Recipe: Yummy Pav Bhaji Masala


History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.

Ingredients for Pav Bhaji

  • Pavs 8
  • Cauliflower grated 1 cup
  • Green capsicum chopped 1 medium
  • Green peas 1/4 cup
  • Potatoes boiled and peeled 3-4 medium
  • Pav bhaji masala 2 tablespoons + for sprinkling
  • Butter 4 tablespoons + for roasting
  • Onions chopped 2 medium
  • Ginger paste 1 tablespoon
  • Garlic paste 1 tablespoon
  • Tomatoes chopped 4 medium
  • Salt to taste
  • Red chilli paste 1 tablespoon
  • Fresh coriander leaves chopped, 1 tablespoon + for sprinkling


Step 1

Heat 3 tablespoons butter in a non-stick pan. Add onion, mix and sauté for a minute.

Step 2

Add ginger paste and garlic paste, mix and sauté well.

Step 3

Add tomatoes, mix and add salt, red chilli paste, mix and cook on low heat for 5-7 minutes.

Step 4

Add cauliflower, capsicum and green peas and mix well. Add pav bhaji masala and mix well. Reduce heat, add some water, cover and cook till vegetables are done.

Step 5

Mash potatoes and addalongwith chopped coriander. Mash well with a masher.

Step 6

Add some water, mix, cover and cook for 5-7 minutes.

Step 7

Slit pavs and apply butter on them.

Step 8

Heat 1 tablespoon butter on a non-stick tawa, sprinkle some chopped coriander and pav bhaji masala on it, place the pavs and roast them.

Step 9

Transfer the bhaji in a serving bowl and garnish with a coriander sprig. Place the bowl on a serving platter and serve immediately with roasted pavs, chopped onion and lemon wedges.

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