Pav Bhaji Recipe (Indian Spicy Vegetable Curry) (2024)

Pav Bhaji Recipe (Spicy Vegetable Curry)

We're cooking up a spicy vegetable curry in the Chili Pepper Madness kitchen tonight, my friends. Can you smell all the spices? The entire kitchen is aglow in aromatic aromas.

I love it! This particular dish is an enticing Indian curry made with mashed vegetables seasoned in curry spices. It's called Pav Bhaji, and it is sure to satisfy your needs as a spicy food lover.

What is Pav Bhaji?

Pav bhaji is a spicy Indian vegetable curry made with a variety of mixed vegetables such as potatoes, peas, carrots, peppers, and cauliflower, cooked with a blend of curry spices. It is a popular street food dish in India, particularly in the state of Maharashtra.

The curry is typically served with soft, buttered buns, called "pav", that are toasted until crispy and golden.

You'll usually find the dish topped with a generous dollop of butter, with fresh cilantro scattered over the top, with chopped onion and lemon or lime juice on the side.

Pav bhaji is known for its tangy and spicy flavors and is usually served as a fast food or a snack, though you can enjoy it as a main course. It is a popular dish among vegetarians and is often eaten with gusto at street food stalls, restaurants, and homes throughout India.

Let's talk about how to make pav bhaji, shall we?

How to Make Pav Bhaji - the Recipe Method

Cook the Onions and Peppers. Heat the oil in a medium sized pot or a large pan and add the onion and peppers. Cook them 5-6 minutes to soften, stirring them up here and there.

Ginger-Garlic Paste. Add the ginger-garlic paste and cook for 30 seconds, stirring. You will be able to smell the garlic blooming.

Tomatoes. Add the tomatoes and stir. Cook them down for 6-7 minutes, or until they start to soften up for you.

Add Spices. Add the spices - ground Kashmiri red chilies (or use other red chili powder), garam masala, turmeric, coriander, cumin, salt, chickpeas, potatoes, cauliflower, carrots, and peas. Stir and cook them a few seconds to let the flavors bloom.

Add Water and Simmer. Pour in 2 cup water, or enough to just cover the mixture. Bring the pan to a boil, then reduce the heat, cover, and simmer for 30 minutes, or until the mixture if very soft.

The goal is to make all of the vegetables soft enough to mash with a fork.

Mash the Curry. Use a large fork or potato masher to mash the pan mixture to your preference. You can also use a food processor or stick blender. The goal is to make a sort of gravy, though you can make yours chunky or smooth.

Garnish and Serve. Garnish with dollops of butter, chopped cilantro and onion with lemon wedges on the side. Squeeze on some fresh lemon juice. Highly recommended!

For the Buns. Split the buns in half then generously butter both sides. Heat a skillet to medium-high heat and toast the buns, butter side down, 1-2 minutes, or until toasted. Serve.

Boom! Done! Your pav bhaji is ready to serve. Looks so good, doesn't it? Don't forget the buttered rolls!

Recipe Tips & Notes

• Mash or process your pav bhaji as much as you'd like, to either a chunky texture of a very smooth mixture, to your own preference.
• Add in other vegetables as a variation, like green beans, sweet potato, or rutabaga.
• Add in hotter chilies for a spicier version, or incorporate spicier chili powders to satisfy your inner chilihead.

Cookbook Recommendation

If you enjoy Indian cuisine, I recommend the following cookbook, which I used to adapt this recipe. It has a lot of great recipes.

• The Indian Cooking Course, by Monisha Bharadwaj (affiliate link, my friends!)