Masala Pao Bhaji

Masala Pao Bhaji is a vibrant and flavorful Indian street food dish, a delicious medley of mashed vegetables cooked in a spicy tomato-based gravy, served with buttered and toasted soft bread rolls (pao).

Ingredients

• 3 medium potatoes
• 1 large carrot
• 0.5 cup green peas
• 0.5 medium cauliflower
• 2 tablespoons butter
• 1 tablespoon cooking oil
• 1 medium onion
• 1 small green bell pepper
• 2 medium tomatoes
• 1 tablespoon ginger-garlic paste
• 0.5 teaspoon turmeric powder
• 1.5 teaspoons red chili powder
• 2 teaspoons pav bhaji masala
• 0.5 teaspoon garam masala
• 0.5 cup water
• 8 pao (bread rolls)
• 4 tablespoons butter (for pao)
• 2 tablespoons fresh cilantro leaves
• 1 large lemon

Instructions

1. Wash 3 medium potatoes, 1 large carrot, 0.5 medium cauliflower, and 1 small green bell pepper. Peel the potatoes and carrot. Cut the potatoes, carrot, and cauliflower into small, uniform pieces. Dice the green bell pepper finely. Dice 1 medium onion finely and dice 2 medium tomatoes.
2. In a pressure cooker, combine the cut potatoes, carrot, cauliflower, and 0.5 cup green peas. Add 1 cup water and cook for 3 whistles (approximately 6-8 minutes on Instant Pot, set to high pressure with natural release). Once cooked, mash the vegetables very well using a potato masher. Set aside.
3. Heat 2 tablespoons butter and 1 tablespoon cooking oil in a large pan or tawa over medium heat. Add the finely diced 1 medium onion and cook until it turns translucent, about 3-4 minutes.
4. Add the finely diced 1 small green bell pepper and 1 tablespoon ginger-garlic paste. Cook for 2-3 minutes, stirring constantly, until the raw smell of ginger-garlic paste disappears.
5. Add the diced 2 medium tomatoes, 0.5 teaspoon turmeric powder, 1.5 teaspoons red chili powder, 2 teaspoons pav bhaji masala, and 0.5 teaspoon garam masala. Cook, mashing the tomatoes occasionally, until the mixture becomes thick and the oil starts to separate, about 5-7 minutes.
6. Add the mashed vegetables along with 0.5 cup water to the pan. Mix everything well. Continue to mash and cook the bhaji for 8-10 minutes, ensuring all ingredients are well combined and the bhaji reaches a thick, smooth consistency. If it's too thick, add a little more water, 0.25 cup at a time.
7. While the bhaji is cooking, slice 8 pao (bread rolls) horizontally. Heat 4 tablespoons butter on a separate tawa or pan. Place the sliced pao on the buttered tawa and toast until golden brown and slightly crispy on both sides.
8. Transfer the hot bhaji to a serving bowl. Wash and finely chop 2 tablespoons fresh cilantro leaves. Cut 1 large lemon into wedges. Garnish the bhaji with 1 tablespoon of the fresh cilantro and serve hot with the toasted pao, a pat of butter on the bhaji, remaining fresh cilantro, and lemon wedges on the side for squeezing.

View the interactive Masala Pao Bhaji recipe