Total Time
Prep 30 mins
Cook 30 mins

This is SO good. We like to dip pita or parantha bread in it. Bet it would be good wrapped in a whole wheat tortilla. Our friends from India dip hot dog buns in it. It makes a lot - freeze some for later. The spice packet I buy at an Indian grocers or Middle Eastern store. The label says Badshah Bombay Bhaji Pav Masala. It comes in a 3 1/4 oz pkg. Use half of it. I have no idea how many people this serves.

Ingredients Nutrition


  1. Boil the cauliflower, carrots, potatoes and peas covered for 30 minutes. Drain well. Mash thoroughly with a potato masher.
  2. In a food processor, mince the onion. In a large pot saute' the onion in a little vegetable oil until it's translucent.
  3. In a food processor, puree the tomatoes, garlic and green chili. Saute' the tomato mixture with the onion until most of the liquid has evaporated.
  4. Add the mashed vegetables to the onion/tomato mixture.
  5. Add 2 C water.
  6. Add the Pav Bhaji Masala, chili powder, turmeric and salt.
  7. Gradually add the remaining 4 C water. You may want more or less to achieve the consistency you desire.
  8. Add the stick of butter.
  9. Cover and cook over low heat for 30-45 minutes.
  10. Adjust spices to taste.
Most Helpful

5 5

Looove this recipe! I couldn't find the masala sauce (although I'll admit that I didn't try too hard to be authentic)... But at my local grocery store (big chain kinda deal) I found "Patak's Tikka Masala Curry sauce-did the trick! I followed the rest of the recipe and added the sauce instead of water, with some sriracha for more of a kick. Oh, and I threw in a little fresh cilantro. I scoured the internet for a good pav bhaji recipe, and this one was fantastic! Me (and my roommates!) absolutely loved it. Be warned, however, that it makes a TON of food! So good, thanks so much for sharing!