The Ultimate Crowd-Pleaser

If there’s one dish that wins everyone over, it’s Pav Bhaji. And my Pune-style Pav Bhaji brings the irresistible street food charm of home right to your kitchen!

This spiced vegetable mash in a tomato-onion-green pepper masala base served with buttery grilled dinner rolls. It’s spicy, silky, luscious and a pure comfort in a plate! It’s vegetarian and can be vegan if you sub the butter with oil or a plant-based butter. The flavors are rich and layered, yet it’s wholesome and nutritious. It works just as well for a cozy weekend meal as it does for festive spreads like Diwali.

From AJuBa to My Kitchen

My love for Pav Bhaji goes back to my hometown of Pune, where a street-side joint called Anand Juice Bar, or AJuBa as everyone calls it, serves the best bhaji in town! Their melt-in-the-mouth pav bhaji, loaded with butter and bursting with flavor, set the standard for me. AJuBa has since grown into a full-fledged restaurant, and I still make it a point to stop by every time I’m back home.

Over the years, I’ve played with ingredients and proportions until I perfected my own Pune-style Pav Bhaji. I now make it two different ways. The classic stovetop version lets the flavors slowly develop as everything simmers together. The Instant Pot version is quicker and more efficient! It’s great for feeding a crowd or for putting dinner on the table on a weeknight in no time.

Either method gives the same luscious, spiced bhaji you’d find at AJuBa. And it’s a match made in heaven with buttery grilled pav!

Pune vs. Mumbai Pav Bhaji

While Mumbai’s pav bhaji is famous for its spicy kick, bright red color, and that unmistakable silky, buttery richness, Pune’s version takes a more balanced route. It’s not as spice-forward but more vegetable-focussed, and a little less greasy, with each bite letting you taste the individual veggies rather than just spice and butter. The texture is heartier too, more like a flavorful, chunkier mash than the smooth purée typical of Mumbai’s version.

Pav Bhaji originated in Mumbai as a quick, hearty meal for textile mill workers, but Pune’s version developed its own personality. That’s exactly the vibe I’ve recreated here! Its the version I grew up eating in Pune, inspired by AJuBa, my favorite spot back home – a true Pune-style Pav Bhaji. Every now and then, I’ll make the indulgent Mumbai-style recipe, but this comforting, everyday version feels like home.

The Magic of Mashed Veggies

The secret to a good Pav Bhaji lies in its balance of vegetables and spices. I start with the usual mix of pantry staples and refrigerator finds like peas, carrots, onions, tomatoes and green peppers, along with the must-haves: cauliflower and potatoes.

It takes a little bit of time and effort but so worth prepping the vegetables by chopping them. The onions, tomatoes and green peppers get finely chopped and the potatoes, carrots and cauliflower get large diced.

Once boiled and mashed, the real magic begins. The veggies are simmered in a tangy tomato-onion masala and spiced generously with pav bhaji masala. It’s what gives the dish its bold, unmistakable flavor.

I stick to Everest Pav Bhaji Masala, the same brand I grew up watching my mom use. Its spice blend has just the right balance of heat and aroma, which instantly brings back the flavors I remember from home. Every bite is buttery, tangy, and deeply spiced. It’s the kind of dish that keeps you going back for seconds.

Serving & Variations

Pav Bhaji is always served with a blob of salted butter, with Amul butter highly recommended, along with finely chopped red onions and lime wedges. The combination of velvety spiced veggies, soft, generously buttered pav, and these classic toppings is comforting and perfect for sharing.

Pav Bhaji is as much about the bhaji as it is about the generously buttered, golden pav that comes alongside it. For easy serving, I like to toast the pav on a flat pan or griddle ahead of time. Then I keep them warm in the oven wrapped in aluminum foil.

This makes it simple to serve a big batch, whether you’re feeding family for a weeknight meal or hosting friends during festive gatherings like Diwali. The dish’s hearty and vegetarian nature makes it a crowd-pleaser for any occasion. You can make a large pot of the bhaji in advance and reheat it gently on the stove or in the Instant Pot.

For a small twist, using red or purple carrots or simply adding a peeled red beet to the vegetable mix gives the bhaji a vibrant, deep red color while keeping the flavor rich and earthy. You can also give it a protein boost by stirring in grated paneer or tofu! The combination of velvety spiced veggies and soft, generously buttered pav is comforting, flavorful, and perfect for a cozy meal or a party spread.

