3 medium sizes potatoes, 250 gms
2 cups chopped cauliflower
1 cup chopped carrot
¾ to 1 cup peas, fresh
2 to 3 large tomatoes – finely chopped, about 2 to 2.5 cups finely chopped tomatoes
1 medium sized capsicum/green bell pepper
1 medium size ginger
1 or 2 green chilies, chopped
2 tbsp pav bhaji masala
1 tsp chilly powder
1 tsp turmeric powder
1 tsp cumin seeds
1 tsp poppy seeds
1 tsp fennel seeds
1.5 to 2 cups water or add as required
butter – (optional)
Ghee/Oil/salt as required


Rinse all the vegetables well.
Boil all the vegetables except tomatoes and capsicum in a pressure cooker
Grind green chilies, ginger, fennel seeds, poppy seeds with tomatoes into a fine paste.

Finely chop tomatoes and capsicum. Keep aside
Once the potatoes, cauliflower etc are cooked mash them lightly with a potato masher. Keep aside. Just lightly mash. Don’t make a puree.
In a pan, add butter.
When the butter melts, add cumin seeds. Now add the ginger-chilles paste.
Saute till the raw aroma of the ginger-chillies paste disappears.
Add chopped green chilies and fry for half a minute.
Add the tomatoes and fry them till they become soft and mushy.
Add the chopped capsicum. Saute for 2 to 3 minutes.
Now add the red chilly powder, turmeric powder and pav bhaji masala.
Mix the dry masalas well. Fry for a couple of minutes till the capsicum become a little soft.
Now add the mashed vegetables.
Combine the mashed vegetables well with the masala.
Add water and combine everything well. Season with salt.
When the pav bhaji simmers to the desired consistency, check the taste.
When done, garnish with coriander leaves.

While serving, add amul butter to the bhaji and serve with buttered pavs.
You can add more butter, if you like it.

In fact, with more butter, the pav bhaji tastes very good.