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Pao Bhaji

Pao Bhaji is a vibrant Indian street-food dish featuring a spicy vegetable mash served with toasted buns. The dish involves sautéing and simmering a medley of vegetables with aromatic spices until tender and flavorful, resulting in a thick, chunky curry with a rich, velvety texture. It’s typically garnished with lemon and served with soft, toasted bread for scooping.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: Indian
Calories: 300
Ingredients Equipment Method

Ingredients
  

  • 2 cups chopped onions finely chopped
  • 2 cups chopped tomatoes preferably ripe or canned
  • 1 cup chopped green bell pepper adds crunch and freshness
  • 2 tablespoons oil vegetable or mustard oil
  • 2 teaspoons pav bhaji masala adjust to taste
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon chili powder adjust for heat
  • 4 cups mixed vegetables potatoes, carrots, peas, cauliflower, or leftover cooked vegetables
  • 1 tablespoon lemon juice freshly squeezed
  • 4 pav buns pav buns or any soft bread rolls
  • 2 tablespoons butter for toasting buns and richness

Equipment

  • Large heavy-bottomed pan or cast-iron skillet
  • Sharp knife and chopping board
  • Wooden spoon or spatula
  • Ladle or slotted spoon

Method
 

  1. Heat oil in a large pan over medium heat. Add chopped onions and sauté until they turn translucent and start to soften, about 5 minutes, filling the air with a sweet, fragrant aroma.
  2. Add chopped tomatoes and cook until they break down and become saucy, about 8 minutes, stirring occasionally and letting the mixture simmer until thickened.
  3. Stir in chopped green bell pepper along with pav bhaji masala, turmeric, and chili powder. Cook for another 2-3 minutes until fragrant and spices are well incorporated.
  4. Add the mixed vegetables to the pan. If using leftover cooked veggies, toss them in now. Stir everything together, then reduce heat and simmer for 10-15 minutes, mashing occasionally with the back of your spoon to achieve a chunky, yet smooth mash.
  5. While the bhaji simmers, slice the pav buns and toast them in a separate skillet with a little butter until golden and slightly crispy, about 2-3 minutes per side.
  6. Finish the bhaji by stirring in lemon juice, adjusting seasoning if needed. The mixture should be thick, flavorful, and slightly chunky.
  7. Scoop generous portions of the hot bhaji onto serving plates, and serve with toasted pav buns on the side for scooping and enjoying each bite.