How can I get the natural red color in pav bhaji without using artificial coloring?

To achieve a natural red color in pav bhaji, soak about 10 deseeded Kashmiri red chilies in hot water until they soften. Then blend them into a smooth paste and add this paste along with bhaji masala while cooking. This method provides a bright, vibrant color without the need for artificial food coloring and also adds a mild, flavorful heat to the dish.

What spices make up authentic pav bhaji masala?

Authentic pav bhaji masala is a blend of spices including coriander seeds, black cardamom, green cardamom, cumin, black pepper, fennel seeds, dried red chilies, cinnamon, cloves, and amchur (dried mango powder). These spices are roasted and ground together to create the distinctive aromatic and slightly tangy flavor unique to pav bhaji.

Can I make pav bhaji without using onions and garlic?

Yes, you can make pav bhaji without onions and garlic by simply omitting them from the recipe. Many people prefer this variation due to dietary restrictions or personal taste. Use extra spices or tomatoes to maintain flavor depth, and consider adding grated ginger or asafoetida (hing) for added aroma.

What are some good alternatives to pav bhaji masala if I don’t have it on hand?

If you don’t have pav bhaji masala, you can use a mix of garam masala, coriander powder, and red chili powder as a substitute. While this won’t perfectly replicate the unique pav bhaji flavor, it will still provide a warm, spicy taste that complements the vegetables well.

How can I keep my pav bhaji moist and flavorful when reheating leftovers?

To keep leftover pav bhaji moist when reheating, add a splash of water or butter and warm it gently on low heat while stirring frequently. This helps prevent the mixture from drying out and maintains its creamy texture. Adding a little fresh lemon juice or chopped cilantro after reheating can also refresh the flavors.

Pav Bhaji Recipe 5 Easy Steps To Mumbai Street Flavor

Ingredients

– 8 pieces Pav (dinner rolls, approximately 200 grams total)

– 2 large potatoes (about 400 grams)

– 1 cup cauliflower florets (100 grams)

– 1 medium carrot (100 grams)

– 1 bell pepper (100 grams)

– 1 cup green beans (100 grams)

– 1 cup frozen peas (150 grams)

– 100 grams butter (cultured butter can be used for added flavor)

– 2 tablespoons Pav Bhaji Masala (a spice blend made from 1 tablespoon coriander seeds, 1 teaspoon black cardamom, 1 teaspoon green cardamom, 1 teaspoon cumin seeds, 1 teaspoon peppercorns, 1 teaspoon fennel seeds, 2 dried red chilies, 1-inch cinnamon stick, 4 cloves, and 1 teaspoon dried mango powder; or use 2 tablespoons store-bought masala)

– 2 medium onions (about 200 grams, chopped)

– 4 medium tomatoes (about 400 grams, chopped)

– 1 tablespoon ginger-garlic paste

– 1-2 pieces green chili (about 10 grams, finely chopped)

– 1 teaspoon salt (or to taste)

– 1 teaspoon chili powder

– ½ teaspoon turmeric powder (if using in variations)

– 1 tablespoon Kasuri methi (dried fenugreek leaves)

– ¼ cup coriander leaves (for garnish)

– Juice from 1 lemon (about 2 tablespoons, for garnish and flavor)

– 1-2 cups water (250-500 ml, to adjust consistency)

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Instructions

1-First, peel, rinse, and cube the vegetables like the 2 potatoes, 1 cup cauliflower, 1 carrot, and 1 cup peas, then pressure-cook or boil them until soft about 750 grams total. Once done, mash them for a creamy base.

2-In a large pan, heat 50 grams of butter with 1 tablespoon of oil and sauté the 2 chopped onions until translucent.

3-Next, add 1 tablespoon ginger-garlic paste and 1-2 green chilies, followed by the bell pepper, then the 4 chopped tomatoes and 1 teaspoon salt. Cook until the tomatoes turn mushy, then stir in 1 teaspoon chili powder and 2 tablespoons Pav Bhaji Masala for that authentic Mumbai street food flavor. Add the mashed vegetables along with 1-2 cups of water to get a thick, pourable consistency, and simmer to let the tastes meld together.

4-Finally, mix in 1 tablespoon Kasuri methi and garnish with ¼ cup coriander leaves and 2 tablespoons lemon juice. For the pav, slit 8 rolls, butter them with about 25 grams of butter and a sprinkle of ½ teaspoon Pav Bhaji Masala, then toast until lightly crisp. Serve hot with extras like chopped onions and lemon wedges. If you enjoy easy potato dishes, try our easy baked potato in air fryer recipe for a quick companion.

5-For a faster option, use the Instant Pot’s sauté function to cook the onions, chilies, ginger-garlic paste, tomatoes, and bell pepper with salt. Add the masala, chili powder, turmeric, mixed vegetables, and water, then pressure cook for 5 minutes followed by a natural release.

Last Step:

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Notes

🌶️ To achieve vibrant red color, blend soaked Kashmiri red chilies into a paste and add to the bhaji.
🍞 For a healthier alternative, use whole grain or artisan bread instead of traditional pav.
🧈 Butter is essential for authentic flavor; avoid over-toasting the pav to keep spices intact.

Author: Brandi Oshea
Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Main Dish
Method: Simmering and Toasting
Cuisine: Indian

Nutrition

Serving Size: 1 serving
Calories: 321
Sugar: 8g
Sodium: 666mg
Fat: 13g
Saturated Fat: 7g
Carbohydrates: 42g
Fiber: 6g
Protein: 8g
Cholesterol: 30mg