Paav Bhaji

paav bhaji.jpg

Whenever it happens that only a few vegetables are left in my refrigerator, I make paav bhaji with the leftover vegetables. Generally, vegetables like cauliflower, green peas, tomatoes, onions, and potatoes are used to make paav bhaji. I made with the same vegetables I mentioned and few more in details, please take a look.


1 cup cauliflower floret

1 cup cubed potatoes

1/2 cup green peas ( I used frozen peas)

6 to 8 beans

1 small size capsicum finely chopped

3 medium size tomatoes finely chopped

1 large onion finely chopped.

3 tsp lemon juice.

3 tsp ginger garlic paste

coriander to garnish

1 tbsp paav bhaji masala

2 tbsp butter ( you can use 1 tbsp oil and 1 tbsp butter also)

1 to 2 tsp red chili powder

1 bay leaf

4 to 5 black pepper.


  • Cook potatoes, cauliflower, peas, beans in a pressure cooker in 1 whistle.
  • Heat Kadai and add butter followed by chopped onion.
  • Add salt and saute the onion till light to medium brown.
  • Add ginger garlic paste, black pepper, bay leaf, and tomatoes.
  • Cook till the mixture leaves oil.
  • Add pav bhaji masala and red chili powder and mix well.
  • Cook till aroma doubles
  • Add cooked vegetables and capsicum and let it cook covered for two to three minutes till it softs on low to medium flame.
  • Smash all the veggies with a masher.
  • cook well and add lemon juice at the end.
  • You can add water to the required consistency.
  • Garnish with coriander


  1. Do not throw or strain water of the cooked vegetables. Use it to cook paav bhaji.
  2. Put less amount of water to pressure cook. For this proportion, a 1/2 cup of water is good enough.