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Pav bhaji is Mumbai's iconic street food—a spiced, buttery mixed vegetable mash served with toasted bread rolls. This flavorful vegetarian dish is a family favorite that brings the energy of Mumbai's streets to your kitchen.
Peel and chop the potatoes, carrots, and cauliflower florets. In a large pot, add the potatoes, cauliflower, carrots, and green peas. Cover with water, bring to a boil over medium-high heat, and cook until vegetables are soft (about 15-18 minutes). Drain and set aside.
While the vegetables cook, heat 2 tbsp of butter in a large skillet over medium heat. Add chopped onions and sauté until translucent (3-4 minutes), then add minced garlic and ginger and sauté until aromatic (1 minute).
Add bell pepper and sauté for another 3 minutes. Stir in tomatoes and cook down until the mixture is soft and pulpy (about 5 minutes), stirring often to prevent burning.
Add pav bhaji masala, ground cumin, turmeric, red chili powder, and salt, stirring well for 2 minutes to bloom the spices.
Add the cooked & drained vegetables to the skillet. Mash the mixture thoroughly using a potato masher or the back of a ladle. Adjust consistency by adding a little water (up to ¾ cup) if needed and simmer on low heat, stirring occasionally, for 8-10 minutes to develop flavors.
In the final stage, incorporate the remaining 2 tbsp butter and half of the fresh cilantro. Check seasoning and adjust salt if needed.
For the pav: Slit the pav rolls horizontally. Heat a skillet over medium heat, add a touch of butter, and toast the pav (rolls) cut-side down until golden and crisp.
Serve the hot bhaji with buttered, toasted pav, remaining cilantro, and lemon wedges on the side.