Why You’ll Love It

This Pune-style Pav Bhaji brings everything together. The flavors are bold and spiced, the vegetables velvety, and the pav buttery that everyone will reach for. It’s quick enough for a weeknight dinner but also makes entertaining effortless, especially during festive gatherings like Diwali.

With two cooking methods, simple pantry ingredients, and the option to add small twists like a red beet for extra color, it’s a versatile recipe that’s both comforting and crowd-pleasing every single time.

Pune-style Pav Bhaji (Two Ways)

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• Author: Vasanti
• Yield: 6–8 Servings 1x

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Description

Easy stovetop or Instant Pot recipe for Pune street-style spiced vegetable mash served with buttered toasted dinner rolls.

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Ingredients

Units USM Scale 1/2x1x2x3x

For the Bhaji
Vegetables (see FAQs & Notes + Variations)

• 2 large Russet or Idaho potatoes, peeled and cut into large dices
• 1 medium head cauliflower, cut into large florets, washed
• 1/2–1 cup green peas (fresh or frozen)
• 2 medium carrots, peeled and cut into big chunks

Base Masala Sauce

• 1 tbsp neutral cooking oil
• 1 tbsp salted butter (Amul recommended)
• 2 medium red onions, finely chopped (reserve 1/4 for garnish)
• Salt, to taste
• 2–3 garlic cloves, minced
• 1-inch piece ginger, minced
• 1 tsp red chili powder (adjust to taste) (see Variations)
• 2 tbsp Pav Bhaji Masala (Everest recommended)
• 2 medium tomatoes, finely chopped
• 1 medium green pepper, finely chopped

For the Pav

• 2 packets Indian pav (9 pav/pkt) or regular dinner rolls, 2-3 per person
• Salted butter, for toasting

For Serving

• Lime or lemon wedges
• Reserved minced red onion
• A few sprigs cilantro, minced
• Cold salted butter, cubed

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Instructions

Stove-Top Method

Cook the Vegetables

• Cover potatoes, cauliflower, peas, and carrots with water in a pot.
• Add a pinch of salt. Bring to a boil and simmer until vegetables are fully cooked, about 20 minutes.
• Drain, reserving some water, and mash to a smooth consistency.

Make the Base Masala Sauce

• Heat oil and butter in a deep pan over medium-high heat.
• Add onions, sprinkle salt, and sauté until soft and light brown, about 5–7 minutes.
• Add ginger and garlic, sauté for 1 minute.
• Stir in red chili powder and pav bhaji masala, cooking 1 more minute.
• Add tomatoes and green pepper and cook 5–7 minutes until oil separates.

Make the Bhaji

• Add mashed vegetables to the sauce. Stir well to combine.
• Add reserved water if too thick.
• Adjust salt, chili, or pav bhaji masala as needed.
• Simmer covered for 15–20 minutes, stirring occasionally.

Instant Pot Method

Prepare the Masala

• Place the inner pot in the Instant Pot and press the Sauté button.
• When hot, add oil and butter, then onions. Sprinkle salt and sauté until soft and light brown, about 4–5 minutes.
• Add ginger and garlic, sauté 30 seconds.
• Add red chili powder and pav bhaji masala, cook 30 seconds.
• Add tomatoes and green pepper, cook 5–7 minutes until oil separates.

Cook the Vegetables

• Add carrots, potatoes, cauliflower, peas, and ½ cup water. Stir well.
• Close the lid, set steam-release valve to sealing, and press Manual/Pressure Cook for 10 minutes.
• Allow natural pressure release for 15–20 minutes, then open lid.

Mash and Adjust Consistency

• Using a potato masher, mash vegetables to a smooth consistency.
• If watery, press Sauté button and cook 5–7 minutes until thicker, stirring frequently to prevent from sticking at the bottom of the inner pot.
• Stir in more butter and keep warm until serving.

Making the Pav

• Slice pav or rolls laterally.
• Spread a generous amount of butter on both sides.
• Heat a flat pan or a griddle over medium heat and grill the bread until golden brown on both sides.

Serving

• Serve the hot bhaji with buttered pav.
• Top with a cube of butter, reserved minced red onions, chopped cilantro, and a lime wedge.