Tuesday, February 10, 2015

No Onion No Garlic Pav Bhaji

Mumbaiche Speciality Pav bhaji... A dish that is almost everybody's favourite. Cannot imagine a pav bhaji without onion and garlic right? I felt the same when I read the recipe for the first time. I felt the strong urge to try it...and trust me it did not disappoint at all. It tasted as delish as the original one and was an excellent accompaniment with hot phulkas. 

The original recipe is adapted from Veg recipes of India. I have made a few alterations to the original version. Hope you all like it.

Servings - 4

For The Bhaji
Mixed Veggies - 1 1/2 cup finely chopped
( I used cauliflower, peas, carrot, capsicum)
Potatoes - 2 medium boiled and mashed
Jeera - 1 tsp
Capsicum - 1/2 chopped
Amchur powder - 1/2 to 1 tsp
( Depends on the tanginess of the bhaji)
Pav Bhaji Masala - 2 tsp
Haldi powder - 1/4 tsp
Garam masala - 1 tsp
Hing - 1/4 tsp
Water - 2 cups
Salt - as per taste
Oil - 2 tsp
( I used olive oil)

For the spice powder
Coriander Seeds - 1 1/2 tbsp
Red chillies - 3 

For the tomato puree
Tomatoes - 3 cups roughly chopped
( Approx 6 medium tomatoes)
Green chilli - 1 (optional)
Ginger - 2" piece

For Garnish
Coriander leaves - 2 tbsp chopped
Lemon - 2 diced
  • Wash, peel and fine chop all veggies. Arrange in a plate and steam for 10 minutes.
  • Boil and mash potatoes and set aside.
  • Dry roast coriander seeds and red chillies.
  • Once it cools down, powder them in a dry mixer and set aside
  • Make a smooth puree of tomatoes, ginger and green chilli.
  • Heat oil in a pan, add jeera.
  • Once it crackles add chopped capsicum and saute till its half cooked.
  • Add the tomato,chilli and ginger puree and cook till it get a dark red colour i.e for 1 -2 minutes.
  • Add the ground coriander and red chilli powder and mix well.
  • After 2-3 minutes add the amchur powder, hing, garam masala, haldi and pav bhaji masala powder and mix thoroughly.
  • Now stir in the steamed veggies and boiled and mashed potatoes and mix well.
  • Mash the masala well with a masher.
  • Add  2 cups water and let it boil on medium flame.
  • Add salt and keep stirring occasionally.
  • After 10 minutes, check for salt and switch off flame.
  • Garnish with coriander leaves.Squeeze lemon juice just before serving.
  • Serve hot with toasted pav,rotis or phulkas.
  • Check the tanginess of the curry before adding amchur powder.
  • The bhaji should be semi dry.
  • Serve hot for best results. 

Happy Cooking!!!


  1. Hmm these look delicious, thanks for posting up this recipe, looks quite simple to make.


    1. This comment has been removed by the author.

    2. Thank you very Simon...Reallyencouraging. Do try and give us your valuable feedback

  2. Thank You Very Much Simon...Really encouraging. Please do try and send us your valuable feedback.