Ravishing Regional Delights

Mumbai Pav Bhaji

  • 15m

    prep time

  • 25m

    Cook Time

  • 13



  • 1 Inches ginger
  • 8-10 cloves garlic
  • 3 tablespoon butter
  • 1 teaspoon degi mirch
  • 1½ onions, (chopped)
  • 4 medium tomatoes , (chopped)
  • 3-4 green chillies
  • 1 medium capsicum , (chopped)
  • ¼ cauliflower , (grated)
  • 4 medium potatoes , (boiled and mashed)
  • 1 sachet Kohinoor Mumbai Pav Bhaji Masala
  • Salt , to taste

Nutrition information

Nutrition information coming soon.


  • Grind the ginger and garlic into a fine paste.

  • Heat the butter in a pan and sauté the degi mirch and onions.

  • When the onions turn soft, add the green chillies and ginger-garlic paste.

  • Stir-fry for half a minute and add half of the tomatoes. Cook the tomatoes for 3- minutes on a medium flame, stirring constantly till the oil separates from the masala.

  • Add the capsicum, cauliflower, mashed potatoes and 1½ cups of water. Boil the bhaji for 10 minutes and roughly mash the vegetables with a back of a spoon.

  • Add Kohinoor Mumbai Pao Bhaji Masala, salt and the remaining tomatoes.

  • Cook on a medium flame for 2 minutes, stirring constantly. Season with salt as required.

  • Heat 2 tbsp. butter in a thick-bottomed tawa or pan.

  • Slice the pav horizontally and roast it on the pan for half a minute, pressing down on it 2- times till the pav is crisp and light brown.

  •  Garnish the bhaji with fresh coriander, the remaining butter and serve with the hot pav, chopped onion and lemon wedges.