Pav Bhaji (Mumbai Street Vegetable Mash with Buttery Rolls)
A spiced, buttery mash of mixed vegetables served with soft, toasted homemade pav rolls.
Made with Curry base sauce (onion and tomato) and Basic bread dough. Make a batch of the base first, then this takes minutes. Skip to the method
- Time1 hr 15
- LevelMedium
- Costabout £1.60 a head
- Oven200°C (180°C fan)
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
Divide your ready made bread dough (see the base recipe) into 12 pieces of 50 g and shape into smooth balls. Place them close together in a lined tin so they touch, cover and prove for 30 minutes.
30 min - 2
Heat the oven to 200°C (180°C fan). Brush the rolls with the oat milk and bake for 15 to 18 minutes until pale golden. Brush with 1 tablespoon of melted dairy free spread when they come out.
16 min 40 s - 3
Meanwhile, boil the potatoes, cauliflower, carrot and peas in salted water for 15 minutes until very soft. Drain, keeping a cup of the cooking water.
15 min - 4
Melt 30 g of the dairy free spread in a large wide pan. Cook the green pepper and fresh tomatoes for 5 minutes until broken down, then add the pav bhaji masala and cook for 1 minute.
5 min - 5
Stir in your ready made curry base sauce (see the base recipe) and the drained vegetables. Mash firmly with a potato masher, adding splashes of the reserved water until thick but spoonable. Simmer for 10 minutes, mashing as you go.
10 min - 6
Toast the split rolls cut side down in a pan with the last of the spread. Top the bhaji with a knob of spread, the onion, coriander and a squeeze of lemon, and serve with the warm pav.
Tips
- Mash the vegetables really well. Pav bhaji should be thick and rough, not chunky like a stew.
- Butter is traditional, so use real butter for a vegetarian but not dairy free result. The vegan version works well with dairy free spread.
- Pav bhaji masala is sold in the world foods aisle. Check the label if you need it gluten free, as some blends contain wheat.
Storing and freezing
The bhaji keeps for 3 days in the fridge and freezes for 3 months. Cool quickly, then reheat until steaming hot all the way through, adding a splash of water. Eat the pav the day they are baked.
Questions
What is pav bhaji?
It is a Mumbai street food of spiced, mashed mixed vegetables served with soft bread rolls called pav. It is cooked on a big flat griddle and finished with lots of butter, onion and lemon.
Can I make pav bhaji ahead?
Yes. The bhaji tastes even better the next day. Make it up to 3 days ahead, keep it in the fridge and reheat it with a splash of water until steaming hot all the way through.
Is this dish spicy?
It is moderately spiced, not very hot. Pav bhaji masala is warm and fragrant rather than fiery. Add a chopped green chilli with the pepper if you like more heat.
More made with curry base sauce (onion and tomato)
Machli Bhuna (Fish Bhuna)
DFEFNFDhaba Anda Masala (Punjabi Roadside Egg Curry)
DFNFVMushroom Bhuna with Peppers
DFEFNFKing Prawn Dopiaza (Double Onion Prawn Curry)
GFDFEFSee every dish made with curry base sauce (onion and tomato)
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.