Pav Bhaji (Mumbai Spiced Vegetable Mash with Buttered Rolls)
Mumbai's favourite street food: a buttery, mashed spiced vegetable curry served with toasted soft rolls.
Made with Ginger and garlic paste and Garam masala (homemade). Make a batch of the base first, then this takes minutes. Skip to the method
- Time50 min
- LevelEasy
- Costabout £1.50 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Put the potatoes and cauliflower in a pan of water. Bring to the boil, then simmer for 15 minutes, adding the peas for the last 3 minutes, until the potatoes are very soft. Drain, keeping a mugful of the water.
15 min - 2
Melt 30 g of the butter in a large wide pan over a medium heat. Cook the onion for 6 minutes until soft and golden.
6 min - 3
Add your ready made ginger and garlic paste (see the base recipe) and the green pepper. Cook for 3 minutes, then add the tomatoes and tomato purée and cook for 5 minutes until jammy.
8 min - 4
Stir in the chilli powder, cumin, turmeric, amchur, your homemade garam masala (see the base recipe) and the salt. Cook for 1 minute.
- 5
Add the drained vegetables and mash roughly with a potato masher, adding a splash of the reserved water, until you have a thick, rough mash. Simmer for 10 minutes, stirring, until thick and glossy.
10 min - 6
Split the rolls. Melt a little of the remaining butter in a frying pan and toast the cut sides for 1 minute until golden.
1 min - 7
Stir the lemon juice into the bhaji. Top with a knob of the remaining butter, the coriander and the red onion. Serve hot with the buttered rolls.
Tips
- Mash the bhaji while the vegetables are still hot. It gives a smoother, thicker result than cooling first.
- Add the reserved cooking water a splash at a time. Pav bhaji should be thick enough to scoop, not runny.
- Use soft white rolls and toast them in butter until golden, as this is the classic finish.
- Finish with lemon juice and raw onion, as the sharpness lifts the rich butter.
Storing and freezing
Keeps for 3 days in the fridge, cooled within 1 to 2 hours, and freezes well for up to 3 months. Reheat the bhaji until steaming hot all the way through and toast fresh rolls.
Questions
What is pav bhaji masala, and can I use garam masala?
Pav bhaji masala is a ready made spice mix. This recipe uses your own garam masala with chilli, cumin and amchur, which gets close to the flavour without a special packet.
Can I make pav bhaji vegan?
Yes. Use vegetable oil or a dairy free spread instead of butter and check that your rolls contain no milk. The curry itself is otherwise plant based.
Is it gluten free?
The bhaji is, but the rolls are not. Serve it with gluten free rolls or over rice to make it gluten free.
Can I add other vegetables?
Yes. Beetroot, carrot, aubergine or pumpkin are all common. Keep the potato for body and make sure everything is soft enough to mash.
More made with ginger and garlic paste
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.