Sailu’s Food recently posted this amazing recipe for Pav Bhaji, which she describes as “the quintessential Mumbai street food,” and I couldn’t wait to try it. After all, I love Indian food, and this recipe contains bunches of vegetables and lots of spiciness. So last night, while daughter E. (aka “the spice hater”) was off with friends, D. and I sat down to a great meal.
My vegan version of pav bhaji didn’t have quite as many vegetables as Sailu’s–I was missing beets, which gave hers such a beautiful, vibrant color. I also took out the oil and ghee, which are both traditional ingredients, but it still turned out delicious.
Though it wouldn’t be traditional, these curried vegetables are also excellent over rice, for those of us who want to avoid flour products. Be warned–it’s spicy! I cut down the amount of chili powder in the original recipe, but to an American tongue, it was still spicy. Fortunately, D. and I both love spicy foods, so this was a real winner. While the kid’s away, the parents can play! 😉
I served this along with another of Sailu’s recipes, but you’ll have to wait until tomorrow to find out what it was. Thanks, Sailu, for a wonderful meal!
For an updated version with lentils instead of potatoes, try my Dal Bhaji. And check out all of my oil-free Indian-inspired recipes.
Pav Bhaji (Spicy Mixed Vegetable Sandwiches)
- 1 large onion chopped finely
- 1 teaspoon ginger minced
- 1 teaspoon minced garlic
- 2 green chillies slit lengthwise
- 1 bell pepper finely chopped
- 3 roma tomatoes finely chopped
- 1 cup each of each: green beans, carrots, cauliflower, cabbage finely diced
- 2 cups diced peeled potatoes
- 1/2 cup frozen green peas
- 3 teaspoons pav bhaji masala spice mix available at Indian markets
- 1 teaspoon red chili powder powdered chili peppers, also available at Indian market
- 1/4 teaspoon turmeric powder
- salt to taste
- 1/2 teaspoon lemon juice
- buns called pavs, for serving (I used whole wheat hotdog buns, halved, but gluten-free bread can be used)
- Cook the green beans, carrots, cauliflower, cabbage, and potatoes in water until soft. (I did this in the Instant Pot, with one cup of water at high pressure for 5 minutes.) When they’re soft, add the peas and mash the vegetables well, in the liquid.
- Heat a good non-stick wok or large pot. Add the onions and cook, adding a little water as necessary, until they begin to brown, about 4 minutes. Add the ginger, garlic, and green chillies and cook for another 2 minutes. Add the bell peppers, and cook for another 2 minutes.
- Stir in the pav bhaji masala, red chili powder, turmeric, and salt. Add the tomatoes, and cook until they start to break down, about 5 minutes. Add the mashed vegetables and 1/2 cup water and adjust salt. Cook on low for about 20 minutes. Add lemon juice and serve on toasted buns or other bread.
Nutritional info is approximate.
MahekNovember 20, 2009 at 2:13 am
I discovered your blog today you have a great blog , will read the whole of it ..
Good to see that you try Indian recipes and also love them..
FatFreeVeganFanNovember 23, 2010 at 8:10 pm
I am SO happy to have found your site. I share the exact philosophy of the ideal diet of fat FREE and plant based. I imagine I’d feel happy to eat to my satisfaction and not feel any worries about giant fat molecules clogging my body. Do you find that this is the case? While I could spend my life cooking, my boyfriend pays the rent and buys groceries, loves to cook, so he calls the shots on cooking. He has the metabolism of an 18 year old boy so he can eat anything and so he is obsessed with starting every preparation with spoonfuls of oil, scoops of coconut oil, I want to cry because before any food is added to the ensemble, I see the meal tainted with polluting oil. Cooking without oil is PURE! Bless you. You’re a wonderful role model for your little girl! I hope she assumes your philosophy too.
sidOctober 31, 2011 at 12:49 pm
Wow its a great recipe and to add a pinch of taste ..
Add low cal chips and small pieces of onions+cilantro to its and see the magic..
EmilyMarch 9, 2012 at 6:48 pm
What brand of the pav bhaji masala spice to you use? I have nothing like an Indian grocery nearby so I’d like to try to find it online. Any recommendations?
EmilyMarch 12, 2012 at 11:10 pm
I was looking online for a pav bhaji masala spice mix and saw they all have dried mang0–which sounds delicious but to which one of is allergic. I was wondering, if you were going to mix your own spices, which would you use and how much? (Granted, I expect you wouldn’t mix your own, but I trust your judgement better than my own. Thanks for your blog–my family is eating so much more healthfully.
Moi Contre La VieMarch 4, 2013 at 8:50 am
YUM! This looks delicious. I think I’ll make it tonight when my dinner guest comes and serve it in purple cabbage cups! 🙂
CandyceJJune 26, 2013 at 3:56 pm
We made this Pav Bhaji last night and it has gone to the list of my favorites. Many, many thanks for sharing this recipe.
ShwetaJanuary 10, 2015 at 10:07 am
I want to make this low-carb. I found a recipe using butternut squash in replacement of the potatos! can you try to make this 🙂
ShwetaJanuary 10, 2015 at 10:08 am
I want to make this low-carb. I found a recipe using butternut squash in replacement of the potatos! can you try to make this 🙂 I try to reduce carb as much as possible