Pav Bhaji

IFB Spice Secrets

Pav Bhaji

By IFB | April 17, 2021

Pre heat time: 40 mins

Cooking time: 30 mins

Servings: 04 portions


  • 4 tbsp salted butter
  • 1 large onion, finely diced
  • ½ green bell pepper, diced
  • ½ red bell peapper, diced
  • 1 tbsp grated ginger
  • 1 tbsp minced garlic
  • 3 cups – 1 inch cauliflower florets
  • 2 large potatoes peeled and cut into cubes
  • 3 diced tomatoes
  • ½ cup frozen green peas
  • 1 cup water
  • 4 tbsp tomato puree
  • 2 tbsp pav bhaji masala 
  • 1 tbsp kashmiri red chili powder
  • ½ tsp turmeric
  • ½ cup fresh coriander leaves, finely chopped
  • 06 buns or pav
  • 1 medium finely diced red onion
  • 1 lime


  1. In a microwave safe glass bowl add butter, onion, ginger, garlic, and bell peppers and cook for 5 mins at 100% micro power level. Now add the cauliflower, potatoes, tomatoes, peas, and 2 teaspoons salt; pour in the water; continue to cook for another 08 mins at 100% micro power level.
  2. After 3 mins, mash the mixture with a potato masher and continue cooking.
  3. Now stir in the tomato puree, pav bhaji masala, red chilli powder and turmeric, followed by 2 tbsp butter. Mash this mixture and continue cooking at 100% micro power level for 2 mins.
  4. Cover the pot with a glass lid as the bhaji will start to splatter and cook until heated through, continue cooking for 5 mins. Taste and adjust the seasoning with salt, pav bhaji masala, coriander leaves and chilli powder. Heat again for a minute at 100% micro power level.
  5. Just before serving, use the remaining 4 tbsp butter to spread and 1 tsp room-temperature butter on the cut side and over the top and bottom of each bun/pav. Heat the baking tray on 180⁰C for 6 mins. Add the buttered buns and toast each side until golden brown, for 4 minutes each side at 180⁰C.
  6. Spoon the bhaji onto the plate, sprinkle with red onion, coriander leaves, and a dot of butter and serve with the toasted buns and lime wedges on the side.
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