Masala Pav Bhaji

bhavnaskitchen's picture

Aug. 28, 2012


Cauliflower 1/2 Large
Potatoes 2 Medium , roughly chopped in big chunks
Carrot 1 Large , roughly chopped in big chunks
Green peas 1/2 Cup (8 tbs)
Eggplant 1/2 Medium (Optional)
Oil 2 Tablespoon
Butter 1/2 Tablespoon
Tomatoes 2 Cup (32 tbs)
Bell peppers 1 Cup (16 tbs) , yellow, green and red
Red onion 1 Cup (16 tbs) , chopped
Coriander 4 Tablespoon , chopped
Ginger garlic paste 1 Tablespoon
Cumin seeds 1 Teaspoon
Turmeric powder 1/4 Teaspoon
Red chili powder 2 Teaspoon (to taste)
Pav bhaji garam masala 2 Teaspoon (to taste)
Butter 1 Tablespoon
Lime 1 Medium , juiced



1. In a pressure cooker boil cauliflower, potatoes, carrots, green peas and egg plant along with salt to taste up to 3-4 whistles on high temperature.

2. Once cool, mash the boiled vegetables in the pressure cooker using a potato masher.

3. In a nonstick pan heat oil and butter together and add cumin seeds, turmeric, onion, ginger garlic paste and red chili powder.

4. When the onion is cooked half way add the bell peppers and let it cook adding water if needed.

5. Add little salt, stir and let it cook until tender.

6. Stir in chopped tomato and coriander and cook with cover till mushy and tender.

7. Then mash with a potato masher when on heat.

8. Mix the boiled and mashed vegetables in the pressure cooker with the ones in the pan and then add butter and mix well to melt.


9. Right before serving squeeze a fresh lime over the bhaji, sprinkle chopped coriander leaves and serve with Indian pav.

Recipe Summary

Difficulty Level: Medium
Cook Time: 30 Minutes
Ready In: 30 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 301Calories from Fat 122

 % Daily Value*

Total Fat 14 g21.5%

Saturated Fat 4 g20%

Trans Fat 0 g


Sodium 418 mg17.42%

Total Carbohydrates 42 g14%

Dietary Fiber 12 g48%

Sugars 13 g

Protein 9 g18%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet