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Mumbai Pav Bhaji


  • 1 cup finely chopped cauliflower
  • 4 unpeeled potatoes, chopped and steamed
  • ½ cup green peas
  • ½ cup chopped carrots
  • 1 cup chopped onion
  • ½ cup finely chopped capsicum
  • 2½ cups chopped tomatoes
  • ½ tsp turmeric powder (haldi)
  • ½ tsp red chilli powder
  • 1½ tbsp pav bhaji masala
  • ½ tsp black salt (sanchal)
  • ½ cup water

For the Chilli-Garlic Paste

  • 3-4 whole dry Kashmiri red chillies, soaked in warm water
  • 4-6 cloves garlic

For Serving

  • 1 large onion, chopped
  • 4 lemon wedges
  • 1 tbsp chopped fresh coriander (dhania) leaves


For the Chili-Garlic paste

Grind the ingredients together to make a paste.

For the Bhaji

Steam the cauliflower, peas and carrots until they are soft. Heat a large pan, add the onion and capsicum and sauté for 2 minutes. Then, add the prepared chilli-garlic paste and sauté until the onion softens. Add the tomatoes and simmer. Add turmeric powder, chilli powder, pav bhaji masala, black salt and cook for 2-3 minutes. Add the steamed vegetables and potatoes and mash thoroughly, using a potato masher, adding ½ cup of water if required. Garnish with chopped onions and chopped coriander. Serve with lemon wedges with pav (bread) on the side.

Serves 4


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