Pav Bhaji Recipe (Mumbai Street Style): Hare Krishna Version

Pav Bhaji Recipe
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Pav Bhaji is a rich, delicious dish made from wholesome ingredients and spices. Cooking it with care and mindfulness aligns it with the principles of bhakti yoga, making it a perfect prasadam offering to Krishna.

Ingredients

Scale

Vegetables

  • 2 potatoes, peeled and chopped
  • 250 g cauliflower, chopped
  • 250 g cabbage, shredded
  • ½ cup green peas
  • 3 cups mixed vegetables (such as bell peppers, green beans, or zucchini)
  • ½ tsp salt
  • 3 cups water
  • ½ tsp asafoetida (hing)
  • 3–4 tbsp water (for cooking)

Masala

  • 2 tbsp oil (for sautéing)
  • ½ tsp pav bhaji masala (see recipe below)
  • ½ tsp Kashmiri red chili powder
  • 2 tbsp fresh coriander leaves, chopped
  • 4 tomatoes, chopped
  • ¼ tsp salt
  • 1 large capsicum, chopped
  • 1 tbsp coriander powder
  • ½ tsp garam masala
  • 1 tbsp Kashmiri red chili powder
  • 2 tbsp pav bhaji masala
  • 1 tbsp butter
  • Salt to taste

Pav Bhaji Masala Recipe

  • 3 tbsp coriander seeds
  • 2 tbsp cumin seeds
  • 1 tbsp fennel seeds
  • 25 cloves
  • 1 tsp black pepper
  • 1 large black cardamom
  • 6-inch cinnamon stick
  • 2 bay leaves
  • 12–13 dried Kashmiri red chilies
  • ½ tsp salt
  • ½ tsp black salt
  • 1 tsp dry mango powder (amchur)

For Toasting Pav

  • 1 tsp butter
  • 1 pinch Kashmiri red chili powder
  • 1 pinch pav bhaji masala
  • Fresh coriander leaves, chopped

Instructions

Cook the Vegetables
In a large pot, add potatoes, cauliflower, cabbage, green peas, mixed vegetables, salt, and 3 cups of water. Boil until the vegetables are soft and tender. Drain the vegetables and mash them well, reserving some cooking water.

Sauté the Spices
Heat 2 tablespoons of oil in a large pan. Add ½ tsp pav bhaji masala, Kashmiri red chili powder, and coriander leaves. Stir until fragrant.

Add Tomatoes and Capsicum
Add the chopped tomatoes and salt to the pan. Cook until the tomatoes become a smooth mixture. Add chopped capsicum and cook for a few more minutes.

Combine and Simmer
Stir in the mashed vegetables, coriander powder, garam masala, Kashmiri red chili powder, and pav bhaji masala. Simmer for 10-15 minutes, adding some reserved cooking water if the bhaji is too thick.

Finish with Butter
Stir in 1 tbsp butter and adjust salt to taste. Garnish with fresh coriander leaves before serving.

Toast the Pav
Heat 1 tsp butter in a pan. Sprinkle a pinch of Kashmiri red chili powder and pav bhaji masala. Toast the pav until golden and crisp. Serve hot with the bhaji.

Method to Prepare Pav Bhaji Masala (Spice Blend)
Dry Roast: Dry roast the coriander, cumin, fennel, cloves, black pepper, black cardamom, cinnamon stick, and bay leaves on low heat until fragrant.
Grind: Grind the roasted spices with Kashmiri red chilies, salt, black salt, and dry mango powder into a fine powder.
Store: Keep the Pav Bhaji Masala in an airtight container for up to a month.

Notes

Spice Level: Adjust the chili powder to taste. Kashmiri red chili powder adds color without excessive heat.
Make Ahead: Pav Bhaji can be prepared in advance and reheated. The flavors meld and improve over time.
Freezing Tip: Pav Bhaji freezes well. Reheat with water as needed.

Nutrition

Find it online: https://harekrishnarecipes.com/recipes/main-course/pav-bhaji-recipe/