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Prep time Cook time Serves
20 minutes 40 minutes 4

Why You’ll Love This Pav Bhaji Recipe

Pav bhaji is one of Mumbai’s most loved street foods: a rich, buttery vegetable mash served with toasted bread rolls, chopped onion and a squeeze of lime. The appeal lies in contrast. The bhaji is soft, bold and deeply savoury, while the pav is crisp at the edges and fluffy inside.
This homemade pav bhaji recipe builds flavour with everyday vegetables and HPK spices instead of depending entirely on a ready-made pav bhaji blend. HPK Cumin Powder adds earthiness, HPK Coriander Powder gives body, HPK Kashmiri Chilli Powder brings colour and gentle heat, and HPK Garam Masala adds a warm aromatic finish.

HPK spice profile

HPK Cumin Powder • HPK Coriander Powder • HPK Turmeric Powder • HPK Kashmiri Chilli Powder • HPK Red
Chilli Powder, optional • HPK Garam Masala Powder • HPK Black Pepper Powder

Ingredients

  • 3 medium potatoes, peeled and cubed
  • 1 cup cauliflower florets
  • 1 cup green peas
  • 1 small carrot, chopped
  • 1 small green capsicum, finely chopped
  • 2 tablespoons oil
  • 3 tablespoons butter, divided
  • 1 teaspoon cumin seeds
  • 1 large onion, finely chopped
  • 1 tablespoon ginger-garlic paste
  • 3 medium tomatoes, finely chopped or puréed
  • 1 teaspoon HPK Cumin Powder
  • 2 teaspoons HPK Coriander Powder
  • 1/4 teaspoon HPK Turmeric Powder
  • 1 1/2 teaspoons HPK Kashmiri Chilli Powder
  • 1/4 teaspoon HPK Red Chilli Powder, optional
  • 3/4 teaspoon HPK Garam Masala Powder
  • 1/4 teaspoon HPK Black Pepper Powder
  • Salt to taste
  • 1 to 1 1/2 cups hot water, as needed
  • 1 tablespoon lime juice
  • 2 tablespoons chopped coriander leaves
  • 8 pav buns
  • Extra butter for toasting
  • Chopped onion and lime wedges, to serve

Step-by-Step Method

  1. Boil the potatoes, cauliflower, peas and carrot until completely tender. Drain, reserve a little cooking water and mash the vegetables while still warm. A few small pieces are fine; the bhaji should not become a completely smooth purée.
  2. Heat the oil and 1 tablespoon butter on a wide tawa or heavy pan. Add cumin seeds and let them crackle. Add the onion and cook until soft and lightly golden.
  3. Add ginger-garlic paste and cook for 30 to 45 seconds. Stir in the capsicum and cook for 3 to 4 minutes so it softens but retains some character.
  4. Add the tomatoes with a pinch of salt. Cook on medium heat until the tomatoes break down and the fat begins to separate at the edges.
  5. Lower the heat. Add HPK Cumin Powder, HPK Coriander Powder, HPK Turmeric Powder, HPK Kashmiri Chilli Powder and optional HPK Red Chilli Powder. Splash in 2 tablespoons water and cook the spices for 1 minute without letting them burn.
  6. Add the mashed vegetables and mix thoroughly. Pour in 1 cup hot water and mash the mixture directly in the pan for 5 to 7 minutes. Add more water in small amounts until the bhaji is thick, spoonable and cohesive.
  7. Add HPK Garam Masala Powder, HPK Black Pepper Powder and the remaining butter. Simmer for 4 to 5 minutes. Taste and adjust salt, heat and consistency.
  8. Finish with lime juice and coriander leaves. Rest the bhaji for 5 minutes before serving so the flavours settle.
  9. Slit the pav without cutting all the way through. Butter a hot tawa, place the pav cut-side down and toast until golden. Serve immediately with bhaji, onion, lime and an extra knob of butter if desired.

Cooking Tips for the Best Result

  • Use a wide pan so the bhaji cooks evenly and can be mashed comfortably.
  • Cook the tomatoes fully before adding vegetables; undercooked tomato leaves a raw, sour taste.
  • Add hot water rather than cold water to maintain an even simmer.
  • For a lighter version, reduce the butter but keep at least a small amount for the classic finish.

How to Serve and Store

Serve pav bhaji hot with butter-toasted pav, finely chopped onion, coriander and lime wedges. Leftover bhaji keeps well in the refrigerator for up to 2 days. Reheat with a splash of water and finish with a little fresh butter and HPK Garam Masala.

Frequently Asked Questions

Can I make pav bhaji without a ready-made pav bhaji masala?

Yes. A balanced combination of cumin, coriander, turmeric, chilli, black pepper and garam masala creates a full-flavoured bhaji. The key is to cook the tomato-spice base properly.

Which vegetables are best for pav bhaji?

Potato, cauliflower, peas and carrot create the base. Capsicum gives the bhaji its familiar street-style flavour. Avoid adding too many strongly flavoured vegetables that may dominate the masala.

How do I get bright colour without too much heat?

Use HPK Kashmiri Chilli Powder for colour and mild warmth. Add HPK Red Chilli Powder only when you want additional heat.

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