Pav Bhaji

All the winter veggies are here, which means it is officially the best time to make pav bhaji. Fresh potatoes, sweet carrots, juicy tomatoes, crunchy capsicum — when these seasonal stars come together with the bold kick of mustard oil, you get a pav bhaji that tastes deeper, warmer, and just a little more indulgent. This one’s comfort food with a winter upgrade.

Ingredients for Pav Bhaji

• P Mark Mustard oil: 2 tbsp

• Potatoes – 4 medium, boiled & mashed

• Cauliflower – 1 cup, finely chopped

• Carrot – 1 medium, finely chopped

• Green Peas – ½ cup

• Capsicum – 1 large, finely chopped

• Onion – 2 medium, finely chopped

• Tomatoes – 4 medium, finely chopped or pureed

• Ginger-Garlic Paste – 1 tbsp

• Green Chillies – 2, finely chopped

• Pav Bhaji Masala – 2 tbsp

• Red Chilli Powder – ½ tsp

• Turmeric Powder – ¼ tsp

• Salt – According to taste

• Butter – 2 tbsp

• Fresh Coriander – for garnish

• Lemon – 1, cut into wedges
  

Method for Pav Bhaji

1. Heat P Mark Mustard Oil in a heavy pan until it just starts to smoke lightly — that’s when the flavour wakes up.

2. Add butter, then onions. Cook till soft and lightly golden, releasing that sweet aroma.

3. Stir in ginger-garlic paste and green chillies. Cook till the raw smell disappears.

4. Add tomatoes, turmeric, red chilli powder, and salt. Cook till the masala thickens and oil starts separating.

5. Add cauliflower, carrot, peas, and capsicum. Mix well, cover, and cook till vegetables soften.

6. Add mashed potatoes and pav bhaji masala.

7. Mash everything together while cooking — smooth, chunky, just how you like it.

8. Splash in a little water if needed and simmer for 5–7 minutes till rich and glossy.

9. Finish with butter, a squeeze of lemon, and fresh coriander.

10. For the pav, toast them on a hot tawa with butter.

11. Your Pav Bhaji is ready!

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