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Pav Bhaji

Pav Bhaji

  • Prep

    20 m
  • Cook

    30 m
  • Ready In

    50 m
Bongadi

Bongadi

This is a very popular recipe in India, liked by almost everyone. You may have to go to a nearby Asian Indian store to get the 'Pav Bhaji Masala' that is the special spice to bring the flavor (Masala means spice). Pav is actually the buns. Bhaji is the vegetables cooked with spice.

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Original recipe yields 4 servings

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Nutrition

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  • Calories:
  • 652 kcal
  • 33%
  • Fat:
  • 33.9 g
  • 52%
  • Carbs:
  • 78.8g
  • 25%
  • Protein:
  • 13.4 g
  • 27%
  • Cholesterol:
  • 6 mg
  • 2%
  • Sodium:
  • 375 mg
  • 15%

Based on a 2,000 calorie diet

Directions

  1. Heat the oil in a wok over medium heat. Saute garlic and green chile for 30 seconds, then stir in onions and ginger. Cook until onions are brown. Add tomatoes, and cook until pasty. Stir in cauliflower, cabbage, peas, carrots and potatoes. Season with pav bhaji masala. Cover, and cook for 15 minutes, stirring occasionally. Season with salt, and stir in lemon juice.
  2. Toast the dinner rolls, and spread lightly with butter. Serve garnished with chopped onion, green chile and cilantro.
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Reviews

omen63
188

omen63

10/5/2009

Not like the ones you get on streets of India, so I asked my Indian friend and she had some suggestions: Substitute cabbage with green beans. Boil carrots, potatoes, cauliflower, peas and green beans beforehand. Saute onions and garlic in butter/vegan butter. Add tomatoes/puree and spice and stir for another minute or 2. Add spice (PB masala) ginger/chillies and freshly chopped cilantro (1 cup) and stir for another minute. Add all pre-cooked, lightly mashed veggies, salt, and lemon juice. Cook on lowest heat for about 10 minutes, check seasoning and add lemon juice, spice, and salt according to taste. Cook on lowest heat for 20 more minutes to allow the flavors to sink in. Viola! Tasted pretty close to what I had on the streets of India!

Jennifer J
71

Jennifer J

1/2/2007

Yummy recipe. I used garam masala instead of Pav Bhaji masala. Taste just as good.

EARLANDVALERIE
53

EARLANDVALERIE

3/9/2006

I give this recipe 5 stars because while I didn't like it, I think it's because I am not use to eating Indian food. It was much too spicy for me. I made this along with the Roomali Roti bread that's on this site. I had my oldest daughter take the leftovers (there was alot) to the Indian store where I had purchased the spices. They ate it for lunch and said I had made it better than some Indian women could and that it was delicious. So the recipe must be worth 5 stars and tasty to those with the right tastebuds.

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