Pav Bhaji (Mumbai Street Style)


  • 2 large boiled potatoes (mashed)
  • 1 large carrots (blanched & chopped)
  • 1 large onion (chopped)
  • 1 green bell pepper (chopped)
  • 1 cup of peas (boiled)
  • 1/2 cup cauliflower (blanched & mashed)
  • 1 tbsp of garlic paste
  • 50g of butter
  • 4 tablespoons of ShreeGun Pav Bhaji Masala
  • 1 tablespoon of ShreeGun Kashmiri Mirch Powder
  • 1/2 cup chopped coriander leaves
  • 2 tablespoons of oil
  • Salt to taste

          Cooking Instructions:

          1. Heat the oil in a large pan over medium heat. Add the onion, garlic paste, and bell pepper and sauté for 2 minutes.

          2. Add the potatoes and carrots, cauliflower and sauté for 5 minutes.

          3. Add the peas and sauté for another 5 minutes.

          4. Add the ShreeGun Pav Bhaji Masala and ShreeGun Kashmiri Mirch Powder, salt to taste and stir to combine.

          5. Add 1 cup of water and bring to a boil. Reduce the heat to low and simmer for 10 minutes or until the vegetables are cooked.

          6. Add the chopped coriander leaves and butter. Stir to combine.

          7. Serve the bhaji hot, garnished with additional coriander leaves, finely chopped onion and along with butter toasted buns or pav.


          Products Used